Inspection Report

Business Name
Postino
Business Address
3939 E CAMPBELL AVE PHOENIX AZ 85018
Permit Number
FD-75800
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/9/2025
Grade
Not Participating
Priority Violation
2
Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 hand soap/cleanser was available at either hand washing sink in the "b wing" service area when time-and-temperature control for safety (TCS) foods were being stored. Hand soap/cleanser must be available at all hand washing sinks. Person in charge (PIC) provided soap during inspection. 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: Concentration of chlorine sanitizer solution at in-use mechanical dishwasher was measured at 0ppm. Chlorine sanitizer solutions for food contact surfaces shall be maintained at 50-100ppm. PIC primed and re-ran machine several times. Technician adjusted unit to sanitize properly during the inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

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 numerous TCS foods with internal temperatures between 45-51 degrees Fahrenheit, including sliced roast beef, blanched broccolini, and cream cheese. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. These items were all stored in a walk-in refrigerator that was not holding cold during the inspection. PIC relocated items that had been in the unit for less than 4 hours to alternate refrigeration and voluntarily discarded items that had been in the unit since previous service day - see embargo form. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

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: Walk-in refrigerator was measured with an ambient temperature of 51F during inspection with out-of-temperature TCS foods inside. 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. Re-inspection is tentatively scheduled for 6/10/2025.

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 cooked sweet potatoes, cooked onions, and sweet peppers in a hot pickling liquid cooling at 49-114F during inspection in a walk-in refrigerator that was not holding cold. 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. PIC relocated items to cool rapidly - inspector verified temperatures. Per PIC, items were placed in walk-in to cool less than 4 hours prior to routine inspection. Corrective Action: Corrected at time of inspection

Comments/Details


No County legal action will result from this inspection.
Inspection report e-mailed.
Re-inspection is scheduled for 6/10/2025. AMC Training is tentatively scheduled for 6/17/2025.
Establishment was observed cooling 3+ TCS foods, including cooked sweet potatoes, cooked onions, peppers prepared with a hot pickling liquid, and cooked meatballs. Establishment is currently permitted as Class 3 Eating & Drinking, which limits advanced preparation of TCS foods to 2 menu items. Inspector will follow up about upgrading of permit to Class 4 E&D.

"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.