Stone & Vine Urban Italian

Inspector's notes

Observed raw sliced meat stored above cooked, ready-to-eat soup in the drawer prep cooler. Also observed raw seafoods stored above taco wraps in the prep cooler in the kitchen.

Inspector's notes

Observed raw chicken and cooked noodles with internal temperature between 50*F to 55*F in the drawer prep cooler in the kitchen. Employee stated that the above food items were placed in the cooler about 40 minutes prior to 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. Manager moved the above food items to walk-in cooler for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked 4 pans of meat balls and 1 pan of cooked chicken cooling at room temperature with internal temperature between 89*F to 110*F in the food prep room, also observed cooked noodles wrapped in plastic membrane cooling at room temperature with internal temperature of 71*F to 79*F in the kitchen. Discussed cooling methods with manager. Manager moved meat balls and cooked chicken in walk-in to continue the cooling process, manager used ice bath to continue the cooling process at time of inspection.

Inspector's notes

Observed an employee load dirty dishes onto a dishwasher tray then handle clean dishes to be put away without washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw breaded chicken stores above RTE broccoli and fish in the drawer cooler on the line. Observed raw shrimp stored behind clam juice in the prep cooler. Inside the prep cooler, observed raw shrimp stored above RTE mushroom broth, peas, and prosciutto. Observed raw, soft-smoked salmon in the prep cooler behind RTE sauces. In the walk in cooler, observed raw shelled eggs store above pasteurized egg cartons. 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 a covered plastic container of cooling minestrone soup at the bottom of the walk in shelf with internal temperatures ranging from 44-48*F when measured with a probe thermometer. Per PIC, the soup was cooled overnight. 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

In the walk in cooler, observed multiple cooling TCS foods in large 22Qt containers with more than 18 inches of cooling foods including marinara at 60-70*F, alfredo sauce at 53-49*F, and vodka sauce measuring 48-56*F. Per PIC, the marinara sauce had been cooler less than 2 hours. PIC stated the vodka and alfredo sauce had been cooled in ice baths before moving to the cooler within the past 3-4 hours. Observed portion bags of RTE sliced chicken the PIC had be fully cooked and cooled in the morning and then diced and portioned. Observed chicken with internal temperatures ranging from 45-48*F in the center of a covered container. Observed all cooling foods in a low airflow areas tucked into the shelving with minimal airflow surrounding them. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Advised PIC that if cooling more than 4 inches of TCS foods in an ice bath or with an ice wand that the food should be fully cooled before removing the cooling aids and placing in the cooler unless separating into shallow containers. Advised PIC to purchase an additional speed rack to help utilizer higher airflow areas of the walk in cooler. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of noodles and sausage in the walk in refrigerator cooling on sheet pans on a rack with no spaces between pans, and in a deep container. Discussed having spaces between pans on the rack to allow for more air flow and having the bags of sausage on a sheet pan until they are cooled to 41 degrees Fahrenheit. PIC had employees rearrange the items to allow to cool properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw meatballs stored above RTE bread and noodles on a speed rack near the walk-in cooler. 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 raw salmon, multiple types of cooked noodles, cut vegetables, and various other TCS food items stored in the prep table under the grill top with an internal range of 55F-62F. Per PIC, the food items were prepared today and had been in the prep table for less than 4 hours. It was discovered that the unit was unplugged. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple spray bottles with chemicals, at the bar, for cleaning without common name labeling. Employee marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed prep table under the grill top, with a minimum ambient air temperature 63.8F, 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

Observed employee beverages without a lid and straw stored near the top portion of the prep table. Discussed proper storage of employee beverages and requirements for employee beverages with the PIC. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cell phone on a table used for preparing food items in the kitchen and another cell phone on the top portion of the prep table. Discussed placing personal items away from food prep and in a designated area. PIC removed both cell phones. Corrective Action: 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.-- At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. The sanitizer bucket for the machine was changed today. After priming the dish machine, with the new bucket attached, dish machine had a proper concentration range for chlorine. 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. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 debris build up soda gun nozzle used at the bar. Employee removed nozzel from service to be washed, rinsed, and sanitized. Establishment must clean at a frequency necessary to preclude accumulation of soil or mold. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-----Observed ice cream scoops stored in water at 75-77F. PIC removed the scoops from the water and properly stored the scoops at time. Discussed proper storage methods for utensils between uses at the time of inspection. Utensils in-use must be held in water above 135'F, in running water, or dry and washed/rinsed/sanitized every 4 hours. Correct By: Corrected At Time Of Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed-- Observed missing wall cove near walk-in and under dish machine. Please repair prior to next routine. Core-6-501.12, C: Cleaning, Frequency and Restrictions-- Observed heavy accumulation of dust in the main kitchen. Physical facilities must be cleaned as often as necessary to keep them clean. 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 cooked chicken hot holding on the grill with an internal temperature range of 120F-125F. Also observed par cooked bacon under the grill with an internal temperature of 90F. Per kitchen manager, the food items have been hot holding for less than 2 hours. Kitchen manager increased the heat on the grill and moved the bacon on top of the grill to re-heat to 165F. All food held hot must be maintained at 135F or above at all times. 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 multiple TSC sauces, cooked chicken and sausage, cooked rice, mozzarella, and ricotta cheese with an internal temperature range of 50F-53F in the walk-in. Per kitchen manager, the food items were prepared yesterday and have been in the walk-in overnight. Kitchen manager voluntarily discard and embargoed food items. All TCS food must be maintained at 41°F or less, at all times. Correct By: Corrected At Time Of Inspection

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 walk-in refrigerator with a minimum ambient air temperature of 51.8'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Must repair walk-in such that the walk-in maintains all TCS foods at 41'F or below prior to re-inspection on 8/2/2023. Discussed MCESD's 24 hour re-inspection policy for adequate cold holding capacity for facility. Correct By: Correct Prior To Reinspection

Core-3-305.14, C: Food Preparation-- Observed employee tossing fries in a metal bowl, plate fries, then proceed to place the metal bowl on top of the trash can. Had employee move metal bowl to dish machine to be wash, rinsed and sanitized. During prep, unpackaged food must be protected from all sources of contamination. Correct By: Corrected At Time Of Inspection