Spinato's Pizzeria

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: In the hot-holding, steam box between the boiler and the range, observed a pan of marinara sauce at 120*F to 136*F. Sauce had been in the unit for less than an hour and was reheated to 165*F prior to returning to hot holding. The hot box was too low on water but it is working properly. Discussed monitoring food temperatures. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Priority

Proper Cold Holding Temperatures

Repeat Violation 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: ***** 2nd Consecutive Violation ***** On the pizza prep table, observed a container of pizza sauce at 55*F. Per PIC these pizza sauce containers don't last longer than an hour or two. Recommended setting up time as control procedures and monitoring procedures. Unless approved to be on time control, it must remain below 41*F in cold holding. In the walk in cooler, observed most TCS foods holding between 46*F and 52*F. TCS food include, chopped spinach at 50*F, heavy cream at 48*F, Butter and whipped butter at 49*F, anchovies at 48*F, cooked artichokes at 50*F, gorgonzola at 50*F, cooked fettuccini at 50*F, cooked spaghetti at 51*F, cut spring mix at 49*F, cut romaine at 51*F, fresh mozzarella at 47*F, provolone at 50*F, ricotta at 46*F, cookie dough at 51*F, cannoli cream at 50*F, Artichoke filling at 48*F, mushroom filling at 50*F to 52*F, cooked meat balls at 47*F, cooked chicken wings at 50*F, Canadian bacon at 48*F, ham at 47*F, fennel salami at 46*F, salami at 46*F, sopressata salami at 50*F, feta cheese at 48*F to 50*F, marinara sauce at 47*F, Bolognese at 48*F, pizza sauce at 47*F, garlic butter at 48*F, vodka creme at 48*F, cooked chicken at 52*F, shredded mozzarella at 49*F to 51*F, and house made Ceasar dressing at 48*F. All foods had been in the unit longer than 4 hours and no temperatures were taken by employees to indicate whether the foods had been below 41*F within the last 4 hours. All foods listed above were embargoed. See full embargo form. In the pizza prep cooler, observed the meat side with various meats between 44*F and 49*F. All meats were replenished in the last two hours. Meats were placed on time control and documented on time control. Predefined Comment: 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

Food-Contact Surfaces: Cleaned and Sanitized

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 the ice scoop, ice breaking paddle, and the ice buckets (upside down) on top of the cube ice maker. These items are food contact surfaces that should be stored in a clean dry place that is washed and sanitized. Discussed solutions with PIC to ensure that they are moved to a safer place. Corrective Action: Correct prior to next routine 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: At time of inspection, observed the walk in cooler at 47.6*F on the inspectors min/max thermometer after two, ten-minute periods. All TCS foods that had been in the unit longer than 4 hours were embargoed with temperatures from 46*F to 52*F. Walk-in cooler must be holding at 41*F or below to ensure all TCS foods remain in the proper temperatures. Will re-inspect within 24 hours to ensure the walk in cooler is back below 41*F. Until unit is below 41*F, it is not to be used for TCS foods. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. 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 the prep cooler below the wing sauces and beside the range, observed two pans of cooked chicken, a pan of cooked sausage, and a pan of bolognese sauce that were between 50*F and 57*F. All foods had been recently prepped and placed in the unit to cool. Smaller prep coolers do not have the capacity to rapidly cool foods. Instructed the PIC to have the foods moved to the walk-in freezer to rapidly cool before being placed in the prep cooler. Predefined Comment: 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.

Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed 5+ cutting boards with heavy scoring and chipping. Cutting boards must remain smooth and easily cleanable with no risk of imparting materials into the food. Please have these cutting boards resurfaced or replaced. Corrective Action: Correct prior to next routine inspection.