Maricopa County, AZ

Rigatonys

Permit ID: FD-15989

Permit Type: E & D

1850 E Warner Rd Tempe 85284

*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
4

Violation Description

Violation Comments

Correct By
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.-----Observed handwashing sink at cookline blocked by trashcan and magnetic strip/knives, and being used to store dry cloths. Person in charge removed cloths and trashcan to make sink accessible to staff. Recommended the removal of the magnetic strip as well. Access to sink is very narrow and knives create a hazard and potential barrier to handwashing.
Corrected At Time Of Inspection
12
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.-----Observed shellstock tags from December and October with no last sold dates. Person in charge will ensure shellstock tags are maintained with the lot until the date the last shellstock is sold from the case, remove tag, mark the date and maintain in chronological order for a minimum of 90 days. Please correct prior to re-inspection on 12/27/19. Shellstock tag maintenance requirements were provided via email.
Correct Prior To Reinspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.-----Observed container of manicotti stored below containers of raw meat pasta and raw seafood. Person in charge moved manicotti at the time of inspection. Ready-to-eat foods should be stored above or away from raw animal foods to prevent cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.-----Observed mechanical dishwasher dispensing 0 ppm chlorine. Person in charge changed chlorine bucket, primed the machine and was dispensing at 100 ppm at the time of inspection. Regular verification of sanitizer concentration should be conducted to ensure proper food contact sanitizing.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 Marinara sauce prepared on 12/16 holding at 48 *F in deep covered containers in walk-in cooler. Person in charge discarded at the time of inspection. Frangelico sauce was also observed holding at 50 *F after 6 hours based on cooling log and was discarded at the time of inspection. Discussed proper use of cooling logs with the person in charge. Certain concerns were raised with regards to cooling log maintenance and cooling procedures. These were addressed with management at the time of inspection. Department's cooling log was provided via email.
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.-----Observed cut lettuce holding at 57 *F in the center in 50 gallon storage containers in the walk-in cooler. The outer edges of the containers were holding at 41 *F. Lettuce had been prepared 4 hours prior to the start of inspection and was discarded at the time of inspection. Cold foods must be maintained at 41 *F or below and cool to 41 *F within 4 hours including prep time to prevent bacterial growth.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 marinara sauce prepared on 12/17 holding at 46 *F after 5.5 hours of cooling. Person in charge ice bathed sauce down to 41 *F at the time of inspection. Discussed cooling methods with the person in charge including: Proper use of ice wands, ice baths and ensuring foods are cooling from 135-70 *F within 2 hours and from 70-41 *F within 4 hours (6 hours total). Cooling methods handout provided via email.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.19, C: Nonfood-Contact Surfaces-----Observed cloths being used underneath cutting boards. Cloths were observed soiled. Person in charge removed at the time of inspection. Non-food contact surfaces exposed to splash, spillage, food debris or that require frequent cleaning must be made from a material that is nonabsorbent and smooth (i.e. rubber/silicon mats, bar mats, shelf liner, etc.)
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 3 Priority Foundation and 1 Core violations on this inspection. Inspection review notice provided at the time of inspection. Report emailed. Establishment is enrolled in the department's Cutting Edge Program. Inspector recommends management review their written procedures related to the critical violations noted during the inspection to determine if policies are still effective or need to be updated to reflect current business needs. A re-training of staff should be conducted to ensure compliance with food safety SOP's. 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.