Cuisine & Wine Bistro

Inspector's notes

Walk in cooler not operational at the time of re-inspection. PIC stated the repair technician will need to replace the condenser once parts are sourced. Repairs are anticipated to be completed early next week. Establishment had purchased an additional double door reach in cooler to provide support over the weekend. Establishment is storing non-TCS foods in the walk cooler and bulk items at another establishment nearby under the same ownership. Establishment has adequate refrigeration to operate for the remainder of the weekend. Advised PIC to limit as many foods to heat-serve without a cooling step, or to utilize ice baths to cool sauces. 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No paper towels observed at the hand sink on the cook line. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs store above a box of celery. Observed raw ground beef stored above raw salmon. Observed raw salmon and beef stored above RTE racks of lamb. Observed raw bacon stored above RTE blanched fries. 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 an ambient air temp inside the walk in cooler at 43*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-50*F including RTE crab cakes, soups, sauces, polenta, lamb, raw ground beef, salmon, bacon, chicken and terrine. Per PIC, temperatures inside the cooler were observed at 41*F or below at 2pm. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed an ambient air temp inside the walk in cooler at 43*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-50*F when measured with a probe thermometer. 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. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed mop sink AVB vault leaking profusely when is turned on. A re-inspection will be conducted to show that the AVB is repaired and working properly. Improper repair or maintenance of any portion of the plumbing system may result in potential health hazards. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection 8/6/2025.

Inspector's notes

Observed bartender cut a lime with bare hands and then garish on a drink for a customer. RTE food that was contacted by bare hands was discarded by employee at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reduced oxygen packaged (ROP) fish thawed in prep cooler across from the grill. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the AVB leaking and missing pieces and broken at time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed four spray bottles of cleaner in the wine storage room and near the three-compartment sink without labels. Discussed with person in charge (PIC) that all chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the names on the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provisions at the hand wash sink across from the prep coolers. PIC provided hand drying provision for handwash sink at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed empty crates blocking hand wash sink near the gas stove. PIC relocated all items blocking handwash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above RTE salad greens, and sauces in the reach-in cooler. Discussed the importance of proper food storage to prevent cross contamination with PIC. 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 multiple spray bottles near the prep sink without a label. Employee marked spray bottles with common name label at time of inspection. 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

Observed reduced oxygen packaged (ROP) fish thawed in walk-in and prep cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: 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.*************at the kitchen hand washing stations. paper towel dispensers, noted empty. please keep paper tower. Informed Kitchen manager. refilled during inspection. corrected Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation*******************at the back food prep. station, sanitizer buckets, reading 0ppm. informed manager. manager serviced the sanitizer dispenser at the warewashing station. quat ammonia at 200 ppm established. manager refilled sanitizer buckets. corrected. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 cutting and touching lemon while prepping with bare hands. Employee then cut the skin of the lemon and put directly into a customer's drink. The lemon and the drink were embargoed and discarded at time of inspection. Discussed the importance of preventing bare hand contact with RTE foods with the employee and PIC. 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.-- At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. The sanitizer bucket for the machine was empty, and PIC changed out the bucket. 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 Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing-- Observed reduced oxygen packaged (ROP) fish thawed in walk-in cooler. Explained to PIC, that ROP fish should be kept frozen for sell or removed ROP upon completion of thawing. Correct By: Corrected At Time Of Inspection