Voila French Bistro

Inspector's notes

Observed employee move between outside walk in cooler through closed door several times then work on cook line without a proper handwash. Observed employee handle raw protein with gloved hands then continue working on cook line without a proper handwash. Instructed all employees on when to wash. Employees removed gloves, washed hands. and donned new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, in use dry wiping cloths sitting on in use cutting boards and being used to wipe hands after contact with food. Instructed employee to provide wiping cloth buckets to store dry cloths. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in use utensils sitting in water with a temperature of 86*F. Employee discarded water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In prep cooler, observed an open employee beverage can. Maintain employee beverages in closed containers (like a cup with a lid and straw). Instructed food service worker. Corrective Action: Correct prior to next routine inspection.

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 worker wash their hands in the food prep sink adjacent to the kitchen handwashing sink. The worker was immediately instructed to use the approved handwashing sink, and the food prep sink was washed, rinsed and sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 worker use their bare hands to remove baked pastries from baking forms. Discontinue bare hand contact with ready-to-eat food. The worker was instructed to don gloves, and the manager voluntarily discarded the pastries. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Separate drain lines of hand sink and ice machine in bar area; drain lines cannot be manifolded together. Run an independent drain line from ice machine to floor sink in back kitchen area. Ensure that both drain lines from hand sink and ice machine maintain a slope to drain with a 1” air gap at floor sink after repair. 2) Shorten drain lines at mop sink so that all drain lines have a 1” air gap above mop sink. 3) Adjust 3-compartment sink faucet so that it reaches all 3 basins of sink (currently does not reach right-side basin). Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas 4) Re-silicone hood. Remove old silicone first. 5) Seal all small holes in walls with caulk or silicone. Also seal around drain line above mop sink. 6) Replace acoustical ceiling tile at hood and tile at bar with vinyl-faced ceiling tiles. 7) Replace all cracked/missing light shields and all burnt out/dim/missing bulbs. PIC states 6 new light fixtures have already been ordered. Correct By: Correct Prior To Reinspection