Inspection Report
Timo Wine Bar
8801 N CENTRAL AVE PHOENIX AZ 85020
FD-77830
Food Establishment - Eating & Drinking
Food Routine Inspection
4/16/2024
Not Participating
5
Completed
Violations
Violation #: 9
Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed
Comments:
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 the bar tender cutting lemons at the bar with no gloves and bare hands. The person in charge directed the bar tender to stop, discard the cut lemons, wash hands, and don gloves before returning to handle ready to eat foods. Discussed cut lemons and garnishments as ready to eat food ingredients that have direct contact with drinks served for consumption. Discussed the use of gloves and no bare hand contact when working with ready to eat foods.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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 a box of packaged bread inside the hand wash sink by the back prep room. The person in charge removed the box of bread at the time of inspection. Discussed hand wash sink not used for other purposes than handwashing.
Correct By: Corrected At Time Of Inspection
Violation #: 15
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.
Observed raw beef stored over ready to eat precooked seafood and raw seafood in the prep cooler by the pizza oven, all containers were stored open and uncovered. The person in charge moved the precooked ready to eat seafood to an area away from the raw meats and stored the raw meats according to minimum cook temperature. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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 the mechanical dishwasher at the bar and back prep room operate with 0ppm quat-sanitizer. The person in charge place a work order for service at the time of inspection. Establishment has a three compartment sink that was set up for manual ware-washing. Discussed using proper quat-sanitizer concentration of 150-400ppm.
Correct By: Corrected At Time Of Inspection
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 containers of cooked cheese spinach and artichoke dip with internal temperature between 54F -57F stored in a mini-cooler in the back prep room. The containers of dip were date marked 4/15 and the person in charge stated they had been stored in the mini fridge for more than 4 hours. The containers of dip were embargoed at the time of inspection. Discussed TCS cold holding temperature of 41F or lower.
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 TCS food items with date marks of greater than 7 days, food items included cooked spinach/artichoke cheese dip, cooked brie soup, roasted vegetables and potatoes, and cooked cheese risotto, dates ranged from 04/02 to 04/07. The food items were found in the prep coolers in the back prep room and by the pizza oven. The food items were embargoed at the time of inspection. TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
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.
Observed the mini cooler in the back prep room with minimum ambient internal temperature of 53.4F as measured by inspector min/max thermometer. TCS food items in the cooler had internal temperature of 54-57F. Establishment has sufficient cold holding capacity with various other prep coolers and walk-in. Discussed not using the mini cooler for cold holding TCS foods until repairs are made and internal ambient temperature of less than 41F can be maintained.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring
Observed numerous flying insects in the back prep room, bar area, and dining room. Observed flying insects land on uncovered food and food contact surfaces. Observed spider webs with trapped insects and spiders under the prep sink in the back prep room. Discussed with the person in charge obtaining certified pest control services to control pests.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed buckets with wiping cloths in the back prep room, at the bar, in the dining area, and the patio with 0ppm quat-sanitizer. The person in charge discarded the bucket solutions and prepared new sanitizer solution with 150-400ppm quat-sanitizer.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 establishment utilize quat-sanitizer and use sink/surface sanitizer test strip, establishment did not have quat-sanitizer test strips. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Accurate test kit/ device must be available. Discussed obtaining quat-sanitizer test strips for testing quat-sanitizer concentrations. Re-inspection for availability of quat-sanitizer test strips to take place by 04/26/24.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.14, C: Floor Carpeting, Restrictions and Installation
Observed carpeted mat under the urinal in the restroom. The person in charge removed the carpeted mat at the time of inspection. Discussed floor carpeting is a non-approved floor coverings in food preparation areas, walk-in refrigerators, ware-washing areas, and toilet room areas. Discussed indoor characteristics of surfaces to be smooth and easily cleanable.
Correct By: Corrected At Time Of Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager
Observed no certified food protection manager at the time of inspection. A certified food protection manger must be present during all hours of operation. Correct prior to next routine inspection.
Note: Establishment has a Dog Friendly Patio Permit
Discussed with the person in charge obtaining a covered receptacle for animal waste and clearly labeling container for animal waste only. Discussed obtaining animal friendly cleaning chemicals and reviewed cleaning procedures as well as separate storage of animal related cleaning equipment.
No County legal action will result from this inspection
Inspection report delivered via email.
Award: Not Participating,Review Complete: CHECKED,Review Notes: QA - MB (D Report),Signer: Pedro C.
"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.
| 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.