The Living Room Wine Cafe & Lounge

Inspector's notes

No paper towels observed at the dishwasher and server expo hand sink o at either bar hand sink in the Living Room. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored behind raw ground beef in the drawer cooler on the line. Observed raw filet mignon stored above mozzarella and raw ground beef above raw beef roast. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 25ppm chlorine sanitizer from the main dishwasher in the kitchen after priming and running multiple times. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm). Food-contact surfaces were properly sanitized at time of inspection in the 3 comp sink. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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: Observed food debris on the can opener blade and meat slicer blade that were stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large, plastic container of cooling Bolognese sauce in the outside walk in cooler with internal temperatures ranging from 44-49*F when measured with a probe thermometer. Observed a large fat cap on the top of the sauce and approximately 10 inches of cooling food in the container. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the server expo cooler with internal temperatures ranging from 50-52*F, including opened milk, housemade garlic aioli, ranch and whipping cream. Observed the ambient air temp inside the cooler at 50*F when measured with a min/max thermometer. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment is using quat sanitizer but only have chlorine and lactic acid/DDBSA test strips to verify sanitizer concentration. Test strips are required for any sanitizers used with food contact surfaces. PIC purchased quat test strips at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed homemade ranch, garlic aioli, cocktail sauce, pico de gallo, and butter with an internal temperature range of 50F-53F stored in the reach-in cooler across from the dish machine. All TCS food items were prepared on yesterday (6/10) or the day before (6/9). All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed reach in unit, across from the dish machine, with a minimum ambient air temperature 53.6F, maintaining TCS foods above 41F at time of inspection. 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. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed coffee brewer with a water connection without an ASSE 1022 dual check valve. The device should be installed at the water inlet connection for non-carbonated systems. Must certify and provide test certificate for testable backflow devices. All water connected, non-carbonated beverage dispensers must have an approved backflow device such as an inline dual check meeting ASSE 1022 standards. Corrective Action: Correct prior to re-inspection 3/3/2025.

Inspector's notes

At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. After priming the dish machine, the machine still was not dispensing the correct concentration. Establishment will be utilizing their 3 compartment sink until the dish machine is repaired. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment having no test strips for chlorine that is used for the dish machines. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 3/3/2025.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco----Observed cooked wings stored in pizza prep cooler and ROP pork from a barbeque stored in walk-in cooler. Per PIC, the food items are employee food items. PIC discarded all items at time of inspection. Discussed approved areas for eating and drinking with PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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.-- Observed establishment selling fresh mussels/oysters and keeping tags onsite for 90 days but at time no last sold date was being marked on tags. Instructed PIC to ensure that dates are being marked on tags when last sold date occurred, not intermingling shellstock from different batches and keeping tags in chronological order and maintaining tags on site for 90 days. A re-inspection will be conducted on 11/3/2023 to ensure dates are being record; or in lieu of re-inspection adequate proof of correction may be provided via electronic means. Correct By: Correct Prior To Reinspection

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.-- Observed shelled eggs, chopped eggs, cut tomatoes, cooked chicken and beef, raw and cooked shrimp, cooked noodles, cooked rice, mussels, oysters, cooked pork belly, raw garlic, cut lettuce, and raw fish with a temperature range of 50F-52F in prep coolers used for the establishment sea and smoke. Per PIC, the food items were held in the prep cooler over night, (over 4 hours). All food items were embargo and discarded at time of inspection (see embargo form). All TCS food must be maintained at 41°F or less, at all times Correct By: Corrected At Time Of Inspection

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 cooked chicken with a prepared date of 10/13; 6 days passed the discard date. All items were embargoed at the time of inspection (see embargoed form). Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked within 24 hours of preparation and sold or discarded after 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing-- Observed reduced oxygen packaged (ROP) fish thawing in walk-in. Also observed ROP sushi. Explained to PIC, that ROP fish should be kept frozen for sell or removed ROP upon completion of thawing to reduce the risk of bacteria growth. Employee removed fish from packaging at time of inspection. Correct By: Corrected At Time Of Inspection