Inspection Report
Arizona American Italian Club
7509 N 12TH ST PHOENIX AZ 85020
FD-00633
Food Establishment - Eating & Drinking
Food Routine Inspection
3/27/2024
Not Participating
1
Completed
Violations
Violation #: 9
Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed
Comments:
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 the bar tender cutting limes for drink garnishments with bare hands. The bar tender stopped handling limes with bare hands, washed hands, and later donned gloves before returning to prepping other garnishments at the time of inspection. Discussed no bare hand contact with ready to eat food, to wash hands per code and not contact exposed RTE foods with bare hands and to use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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 the hand wash sink by the bar with liquor bottles and other hardware items stored inside the sink compartment. The person in charge removed the items from the sink at the time of inspection. Discussed hand wash sink not used for other purposes than handwashing.
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap in the toilet room in the kitchen. The person in charge place hand soap in the toilet room at the time of inspection. Discussed maintaining availability of hand soap at all hand wash sinks at all times.
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.
Observed no paper towels at the hand wash sink at the main bar, the hand wash sink by the ice machine by the kitchen, the hand wash sink in the bathroom in the kitchen, and the hand wash sink in the back bar. The person in charge placed paper towels at all hand wash sinks at the time of inspection. Discussed always maintaining availability of hand drying provisions at all hand wash sinks at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
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 dishes stored as clean on a storage rack with food residues and debris. The person in charge removed the affected dishes for cleaning at the time of inspection. Discussed food equipment and utensils stored as clean shall be clean to sight and touch.
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up of organic matter inside the nozzles of the soda guns at the main bar. Discussed surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned: at any time when contamination may have occurred; at least every 24 hours.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 containers of cooked tomato sauce and cooked chicken with no date mark in the walk-in cooler. The person in charge stated the food items had been cooked, cooled, and placed for cold holding the day before around mid-morning, more than 24 hours, and date marked the containers accordingly. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
Observed a spray can of Raid pesticide stored on a shelf by the three compartment sink next to clean dishware. The person in charge discarded the can of Raid at the time of inspection. Discussed the restricted presence and use of pesticides in a food establishment and the use of only certified pest control services.
Core-7-209.11, C: Storage-Other Personal Care Items
Observed employee personal items such as electronic tablet, portable speaker, and charging cable stored on a storage rack next to clean utensils and containers of food ingredients. Observed a container of mouthwash stored next to the microwave over the prep cooler by the cook line. The person in charge removed the items at the time of inspection. Discussed the use of and a designated employee storage area away from food and food equipment.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring
Observed numerous fruit flies in the kitchen area and the main bar. Discussed with the person in charge obtaining pest control services at a frequency to maintain premise free of insects, rodents and pests. Discussed general cleaning frequency and eliminating harborage conditions.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 53
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
Core-5-501.17, C: Toilet Room Receptacle, Covered
Observed no covered receptacles in the women's and unisex toilet rooms. Discussed a toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observed exposed floor wall junction and missing cove base by the cook line, by the mechanical dishwasher in the kitchen, and in other areas of food prep in the kitchen. Discussed sealing exposed wall and replacing missing cove base and to maintain physical facilities in good repair with smooth and easily cleanable surfaces.
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed an accumulation of dust and soils on the fan cover and ceiling of the walk-in cooler. Observed accumulation of grease, food pieces, and organic matter, under and around equipment on cook line, under storage racks and other areas of the kitchen. Discussed cleaning frequency.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager
Observed no certified food protection manage onsite at the time of inspection. A certified food protection manger must be onsite during all hours of operation.
Fix prior to next routine inspection.
Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events
Observed no bodily fluid clean up kit or written instructions for bodily fluid clean up. Provided the person in charge with bodily fluid plan guidance.
Fixed at the time of inspection.
No County legal action will result from this inspection.
Inspection report delivered via email.
Review Notes: QA - MB (D report),Review Complete: CHECKED,Award: Not Participating,Signer: Jeanie R.
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.