Vogue Bistro & Bar

Inspector's notes

At time of inspection, no Certified Food Protection Manager present. Reviewed requirements with PIC. 2nd Consecutive Violation.

Inspector's notes

In back hallway behind kitchen, outer door to parking and refuse area, door sweeps and seals are completely worn away on these doors and need repair/replacement. 2nd Consecutive Violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Clean and Maintain the following areas. At the bar, floors under shelves/sinks and inside liquor storage cabinets - build up of soil, grease or other debris. Floor sinks throughout kitchen and bar have a build up of soil, grease or other debris. Floor and shelving under the tea brewer and beverage tower have a build up of reside or other debris. Floors under racks throughout kitchen have a build up of soil, grease or other debris. In the water heater/storage room, floors have a build up of debris. 3rd Consecutive Violation. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Repair and maintain the following areas: Hand sink at the cook line, seal the gap between back of the sink and wall behind. Replace missing cover an Atmospheric Vacuum Breaker on the mop sink faucet (AVB appears to be working properly.) 2nd consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager present at time of inspection.

Inspector's notes

In back hallway behind kitchen, outer door to parking and refuse area, door sweeps and seals are completely worn away on these doors and need repair/replacement. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Clean and maintain the following areas: In the walk-in refrigerator there is a build up of dust or other matter and the ceiling and refrigeration fan covers. At the bar, inside the liquor storage cabinets there is still evidence of previous pest activity, clean droppings to allow for better assessment of any new activity. In the back hallway, where storage racks were previously located, clean remaining pest droppings to allow for better assessment of any new activity. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: In the back hallway behind kitchen, on the west wall where storage racks have been removed. Complete the wall repair so that no holes or penetrations exist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Progress has been made on cleaning/servicing the premises. Continue work on the following areas: In the back hallway: *Repair/replace outer door seals and sweeps. * Remove all items from the floor, discard all items that are unused or unnecessary for the operation of the establishment. * Thoroughly clean the floors around and under all storage shelves removing any droppings. *Seal any openings/penetrations in the walls. In the water heater/storage room: *Clean all insultation residue and other matter from the floor. At the bar: * Thoroughly clean floors under the sinks and ice jockey boxes, etc. Pull out any moveable equipment at the bar and clean surfaces under/behind. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Evidence of current pest activity observed at the back hallway/storage area, storage/water heater room, and bar. Per PIC, establishment is receiving regular pest treatment service. Due to evidence of current activity (droppings, evidence of soft items being chewed through) additional treatment is necessary. Unable to verify if traps set at the bar area. This is an area with evidence of significant activity. Provide confirmation that area is receiving treatment.

Inspector's notes

The following areas require cleaning/service: In the back hall storage area: * Remove all items from the floor, discard all items that are unused or unnecessary for the operation of the establishment. * Thoroughly clean the floors around and under all storage shelves removing any droppings. *Seal any openings/penetrations in the walls. In the water heater/storage room: *Clean all insultation residue and other matter from the floor. *Ensure any food items stored in this area are canned or jarred. If soft packaged foods are stored in this area they must be in hard sealed containers. At the bar: * Thoroughly clean floors under the sinks and ice jockey boxes, etc. *Thoroughly clean the insides of the storage cabinets. These areas are directly impacting the pest issue noted on this report and shall be corrected prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed main prep refrigerator on the cook lone measuring with ambient temperature of 48 degrees F. All TCS food items stored in it measured with an internal temperature of 51-53 degrees F. The food had been stored in the refrigerator for approximately 4 hours and was recommended for discard. See embargo forms for details. Discussed cold holding and conducting routine temperature checks. Refrigerator is required for the flow of business. A re-inspection will be conducted within 5 days. Prep refrigerator will not be used to store TCS food items until in good repair. A temporary solution is in place to use time as control. Educated staff on using time as control. 2nd consecutive violation A re-inspection will take place with 7 days

Inspector's notes

Establishment has two dish machines that utilize chlorine sanitizer. The establishment did not have chlorine test strips. PIC will order them. Discussed using test strips daily to ensure dish machines are in good repair. A re-inspection will be conducted within 7 days 2nd consecutive violation

Inspector's notes

Observed dish machine in area, actively being used, not dispensing chlorine sanitizer. Discussed utilizing test strips to ensure machine is in good repair and dispensing chlorine sanitize measuring between 50-100ppm. PIC changed out the sanitizer at time of inspection.

Inspector's notes

Observed main prep refrigerator on the cook lone measuring with ambient temperature of 48 degrees F. All TCS food items stored in it measured with an internal temperature of 51-53 degrees F. The food had been stored in the refrigerator for approximately 4 hours and was recommended for discard. See embargo forms for details. Discussed cold holding and conducting routine temperature checks. Refrigerator is required for the flow of business. See violation #33

Inspector's notes

Observed main prep refrigerator on the cook lone measuring with ambient temperature of 48 degrees F. All TCS food items stored in it measured with an internal temperature of 51-53 degrees F. The food had been stored in the refrigerator for approximately 4 hours and was recommended for discard. See embargo forms for details. Discussed cold holding and conducting routine temperature checks. Refrigerator is required for the flow of business. A re-inspection will be conducted within 10 days. Prep refrigerator will not be used to store TCS food items until in good repair. A temporary solution is in place to use time as control. Educated staff on using time as control.

Inspector's notes

Establishment has two dish machines that utilize chlorine sanitizer. The establishment did not have chlorine test strips. PIC will order them. Discussed using test strips daily to ensure dish machines are in good repair. A re-inspection will be conducted within 10 days

Repeat Violation Core-6-202.15, C: Outer Openings, Protected In the back hallway, doors adjacent to main suite have worn weather-stripping and are possibly out of adjustment creating for gaps that may allow pests to access the main suite. Reviewed requirements with manager. Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring In the main hallway behind the suite, evidence of previous pest activity remains. Ensure area is cleared of dead pests, droppings or other matter to allow for assessment of new activity. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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. At the cookline, 2 door reach in refrigerator between prep top unit and stand-up freezer holding TCS foods such as blanched vegetables, cooked pasta noodles, cooked risotto, meatloaf and heavy cream measured with internal temperatures between 50°F and 52°F. Foods had been in unit for more than 4 hours and were recommended for discard. Ambient temperature measured at 50°F. Reviewed proactive steps such as line checks and temperature logs to assist establishment in cold temperature management. Establishment has adequate capacity to continue operations until unit is repaired. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected In the back hallway, doors adjacent to main suite have worn weather-stripping and are possibly out of adjustment creating for gaps that may allow pests to access the main suite. Reviewed requirements with manager. Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring In the main hallway behind the suite, evidence of previous pest activity remains. Ensure area is cleared of dead pests, droppings or other matter to allow for assessment of new activity. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage At the griddle on the cook line, container filled with hot water used to hold in use utensils measured with water temperature of 131°F. PIC sent utensils to warewashing and replaced container with hot water. Reviewed requirements, ensure water used to hold utensils is maintained with a minimum temperature of 135°F. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained At the primary beverage station between the bar and cook line observed standing water behind coffee and tea brewing equipment. PIC unable determine source of water and inline backflow prevention device had water dripping from the port. Reviewed plumbing maintenance requirements and concerns related to allowing excessive water to accumulate. PIC will have work order placed for equipment to be assessed/repaired. Correct By: Correct Prior To Next Routine Inspection