Sapori D'Italia
Permit ID: FD-14145
Permit Type: E & D
11865 N Saguaro Blvd Fountain Hills 85268
*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......At the mechanical dishwasher, observed worker drink from an open cup and place the cup on shelving over clean wares. Maintain employee beverages in closed containers and store them away from open foods and clean equipment. The worker discarded his beverage.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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......No single use towels available at the handwashing sink closest to the walk-in cooler. Towels provided.
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 walk-in cooler/52F, observed TCS food holding over 41F including mortadella/48F, red sauce/46F, bolognese/47F, various cheeses/52F,and various deli meats/51F. Maintain cold TCS food at or below 41F. Per staff, foods were within safe time holding parameters and were transferred to other working refrigerators in the establishment.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.......Observed salad table ambient temperature/53F and walk-in cooler ambient temperature/52F. TCS foods within safe time parameters were relocated to other refrigeration units. Staff indicated that refrigerator doors had been open and shut frequently during busy prep. Repair, replace, and/or adjust refrigeration units as needed to maintain temperatures of TCS food at or below 41F. Email corrective action, like repair service receipts, to inspector.
Correct Prior To Reinspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing.....In prep cooler, observed vacuum sealed packages of salmon labeled "Remove from package. Thaw in refrigeration." Instructed staff to follow label instructions when thawing frozen vacuum packaged seafood.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces....Soiled fan above open salad prep table. Clean and maintain surfaces as needed.
Correct Prior To Next Routine Inspection
Inspection Comments
Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) on site is not a certified food protection manager. Ensure the PIC is an ANSI-certified food protection manager, and maintain the certificate available for review. This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Confirmed the emailed report was received.
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.
