Inspection Report

Business Name
Babbo Italian Eatery

Business Address
10726 E SOUTHERN AVE MESA AZ 85208

Permit Number
FD-29935

Permit Type
Food Establishment - Food Catering

Inspection Purpose
Food Routine Inspection

Inspection Date
12/10/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

Predefined Comment: TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding.

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.

Addl Notes: observed a large pans of meatballs in the cookline. noted meatballs at 121-126 deg f . per manager brought from walk-in cooler. proper reheating for the meatballs and the meat sauce in the pan reviewed. manager removed all. all reheated in the oven to 165 deg f . corrected. please monitor proper re-heating tcs food,

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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.

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 some on site bottles of salad dressing such as ranch, cesar dressing. left on the front service counter. these articles are placed atop a metal pan. temperature checked for salad dressings, noted 59-61 deg f . informed manager. per manager , usually salad dressing containers are kept inside the refrigerator. manager discarded tcs. please ensure rte/tcs is kept at 41 deg f . see embargo.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: some spray bottles of chemicals found in the back food prep. no label. inquired kitchen manager. chemicals names were identified. chemical containers were labeled. corrected

Violation #: 33

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

Comments:

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.

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: observed in the south reach-in cooler directly adjacent to the grill. a large pan filled with diced grilled chicken. food temperature was checked. noted at 46-47 deg f . asked manager regarding the cooling strategy and the container sizes. suggested not to overfill the large pans. may transport diced cooked chicken to smaller , shallower pans. please keep excess food in the bottom of the reach-in cooler or at the facility walk-in cooler to ensure 41 deg f reached and maintained. manager removed excess chicken. 41 deg f established. corrected

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

Predefined Comment: All bulk food items not easily identifiable must be labeled with common name of food.

3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: some clear plastic bottles filled in the kitchen. asked manager what is in them. per manager cooking oil. please label ingredient containers. manager labeled during the inspection. corrected

Comments/Details

facility manager was signed for AMC class, Dec 18th, 8:45am-11:am, report emailed to facility manager. Per facility kitchen manager, additional employee training will be provided. please visit resources available at esd.maricopa.gov.

Facility emails were updated in Tyler. new facility manager email added to Tyler. report emailed.
Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.

"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.