Inspection Report

Business Name
The Living Room Wine Cafe & Lounge

Business Address
2475 W QUEEN CREEK RD CHANDLER AZ 85248

Permit Number
FD-15443

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/25/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco----Observed cooked wings stored in pizza prep cooler and ROP pork from a barbeque stored in walk-in cooler. Per PIC, the food items are employee food items. PIC discarded all items at time of inspection. Discussed approved areas for eating and drinking with PIC.

Correct By: Corrected At Time Of Inspection

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.-- Observed establishment selling fresh mussels/oysters and keeping tags onsite for 90 days but at time no last sold date was being marked on tags. Instructed PIC to ensure that dates are being marked on tags when last sold date occurred, not intermingling shellstock from different batches and keeping tags in chronological order and maintaining tags on site for 90 days. A re-inspection will be conducted on 11/3/2023 to ensure dates are being record; or in lieu of re-inspection adequate proof of correction may be provided via electronic means.

Correct By: Correct Prior To Reinspection

Violation #: 22

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.-- Observed shelled eggs, chopped eggs, cut tomatoes, cooked chicken and beef, raw and cooked shrimp, cooked noodles, cooked rice, mussels, oysters, cooked pork belly, raw garlic, cut lettuce, and raw fish with a temperature range of 50F-52F in prep coolers used for the establishment sea and smoke. Per PIC, the food items were held in the prep cooler over night, (over 4 hours). All food items were embargo and discarded at time of inspection (see embargo form). All TCS food must be maintained at 41°F or less, at all times

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

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 cooked chicken with a prepared date of 10/13; 6 days passed the discard date. All items were embargoed at the time of inspection (see embargoed form). Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked within 24 hours of preparation and sold or discarded after 7 days (including the day it was made as day 1).

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing-- Observed reduced oxygen packaged (ROP) fish thawing in walk-in. Also observed ROP sushi. Explained to PIC, that ROP fish should be kept frozen for sell or removed ROP upon completion of thawing to reduce the risk of bacteria growth. Employee removed fish from packaging at time of inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

*Discussed drain flies maintenance at sea and smoke bar, moving fly lights so that the lights are not stored over food or food prepare areas.
**Observed establishment using a vacuum sealer machine to vacuum seal different meat products. If the establishment wishes to hold the meat products over 48 hours or ROP fish on site, establishment will need filed for a variance with the Department: https://www.maricopa.gov/DocumentCenter/View/5805/HACCPVariance-Application-PDF

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.

No County legal action will result from this inspection.
Report emailed at time on inspection.
Conducted inspection with RS#789.

Award: Not Participating,Embargo Lbs: 83,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: RA--- Eval TEW ,Signer: Samantha Faccadio

"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.