Oregano's Pizza Bistro

Proper Cold Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Addl Notes: Observed the sandwich station reach-in with internal temperatures of 43*F-50*F using probe thermometer. Foods (Sliced tomatoes, O slaw, cheese, etc.) had been temperature checked and logged by the person in charge (PIC) prior to starting inspection. PIC moved the foods to an alternate cold-holding unit at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Priority

Insects, Rodents and Animals not Present

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed a dozen flies near the ware wash area. Also observed flies behind the bar. Person in charge (PIC) stated they are working on it with their pest control company. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 10/23/2026.

In-Use Utensils; Properly Stored

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed the scoops for the pasta sitting in the pasta in a way that the handle was sitting in the pasta. Handles need to be up out of the food. Discussed getting scoops with longer handles. 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.