The Grapevine

Inspector's notes

****2nd Consecutive Violation**** Observed excessive organic matter buildup on the fan guards in the bar walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed hole in drywall in upstairs bar behind cooler. Discussed with the person in charge that all wall should be maintained in good condition and should be covered with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged gaskets on multiple coolers in the kitchen. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the bar walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hole in drywall in upstairs bar behind cooler. Discussed with the person in charge that all wall should be maintained in good condition and should be covered with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed house-made tzatziki sauce, tomato salsa, and cooked noodles in reach-in cooler at prep line, and ham with a discard date of eight days past its initial date mark. All foods were opened or prepared one to two days prior according to person in charge. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed the dishwashing machine in the kitchen in use to wash dishes with 0 ppm chlorine sanitizer. Sanitizer must be kept in the concentration as stated on the bottle. Machine was primed and it was dispensing properly prior to end of inspection. Discussed testing frequencies with managers. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, no certified food manager was present on the premises.

Inspector's notes

Observed 3 containers of cooked chicken date marked 11/18 on the prep line. Per cook this date was correct. Chicken was embargoed.

Inspector's notes

2nd repeat violation. Observed a large hole in the wall in the upstairs bar. Fixed facility must be kept in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large black fan directly in front of/blocking only handwashing sink in kitchen. PIC relocated all items blocking handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrected at time of inspection.

Inspector's notes

Observed multiple dead and trapped German roaches on glue traps in top bar underneath equipment such as sink and drink units as well as inside hole in wall by floor drain, in top kitchen area underneath dish machine and prep tables, and in bottom bar beneath 3-compartment sink. Establishment must be maintained free of pests (including removing dead and trapped pests) and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris and grease on walls and underneath equipment in cookline area, food debris, and drink residue underneath equipment of bars on top level and bottom level. Sticky black substance on mats in bottom kitchen area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed walk-in walls and floors heavily rusted and in bad repair, damaged floor tiles and floor by entrance of kitchen, by walk-in in main kitchen area, hole found in top bar on wall, missing coved based in top kitchen area, and gaps on walls of liquor storage. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Correct prior to next routine inspection.

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed rodent droppings on the floors, shelving, and storage speed rack in the back ice maker area. Observed one dropping on the dish shelving. Observed droppings that appeared to be older in the storage rooms upstairs. Per owner, activity has significantly decreased however they are still catching them every few days. Per owner, 2 rodents were caught 2 nights ago. No pest control report was available at time of inspection. Establishment must remain free of pests. Inspector will follow up. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed rodents droppings in the back storage area of the kitchen on the floors, storage speed rack, and water heater. Upstairs, observed droppings in the liquor storage area and the storage closets in the back hallway. Per owner, employees are still finding activity on the dishwashing machine when they arrive in the morning. Reviewed cleaning, entry points, and pest control plan with owner. Will re-inspect in 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation 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 short reach in cooler in the cook line, observed an open container of raw eggs stored on the shelf directly above containers of ready to eat ranch and sour cream. All raw foods must be stored below ready to eat foods in order to prevent the risk of cross contamination. Employee moved eggs to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation 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 short reach in cooler in the cook line, observed cooked mashed potatoes at 45*F, cooked gravy at 47*F, raw whole eggs at 46*F, butter at 72*F, raw ground beef at 47*F, cooked chicken at 47*F, raw mahi mahi at 46*F, shredded cheddar and mozzarella at 48*F, and cooked short rib at 46*F. All cold holding time/temperature controlled for safety (TCS) foods are required to be kept at 41*F or below. Employee had taken temperatures 3.25 hours prior and all foods were 41*F or below. Foods were moved to walk in cooler to cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 the walk in cooler, observed cooked chili, cooked taco meat, and spaghetti sauce without dates. Per employee, these foods were frozen and removed from the freezer 2 days prior. All ready to eat, TCS foods are required to have a date mark of when the food must be used or discarded by. Dates were added to foods. Discussed date marking and freezing with employees. Correct By: Corrected At Time Of Inspection

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, short reach in cooler in the cook line was being used for TCS foods while holding at 47*F on inspector's min/max thermometer. All coolers used for TCS foods are required to be kept at or below 41*F to ensure the TCS foods remain in proper temperature. Until unit is repaired, all TCS foods will be stored in other coolers. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing In the low boy unit in the cook line, observed a pan of raw salmon in reduced oxygen packaging. Package stated "remove before thawing" on it. When thawing, fish in reduced oxygen packaging should be removed from the packaging if the packaging states to do so. Reviewed thawing procedures with employees. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed rodent droppings throughout the floors, shelving, and equipment in the back storage area. Observed rodent droppings on the floors of the liquor closet and the two upstairs storage closets. Establishment must remain free of pests. Discussed pest management with owner. Re-inspection for pest activity will be scheduled for Monday, April 8th. :

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the gaskets falling off, tearing, and held together by duct tape on the doors of the two prep coolers by the dry storage. Equipment must be kept in good repair. Please have the gaskets repaired/replaced. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Priority Foundation-6-301.11, Pf: 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. In the upstairs food prep area, the handwashing sink did not have any soap readily available. Handwashing soap must be kept available at all times to ensure employees are able to wash their hands when needed. Soap was replaced. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 low reach in cooler in the main kitchen, observed a container of raw whole eggs stored on the shelf above salsa and sour cream. In the walk in cooler, observed boxes of raw bacon and raw ground beef stored on the top shelf above ready to eat veggies, meats, and citrus. All raw foods must be stored below ready to eat foods to ensure the prevention of cross contamination. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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. On the food prep counter in the kitchen, observed a large container of butter at 77*F. Per cook, butter was brought out at 10:00am (3 hours prior). Butter is a time/temperature controlled for safety (TCS) product and required to be kept in cold holding or hot holding temperatures or time control. Cook placed butter back in the reach in cooler to cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-3-501.13, C: Thawing In the food prep cooler in the kitchen, observed a container of raw tuna stored in reduced oxygen packages (ROP) while thawed. All fish must be removed from ROP when thawing. Cook removed the fish from packaging. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed gaskets falling off and duct taped back onto the doors on the low reach in cooler in the food prep area. Observed a leak in the ice maker causing the water to drain onto the floor. All equipment must be kept in good repair. Please have these pieces of equipment repaired. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd