Sauce Pizza and Wine

Inspector's notes

Observed more than 7 small flies in the back prep area, closest to the dry storage area. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two containers in the walk-in cooler with dough wrapped in trash bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. The PIC removed the dough from the trash bags. Corrective Action: Corrected at time of inspection.

Inspector's notes

****Second Consecutive Violation**** Observed dish washer handling clean dishes after handling dirty dishes. The dish washer also picked up boxes of the floor then went to handle dinner rolls with out washing his hands. The person in charge had the employee wash their hands immediately. Discussed with the person in charge that any employee should wash their hands immediately after doing an alternative task that involves handling potentially contaminating substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 22 qt container of marinara sauce that measured 62*F with inspector probe thermometer. The person in charge had staff insert ice wand to continue the cooling process at time of inspection. Discussed with the person in charge that acceptable methods of cooling include Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, and adding ice as an ingredient Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dishwasher handling + precleaning dirty dishes, running the dirty dishes through the low temperature dish machine. Then without first washing their hands, observed the dishwasher handle and put away clean dishes.

Inspector's notes

In the walk-in cooler observed hotel pans of Minestrone soup and cheese sauces (made in-house) cooling in the walk-in cooler. Internal temperatures of the Minestrone measured between 72-96°F. Internal temperatures of the cheese sauces measured between 84-104°F. After reviewing the establishment’s cooling logs it was determined the Minestrone was 135°F at 10:00AM and the cheese sauce was 140°F at 10:20AM. 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. The Minestrone had been cooling for more than 2 hours and had not reached 70°F. The Minestrone was discarded at time of inspection. The cheese sauces had been cooling for less than 2 hours and was reheated to 165°F to restart the cooling process using approved cooling procedures. After discussion with the person in charge it was determined the soup and sauces had not been monitored and stirred during the cooling process. Provided cooling methods and cooling accurate guide electronically. Corrective Action: Corrected at time of inspection.

Inspector's notes

In a shallow ice bath on counter near the hot holding station observed shredded mozzarella cheese/56°F. In top section of the Panini station observed portioned sliced turkey + ham/46°F stored above the fill lines of the container. In the bottom drawer of the Panini station refrigerator observed cooked penne pasta/51°F. After discussion with the chef, it was determined the mozzarella cheese and deli meats were set up around 11AM. After discussion with chef, it was determined the penne pasta had been stored in the bottom drawer of the panini refrigerator for more than 4 hours and that that drawer had been having problems maintaining 41°F or less. Discussed repairing or utilizing a small container for the penne pasta to ensure adequate airflow in the unit. The deli meat and mozzarella cheese were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The cooked penne pasta was discarded by the PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet in use wiping cloth stored in sanitizer solution/ bucket near the walk in cooler. Sink and surface sanitizer concentration measured at 0 PPM.

Inspector's notes

Observed a small leak in the ceiling between the office and ware washing area. According to person in charge the air-conditioner has a leak. No overhead contamination of food contact surfaces or food observed at time of inspection. Condensate drainage and other non sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Repair prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large hole in the ceiling above the mop sink.

Inspector's notes

Observed the low temperature chlorine dish machine in the kitchen in use at time of inspection. After running the dish machine multiple times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall measure between 50-100 PPM. Ensure low temperature dish machine maintains a chlorine concentration between 50-100 PPM. Establishment will utilize the three compartment sink to sanitize food contact surfaces until the dish machine is repaired. Person in charge made a service call at time of inspection. Observed dish machine tech onsite repairing the dish machine at the end of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large metal hotel pans of cooked tomato soup date marked 5/12 in the walk in cooler.

Inspector's notes

Observed slow draining handwashing sink across from the prep sink.

Inspector's notes

Observed a large hole in the ceiling above the mop sink.

Inspector's notes

Observed caramelized onions /46°F in a covered container in the walk in cooler. According to the person in charge the caramelized onions were cooked yesterday evening and had been cooling since then.

Inspector's notes

Observed cooked pasta/45-50°F in the upper portion of the pizza prep cooler. Observed pasta/46-48°F in bottom portion of the panini prep cooler.

Inspector's notes

Observed a large, plastic container of tomato sauce/ 50°F more than 12 inches deep cooling the in walk in cooler. After discussion with the person in charge it was determined that the tomato sauce had been cooling for less than 4 hours.

