Inspection Report

Business Name
Casa Mia Cucina Italiana

Business Address
11485 N 136TH ST SCOTTSDALE AZ 85259

Permit Number
FD-35602

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/9/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

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.......In prep cooler/51.4F on the line, observed TCS food holding over 41F. It was determined that most of the food had been just prepared with ingredients from the walk-in cooler except the whipped cream/53F. In pizza prep station/59F, observed TCS food holding over 41F including pizza sauce/49F, mozzarella/55F, pepperoni/50F, ham/46F, salami/60F, pancetta/53F, cut tomatoes/61F, roasted peppers/59F, cheese/55F, etc. Maintain cold TCS food at or below 41F. These foods were voluntarily discarded. Repair service was immediately scheduled for the coolers. Staff to use ice baths and other available refrigeration units.

Correct By: Corrected At Time Of Inspection

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

Priority Foundation-3-502.12 (B1-3, B5-6, D1, D2a, D2f-h, D3, and E2-4), Pf: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances......In prep cooler, observed vacuum packaged raw ribeye steaks. The ribeyes, per staff, were vacuum packaged in the establishment. Discontinue reduced Oxygen packaging of TCS foods without a HACCP plan submitted to and approved by MCESD. (Reduced Oxygen packaging may be carried out if it remains packaged for no more than 48 hours and the package is labeled with the date and time.) Staff began opening the packages at the time of inspection. Variance/HACCP information available online at https://www.maricopa.gov/3978/Food-Variances

Correct By: Corrected At Time Of Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained......Hot water valves turned off at two compartment food prep sink. Repair as needed and maintain hot, running water under pressure to the sinks.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager.....The person-in-charge (PIC) did not have food protection manager certification available for review. Ensure the PIC is an ANSI-certified food protection manager and the certificate is available.

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Confirmed the emailed report was received.

On July 1st, 2023, the Environmental Services Department started 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,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
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.

Award: Not Participating,Embargo Lbs: 16,Food Manager Licenses: 1,Signer: Luca Todini

"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.