Inspection Report
Maggiano's Little Italy
16405 N SCOTTSDALE RD SCOTTSDALE AZ 85254
FD-08256
Food Establishment - Eating & Drinking
Food Routine Inspection
1/31/2024
Not Participating
2
Completed
Violations
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
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 chicken/ 56°F and cooked sausage/ 55°F in the lower portion of the prep cooler closet to the main cook line entrance. Observed tomato and cream sauce/ 48°F in the lower portion of the prep cooler in the middle of the main cook line. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled (TCS) food to be maintained at 41°F or less. After discussion with the person in charge, it was determined that the chicken, sausage, and tomato + cream sauce were within safe time parameters. All TCS foods were moved to the walk in cooler at time of inspection to rapidly cool. After discussion with the person in charge it has been determined the root cause of the violation was training staff verification.
Internal temperature of the prep cooler near the entrance of the main cook line measured at 55.4°F with min/max thermometer. Please discontinue storage of TCS foods in the prep cooler until the unit is repaired and maintains 41°F or less.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Core-4-204.112, C: Temperature Measuring Devices-Functionality
No thermometer was located on the lower interior of the prep coolers. A permanent thermometer is required in any unit storing time/temperature control for safety food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the thermometer must be clearly visible. Please obtain thermometers for all cold holding units used to store TCS foods prior to the next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Observed the high temperature dish machine in the dish pit not in use at time of inspection. After running the high temperature dish machine multiple times, the temperature of the final rinse measured between 153.4-154.4°F with min/max thermometer. When utilizing hot water sanitization the temperature shall measure at 160°F at the surface. Establishment will utilize the three compartment sink and the other high temperature dish machine until the dish machine in the dish pit is repaired.
Correct By: Corrected At Time Of Inspection
Violation #: 52
Description: Sewage and Waste Water Properly Disposed
Comments:
PRIORITY VIOLATION-5-402.13, P: Conveying Sewage
Observed floor drain below ice well at the bar overflowing with wastewater above the floor rim at time of inspection. The person in charge was able to clear the backup and wastewater overflow at time of inspection. Please ensure floor drains are properly maintained. After discussion with the person in charge it has been determined the root cause of the violation was training staff verification and or/ breakdown which resulted in the violation.
Correct By: Corrected At Time Of Inspection
Comments/Details
The person in charge and key personnel will attend the Department's Active Managerial Control Class on February 15, 2024. .
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Routine inspection report emailed to the person in charge.
On July 1st, 2023, the Environmental Services Department began 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,
-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
-Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: 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 or call 602-506-6824
Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Harold N
"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.