Skip to main content

Inspection Report

Business Name
La Locanda Italian Bistro

Business Address
3915 N SCOTTSDALE RD SCOTTSDALE AZ 85251

Permit Number
FD-81118

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/1/2023

Grade
Not Participating

Priority Violation
5

Inspection Status
Completed

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source.

Per employees, the kitchen does take temperatures on salmon and offers uncooked salmon. At time of inspection establishment does not have a parasite destruction form from the supplier. If the fish comes from a supplier, a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time must be retained on site of the operation. Please obtain a parasite destruction form from your supplier. Please send it to the inspector for review prior to re-inspection.

Correct By: Correct Prior To Reinspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

In the walk in cooler, observed a pan of raw chicken stored on the shelf directly above raw bacon and raw zucchini and, observed a pan of raw calamari above ready to eat tomato sauce and garlic butter. All raw foods must be stored with other raw foods according to their minimum cook temperature with the higher minimum below. All raw foods must be stored below ready to eat foods to prevent cross contamination. Employee moved raw meats to proper storage.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: 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.

At time of inspection, bar dishwasher was in use and after multiple cycles testing at 0ppm chlorine. Bottle of sanitizer was changed and dishwasher was primed. After another cycle it was at 100 ppm of chlorine. Low temp, chemical sanitizer dishwashing units must be kept in the proper concentration of sanitizer as stated on the bottle.

Correct By: Corrected At Time Of Inspection

Violation #: 21

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.

In the main kitchen, observed a pan of tomato sauce in a hot holding steam unit at 110*F to 140*F. Per employee, it was reheated to 165*F prior to putting it in the hot holding unit approximately 30-45 min prior. All hot holding temperature controlled for safety (TCS) foods must be kept above 135*F at all times to prevent bacteria growth. Sauce was placed into a pot and reheated above 165*F prior to placing it back in the unit. Unit was holding at 155*F and safe to continue using for hot holding.

Correct By: Corrected At Time Of Inspection

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 the long cold holding, food prep unit in the main kitchen cook line, observed Bolognese at 44*F, heavy cream at 48*F, cut tomatoes at 47*F, sliced cheese at 48*F, smoked salmon at 47*F, butter at 50*F, garlic oil mixture at 47*F, cooked pasta at 48*F, cooked rice at 49*F, raw shrimp at 44*F, raw scallops at 47*F, raw veal at 46*F, raw chicken at 48*F, raw, whole eggs at 48*F, and cooked oysters at 47*F. Per employee, all foods were placed in the unit this morning about 30 min prior to inspection. Cold holding TCS foods are required to be kept at 41*F or below to prevent bacterial growth. Unit was holding at 47.3*F on inspectors min/max. All foods were placed in walk in cooler to cool.

Correct By: Corrected At Time Of Inspection

Violation #: 23

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.

Observed a large container of tomato marinara sauce with a date mark of 10/24 on it. Per employee the date was correct and the food was made on 10/24. All ready to eat, TCS foods are only allowed to be held for 7 days with day one being the day it was prepared. Sauce was embargoed.

Correct By: Corrected At Time Of Inspection

Violation #: 33

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

Comments:

Priority Foundation-4-301.11, Pf: 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.

At time of inspection, long cold holding prep unit in main kitchen was holding at 47.3*F on inspectors min/max thermometer. All cold holding equipment used to cold hold TCS foods are required to be kept at 41*F or below. Until unit is repaired, establishment will not store TCS foods in the unit and will utilize other equipment.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest

Observed a small area of rodent droppings in the back storage area. Droppings appeared to be old. Please clean the droppings and monitor the area for any rodent activity. Reviewed pest control with employees.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager
At time of inspection, establishment did not have a certified food manager on the premises. A certified food manager is required to be on the premises at all times of operation. Please have a certified food manager for the next routine inspection. This the 4th consecutive report with this violation.

This establishment is not participating in the award program at this time and had 5 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report emailed to owner.
Notes:
Re-inspection for the parasite destruction form will be scheduled for Tuesday Nov 24th.
Discussed having the cracked/broken tiles in the bar replaced.

Award: Not Participating,Embargo Lbs: 20,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA,Signer: David R.

"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.