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
D
4
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge-----Observed no certified food manager onsite during inspection. Also observed multiple priority violations. PIC was unable to answer all questions relating to foodborne and explain exclusion/restriction requirements relating to employee illness policy. All priority violations were corrected at time of inspection.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee touch apron and proceed to touch pizzas without washing hands. Also observed employee wash dirty dishes and touch clean dishes without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC.
Corrected At Time Of Inspection
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 employee touch lemons and place on iced tea glass rim with bare hands. Bare hand contact is not permitted with ready to eat foods. Lemon was embargoed at time of inspection. Discussed options for lemons including washed and gloved hands, tongs, or other utensil to prevent bare hand contact.
Corrected At Time Of Inspection
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 employee wash knife in hand sink by pizza prep area. Discussed proper washing for food contact surfaces and limitations for hand sink use with PIC. Employee discontinued practice at time of inspection. Hand wash sinks may only be used for hand washing.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
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.-----Observed dried on food debris on can opener and on deli slicer. PIC relocated all items to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained 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.-----Observed cooked lasagna, cooked alfredo cream sauce, cooked chicken broth, cooked Bolognese, raw salmon, raw squid, cooked mushrooms, cooked sausage, cooked marinara sauce, and cooked meatballs at 46-53'F in reach-in cooler closest to dishwasher. Per PIC, all items were placed in cooler more than 4 hours prior to inspection. All items were embargoed and discarded at time of inspection. Observed top pans of lasagna on top shelf to be blocking air flow to bottom portion of cooler and bottom portion of cooler to have a minimum ambient air temperature of 43.3'F at start of inspection. After items were discarded and air flow was restored, ambient air temperature of cooler measured to be 38.2'F. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.-----Observed cooked lasagna with prep date of 11/22/2023 in reach-in cooler and cooked pasta noodles with prep date of 11/19/2023. All items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made or removed from the freezer as day 1).
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use-----Observed ant and roach spray stored on shelf across from 3-compartment sink. PIC removed the ant and roach spray from establishment at the time of inspection. Discussed proper pest control measures with the PIC. All pest control for the establishment must be performed by a certified pest control specialist.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking-----Observed employee beverages stored throughout kitchen on prep tables and employee food stored throughout coolers. Employee beverages and employee foods must be stored in a dedicated place to prevent contamination. Provide approved and designated storage area for employee drinks and beverages prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 4 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager-----Observed no certified food manager onsite at time of inspection. A certified food protection manager is required onsite during all hours of operation. Correct prior to next routine inspection. Repeat violation. This is the second consecutive violation. Inspection conducted with RS# 998. Report emailed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website. https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181
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.
