Maricopa County, AZ

Giuseppes Italian Kitchen

Permit ID: FD-06431

Permit Type: E & D

2824 E Indian School Rd Suite 10 Phoenix 85016

*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.
Grade
Priority Violation *
Cutting Edge Participant
D
2

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
Priority Foundation-2-301.15, Pf: Where to Wash. 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/4573/AMC-Toolbox---Handwashing.--Employees were observed washing their hands at the prep sink and not the designated handwashing sink. Employees were advised that the only place to wash their hands is the handwashing sink. Employees properly washed their hands at the designated handwashing sink at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: 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.--A slicer was observed to have food debris on the blades at time of inspection. An employee stated that the machine was not used that day. Employees were educated that the slicer needs to be properly washed after every use and the slicer was disassembled and properly washed at time of inspection.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.--In the cold holding unit in the kitchen there was mozzarella cheese at 48*F, smoked salmon at 48*F, pasta sauce between 45*F-58*F and salsa at 49*F. Employee stated that the food had been in the unit between 2 to 6 days and they had not been sitting out. Employees were advised to use their probe thermometers to make sure that food is held cold at 41*F. The foods were discarded at time of inspection.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.--A container of cooked beef and onions was in the cold holding unit but was dated 10/3, which was supposed to be thrown away on 10/9 - the day before inspection. Employees were educated on proper date marking procedures and to add 6 days to the day the food is cooked. The food was discarded at time of inspection. 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.--There was a container of cooked pasta in the cold holding unit in the kitchen without a date mark on it. The employee stated that the pasta was made on 10/7. The employee was educated on proper date marking procedure and the pasta was properly labeled at time of inspection.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices--Devices--Establishment does not have probe thermometers readily available to test food temperatures. PIC was advised that probe thermometers shall be provided and readily accessible for use in ensuring attainment and maintenance of food safety. The owner brought 3 probe thermometers at time of inspection.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation--A wiping cloth was in a sanitizer bucket but the bucket had a concentration of less than 10 ppm of chlorine inside of it. An employee stated that they just had made the sanitizer. Employees were advised that chlorine needs to be between 50-100 ppm to properly sanitize surfaces. An employee remade the sanitizer at time of inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe--In the freezer it was observed that raw bacon was stored in grocery bags without first being stored in food-safe storage bags. Employees were advised to store food in food-safe storage bags only to prevent possible contamination. The bacon was discarded at time of inspection.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 4 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Conducted with RS 1119.


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.