Babbo Italian Eatery
Permit ID: FD-06859
Permit Type: E & D
20211 N 67th Ave Suite B-4 Glendale 85308
*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. Staff member handling ready-to-eat salad mix and fruit with barehands. Additional staff member handling ready-to-eat grilled chicken with barehands to place on pasta dish. Discussed no barehand contact requirement for ready-to-eat foods. Manager had staff wash hands and apply gloves at time of inspection. Instructed manager to discard food and food placed on embargo at time of inspection.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Internal temperature of large meatball in marinara sauce in hot holding unit measured at 125-134 Deg. F. Per manager, meatballs and marinara taken from walk-in cooler, re-heated on stove top and placed in hot holding unit 1 hour prior to inspection. Discussed hot holding requirements (hold at 135 Deg. F.). Ensure TCS foods are properly re-heated to 165 Deg. F. Manager properly re-heated food 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. Internal temperature of various soft cheeses (blue cheese, goat cheese), salami on top right side of pizza prep cold holding unit measured at 51 Deg. F. All other TCS foods on top left and bottom measured below 41 Deg. F. Per manager, top right side has been having issued holding temperature. Internal temperature of salad mix on top of other containers in salad prep cold holding unit measured at 60 Deg. F. Per manager, salad is used rapidly during lunch and dinner rush. Three containers of heavy cream on top of cold holding unit and container of TCS garlic butter measured at 56-67 Deg. F. Per manager, these food items are used rapidly during lunch and dinner rush. Discussed cold holding requirements with manager (maintain at 41 Deg. F. or less). Discussed option to use time as a control (requires written policy and labeling). Per manager, food left our for approximately 1 hour prior to inspection. Manager will use time as a control with a 3 hour discard at time of inspection.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing. Two large frozen tubes of raw meat on small metal pan with water flowing onto one small section of meat in prep sink. Per manager, staff in the process of thawing meat. Discussed proper thawing requirements with manager. Thaw properly and maintain.
Correct Prior To Next Routine Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination. Staff backpacks placed on large slicer on prep tables next to open containers of food. Instructed manager that staff personal items should be separated and stored away from food and food preparation areas to avoid the potential for cross contamination. Manager removed all backpacks and will properly clean slicer at time of inspection.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Lettuce and water build-up in large salad spinner stored above 3 compartment sink. Discussed clean to sight and touch requirements. Ensure salad spinner is properly cleaned (warewashing) and stored to allow for air drying. Manager properly washed equipment a time of inspection.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 3 Core violations on this inspection. Discussed produce wholesomeness parameters with manager (check more frequently-cucumbers). Discussed continued training of staff on when to wash, single glove usage and no barehand contact requirements. Discussed time as a control parameters with manager (written policy and labeling system). 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.
