Inspection Report
Roma Cucina
4434 W THOMAS RD PHOENIX AZ 85031
FD-86502
Food Establishment - Eating & Drinking
Food Routine Inspection
9/27/2023
Not Participating
5
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
Priority Foundation-2-301.15, Pf: Where to Wash. 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.
>>Observed staff wash hands at produce sink. Staff shall use hand wash sinks only to wash hands to avoid any possible contamination. Staff washed hands at the hand wash sink.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.
>>Observed prep line table blocking the hand wash sink. Hand wash sinks shall be open and available at all times. Staff states that they will be getting a smaller prep table as to not block hand wash sink. Inspector will return within 10 days to verify that the hand wash sink is not blocked.
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.
>>Observed raw chicken wings and raw eggs were placed above packages of mozzarella cheese. Discussed the importance of keeping raw food separated and below RTE food to avoid contamination of food. Staff moved eggs and chicken wings to bottom shelf, and placed cheese on rack above raw wings.
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.
>>Observed chlorine sanitizer was reading at 10 PPM. Staff emptied out sanitizer sink and made a new sanitizer solution with the correct chlorine sanitizer. Reminded staff that chlorine sanitizer should read between 50 PPM-100 PPM to ensure proper sanititation.
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.
>>Observed cooked meatballs and homemade tomato sauce had a probing thermometer temperature of 91-94 degrees. Staff states that meatballs and staff had been on the warming table for 40 minutes. Staff reheated meatballs and sauce to 165 degrees for 15 seconds before placing back on warming table. Advised staff of hot holding temperature 135 degrees.
Correct By: Corrected At Time Of Inspection
Violation #: 25
Description: Consumer Advisory Provided for Raw or Undercooked Food
Comments:
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 that restaurant serves steak cooked to preference and menu and to go menu do not have a consumer advisory. When serving raw or undercooked foods, a consumer advisory shall be on the menu to advise consumer of the possible risk of foodborne illness. Inspector will return within 10 days to verify that this has been corrected.
Correct By: Correct Prior To Reinspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals
>>>>Observed staff was using household bleach for laundry in 3 compartment sink for sanitizer. Staff was advised that the bleach was not for use of food equipment sanitizer. Staff found the correct bleach for sanitizing and rewashed, rinsed and sanitized dishes with correct chlorine sanitizer.
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling
>>Observed medications on the ledge leading into the kitchen and also above to go food container/utensil area/spices shelving. Staff removed all medications and were advised that medications shall not be stored in kitchen/food areas to avoid any possible cross contamination.
Correct By: Corrected At Time Of Inspection
Comments/Details
Inspected with R.S. #1119
Inspection report emailed to establishment and confirmed received.
No County legal action will result from this inspection
Core-2-102.12(A), C: Certified Food Protection Manager. New Code regulations state that there shall be a person in charge at all times, and person in charge must be a certified food protection manager
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: 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-RequestForm-181 or call 602-506-6824.
Award: Not Participating,Email Sent: CHECKED,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: RA,Signer: Kevin Gutierrez
"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.
| 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.