Vine Tavern & Eatery

Inspector's notes

Observed raw chicken wings stored in reach-in cooler. Internal temperature of raw chicken wings was 50 degrees and ambient temperature of the unit was 46 degrees after ten minutes of keeping reach-in cooler doors closed. PIC contacted repairman to order new parts for cooler. All raw chicken wings in reach-in cooler were voluntarily discarded at the time of inspection. PIC instructed chef to discontinue use of reach-in cooler until time of repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal food holding pans were stored wet and stacked together. PIC says they have a night crew do dishes and they will be instructed to rewash metal pans upon arrival. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the first prep table entering the kitchen with an ambient internal temperature of 50*F on the top and 52*F on the bottom. Observed several TCS items at internal temperatures of 45*F to 52*F that were in the unit for more than 4 hours. Embargoed the TCS items and person in charge (PIC) discarded at time of inspection. The items embargoed are in house made ranch and tartar, pico de gallo, sliced tomato, hard boiled eggs. salsa and sour cream. Observed some ranch in the unit that was at 42*F and per PIC those containers were placed in the unit about an hour prior to inspection and PIC relocated to other adequate refrigeration. Discussed with PIC All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single use seasoning containers with labels covered with tape stating that the ingredients are different than the original label. Discussed with person in charge (PIC) single-use food containers are intended for single-use and may not be re-used for storage of food. When refilling seasonings from bulk the containers shall be washed between uses and designed as reusable food safe containers. Also discussed when scoops are stored in foods the scoops shall have handles and be stored upright not touching the food product. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) in facility at time of inspection. Discussed with PIC a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at the two cold holding drawers under the grill and flat top to be holding food with an internal temperature of 48*F to 56*F. The ambient air on the left side drawers are at 48*F and right side drawers are at 56*F and both measured with a min/max thermometer. Per PIC the items out of temperature have been in the drawers for more than 4 hours. Embargoed these items and PIC discarded at time of inspection. The out of temperature items are corned beef, roast beef deli slices, mac & cheese, raw chicken, cheddar cheese slices, raw burgers and Swiss cheese slices. Other items that are at 41*F or less were relocated to adequate refrigeration and the items are sauerkraut, chopped vegetables, frozen portion of roast beef deli slices and cooked baked potatoes. Discussed with PIC to utilize other adequate refrigeration and not utilize the drawers until they have been fixes/repaired/replaced and are able to maintain TCS items at an internal temperature of 41*F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles of oven cleaner, bleach sanitizer and an unknown blue chemical hanging over the three compartment sink storing clean and dirty dishes. Discussed with PIC that all chemical bottles shall be labeled with common name of the chemical product and stored in a manner to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC relocated spray bottles to safer location and took away use of the unlabeled/unknown blue chemical. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed either separated/ missing caulking or organic matter on existing caulking at the three-compartment sink, dish pit area and prep sink on the cookline. Discussed that all fixed equipment that is not easily moved to be properly cleaned shall be sealed with caulking to create a smooth and cleanable surface. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed dried up fruit, bottle lids and plastic/glass/paper debris buildup on the ground behind, under the liquor well and the computer system in the bar. Also observed grease and food buildup under the the fryer and the flat top grill in the kitchen. Discussed with PIC to clean at a frequency to avoid accumulation to avoid attracting pests. Correct prior to next routine inspection Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

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 sanitizer bucket in the basin of the hand washing sink in the bar. Discussed with Person in Charge (PIC) hand washing sinks are only to be used for handwashing. Employee removed the sanitizer bucket at the time of inspection. Corrected at time of inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the bar hand wash sink by the cash register. Employee provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed dried up fruit, bottle lids and plastic debris buildup on the ground behind, in and between most of the cold holding units in the bar. Discussed with PIC to clean at a frequency to avoid accumulation to avoid attracting pests. Correct prior to next routine inspection Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>>Observed multiple missing and hanging ceiling tiles. Also observed dust accumulation on the ceiling air vents. Discussed with PIC to clean the vents and fix ceiling tile prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco---Observed personal foods above prepackaged ready to eat foods. Discussed with person in charge about maintaining a designated a location for personal items away from food areas. Person in charge was later observed moving the food and drinks to an approved location and clean the prep table at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment---Observed heavily rusted shelving in walk-in refrigerator. All equipment must be maintained in good repair. Repair/ replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection