Sauce Pizza and Wine 5103

Inspector's notes

Observed the main dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been run through the dishwasher today. The person in charge replaced the near-empty chemical concentrate bottle with a new one at the time of inspection. After servicing the dishwasher, the chemical sanitizer was within range. Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink on the cookline. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed house made pesto 47*F, mozzarella 46*F-50*F, chicken 46*F, sausage 48*F, sliced deli meat 48*F, shredded lettuce 48*F in cold table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated items were stocked in the cold table within the past 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ricotta cheese, cooked beans, cooked mushrooms in the walk in without date marking. 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). Per PIC, ricotta cheese was prepped 3 days prior, cooked beans prepped 6 days prior, cooked mushrooms prepped 3 days prior. PIC was instructed to date mark the items without date marking. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes in prep table measured at 61*F with probe thermometer. Per PIC, tomatoes had been placed in prep table sometime in the morning. PIC suggested tomatoes may have been taken out of the prep table for too long during food prep before the 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. PIC disposed of tomatoes at time of inspection. 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 roasted corn and cooked shredded chicken in prep table units at temperatures from 46-49 degree F. Per PIC both were made over 4 hours ago. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Products were embargoed and discarded. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cooked pasta and beef lasagna in the walk in without date markings for over 24 hours. Cooked pasta was made Tuesday morning and beef lasagna was made Friday. Ready to eat TCS foods must have date markings within 24 hours of preparation. PIC added appropriate date markings for both items. This is the second consecutive for this violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed many drain flies by the ware washing area as well as upstairs in the dry storage area. No excess water or food debris was found. PIC said they have reached out to pest control and have been frequently flushing drains. Reinspection will be on 02/13/2024. Correct By: Correct Prior To Reinspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 several containers of ready to eat (RTE) Tomato soup, tomato pizza sauce, cheese sauce, cooked pasta, and a container of cooked chicken in the walk in cooler without a date mark. All foods were made yesterday and the day prior. All foods that are time/temperature controlled for safety (TCS) and RTE must be have a date mark added to them if they are to be held longer than 24 hours. Manager had dates added to foods. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage In the walk in cooler, observed a ladle in a container of soup with the handle in the food. By the stairs to the upper storage area, observed a scoop for flour being held at room temperature water. In the cook line, observed a bread cutter being stored between the table and the cooler. All in-use utensils must be stored in a way to prevent any contamination. Handles should be kept out of food. If a utensil is stored in water between uses, the water must either be flowing continuously or above 135*F. Utensils should not be stored between pieces of equipment. All utensils were replaced and stored properly. Correct By: Corrected At Time Of Inspection