The Vig

Inspector's notes

Observed Caesar dressing containing egg yolks and ranch dressing containing buttermilk on prep table measuring with an internal temperature of 45*F to 49*F. Ambient temperature of unit was below 41*F measured with min/max thermometer. Discussed with person in charge that items in prep table must be at least 41*F or below when placed in prep table. Person in charge voluntarily discarded food items. Corrective Action: Corrected at time of inspection. *2nd Violation*

Inspector's notes

Observed TCS/RTE items (coleslaw, pasta sauce made with dairy ingredients, heavy cream, pickled onions, and mozzarella cheese) at a temp of 56-60 F in the prep cooler closest to hot holding units located directly in front of the cooking line. Ambient temp of unit measured 36 F. Per PIC, items had been placed three hours prior to inspection and were discarded. PIC will continue to monitor temperature of food items placed in unit. Ice bins were added directly underneath food containers located on the counter top of the prep cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mac & cheese (06/17), and, parmesan and garlic in oil (06/10) with datemarking stored past 7 days in walk-in refrigerator at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Additionally reviewed proper datemarking with PIC to ensure prep dates are also copied onto portioned containers, even when portioned at a later date, initial prep date shall be the day of prep. Provided datemarking guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed beans and pulled pork in the hot box unit with internal temperatures ranging 102*F-121*F. PIC stated that these items are hot holding and were placed in the unit about an hour prior. Instructed PIC to reheat these items to 165*F before being placed back in the holding unit. PIC reheated the pork and beans to 165*F at time of inspection. PIC discussed with cooks on the line needing to stir the products as they are reheating to facilitate heat penetration throughout the product. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

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 beans, cheese sauce and bolognese sauce in a hot box having internal temperatures of 123-128*F. Person in charge states these items had been reheated and placed in the hot holding unit around 3.75 hours prior to inspection. Establishment voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are hot held must have an internal temperature of 135*F or hotter to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

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 small reach in cooler, observed roast beef, coleslaw, cheese, cooked pork belly and cut cabbage having internal temperatures of 50-53*F. Ambient temperatures of the unit were measuring at 53*F. Person in charge states the units ambient temperature was taken 1.5 hours prior to inspection and stated it was working properly (at 41*F or below). All foods were taken to another working cooler. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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 handwashing sink present at the indoor bar. PIC stated employees use the handwash sink in the kitchen which is separated by a door from the bar. The bar has two prep sinks per PIC with accessible soap and paper towels at the counter; but no designated handwash sink; per PIC. One of the food prep sinks at the bar was designated a handwashing sink with cleanser and handrying provision by the PIC at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: 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. --- Observed food equipment; can opener and blender stored clean with food debris and grease present on food contact surface. Food contact surfaces must be clean to the sight and touch. PIC put away equipment to be cleaned and sanitized at time of inspection. PIC was aware of the equipment and stated that new equipment has been ordered to replace the items in question. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When 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 an employee handle raw ahi tuna with gloves on but used the same pair of gloves to transfer cooked steak to a salad. Food was taken out to customer too quickly for the inspector to stop serving the salad. Person in charge ordered the employee to remove their gloves and wash their hands before preparing more food. Discussed the importance of properly washing hands when handling any raw animal proteins and then immediately touching any ready to eat food/food contact surfaces to prevent cross contamination. Correct By: Corrected At Time Of Inspection

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 one of the prep coolers, observed feta cheese, goat cheese, cut tomatoes, pickled onions, cooked black beans, prosciutto, cooked shrimp and cut lettuce having internal temperatures of 47-62*F. Person in charge states these foods came from the walk in cooler 2 hours prior to inspection and placed most of these foods on ice baths and the rest in the walk in cooler to cool down. TCS foods placed in the ice baths were verified to be cooling down at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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.---Observed one of the prep cooler having an ambient temperature of 64*F. Technician arrived at the time of inspection to fix the unit. Discussed the importance of having all cold holding units able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection