Mimi Forno Italiano
Permit ID: FD-64695
Permit Type: E & D
3624 W Baseline Rd Suite S-174 Laveen 85339
*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
B
1
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. 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 hostess begin to cut up lemons with bare hands that were to be used to place in beverages. Instructed hostess to wash hands and don gloves. Ready to eat foods shall not be handled with bare hands and gloves or other utensils used.
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.
---In single door reach-in cooler next to dishwasher in kitchen a pan of marinara sauce for meatballs measured an internal temperature of 54'F. Date mark indicated it was made the prior day and verified by kitchen employee. Per employee sauce was set on table after cooking and ice wand placed into sauce to let cool. After approximately 2 hours sauce was placed into cooler after internal temperature had been verified to be in the 40's. Employee stated sauce was taken out of cooler earlier in morning for approximately 10 minutes in order to fill up pot to reheat some of it then placed back into cooler. Discussed with kitchen staff not keeping cooled food out at room temperature for extended periods of time due to temperature fluctuations that occur and that can potentially lead to foodborne illness.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection rights verbally reviewed with person-in-charge Rigoberto S report emailed
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.
