La Torretta Ristorante

Inspector's notes

***THIRD Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash. On cook line, employee handled raw fish with bare hands, then continued working on cook line, handling cooking equipment, without a proper handwash. Instructed both employees to wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, back door open to kitchen. Back door was closed at time of inspection. Maintain door closed. (D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, dry wiping cloths stored on in use cutting boards and in use utensils. Employee provided sanitizer wiping cloth bucket for storing of in use cloths in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

***SECOND Consecutive Violation*** Throughout kitchen, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***SECOND Consecutive Violation*** At 3-compartment sink, faucet with steady stream of water, unable to turn off. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In prep table cooler at far end of cook line, TCS foods (cooked proteins, raw proteins, garlic in oil, soft cheeses) with internal temperatures of 48*F-52*F. Per employee, TCS foods were removed from walk in cooler <2 hours. Employee provided ice baths to TCS foods to rapidly cool back down to the proper temperature. Ambient temperature of prep table cooler was 50*F, taken with inspector thermometer, and 48*F taken with establishment thermometer. Repair prep table cooler to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in two separate containers, in use utensils stored in water with a temperature of 75*F. Water was discarded and utensils were warewashed. In-use utensils are to be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles are to be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout kitchen, doors and handles and inside and outside of reach in coolers, reach in freezer with accumulation of food residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At 3-compartment sink, faucet with steady stream of water, unable to turn off. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Food manager certification was not available for review. Maintain a copy available fore review. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen breaded chicken thawing at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Staff instructed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing ceiling panels in the kitchen and over the mechanical dishwasher. Replace as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rear kitchen door propped open. Maintain closed to prevent the entrance of insects and pests. Corrective Action: Correct prior to next routine inspection. 6-202.13 - Core: Insect Control Devices, Design and Installation Addl Notes: Observed sticky fly tape hung from the kitchen ceiling and over prep sink and clean wares. Remove to maintain sanitary food and food equipment areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two ceiling panels are missing above the mechanical dishwasher. All floors, walls, and ceilings must be maintained and repaired such that they are smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled surfaces including prep cooler lid and hinges, icemaker exterior, microwave oven exteriors, equipment doors and handles, etc. Clean at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Two ceiling panels missing above the mechanical dishwasher. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed blue chemical spray bottle hung over clean flatware. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection.Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed tomato sauce mixtures/85F stored in plastic buckets over 12 inches deep. 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several utensils stored in containers of water/88F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed three missing ceiling panels. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.......In the kitchen, observed no hot, running water available at the handwashing sink. Hot water restored by turning on the valve below. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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.....In the bar, observed the handwashing sink inoperable due to the detached drainline below the sink. The facility sends glassware to the kitchen mechanical dishwasher. Moving forward, one vat of the bar's warewashing sink will be used as a hand sink. Soap and towels were already installed in the vicinity, and handwashing signage posted at the time. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers.......Observed unlabeled spray bottles of pink and yellow solutions below the kitchen warewashing sink. The bottles were labeled with common names at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing.....In cold drawer on the line, observed sealed vacuum packages of salmon labeled to open vacuum package before thawing. Follow label instructions. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 no chlorine in final rinse of in-use mechanical dishwasher because it was supplied with quaternary ammonium sanitizer. The machine's own data plate specifically notes minimum chlorine concentration requirement to be supplied. Discontinue improper usage of quaternary ammonium with this machine. Staff to use the available three compartment sink for warewashing purposes until the machine is repaired and sanitizing properly. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd