Inspection Report

Business Name
La Cucina Bistro and Wine Bar
Business Address
14692 N FRANK LLOYD WRIGHT BLVD SCOTTSDALE AZ 85260
Permit Number
FD-52678
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/29/2023
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. ..........On cook line, white sauce and marinara sauce with internal temperatures of 80*F-120*F. Per employee, marinara sauce and white sauce were re-heated on cook top and stored in hot holding unit and ready for service. Marinara sauce and white sauce were placed in hot holding unit <1 hour. Employee moved marinara sauce and white sauce to cook top to re-heat to 165*F and place back in hot holding unit.

Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: 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. ..........In walk in cooler, bolognese sauce/ 11-21 and ratatouille sauce/ 11-19, 2 days and 4 days past discard date. Employee discarded bolognese sauce and ratatouille sauce were discarded. See embargo form. Discussed proper date marking and 7-day discard date with all employees.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-202.15, C: Outer Openings, Protected .........Back door opened to prep area of kitchen. Back door was closed at time of inspection. Maintain door closed at all times unless fly fans or screen door is installed as barrier from insects and rodents.

Correct By: Corrected At Time Of Inspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking........In walk in cooler, pie, raw oysters, and soup are owner personal food and stored on shelves with customer food. Instructed employee on storage of personal food separated from customer food. Personal food was arranged and separated from customer food at time of inspection.

(A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation Violations on this inspection.
Recommend purchasing a bodily fluids clean up kit.

Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review.
(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM (2nd Consecutive Violation).

Ensure all employees working with food obtain food worker certification from ANSI certified online site.

A pattern of non-compliance is developing for Priority violation #19, 3-501.16(A)(1), and Priority violation #21, 3-501.18, which have been noted during this inspection. An Active Managerial Control Intervention Visit was discussed with the person in charge. Failure to correct repeat violations may result in legal action.

Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.
No County legal action will result from this inspection.

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: 6,Food Manager Licenses: 0,Signer: Olivier Coscas

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.