Inspector's notes

Observed ice scoop stored in the ice machine with the handle of the scoop touching the ice.

Inspector's notes

Observed a pitcher/scoop stored in cooked macaroni with the handle touching the macaroni.

Inspector's notes

Observed a small leak below the handwashing sink near the dish machine.

Repeat Violation 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 garlic butter/77ºF stored at room temperature by the pizza oven. Observed mozzarella cheese/54ºF stored in a melted ice bath at time of inspection. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with person in charge it was determined the mozzarella cheese was within safe time parameters. The mozzarella cheese was put in a deep ice bath at time of inspection. Discussed monitoring ice baths as necessary. After discussion with the person in charge it was determined the garlic butter had been stored at room temperature since 11AM. The garlic butter was discarded at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 cooked tomato soup cooling in a plastic container approximately 6 inches deep in the walk in cooler. Internal temperature was 90ºF and according to the person in charge the soup had been cooling for 1 hour. Ensure TCS foods are cooled in containers no more than 4 inches deep. The soup was split into smaller portions at time of inspection. Observed cooked chicken/ 51ºF that had been portioned and tightly wrapped in plastic and stacked more than 4 inches deep in a prep cooler drawer. Ensure TCS foods are fully cooled to 41ºF before wrapping/ portioning. Ensure food is not cooled in prep coolers as these units are designed to keep items cold rather than cool foods. According to the person in charge the chicken was made this morning around 11AM. The chicken was moved to the walk in cooler at time of inspection. Acceptable cooling methods include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, and adding ice as an ingredient. Correct By: 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 pizza sauce/56°F, cooked mushrooms/ 55°F, cooked artichoke/ 53°F, sliced tomatoes/ 55°F, cooked pasta/50°F, shredded cheese/51°F, and caramelized onions/ 53°F in upper portion of the pizza station cooler. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. All TCS foods were moved to the walk-in cooler at time of inspection. Discussed utilizing fill lines on containers and maintaining covers on coolers with the person in charge. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Observed a large pot stored directly on the ground near the dry storage area. Equipment, Utensils, Linens and Single-Service and Single-Use Articles must be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. The pot was moved to the three-compartment sink at time of inspection to be washed. Discussed storing clean equipment at least 6 inches off the ground with the person in charge. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine one time, the chlorine concentration measured at 0 PPM. Chlorine concentration measured at 0 PPM after draining the dish machine, priming the sanitizer, and running the dish machine a 2nd time. Acceptable chlorine concentration shall measure between 50-100 PPM. Establishment will utilize the three-compartment sink to wash, rinse, and sanitize dishware and equipment. Discussed utilizing test strips to verify sanitizer concentration and keeping dish machine in good repair. 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. No detectable chlorine (0 PPM) in the final rinse of the in-use low temp dish machine in the kitchen. No detectable chlorine (0 PPM) was observed after priming and running the dish machine for a second time. Chlorine concentration in the final rinse shall be between 50-100 PPM. Establishment will utilize three-compartment sink until the kitchen dish machine is repaired and the chlorine concentration measures between 50-100 PPM. Service call placed at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. At time of inspection observed multiple trays of cooked lasagna prepared yesterday (date marked 7/19/2023) covered and stacked in the walk in cooler. The internal temperature of the lasagna measured between 47-50°F at time of inspection. According to the chef, the lasagna has been in the walk in since 7/19/2023. Cooked TCS foods shall be cooled from 135°F to 70°F in two hours and cooled from 70°F to 41°F in four hours. The total cooling time from 135°F and 41°F or less shall not exceed six hours. The lasagna was embargoed at time of inspection. Reviewed cooling methods and cooling requirements with chef and person in charge at time of inspection Correct By: Corrected At Time Of Inspection

Repeat Violation 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. At time of inspection observed sheet pans of cooked meatball cooling at room temperature. Internal temperature of the meatballs measured at 80°F. The meatballs were cooked an hour and half ago according to the chef. Discontinue cooling cooked TCS foods at room temperature. The meatballs were moved to the walk in cooler at time of inspection to finish cooling. Discussed cooling methods with person in charge. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises At time of inspection observed a tray of prepared oil and garlic mixture store on the floor of the walk in cooler. Food shall be stored in a clean, dry location 6 inches above floor. The garlic and oil mixture was moved to a shelf in the walk in at time of inspection. Correct By: Corrected At Time Of Inspection