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
0
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 handwashing sink near back door, employee using sink as dump sink. A handwashing sink is to be used for handwashing only (and approved for a mop sink at this establishment).
(B) A HANDWASHING SINK may not be used for purposes other than handwashing.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 ice machine on plastic shield, light pink residue. Instructed employees on cleaning frequency to prevent build up of residues. Ice shield was cleaned at time of inspection.
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. ............Throughout kitchen in prep table coolers and two door reach in refrigerator, lasagna, cooked pastas, cooked sauces without proper date marks. Per employee, TCS foods were prepared >24 hours. Instructed employee to provide date marks on TCS foods held in establishment >24 hours.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ............On cook line, container with in use utensils stored in water with temperature of 78*F. Instructed employee to provide water >135*F or discard water and store utensils in clean container. Discussed proper storage of in use utensils in between uses.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation and 2 Core Violations on this inspection. Provided Maricopa County handout for cleaning d/v accidents. Routine inspection report was emailed 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.
