Mia Pasta

Food-Contact Surfaces: Cleaned and Sanitized

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dish machine washing a large pan at time of inspection with final rinse chlorine sanitizer concentration of 0 PPM. Final rinse chlorine sanitizer concentration shall measure at 100 PPM and not to exceed 200 PPM according to manufacturer instructions. Food contact surfaces will be sanitized in three compartment sink until dish machine is serviced. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

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: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 10th.

Thermometers Provided and Accurate

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: PIC unable to provide probing thermometer at time of inspection. Predefined Comment: Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection (10/15/2026). Corrective Action: Correct prior to re-inspection.

Physical Facilities Installed, Maintained, and Clean

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observe accumulation of grease, food pieces, and debris, under and around equipment on cook line, and under equipment in the back prep room. Observed grease and food residue on the walls near the pasta cooker boiler. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation 3rd.