Spinato's
Permit ID: FD-68022
Permit Type: E & D
96 S Rockford Dr Tempe 85288
*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Dishwasher in bar area had chlorine sanitizer concentration <10ppm. Had PIC place dishes from the bar area in the main dishwashing area in the back to be washed and sanitized properly. Please ensure all dishwashers are working properly and sanitizing dishes with the proper sanitizer concentration.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Meatballs in wing prep area were sitting in a metal container on the stove at a low heat setting. The meatballs internal temperature was 124*. PIC stated the meatballs had been there for less than 2 hours. Had PIC turn up the heat to allow the meatballs to reach proper internal temperature of 135* or above.
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
Meatball, sliced tomatoes, and deli meat in the bottom part of prep cooler in main pizza prep area were holding at 44-47*. PIC stated that some of the items had been outside the fridge during prep, but not for more than an hour. Had PIC move the items to the walk-in cooler to reach temperature of 41* or below.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required
Hose connected to mop sink in outdoor trash storage area had spray nozzle connected and lying on the ground while the faucet was turned on. Had PIC disconnect the hose from the faucet to prevent possible contamination. Please ensure spray nozzles are disconnected from hoses after use.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 0 Priority Foundation and 0 Core violations on this inspection. 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.
