Timo Wine Bar

Inspector's notes

Observed no certified food protection manger onsite at the time of inspection.

Inspector's notes

Observed no hand drying provision at the hand wash sink in the back prep room.

Inspector's notes

Observed dead insects along the floor wall junctions and under equipment in various areas of the establishment.

Inspector's notes

Observed establishment utilize chlorine sanitizer and quat-sanitizer but have no sanitizer test strips available on site for testing sanitizer concentrations.

Inspector's notes

Observed leaking from under the hand wash sink in the back prep room. Observed outlet pipe not placed over floor drain and drainage of waste water not flow away from floor drain and under other equipment and packaged items. Observed floor not sloped to drain.

Inspector's notes

Observed accumulation of grease, food pieces, dead insects and organic matter, under and around equipment on cook line, under storage racks and other areas of the establishment. Clean more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manger onsite at the time of inspection.

Inspector's notes

Observed active leaking from a crack in the basin of the hand wash sink in the back food prep room. Facilities must be maintained in good repair and in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed mechanical dishwasher at the bar operate with 0ppm chlorine sanitizer.

Inspector's notes

Observed flying insects at the bar by the mechanical dishwasher, in the back prep room by the three compartment sink, and other areas of the establishment. Observed flying insects in floor drains, on plumbing fixtures, and on food contact surfaces.

Inspector's notes

Observed build up of food debris, soils, an other organic matter under and around equipment at the bar and the back prep room, the walls of the walk-in cooler, under the three compartment sink, hand wash sinks, and other areas of the establishment.

Inspector's notes

Establishment has not installed hand wash sink in the back prep area. Establishment is continuing to use adjacent prep sink as temporary handwash sink. Re-inspection for handwash sink install to take place by 12/9/24.

Inspector's notes

Establishment as obtained a replacement handwash sink and is in the process of installation. Establishment is continuing to use adjacent prep sink at temporary handwash sink. The perosn in charge stated installation of the new handwash sink is scheduled to take play by 11/28. Re-inspection for handwash sink install to take place by 12/3/24

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed leaking from the hand wash sink in the back kitchen. Water appeared to be leaking throught corroded areas from the basin of the hand wash sink during use. The person in charge discontinued use of the hand wash sink and designated a prep sink not in use as temporary hand wash sink pending replacement of hand wash sink. Discussed maintaining facilities in good repair. Re-inspeciton for hand wash sink to take place by 11/25/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed establishment utilize time as a control for dairy based butter stored at ambient temperature without marking the butter with the time the food item was removed from temperature control and placed under time as a control. Observed no written policy for time as a control procedures. The person in charge stated the butter was placed under time as a control at 11am, less than 3 hours ago. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a build up of food debris and residues on the outside of mason jars used to store garnishments at the bar and on other equipment at the bar and observed flying inscets gathering in these areas. Discussed cleaning frequency to eliminate potential harborage conditions for pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of soils and debris under and around equipment behind the bar and back kitchen. Observed an build up of dust on the fan covers of the walk-in cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build up of food debris and residues under and around equipment in the back prep room and behind the front bar. Discussed cleaning frequency to eliminate harborage conditions.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed no paper towels or other hand drying provision at the hand wash sink in the back prep area.

Inspector's notes

Observed dairy based butter stored at ambient temperature with internal temperature between 77F -78F on the counter top next to the prep cooler. The person in charge stated the butter had been brought out from the walk-in cooler and placed on the counter more than 4 hours ago. The butter was embargoed at the time of inspection.

