Giordano's Trattoria Romana
Permit ID: FD-08764
Permit Type: E & D
7275 E Easy St Carefree 85377
*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
2
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. .............At main handwashing sink, employee dumped water used for thawing raw meat down drain. Instructed employee that a handwashing sink is to be used for handwashing only.
(B) A HANDWASHING SINK may not be used for purposes other than handwashing.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. .............In two door reach in freezer, ice wands stored directly on shelving. Ice wands are used in cooling of food. Instructed employee to re-wash, rinse, and sanitize ice wands and store in separate container or sheet pan to prevent contamination. On cook line, employee used chef knife to open boxes then stored chef knife in container with other in use utensils. Instructed employee to move container of in use utensils to be re-washed, rinsed, and sanitized. Discussed proper storage of food contact surfaces to prevent cross contamination.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred.
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. .............Slicer with accumulation of food debris on food contact surfaces. Per employee, slicer was not used today. Instructed employee to re-wash, rinse, and sanitize slicer.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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. ..............On dry storage shelving, meat filled cannelloni with an internal temperature of 68*F. Per employee, cannelloni was out of cold holding 60 minutes. Instructed employee to move meat filled cannelloni to reach in refrigerator to rapidly cool back down to the proper cold holding temperature.
Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing ..............In kitchen, raw meat thawing in room temperature water and in container at room temperature. Instructed employee to move thawing meat to reach in refrigerator or under running water to continue the thawing process.
Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5*C (41*F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21*C (70*F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5*C (41*F).
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation and 1 Core Violations on this inspection. Conducted ride along with inspector TL. Person in charge consented to inspection and reviewed inspections rights with person in charge: Anthony G. Routine inspection report was emailed to and Inspection Review Notice was handed to person in charge at establishment. Inspection report confirmed received. 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.
