American Way Pasta

Inspector's notes

Observed various temperature control for safety items such as chopped lettuce, cheesecake, and sausage in the cooler, all which were prepared more than 24 hours prior to inspection, measuring between 45-50 degrees F. These items were discarded- see embargo list for details. Ambient temperature of unit measured 60*F at time of inspection. Discussed cold holding requirements, instructed PIC to discontinue use of unit until in good repair. Alternative refrigeration is available to operate safely. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink with lemon pulp and seeds covering the basin. When the hand wash sink was turned on to be used the sink was no longer draining. Discussed with person in charge (PIC) 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 accessible and in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC cleaned out sink and it was able to drain during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large deep container of Bolognaise with an internal temperature of 56*F date marked for 7/15. Per PIC the sauce was made the previous day and placed in that container deeper than 4 inches to cool. Discussed with PIC 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 Bolognaise was embargoed and the PIC voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handling Ready to Eat sticky taffy pudding with bare hands in the dessert prep area. Discussed with Person in Charge (PIC) the importance of preventing bare hand contact with ready-to-eat (RTE). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the bar hand wash sink no paper towels or soap. Discussed with Person in Charge (PIC) 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 supplied sink with soap and paper towel. Also observed bag of frozen clams, dirty towels and scrubbers stored in the hand wash sink basins throughout the establishment. PIC cleared all basins out and PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Consumer Advisory on the menu without the asterisk indicating the Filet Mignon is cooked to order. Discussed with PIC offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Reinspection scheduled on 4-11-25

Inspector's notes

Observed no thermometer in the facility to test and monitor temperatures of the foods in the facility. Discussed with PIC properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection Scheduled on 4-11-25

Inspector's notes

Observed quaternary ammonium (Quat/QT) and chlorine used throughout the facility as a sanitizer for food contact surfaces. No testing strips were available for either chemical at time of inspection. Discussed with PIC Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection Scheduled on 4-11-25 4-302.13 - Priority Foundation: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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. Addl Notes: Observed high temperature dishwashing machine. No thermometer was in the facility to test temperatures at time of inspection. Discussed with PIC Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection scheduled on 4-11-25