Inspection Report

Business Name
Il Vinaio

Business Address
270 W MAIN ST MESA AZ 85201

Permit Number
FD-13484

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/4/2026

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed the following TCS foods stored in the top portion of the prep table above 41'F: sour cream 60'F, cooked pasta 48'F, cooked green peppers 47'F, prosciutto 65'F, halved tomatoes 48'F, cooked chicken 49'F, feta cheese 50'F, and cooked red peppers 46'F. Per PIC all food items have been in the prep table since Tuesday. Observed food that was out of temperature above the fill line. Discussed not having food exceed the fill line and discussed having temperature logs. All food items were discarded at the time of inspection. All TCS foods out of temperature were measured with a probe thermometer. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed the following TCS food items without a date mark: containers of cooked green chilies, a container of spinach, Au jus sauce, cooked corn, arugula, house made pumpkin soup, hummus, and marinara sauce. PIC added dates to these items at the time of inspection. Day 1 starts as the day of prep plus 6 days. Discussed requirements for date marking frozen foods and provided a handout to the PIC. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.18 - Priority: 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.

Addl Notes: Observed the following TCS foods past their discard date of 7 days: cooked pasta 5/26, cheese sauce 5/26, and beef stock gravy (unknown date). PIC discarded these items at the time of inspection. Discussed discarding foods past their 7-day date mark. Day 1 starts as the day of prep plus 6 days after. Also discussed requirements for frozen food items and adding the date that it was pulled from the freezer. Hand out was provided to the PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
***Establishment has two dishwashers and a 2-compartment sink. Establishment does not have a 3-compartment sink onsite. Discussed providing a written SOP on how dishware will be washed, rinsed and sanitized if both dishwashers are down.
***Establishment recently replaced their 75-gallon hot water heater with a 50-gallon water heater earlier this year per the PIC. When replacing water heaters, they must be like for like. A water heater calculation will be provided to the PIC.
***Discussed parasite destruction letter requirements for undercooked fish with PIC.
***Discussed bodily fluid cleanup procedures with PIC
***Inspector and PIC's probe thermometer was calibrated at the time of inspection.

"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.