Sapori D'Italia

Proper Hot Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: On cook line, on far cook top, container of meatballs with internal temperatures of 107*F-112*F. Per employee, meatballs were removed from cold holding <2 hours, reheated, and ready for service. Employee moved container of meatballs over flame to reheat back to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: No hand drying towels at pizza station handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (A) - Priority Foundation: 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. Addl Notes: In top portion of cold holding pizza prep table, roasted garlic/ 69*F prepared <2 hours and stored in container above fill line of >5 inches. Recommended placing roasted garlic on sheet pan and cool immediately after baking to ensure quick cooling times. In walk in cooler, cooked pasta/ 70*F-90*F prepared and cooling in shallow covered containers. Cooked pasta was partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. Also reviewed cooling marinara sauce in deep containers. 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.

In-Use Utensils; Properly Stored

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: On cook line, in use utensils stored in between prep table coolers in between uses. In use utensils were moved to cutting board for storage. In-use utensils must be stored in a clean, dry location or in hot water above 135°F. Corrective Action: Corrected at time of inspection.