Inspector's notes

Observed containers of dairy based artichoke dip with date marking of 7/25 and 7/27, more than 7 days, in the prep cooler. The containers of artichoke dip were embargoed at the 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 the bar tender cutting lemons at the bar with no gloves and bare hands. The person in charge directed the bar tender to stop, discard the cut lemons, wash hands, and don gloves before returning to handle ready to eat foods. Discussed cut lemons and garnishments as ready to eat food ingredients that have direct contact with drinks served for consumption. Discussed the use of gloves and no bare hand contact when working with ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: 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. Observed a box of packaged bread inside the hand wash sink by the back prep room. The person in charge removed the box of bread at the time of inspection. Discussed hand wash sink not used for other purposes than handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw beef stored over ready to eat precooked seafood and raw seafood in the prep cooler by the pizza oven, all containers were stored open and uncovered. The person in charge moved the precooked ready to eat seafood to an area away from the raw meats and stored the raw meats according to minimum cook temperature. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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 the mechanical dishwasher at the bar and back prep room operate with 0ppm quat-sanitizer. The person in charge place a work order for service at the time of inspection. Establishment has a three compartment sink that was set up for manual ware-washing. Discussed using proper quat-sanitizer concentration of 150-400ppm. 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 containers of cooked cheese spinach and artichoke dip with internal temperature between 54F -57F stored in a mini-cooler in the back prep room. The containers of dip were date marked 4/15 and the person in charge stated they had been stored in the mini fridge for more than 4 hours. The containers of dip were embargoed at the time of inspection. Discussed TCS cold holding temperature of 41F or lower. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Observed TCS food items with date marks of greater than 7 days, food items included cooked spinach/artichoke cheese dip, cooked brie soup, roasted vegetables and potatoes, and cooked cheese risotto, dates ranged from 04/02 to 04/07. The food items were found in the prep coolers in the back prep room and by the pizza oven. The food items were embargoed at the time of inspection. TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 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 the mini cooler in the back prep room with minimum ambient internal temperature of 53.4F as measured by inspector min/max thermometer. TCS food items in the cooler had internal temperature of 54-57F. Establishment has sufficient cold holding capacity with various other prep coolers and walk-in. Discussed not using the mini cooler for cold holding TCS foods until repairs are made and internal ambient temperature of less than 41F can be maintained. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed numerous flying insects in the back prep room, bar area, and dining room. Observed flying insects land on uncovered food and food contact surfaces. Observed spider webs with trapped insects and spiders under the prep sink in the back prep room. Discussed with the person in charge obtaining certified pest control services to control pests. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed buckets with wiping cloths in the back prep room, at the bar, in the dining area, and the patio with 0ppm quat-sanitizer. The person in charge discarded the bucket solutions and prepared new sanitizer solution with 150-400ppm quat-sanitizer. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 establishment utilize quat-sanitizer and use sink/surface sanitizer test strip, establishment did not have quat-sanitizer test strips. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Accurate test kit/ device must be available. Discussed obtaining quat-sanitizer test strips for testing quat-sanitizer concentrations. Re-inspection for availability of quat-sanitizer test strips to take place by 04/26/24. Correct By: Correct Prior To Reinspection

Core-6-201.14, C: Floor Carpeting, Restrictions and Installation Observed carpeted mat under the urinal in the restroom. The person in charge removed the carpeted mat at the time of inspection. Discussed floor carpeting is a non-approved floor coverings in food preparation areas, walk-in refrigerators, ware-washing areas, and toilet room areas. Discussed indoor characteristics of surfaces to be smooth and easily cleanable. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed the mechanical dishwasher by the three compartment sink operate with empty detergent and empty sanitizer containers resulting in 0ppm chlorine sanitizer. The person in charge stated the dishwasher had been in use all day and replaced the empty detergent and sanitizer containers and the dishwasher was run several times until 50-100 ppm chlorine sanitizer was observed. Observed the mechanical dishwasher by the bar operate with 0 ppm chlorine sanitizer and a full sanitizer container. The person in charge stated a work order would be placed for the dishwasher. Discussed not using the dishwasher until it is serviced and 50-100 ppm chlorine sanitizer is observed. Re-inspection for the dishwasher by the bar to take place by 10-13-23. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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. Observed covered and stacked containers of cooked mushrooms with internal temperature between 95F - 110F in the walk-in cooler. The person in charge stated the mushrooms had been cooked the night before. The mushrooms were embargoed at the time of inspection. Discussed cooling methods, times, and temperatures - from 135F to 70F in 2 hours and from 70F - 41F in 4 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Observed containers of hummus mixtures with date marking of 10/1, more than 7 days ago. The person in charge stated the date marking was the date the hummus was to be discarded and the prep day was likely 7 days prior. The person in charge discarded the containers of hummus at the time of inspection. Discussed TCS (time temperature control for safety) food shall be discarded if it exceeds the 7 days at 41?F. Correct By: Corrected At Time Of Inspection