Vic & Ola's

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. 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 cooler drawers under the stove top that contained TCS items including raw shrimp, beef, fish, roasted tomatoes, and cheese. Chef stated that the food had been placed in cooler 1 hour prior to inspection. Chef had staff cover all food with ice packs to bring down temperature and called for service at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items inactive cooling process inside reach-in prep fridges between 50-63*f degrees such as pasta sauce, cooked mushroom, sausage, pancetta, clams, and cooked artichokes. All items moved to walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths on the cookline in quat sanitizer solution below 200ppm at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked meatballs, mashed potatoes, sitting on top of stove, with internal temperatures of 105*F-130*F and prepared within normal time parameters. Per manager, cooked meatballs and mashed potatoes were ready for service. Cooked meatballs and mashed potatoes were moved to be reheated to 165*F. Siting at room temperature, cooked artichokes with internal temperature of 78*F. Per employee, artichokes were prepared >4 hours. Cooked artichokes were 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

Second Consecutive Violation. On cook line, in top and bottom of prep table cooler near oven, TCS foods (cooked vegetables, cooked meats) with internal temperatures of 50*F-60*F. Per manager, prep cooler is not working and all food containers were sitting on ice and were in prep table within normal time parameters. Cooked meats and cooked vegetables were moved to ice baths to rapidly cool back down to the proper temperature. 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

At start of inspection, at bar, employee handled ready to eat citrus for customer drink with bare hands. Reviewed bare hand contact with ready to eat foods and using tongs or picks for handling of food product. 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

On cook line, on top of prep table cooler, roasted brussel sprouts/ 65*F and soft bacon bits/ 68*F out of internal temperatures. Per manager, brussel sprouts and bacon were prepared within normal time parameters. Ice bath was provided for containers of brussel sprouts and soft bacon to rapidly cool back down to the proper cold holding temperature. 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

At salad station and on cook line, in use knives stored in between containers in top portion of prep table coolers. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in cold holding drawers, TCS foods (raw proteins, cooked pasta) with internal temperatures of 50*F-55*F. Per manager, TCS foods were placed in cold holding drawers within normal time parameters. Manager turned unit on and ambient temperature did not drop below 41*F. Manager moved all TCS foods to walk in cooler to rapidly cool back down to the proper temperature. Discontinue use of cold holding drawers until able to maintain proper temperatures throughout the day, especially at busier times of service. 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

On cook line, in cold holding drawers, cooked soup stored in establishment provided vacuum packages. Per manager, soup was placed in packaging on day of inspection, without date or time documentation on packages. Manager discarded vacuum packaged soups for quality. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses quat sanitizer for wiping cloth buckets and establishment does not have quat test strips for monitoring sanitizer solution. Inspector provided quat test strips at time of inspection. Maintain quat test strips available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On expo line, employee handled garnish for ready to eat foods with bare hands. Instructed employee to discard food. 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

Second Consecutive Violation. In walk in cooler, cooked ribs with internal temperatures of 44*F-49*F. Per manager, ribs were cooked the previous day. Pan of cooked ribs were discarded. See embargo form. 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.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 ossobuco with internal temperatures of 43*F-48*F. Per date sticker and manager, ossobuco was prepared the previous day. Cooked ossobuco was discarded. See embargo form. Discussed proper cooling temperatures and methods with manager. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (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

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, marinara sauce/ 45*F prepared and cooling in covered container >10 inches deep. Manager moved uncovered marinara sauce to ice bath 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