Store up to 349 bottles of red, white, and sparkling wine with ease in Allavino's all-new FlexCount Series 3Z-VSWR7772-SST Multi-Zone Wine Cellar Refrigerator! Made up of one single zone 177 bottle unit and one dual zone 172 bottle unit, it features innovative metal shelves that have been specially designed to be strong enough to provide reliable stability and prevent sagging, yet thin enough to allow more space between shelves than you will find in similarly sized wine coolers. This extra space allows you to store larger bottles without sacrificing bottle capacity. Each shelf glides out smoothly on ball-bearing tracks, and has a stylish stainless steel front and wood slats that cradle your bottles. The 3Z-VSWR7772-SST 's three zones can be individually controlled using digital displays with easy-to-use push buttons, and "red", "white", and "sparkling" indicator lights allow you to monitor temperatures at a glance. Thanks to it's front-venting design and finished top and sides, this refrigerator can be used as a built-in or freestanding unit. 349 Bottle Capacity:The 3Z-VSWR7772-SST features 22 shelves that can hold up to 11 bottles each, 4 shelves that can hold up to 20 bottles each, and 1 shelf that can hold up to 27 bottles for a maximum bottle capacity of 349 bottles.Multi-Zone Temperature Control:Store red, white, and sparkling wine simultaneously with this three zone unit, which features a digital display with easy-to-use push button controls that allow you to easily adjust each zone's temperature.Blue LED Interior Lighting:Cool blue LED lighting beautifully elegantly illuminates your bottles while remaining cooler than standard bulbs, and can be turned on or off with the push of a button.Innovative New Shelf Design:Allavino's revolutionary new metal shelves are strong enough to prevent sagging, yet thin enough to maximize your available storage space. These shelves glide out smoothly on ball-bearing tracks, and feature wood slats that cradle your bottles and prevent harmful vibration from affecting your wine.Security Locks:Built-in security locks protect your collection, and two extra keys are included so that you can always have a backup on hand.Built-In Versatility:This unit is front-venting, and can be built into your cabinetry for a seamless look without requiring extra space on the sides for air circulation. It can also be used as a freestanding unit with finished sides and top. Height: 71.5" Width: 47.0" Depth: 27.0" Unit Weight: 608.4 lbs. (2 units - 304.2 lbs. each) Shipping Weight: 661.4 lbs. (2 units - 330.7 lbs. each) Built-In Capable: Yes Security Lock: Yes Multiple / Dual Zone: Yes Beverage Center: No Cabinet Color / Material: Black Metal Ada Compliant: No Commercial Use: Yes Outdoor Use: No Energy Star Rated: No Wine Bottle Count: Up to 349 Bottles Adjustable Thermostat: Yes Digital: Yes Type: Compressor Defrost System: Auto Front Ventilation: Yes Type: Glide-Out Number Of Shelves: 27 Material: Metal with Wood Slats Removable: Yes Adjustable: No Glide-Out (Roller Assemblies): Yes Bottles Per Shelf: 22 Shelves Hold 11 Bottles/4 Shelves Hold 20 Bottles/1 Shelf Holds 27 Bottles Color: Black Compartments (Distinct Zones): 3 Lighting: Yes Type: Glass Number Of Doors: 2 Color / Material: Stainless Steel Door Handle: Towel Bar Field Reversible: No Tinted / Uv Protective: Yes Self-Closing: No Electrical Requirements: 115V/60Hz Dimensions Height 71.5" Width 47.0" Depth 27.0" Weight Unit Weight 608.4 lbs. (2 units - 304.2 lbs. each) Shipping Weight 661.4 lbs. (2 units - 330.7 lbs. each) Key Features Built-in Capable Yes Security Lock Yes Multiple / Dual Zone Yes Beverage Center No Cabinet Color / Material Black Metal ADA Compliant No Commercial Use Yes Outdoor Use No Energy Star Rated No Capacity Wine Bottle Count Up to 349 Bottles Controls Adjustable Thermostat Yes Digital Yes Cooling System Type Compressor Defrost System Auto Front Ventilation Yes Shelving Type Glide-Out Number of Shelves 27 Material Metal with Wood Slats Removable Yes Adjustable No Glide-Out (Roller Assemblies) Yes Bottles per Shelf 22 Shelves Hold 11 Bottles/4 Shelves Hold 20 Bottles/1 Shelf Holds 27 Bottles Interior Color Black Compartments (Distinct Zones) 3 Lighting Yes Door Type Glass Number of Doors 2 Color / Material Stainless Steel Door Handle Towel Bar Field Reversible No Tinted / UV Protective Yes Self-Closing No Electrical Electrical Requirements 115V/60Hz

