Sauce Pizza and Wine

Inspector's notes

Observed employee grab a handful of pine nuts toppings for a salad using bare hands. Informed person in charge (PIC) that except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Bare hand contact with ready-to-eat foods can contribute to the transmission of foodborne illness. PIC discarded the salad and made a new one at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, cooked sausage, and tomato soup all with prep dates over 7 days ago. Informed person in charge (PIC) that 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed slicer, dicer and clear food container stored as clean on a shelving unit with an accumulation of food debris still present. Both items were placed in the dish pit to be re-cleaned at the time of the inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza sauce in a deep container cooling in the walk-in cooler, prepped with room-temperature ingredients, at 51'F at the time of the inspection. Person in charge stated their prep person had already left for the day but the sauce was probably prepared an hour or so ago. Educated person in charge about following cooling methods (shallow and uncovered) with cooling items from room temperature as they do for items hot items. Employee moved the sauce into shallow containers to aide cooling at the time of the inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean containers in the dish room and the container storage shelf wet stacked together at the time of the inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee consuming food in the food preparation area (Back dishwashing area). Employees must eat only in designated areas to prevent contamination of exposed food and clean equipment. Corrected on site. Employee discontinued eating and was instructed to use designated break area.

Inspector's notes

Observed two containers of macaroni at 67 degrees. PIC stated product was taken out of cooler one hour prior and intended for time control. However containers were not time marked. Time mark was added during inspection. Corrected on site.

Inspector's notes

Establishment uses time as a control to hold cooked pasta on line, container of pasta did not have a time stamp during inspection. Person in charge said it had been out for nearly 2 hours and time stamped it at time. Please ensure all food items held using time as a control have the make time documented to ensure a timely discard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 6-7 covered plastic containers stacked in walk-in cooler, containers contained freshly prepared red sauce which measured 110-120 degrees F. Items were uncovered and spread out on another speed rack at time. Please ensure food items are cooled in shallow uncovered containers, spread in a way to allow for maximum heat transfer, until they reach 41 degrees F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large container of red sauce was date marked 10/8 in walk-in cooler, item was discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 large covered containers of cooked pasta stacked in walk-in cooler measuring 68-72 degrees F. Items had been prepared nearly 2 hours prior and were uncovered and moved to top shelves to cool more effectively at time. Please ensure food items are cooled in shallow uncovered containers until they reach 41 degrees F to allow for maximum heat transfer. Corrective Action: 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 tray of lasagna and tray of tomato sauce both date marked 2/29, both items were voluntarily discarded by person in charge. Please ensure all food items are date marked and discarded 6 days after the date that they were prepared or removed from packaging. Correct By: Corrected At Time Of Inspection

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 multiple deep covered and stacked containers of cooked pasta measuring 60-73 degrees F internally in walk-in cooler. Person in charge said they had been prepared within the last 2 hours, items were unstacked and uncovered at time. Please ensure food items are cooled in shallow uncovered containers until they reach 41 degrees F to ensure most effective heat transfer. Correct By: Corrected At Time Of Inspection