Red Devil Italian Restaurant
Permit ID: FD-04138
Permit Type: E & D
208 W Southern Ave Tempe 85282
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco---
Employee drink observed being stored on soda fountain over ice for customer consumption. Employee drinks must have a lid and straw and be stored away from/in a manner that cannot contaminate food, drink, and ice for customer consumption. Employee moved drink to a proper storage area.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: 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.---
Chlorine sanitizer for dishwashing machine tested at 0 PPM. Chlorine sanitizer for sanitizing wares shall be between 50 to 100 PPM. Employee fixed problem (tube from dish machine was not in container of chlorine). Dishwashing machine was run again and sanitizer was retested at 50 PPM.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.---
Ready-to-eat (RTE) marinara sauce from 11/15/21 and cooked pasta and lasagna from 11/16/21 observed not date marked. All RTE, Time/temperature control safety (TCS) foods must be properly dated marked if kept over 24 hours. Employee properly dated marked mentioned items.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises---
Containers of cut vegetables and tomato sauce observed stored on the floor of walk-in refrigerator. All food products shall be stored at least 6 inches off the ground to prevent contamination.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---
Small leak observed under one of the men's restroom sinks. Repair leak and maintain in good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
Due to COVID-19 concerns a signature was not obtained from the operator during this inspection. The person in charge (PIC) reviewed inspection rights. Emailed inspection rights with the inspection report to PIC. This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 3 Core Violations on this inspection. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
