Pasta Love

Violations (2)

• 20CriticalCorrected on site

  Proper Cooling Time and Temperatures

  PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: Observed two deep containers >4" of TCS pasta sauce with cut tomatoes in the walk-in cooler with an internal temperature of 56*F-59*F per inspectors calibrated probing thermometer. PIC called cook and stated TCS sauce was cooked earlier in the morning. Per employee, containers of sauce were in the walk-in cooler since 10am, >6 hours prior to the time of inspection. 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. PIC was instructed to discard TCS foods improperly cooled at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 2

  Certified Food Protection Manager

  2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.