Inspection Report

Business Name
The Vig
Business Address
10199 E BELL RD SCOTTSDALE AZ 85260
Permit Number
FD-53755
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/2/2025
Grade
Not Participating
Priority Violation
3
Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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.

Addl Notes: Second Consecutive Violation. At warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Manager instructed employee on proper handwashing after contamination. Employee repeated same behavior of not washing hands in between dirty and clean dishware. Discussed continue training with employee on proper handwashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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.

Addl Notes: At in use main warewashing machine, no detectable chlorine sanitizer on dishware surfaces. Discontinue use of warewashing machine until chlorine sanitizer is able to reach proper concentration of 50-100ppm at dishware surfaces. Repair company was called at time of inspection. Warewashing will occur at available 3-compartment sink until machine is repaired. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

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: In salad prep table cooler, TCS foods (soft cheeses, cut tomatoes, cut lettuce) with internal temperatures of 50*F-55*F. Per employee, TCS foods were in prep table cooler within normal time parameters. Employee added ice bags to TCS foods to rapidly cool back down to the proper temperature. Ambient temperature of prep table cooler was 47*F on unit thermometer and 45.1*F on inspector probe min/max thermometer. Repair company was called at time of inspection. Continue to monitor TCS foods throughout the day to ensure proper temperature is maintained. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Violation #: 47

Repeat Violation

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

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Second Consecutive Violation. Throughout kitchen, cutting boards deeply scored. Shave down or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Corrective Action: Correct prior to next routine inspection.

Violation #: 58

Description: Dog Friendly Patio Requirements (FD)

Comments:

MCEHC Chap. 8, Sec. 2, Reg 4(h) - Dogs shall not be allowed to have any contact with reusable food service dishes or utensils. A dog may only have contact with disposable single service containers that provide food or water to the dog. Addl Notes: On food equipment shelves, metal dog bowls stored for use on dog friendly patio. Re-usable bowls are not approved with a dog friendly patio permit. Re-usable dog bowls were moved to office to be removed from establishment. Provide disposable dog bowls for water for pets on patio. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Reviewed with manager: obtaining proper sink stoppers for 3-compartment sink.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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