Inspection Report

Business Name
Arizona American Italian Club

Business Address
7509 N 12TH ST PHOENIX AZ 85020

Permit Number
FD-00633

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/19/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manger on site at the time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: 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. Addl Notes: Observed liquor bottles stored inside the hand wash sink behind the bar next to the ice machine. The person in charge removed the bottles from the handwash sink at the time of inspection. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed TCS (time temperature control for safety) food items in the walk in cooler with internal temperatures between 45F -60F. TCS foods included cooked and raw meats (beef, chicken, seafood), deli meats, cooked salsa, cooked rice, cooked beans, cooked pastas, and dairy products such as butter, half and half creamers, various fresh and shredded cheeses. The person in charge stated the food items had been stored in the walk-in cooler for more than 4 hours. The food items were embargoed at the time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Observed the walk in cooler with minimum ambient temperature between 47F - 49F as measured with inspector min/max thermometer. Establishment's own thermometers inside the walk-in cooler showed temperatures betweeen 45F - 52F. TCS food item in the walk-in cooler had temperatures between 45F - 60F. The person in charge adjusted the walk-in cooler settings but ambient temperature did not go below 43.7F. The person in charge placed a work order for the walk-in cooler. Establishment has additional reach-in coolers, prep coolers, walk-in freezer, and walk-in cooler behind the bar to maintain sufficient cooling and cold holding capabilities. Discussed not using the walk-in cooler until it has been serviced and maintains TCS cold holding temperature of 41F or less. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Re-inspection for walk-in cooler to take place by 7/23/24. Action: Correct prior to re-inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed raw shrimp thawing at ambient temperature and no running water at the prep sink, observed reducec oxygen packaged (ROP) fish that bears a label that it is to be removed from ROP packaging in the thawed state in the walk in cooler. The person in charge placed the raw shrimp to thaw under running water and discarded the ROP fish. Predefined Comment: All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Predefined Comment: All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed the ice scoop store on top of the ice machine with the food contact surface directly on a soiled surface. The person in charge removed the ice scoop for cleaning at the time of inspection. Predefined Comment: In-use utensils must be stored in a clean location with food contact surfaces protected from contamination and handles not in contact with food. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: Observed establishment use chlorine sanitizer but have no chlorine sanitizer test strips available to test sanitizer concentrations. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Re-inspection for sanitizer test strips to take place by 7/26/24. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Inspection report delivered via email.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.