Rosso

Inspector's notes

Observed raw chicken stored above raw shrimp and fish in cooler drawers under stove. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed sticky fly trap stored on shelf above prep table cooler. PIC removed at time of inspection. Insect control devices cannot be over food prep areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no record of shellstock tags at time of inspection. PIC reported no shellstock tags retained after sold. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cheeses, raw meats, cut tomatoes, and cooked tomatoes in prep cooler at end of kitchen line measured at 53-57F. Prep cooler ambient temperature measured minimum of 53F. PIC reported all items stored in cooler overnight. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked marinara, and cooked short rib broth datemarked 4/25. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler on kitchen line measured minimum ambient temperature of 53F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. Reinspection scheduled for 5/14

Inspector's notes

Observed employee touch cooked chicken and garnish for chicken with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS/RTE items (meatballs and polenta) in hot holding unit at a temperature of 118 F. Per PIC, items were placed in hot holding unit one hour prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop kept inside ice machine with handle in contact with the ice. In-use utensils may not be stored in ice between uses in order to prevent cross contamination. PIC moved ice scoop to clean container outside of ice machine at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-house vodka sauce w/ heavy cream, cooked mushroom and sausages, cooked short ribs, and burrata cheese measured 46-52'F in middle tabletop compartment of largest tabletop prep cooler in kitchen. Ambient temperature of compartment measured 45.1'F. Observed lid in disrepair and unit is located directly across from stovetop (heat source); broken and dented lid allowing heat to get into compartment. PIC stated food items are stored overnight and have been in unit for longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple RTE/TCS food items; in-house Caesar salad dressing w/ eggs (06/03), in-house marinara sauce (06/03), cooked brussels (05/28), in-house Estiva sauce w/ blended tomatoes (06/02), in-house vodka sauce with heavy cream (06/03) and Goat cheese (05/22, 06/03), stored past 7 days in walk-in unit. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed freezing and datemarking requirements. Provided datemarking guidance document. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of middle tabletop compartment of largest tabletop prep cooler located directly opposite of stovetop, measured at 45.1'F. Lid of compartment also observed to be dented and in disrepair. Unit is located directly across stovetop (heat source) allowing air to seep in. Lower drawer compartment of prep cooler in question measured at an ambient temperature of 41.8'F. No internal fans observed in tabletop compartments. PIC agreed to not use middle tabletop compartment until unit has been repaired to full capacity to support coldholding in tabletop compartments. Ensure lid is closed at all other times except active prep to ensure heat is not seeping in to bring food out of temperature. Suggested PIC hot air from heat sources and broken lid is preventing unit from keep tabletop compartment at 41'F or below. Repair unit to full capacity to support coldholding temperatures of 41'F and below all throughout the unit, prior to re-inspection on 06/23/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple cooked pasta sauces with cooked tomatoes as active ingredients (48-51'F) in tabletop prep cooler located directly opposite of stovetop. Observed cover for tabletop unit in disrepair. PIC stated high temperatures were due to having food items uncovered during lunch. Ambient temperature of unit in question observed 40.1'F. TCS sauce items have been out of temperature for less than 4 hours, per PIC. Ensure food items are covered to maintain proper coldholding temperatures of 41'F and below, due to unit being located close to multiple heat sources. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep covered pan of sauteed tomatoes measured 98'F in walk-in unit. PIC stated tomatoes were cooked at 11:30 am and have been cooling for less than 2 hours. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drink bottles stored cold in ice for service in ice bin located at the bar. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC had bar staff drain ice bin at time of inspection. Corrective Action: Corrected at time of inspection. 3-305.14 - Core: Food Preparation Addl Notes: Observed food mixer actively in-use for mixing dough directly adjacent to handwashing sink located by pizza coolers. No splash guards observed present at handwashing sink in question. Informed PIC to move mixer away from handwashing sink or to add splash guards; to ensure dough is mixed free of contamination from splash when washing hands. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food employee wash hands in food prep sink at time of inspection. Reviewed proper handwashing procedure and where to wash with PIC and employee at time of inspection. Handwashing shall be done at handwashing sink only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beef stock, vegetable stock and short rib juice (with cooked vegetables) measured 118-127'F in hot-holding unit located opposite of stovetop. PIC stated items were stocked more than 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed vodka sauce (78'F) with tomatoes cooling at ambient air temperature on food prep table (facilitated by ice wand). PIC stated food item was made at 11am, less than 2 hours prior. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed with PIC food should be cooled in walk-in unit and not at ambient air temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep cooler closest to the walk in cooler still having an ambient temperature of 51*F. TCS food such as dairy, cheese, cut tomatoes and cut lettuce were observed being stored in the cold holding unit and measuring 49-52*F. TCS food items were moved to the walk in cooler at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Please repair cold holding equipment such that it maintains TCS foods at 41°F or below. Please do not store any TCS foods in the unit until working properly. Reinspection will be conducted on or before 7/22/2024. Correct prior to re-inspection. 3RD REPEAT VIOLATION.

Inspector's notes

Observed an employee grab raw chicken with their hands (using gloves) but proceeded to touch other utensils and condiment bottles with the same gloves. Employee was instructed to remove their gloves and wash their hands prior to placing new gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Also discussed washing procedure Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked polenta and marinara sauce being hot held but having temperatures of 67-109*F. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gorgonzola (sour cream mix) being stored in a prep cooler having an internal temperature of 57*F. Person in charge states this food item had been moved to this unit less than 1 hour prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep cooler closest to the walk in cooler having an ambient temperature of 51*F. All TCS food were placed in the unit less than 1 hour prior to inspection and were relocated to a working functional unit at the time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Please repair cold holding equipment such that it maintains TCS foods at 41°F or below. Please do not store any TCS foods in the unit until working properly. Reinspection will be conducted on or before 7/11/2024. Correct prior to re-inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the establishment using portable AC units that is connected to their water supply but has it set up so that the discharge is being dumped in the food prep sink. Person in charge moved the lines so that it drains directly to the floor drain. Discussed the importance of ensuring the plumbing system does not result in potential health hazards, such as cross contamination, backflow, or leakage. These conditions may result in the contaminations of food, equipment, utensils, linens or single service articles. Also discussed the importance of having an air gap present with the discharge lines to ensure backflow prevention. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---Observed the handwashing sink located closest to the grill and fryer not being used due to being clogged. Person in charge states they have a plumber that will work on it today. Discussed the importance of having all handwashing sinks in the establishment maintained and working properly to promote proper handwashing. Reinspection will be conducted within 10 days. Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---Observed all the handwashing sinks in the kitchen not having paper towels available during the inspection. Person in charge stocked the handwashing sinks with paper towels at the time of inspection. Discussed how all handwashing sinks must be stocked with paper towels and soap to practice proper handwashing. Corrected at the time of inspection. Correct By: Correct Prior To Reinspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.---Observed the establishment having their Shellstock tags but not dating them when the last one of that batch is sold. Person in charge states they will figure out the dates and write them on the tags. Discussed how Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. Also, the date when the last Shellstock from container is sold or served shall be recorded on the tag or label and kept for at least 90 days. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Observed short rib that was heated up to be portioned cooling in the walk in cooler but cooling in single portioned bags that were tightly rolled (not allowing the heat to escape). The short ribs were still in the appropriate cooling time/temperatures but were instructed to open the bags to allow the heat to escape while cooling. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.---Observed the establishment having fresh mussels but still not being able to provide the tags for the past batches sold in the last 90 days. Employee states they will obtain them and date them accordingly. Discussed the importance of maintain and retaining tags for 90 calendar days from date recorded on tag or label (when the last mussel is sold) using an approved record keeping system that keeps records in a chronological order. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed the establishment having a consumer advisory in their menu but not having any indication to which food on the menu it pertains to. Establishment was observed offering partially cooked salmon. Discussed the importance of having some kind of indication such as an asterisk to indicate which food can be served with partially cooked/raw animal proteins. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-2-301.15, Pf: Where to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---Observed an employee wash their hands in the prep sink. Employee was asked to wash their hands again but in the handwashing sink. Discussed the importance of employees washing their hands in the handwashing sink only. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.---Observed the establishment having fresh mussels but not being able to provide the tags for the past batches sold in the last 90 days. Employee states they will obtain them and date them accordingly. Discussed the importance of maintain and retaining tags for 90 calendar days from date recorded on tag or label (when the last mussel is sold) using an approved record keeping system that keeps records in a chronological order. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.--In the pizza station prep cooler, observed mozzarella cheese, cooked sausage, ham, stracchino cheese and pizza sauce (marinara) having internal temperatures of 45-53*F. The unit that these foods were stored in is not working properly and did not have these foods in ice baths. Person in charge states these foods were placed in the unit from the walk in less than 2 hours prior to inspection. Person in charge ordered the employees to put these foods in ice baths or back in the walk in cooler to cool down. Observed these food cool down appropriately at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed the following TCS foods being dated: fresh mozzarella cheese (11/19), bolognese (11/20), cooked short rib (11/20), pizza sauce (11/20) and cooked mushroom sauce (11/17). Person in charge voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed the establishment having a consumer advisory in their menu but not having any indication to which food on the menu it pertains to. Establishment was observed offering partially cooked salmon. Discussed the importance of having some kind of indication such as an asterisk to indicate which food can be served with partially cooked/raw animal proteins. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Observed the pizza station prep cooler having an ambient temperature of 49*F. Person in charge states the unit is under warranty and just waiting for the technician to come repair it. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed in use utensils that come in contact with pasta or fish being stored in water measuring 90*F. Person in charge was instructed to replace/wash the utensils. Discussed how in use utensils that come in contact with time/temperature control for safety (TCS) foods must be kept in water of at least 135*F, in a dipper well, or kept dry and washed at least every 4 hours to prevent microbial growth. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the prep sink leaking water from the base of the faucet when turned on. Discussed the importance of repairing and maintaining all sinks in the establishment. Correct By: Correct Prior To Next Routine Inspection