The Vig

Inspector's notes

In walk in cooler on speed rack, cooked chicken stored in same pan of undercooked prime rib. Manager discarded metal pan of cooked chicken and prime rib. See embargo form. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use main warewashing macine, no detectable chlorine sanitizer at dishware surfaces. Almost empty bottle of sanitizer was exchanged for full bottle, machine was primed, and re-run with chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at low solution bottle and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, customer walked dog through restaurant to exit patio. Establishment has approved dog friendly patio with separate entrance. Recommended additional training for staff on dog friendly patio requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed the following open top line items between 45-54*f degrees. Shredded cheese, cabbage mix, potato hash mix, cooked mushrooms, cooked squash, coleslaw, pico, sliced tomatoes, cut lettuce, and sliced cheese. Per manager items had been rotated in the past 4 hours and move to walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Manager instructed employee on proper handwashing after contamination. Employee repeated same behavior of not washing hands in between dirty and clean dishware. Discussed continue training with employee on proper handwashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use main warewashing machine, no detectable chlorine sanitizer on dishware surfaces. Discontinue use of warewashing machine until chlorine sanitizer is able to reach proper concentration of 50-100ppm at dishware surfaces. Repair company was called at time of inspection. Warewashing will occur at available 3-compartment sink until machine is repaired. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

In salad prep table cooler, TCS foods (soft cheeses, cut tomatoes, cut lettuce) with internal temperatures of 50*F-55*F. Per employee, TCS foods were in prep table cooler within normal time parameters. Employee added ice bags to TCS foods to rapidly cool back down to the proper temperature. Ambient temperature of prep table cooler was 47*F on unit thermometer and 45.1*F on inspector probe min/max thermometer. Repair company was called at time of inspection. Continue to monitor TCS foods throughout the day to ensure proper temperature is maintained. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. Throughout kitchen, cutting boards deeply scored. Shave down or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On food equipment shelves, metal dog bowls stored for use on dog friendly patio. Re-usable bowls are not approved with a dog friendly patio permit. Re-usable dog bowls were moved to office to be removed from establishment. Provide disposable dog bowls for water for pets on patio. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee handled raw fish with gloved hands then continued working with cooking utensils and ready to eat foods with same gloved hands. At warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Manager instructed both employees on proper handwashing after contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In back prep area, in tall hot holding unit, queso sauce with internal temperatures of 80*F-90*F. Per employee, queso sauce was placed in hot holding unit >2 hours and unit was not turned on. Queso sauce was discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, cutting boards deeply scored. Shave down or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At bar, employee used bare hands on ready to eat drink garnish. Instructed employees on bare hand contact with ready to eat foods. Use provided tongs or wash hands and don gloves when handling ready to eat fruit for drinks. 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

In prep area, slicer with accumulation of food debris on food contact surfaces. Per employee, slicer was not used today and stored as clean. Instructed employee to re-wash, rinse, and sanitizer slicer. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked onions/ 125*F-133*F and cream sauce/ 117*F-125*F out of internal temperatures. Per manager, onions and sauce were heated <2 hours. Cooked onions and cream sauce were re-heated to 165*F. Ensure hot holding unit is maintaining ambient temperature at or above 135*F to maintain food at proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, no detectable chlorine sanitizer on dishware surfaces. After several attempts to prime machine for accuracy, chemical company was called for an onsite visit. Discontinue use of warewashing machine until repaired and use 3-compartment sink for all warewashing purposes. Discussed the importance of more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Corrective Action: 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 bartender and wait staff using bare hands to garnish drinks at the bar. Chef instructed staff to use tongs when garnishing drinks at time of inspection. Discussed with Chef that when handling ready to eat foods staff should use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 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 cold table with ambient temperature of 54*F. Table contained both TCS and non TCS items. TCS items included sliced cherry tomatoes, salad greens, and shredded cheese. With inspector thermometer the tomatoes measured 53*F, salad greens measured 55*F, and cheese measured 52*. Chef stated that the product had been stocked 1 hour prior to inspection. Chef had staff move product to ice bath to bring down temperature. Chef had staff remove all back stock items from below to walk-in cooler. Discussed with Chef all refrigeration should be maintained at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When 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. ..........On cook line, employee handled raw fish with gloved hand, donned new gloves, then continued working with cooking equipment, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ..........In walk in cooler, cooked beans/ 65*F and cut cabbage/ 46*F prepared and cooling in covered containers >6 inches deep. Employee portioned cooked beans and cut cabbage to shallow uncovered containers to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ............On cook line, dry cloths stored on in use cutting boards. Per manager, some cloths are used as potholders and a few are used as wiping cloths. Store in use wiping cloths in sanitizer solution in between uses and dry cloth potholders on nonfood contact surfaces. Correct By: Corrected At Time Of Inspection