Inspection Report

Business Name
The Grapevine

Business Address
4013 N BROWN AVE SCOTTSDALE AZ 85251

Permit Number
FD-00402

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/28/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

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.

In the short reach in cooler in the cook line, observed an open container of raw eggs stored on the shelf directly above containers of ready to eat ranch and sour cream. All raw foods must be stored below ready to eat foods in order to prevent the risk of cross contamination. Employee moved eggs to proper storage.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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.

In the short reach in cooler in the cook line, observed cooked mashed potatoes at 45*F, cooked gravy at 47*F, raw whole eggs at 46*F, butter at 72*F, raw ground beef at 47*F, cooked chicken at 47*F, raw mahi mahi at 46*F, shredded cheddar and mozzarella at 48*F, and cooked short rib at 46*F. All cold holding time/temperature controlled for safety (TCS) foods are required to be kept at 41*F or below. Employee had taken temperatures 3.25 hours prior and all foods were 41*F or below. Foods were moved to walk in cooler to cool.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.

In the walk in cooler, observed cooked chili, cooked taco meat, and spaghetti sauce without dates. Per employee, these foods were frozen and removed from the freezer 2 days prior. All ready to eat, TCS foods are required to have a date mark of when the food must be used or discarded by. Dates were added to foods. Discussed date marking and freezing with employees.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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.

At time of inspection, short reach in cooler in the cook line was being used for TCS foods while holding at 47*F on inspector's min/max thermometer. All coolers used for TCS foods are required to be kept at or below 41*F to ensure the TCS foods remain in proper temperature. Until unit is repaired, all TCS foods will be stored in other coolers.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Repeat Violation

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

In the low boy unit in the cook line, observed a pan of raw salmon in reduced oxygen packaging. Package stated "remove before thawing" on it. When thawing, fish in reduced oxygen packaging should be removed from the packaging if the packaging states to do so. Reviewed thawing procedures with employees.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence

Observed rodent droppings throughout the floors, shelving, and equipment in the back storage area. Observed rodent droppings on the floors of the liquor closet and the two upstairs storage closets. Establishment must remain free of pests. Discussed pest management with owner. Re-inspection for pest activity will be scheduled for Monday, April 8th.

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment

Observed the gaskets falling off, tearing, and held together by duct tape on the doors of the two prep coolers by the dry storage. Equipment must be kept in good repair. Please have the gaskets repaired/replaced.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager
At time of inspection, no certified food manager was on the premises. Please ensure that at least one employee with that certification is on the premises at all times. This is the 5th repeat of this violation.

This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Notes:
Inspection report emailed.
Re-inspection for the rodent activity will be scheduled for Monday, April 8th. Please have pest control reports available upon request.
Discussed the number of handwashing sinks in the kitchen. It is strongly encouraged to add another handwashing sink that is closer and more accessible to the cook/food prep line.
Discussed covering fluorescent lighting.
Discussed cleaning behind equipment.
Discussed unnecessary items in upstairs areas.

A pattern of non-compliance is developing for Priority violation #13, 3-302.11, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

A pattern of non-compliance is developing for Priority violation #20, 3-501.16, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to
permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card
and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
??Contact your inspector using the phone number or email on your last inspection report to review, or
??Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change
request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA-AC,Signer: Ben A.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.