Inspection Report

Business Name
Il Asilo

Business Address
13440 N 7TH ST PHOENIX AZ 85022

Permit Number
FD-69517

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/15/2024

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 5

Description: Clean-up of Vomiting and Diarrheal Events

Comments:

2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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 no bodily fluid clean up kit or written instructions for cleaning bodily fluids. Predefined Comment: Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided the person in charge with bodily fluid plan guidance. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed mechanical dishwasher behind the bar operate with less than 10ppm chlorine sanitizer. The person in charge discontinued use of mechanincal dishwasher and placed a work order for service at the time of inspection. Corrective Action: Correct prior to re-inspection.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed knives stored as clean with food debris on the blade and handle. The person in charge removed the knives for washing at the time of inspection. Observed drinkware at the bar stored as clean with lipstick marks and accumulation of dust soils. The person in charge removed the drinkware at the time of inspection. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. 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 TCS food items with internal temperature between 47F -51F in the prep cooler by the cook line. TCS food items included sauteed peppers/mushrooms, diced tomatoes, coleslaw, potato salad with egg, chicken tacos, cottage cheese, sour cream, cheese sauce, riccotta cheese, and cooked green salsa. The person in charge stated all stated TCS food items had been placed into the prep cooler for cold holding more than 4 hours ago and the food items were embargoed at the time of inspection. Observed blue cheese sauce and salsa with internal temperature between 51F -53F in the mini fridge by the bar. The person in charge stated the food items had been stored in the mini fridge for approximately 3 hours, and the food items were moved to the walk in cooler for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 prep cooler by the cook line with minimum ambient temperature between 48F in the slide out drawers compartment and 55F in the main storage compartment. The prep cooler was being used to store TCS foods which had an internal temperature of 47F -51F. Observed the mini fridge at the bar with minimum ambient temperature of 60F. The mini fridge was being used to store TCS foods which had internal temperaures of 51F - 53F. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed serving spoons with the handle in direct contact with food and completely submerged into food containers. The person in charge removed the spoons from the food containers at the time of inspection and placed serving spoons with longer handles to prevent falling into the container. Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Observed ice scoops stored with the food contact surface in direct contact with unsanitized surfaces of comercial drink mix bottles next to the ice bins at the bar. The person in charge stated the ice scoops are used to serve ice for consumption and removed the ice scoops to be place in a sanitized container to protect from contamination. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-101.14 - Priority: Copper, Use Limitation

Addl Notes: Observed copper/brass mugs at the bar, the person in charge stated the mugs are used to serve mixed drinks. Discussed copper and copper alloys such as brass may not be used in contact with a food that has a ph below 6 such as vinegar, fruit juice, or wine. The person in charge removed the copper mugs at the time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Re-inspection for prep cooler and dishwasher to take place by 08/19/24

"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.