Dvine Bistro

Inspector's notes

Observed a raw beef roast in standing refrigerator with an internal temperature of 52-55*F. Above beef were shelves of hamburger buns and uncut produce that were densely packed. Per the person in charge (PIC), the roast had been in the refrigerator thawing since the previous day about 20 hours prior. When testing the ambient temperature of refrigerator, the top shelf was 39*F and the bottom shelf was 58*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed organization of the refrigerator shelves with the PIC to ensure proper temperature circulation within the refrigerator. Observed pico de gallo in the prep table next to the grill holding at 51-55*F. Per the PIC, the cook had just prepared the pico de gallo within the hour and placed it in the cold well. PIC moved the pico de gallo to a standing refrigerator to cool down to 41*F. Discussed ensuring that all TCS foods to be cold held are cooled to below 41*F prior to placing in the preparation table. Corrective Action: Corrected at time of inspection. **Second consecutive violation**

Inspector's notes

Observed double door fridge next to grill holding TCS items such as raw salmon, cooked asparagus, lasagna, shredded cheese, fried fish, holding 44-47*f degrees. Items moved to main triple door fridge to cool. Please maintain all TCS items below 41*f degrees at all times.

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 employee wash hands in prep sink directly next to kitchen hand sink, instructed employee to re-wash at hand sink. Corrected. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 main dishwasher to have been used and reading 0ppm of chlorine sanitizer, it was found that the sanitization bucket was empty, staff switched bucket and dishwasher read between 50-100ppm of sani. Bar dishwasher was in use and read 0-ppm of chlorine sani. It was found that the prime switch appears to be inoperable. Manager stated chemical company has instructed establishment to lean chemical bottle on its side across floor drain to pull sani properly. Please repair dishwasher to ensure all parts are functioning too specification and reliable operation. If this can not be done, please replace dishwasher. Dishwasher was able to read 50-100ppm by end of inspection. Correct By: Corrected At Time Of 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. Main kitchen hand sink obstructed by food crates and drink pitcher inside sink. Items moved at time of inspection. Hand sinks must remain free and clear at all times not to deter hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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 pronounced white organic matter on cartoon of strawberries in main kitchen reach-in. Strawberries discarded at time of inspection. Food for service must be free of adulterating matter. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 Quat Sanitization buckets with 0ppm of solution concentration. Kitchen manager stated the buckets were just made 20 minutes prior. Upon further investigation there was a dispensing issue with the mixture device. Kitchen manager made call to maintenance at time of inspection. All buckets read proper concentrations by end of inspection. Quat concentrations should be maintained between 150-400ppm. Correct By: Corrected At Time Of Inspection