Sauce Pizza and Wine 5102

Inspector's notes

Observed dishmachine in use cleaning food-contact surfaces with chlorine sanitizer concentration of 0 ppm in final rinse. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge relocated warewashing to three-compartment sink until repairs could be made on dishmachine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Repeat violation: 2nd. Observed cooked pasta cooling in walk-in in stacked, covered containers at 46-52 °F. Pasta had been cooked six hours prior as per person in charge. 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. Cooked time/temperature control for safety (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. All TCS foods improperly cooled were discarded by person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing water and organic matter growth under dishmachine in back of establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tomato sauce in walk-in cooler at 52 °F. Person in charge stated that sauce was prepared about five hours prior from cold and room-temperature ingredients. Foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Person in charge discarded sauce at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mechanical dishwasher with chlorine sanitizer concentration above 200 ppm as measured by chlorine test strips. Sanitizer must be dispensed to a concentration of no more than 200 ppm as per manufacturer's specifications. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge relocated food-contact surfaces to three-bay sink to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pasta cooling in walk-in in stacked, covered containers and tomato sauce cooling in walk-in in partially stacked containers. Time/temperature control for safety (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 cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

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. Observed dairy based butter with internal temperature between 74F -76F stored in a container at ambient temperature next to the condiments/utensils station in the dinning area. The person in charge stated the butter had been placed at the condiment/utensils station approximately 3 hours ago and moved the butter back into the walk-in cooler for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed the mechanical dishwasher operating with 0 ppm chlorine sanitizer. The person in charge set up the three compartment sink with 50-100ppm chlorine sanitizer for manual ware-washing and placed a work order to service the dishwasher. Discussed checking sanitation concentrations and to ensure chlorine 50-100ppm or manufacturer specifications. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed in-use utensils at the prep line covered with food debris stored in an empty container during use. Utensils included pizza slicer, knives, and serving spoons. Observed bowls with heavy semi dried food debris stacked on top of each other at both prep cooler stations. The person in charge stated the bowls are used to mix salads with dressings and other ingredients as well as to mix pastas with sauce and other ingredients. The person in charge replaced the used utensils with clean ones at the time of inspection. Discussed cleaning frequency of utensils and protection against contamination during in between use storage. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed several boxes of food stored on the ground in the walk-in cooler. Notified manager, and instructed to have food off the ground/ onto shelves. Ensure all food is stored at least 6 inches off the ground to prevent potential contamination. Correct By: Correct Prior To Next Routine Inspection