Pour Wine and Taproom

Inspector's notes

Observed 500 PPM of quat sanitizer in spray bottle. PIC diluted at time of inspection to bring sanitizer levels to 200PPM. Please test regularly to ensure proper levels are maintained at all times.

Inspector's notes

High temperature dishwashing machine was moved to bar area leaving no warewashing equipment in back of kitchen. Owner stated warewashing machine would be moved back. Will re-inspect on 10/10, if more time is required contact health inspector.

Inspector's notes

Observed deli slicer with accumulation of food debris on food contact surfaces. According to PIC, slicer had last been used 3 days prior to inspection. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Managers certifcation and food handlers cards were unavailable upon request.

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 dirty dishes being stored in handwashing sink. PIC, removed dishes from handwashing sink at time of inspection. All handwashing sinks must be accessible at all times to allow proper handwashing procedures to take place. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap available at handwashing sink next to high temp dishwashing machine in kitchen area. PIC restocked at time of inspection. All handwashing sinks must have soap and paper towels at all times. 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. Observed no paper towels at handwashing sink next to high temp dishwashing machine and in bar area. PIC, restocked at time of inspection. All handwashing sinks must have soap and paper towels at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 food residue on food contact surfaces of deli slicer. According to PIC, deli slicer was last used 5 days prior to inspection and was instructed to disassemble to wash, rinse and sanitize. Discussed importance of maintaining a regular cleaning schedule of four hours to prevent accumulation of food debris. 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 cheddar cheese, prosciutto, capicola, salami, french onion dip ( sour cream base), shredded mozzarella, sliced mozzarella, hatch chili dip ( sour cream base) with an internal temperature of 46-47*f in prep table. All cold TCS foods must be stored at or below 41*F. Cold TCS foods will be stored in walk-in cooler until repairs are completed. :

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 prep table holding ambient air temperature of 50*f. Please make repairs prior to 4.26.24. All cold TCS foods will be stored in walk-in cooler until unit is repaired. All cold holding equipment must be holding ambient air temperature of 41* F. Correct By: Correct Prior To Reinspection