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: 1) Observed lowboy prep cooler in the cook line with ambient temperature 50°F. TCS foods stored in this cooler include: tomatoes, cheese, lettuce, Italian meats, etc. Internal temperature of TCS foods ranges from 45-51°F. Person in charge (PIC) showed inspector the log of temperature checks. According to the log, the cooler was working properly 3 hours ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 2) Observed another lowboy prep cooler in the cook line with ambient temperature 48°F. TCS foods stored in this cooler include various types of cheese, diced tomatoes, sausage, roasted peppers, etc. Internal temperature of TCS foods ranges from 51-60°F. Person in charge (PIC) showed inspector the log of temperature checks. According to the log, the cooler was working properly 3 hours ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. **Consecutive Violation: 2nd** Corrective Action: Corrected at time of inspection.

Priority

Food-Contact Surfaces: Cleaned and Sanitized

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 food debris in the vegetable dicer and plastic container in the clean dish rack. Informed person in charge (PIC) that dishes put away as clean should be clean to sight and touch. PIC stated understanding and relocated those dishes to the dish pit area. Corrective Action: Corrected at time of inspection.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: 1) Observed lowboy prep cooler in the cook line with ambient temperature 50°F. TCS foods stored in this cooler include: tomatoes, cheese, lettuce, Italian meats, etc. Internal temperature of TCS foods ranges from 45-51°F. Person in charge (PIC) showed inspector the log of temperature checks. According to the log, the cooler was working properly 3 hours ago. 2) Observed another lowboy prep cooler in the cook line with ambient temperature 48°F. TCS foods stored in this cooler include various types of cheese, diced tomatoes, sausage, roasted peppers, etc. Internal temperature of TCS foods ranges from 51-60°F. Person in charge (PIC) showed inspector the log of temperature checks. According to the log, the cooler was working properly 3 hours ago. *Please fix both coolers so that they maintain the internal temperature of TCS foods at 41 degrees or below. Corrective Action: Correct prior to re-inspection (10/19/26).