The Vig

Inspector's notes

Observed a mechanical warewasher in the bar area with drink glasses inside of it. Chlorine test strips indicated 0 ppm after running the warewasher twice at time of inspection. Chlorine sanitizer concentration should be between 50-100 ppm to properly sanitize food-contact surfaces. PIC relocated all food-contact surfaces to the kitchen warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans in a deep container inside the walk-in cooler (internal temp 55*F) at 1:38 PM. Person in Charge (PIC) stated that the beans had been cooked at 10:00 AM this morning. PIC separated the beans into two shallower containers. At 2:44 PM, the internal temps of the two shallower containers now ranged 65-69* F. 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 real butter in a container on the counter across from the soup warmer in the kitchen (internal temp 76* F). PIC stated that the butter had been there since last Saturday or Sunday. 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

Observed bartender making drinks and garnishing them with their bare hand. The person in charge instructed the bartender to use tongs or glove when garnishing. Discussed with the person in charge that a barrier should be used when handling ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ROP portions of tuna thawing in the low boy cooler on the cook line still in their original packaging. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all raw ROP fish labeled to remove prior to thawing should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards in the walk-in beer cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink next to ice machine with damaged caulking on the back. Observed wash basin at the dish machine with damaged caulking on the back. Discussed with Chef that all sinks and wash basins should be sealed to the wall with a smooth easily cleanable surface. Corrective Action: Correct prior to next routine 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 cheese in the warmer across from grill at 112F. TCS foods intended for hot holding shall maintain a temperature of 135F or above. PIC reheated cheese to 165F. 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. Observed in prep area across from grill coleslaw 50F, and turkey at 47F. TCS foods intended for cold holding shall maintain a temperature of 41F or below. PIC placed TCS foods in walk-in-cooler. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed condiments across from grill line not in original containers without common label name.>>Food product not in the original container shall be labeled with the common name of the food product.>>Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected>>Observed facility with both patio doors open and the front entrance propped open with a rock.>>Outer openings shall be maintained close for the prevention of pest and animals.>>Person In Charge closed outer openings.>>Corrected at time of inspection. Correct By: 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 a housemade nacho cheese sauce in the hot well on the counter holding at 120*F, it was within time frame and the Chef reheated it on the stove top to 165*F. Chef stated the steam well may be broken and would set up a hot well on the stove instead. 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 a tomato ceviche base date marked 10/28, cooked spiced carrots date marked 10/28, cooked beef Bolognese date marked 10/31 and cooked brussels sprouts date marked 10/30. All items had been cold holding for more than 7 days. When date marking the max days at 41*F is 7 counting the day it was made as Day 1. All items were discarded. See embargo form. Correct By: 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 sink. All hand sinks must be properly equipped in order to promote proper hand washing. The PIC placed paper towels at the sink. Correct By: Corrected At Time Of Inspection