Inspection Report

Business Name
Pacino's

Business Address
2831 N POWER RD MESA AZ 85215

Permit Number
FD-32207

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/7/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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: No hot water under pressure at front hand sink near front prep area near grills. Hot water was turned off during the start of inspection. Hot water was turned back on during time of inspection. Discussed fixing the leak and keeping the hot water turned on so that hands may be properly washed. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

6-301.11 - Priority Foundation: 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. Addl Notes: No soap present at front handwashing sink near front prep area near grills. Handwash sinks must be supplied soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Waitress replaced the empty container in dispenser. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

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: Observed large bucket of alfredo sauce in walk-in date marked day prior with an internal temperature of 46-49*F. Per kitchen staff present, alfredo sauce was prepared the day prior and was not removed from the walk-in. Discussed proper use of ice wands and discussed critical cooling timepoints with kitchen staff present. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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 various cheeses, cut leafy greens and sliced tomatoes with an internal ambient temperature of 50-57*F in prep table near handwashing sink and entrance to the kitchen. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per kitchen staff, the prep table was unplugged due to issues with freezing items stored in the reach-in portion of the unit an hour prior. Instructed staff to move items from the bottom to the walk-in. Unit was plugged in and all TCS items were rapidly cooled below <41*F. Corrective Action: Corrected at time of inspection. **2nd Consecutive Violation**

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

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: Observed a container of veal in reach-in cooler datemarked 9 days prior to inspection. Person in charge discarded the veal. Observed large container containing pre-portioned bags of angel hair pasta datemarked 20 days prior. Per kitchen staff, pasta had been refilled but date was not changed. 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). Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed used can of spray insecticide stored below table in food preparation area near grills. Discussed using licensed pest control and avoiding the self-application of pesticides. Kitchen staff discarded the insecticide during the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 shallow trays of cooked ground beef and covered pans of lasagna on speed rack outside of walk-in, measuring 100-110*F. Per person in charge, the items were left to cool outside before being put into the walk-in and were cooked within the hour. Discussed cooling process with staff, and discussed ensuring that items are moved to the walk-in to be rapidly cooled. Discussed critical time points of the cooling process and educated on how to properly arrange items in the walk-in to optimize the cooling process. All TCS foods cooling were uncovered and moved to walk-in refrigerator to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: No staff members that were present were able to locate a functioning probe thermometer. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. **Re-inspection required** Re-inspection schedule for Friday, 10/17/25. Re-inspection can be performed remotely. Please contact inspector via e-mail with proof of thermometer on site prior to re-inspection date for a remote re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed hand sink near front prep area that is leaking when hot water is under pressure. Please fix the leak and do not turn off the hot water to the hand sink. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Inspection report was e-mailed. Discussed getting a new door sweep for rear door and labeling containers of similar looking powders such as sugar, flour, semolina, and salt with common food names to avoid confusion. Discussed replacing a broken scoop and broken plastic lid for breading in order to prevent the migration of deleterious substances.

"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.