Inspection Report

Business Name
La Siena

Business Address
909 E NORTHERN AVE PHOENIX AZ 85020

Permit Number
FD-17600

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
3/14/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

Observed ribs with an internal temperature of 72-94*F. Cook stated food was prepared and placed in an active state of cooling over 2 hours prior to inspection. Chef removed ribs and had placed on grill to reheat to 165*F

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Observed pooled eggs, whole shell raw eggs, shredded cheddar, and butter in containers on a cart in ice bath with internal temperature ranging 47-67*F. Ice not surrounding container and only on the bottom side of container. Milk in reach on bottom shelf in refrigerator at sever line, with an internal temperature ranging 47-50*F. Lead server and cook stated foods were placed in unit and on ice within 3 hours prior to inspection. Staff took items and placed more ice and water to have foods completely surrounded with ice, and placed in walk-in and neighboring units. Foods reached 41*F within 30min.

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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Observed thick cut sliced ham, in container in refrigerated drawers under grill date marked for 7/2-7/9. Person in charge discarded food.

PRIORITY VIOLATION-3-501.18 - Priority: 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.

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Violation #: 33

Repeat Violation

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

Comments:

Observed diced tomatoes in deep plastic containers, tightly sealed with a temperature of 57-65*F. Saw chef place freshly cooked rice at 165*F and place under cold foods at 41*F. Person in charge stated foods were prepared 2 hours prior to inspection and removed cold foods from area to place on lower shelves. THIRD CONSECUTIVE VIOLATION

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedures regarding: handwashing, pastuerized eggs, glove usage, defrost cycles, hand sinks, equipment maintenance.

"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.