Example of a beach style home office design in San Diego

Todd Hafermann Photography
Inspiration for an eclectic family room remodel in Minneapolis

Party Palace - Custom Ranch on Acreage in Ridgefield Washington by Cascade West Development Inc. This family is very involved with their church and hosts community events weekly; so the need to access the kitchen, seating areas, dining and entryways with 100+ guests present was imperative. This prompted us and the homeowner to create extra square footage around these amenities. The kitchen also received the double island treatment. Allowing guests to be hosted at one of the larger islands (capable of seating 5-6) while hors d'oeuvres and refreshments can be prepared on the smaller more centrally located island, helped these happy hosts to staff and plan events accordingly. Placement of these rooms relative to each other in the floor plan was also key to keeping all of the excitement happening in one place, making regular events easy to monitor, easy to maintain and relatively easy to clean-up. Some other important features that made this house a party-palace were a hidden butler's pantry, multiple wetbars and prep spaces, sectional seating inside and out, and double dining nooks (formal and informal). Cascade West Facebook: https://goo.gl/MCD2U1 Cascade West Website: https://goo.gl/XHm7Un These photos, like many of ours, were taken by the good people of ExposioHDR - Portland, Or Exposio Facebook: https://goo.gl/SpSvyo Exposio Website: https://goo.gl/Cbm8Ya

Ryan Gamma Photography Sarasota, FL Longboat Key, FL Casey Key, FL Siesta Key, FL Venice, FL Lakewood Ranch, FL
Large minimalist white one-story exterior home photo in Tampa

Inspiration for an eclectic bedroom remodel in Atlanta with gray walls

This expansive Victorian had tremendous historic charm but hadn’t seen a kitchen renovation since the 1950s. The homeowners wanted to take advantage of their views of the backyard and raised the roof and pushed the kitchen into the back of the house, where expansive windows could allow southern light into the kitchen all day. A warm historic gray/beige was chosen for the cabinetry, which was contrasted with character oak cabinetry on the appliance wall and bar in a modern chevron detail. Kitchen Design: Sarah Robertson, Studio Dearborn Architect: Ned Stoll, Interior finishes Tami Wassong Interiors

Photo: Bonnie McCarthy © 2015 Houzz
Inspiration for a contemporary exterior home remodel in Los Angeles

Our RCA barn designs are all pre-engineered wooden kits that make barn raising quicker and easier! Our Clydesdale, Haymaker and Teton horse barns are our roomiest barns available. Designed in 14 foot increments instead of 12 foot, with an expanded footprint and soaring 35 foot peak roofline height.

Inspiration for a transitional home office remodel in San Francisco

Richard Leo Johnson
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Lincoln Farmhouse LEED-H Platinum, Net-Positive Energy OVERVIEW. This LEED Platinum certified modern farmhouse ties into the cultural landscape of Lincoln, Massachusetts - a town known for its rich history, farming traditions, conservation efforts, and visionary architecture. The goal was to design and build a new single family home on 1.8 acres that respects the neighborhood’s agrarian roots, produces more energy than it consumes, and provides the family with flexible spaces to live-play-work-entertain. The resulting 2,800 SF home is proof that families do not need to compromise on style, space or comfort in a highly energy-efficient and healthy home. CONNECTION TO NATURE. The attached garage is ubiquitous in new construction in New England’s cold climate. This home’s barn-inspired garage is intentionally detached from the main dwelling. A covered walkway connects the two structures, creating an intentional connection with the outdoors between auto and home. FUNCTIONAL FLEXIBILITY. With a modest footprint, each space must serve a specific use, but also be flexible for atypical scenarios. The Mudroom serves everyday use for the couple and their children, but is also easy to tidy up to receive guests, eliminating the need for two entries found in most homes. A workspace is conveniently located off the mudroom; it looks out on to the back yard to supervise the children and can be closed off with a sliding door when not in use. The Away Room opens up to the Living Room for everyday use; it can be closed off with its oversized pocket door for secondary use as a guest bedroom with en suite bath. NET POSITIVE ENERGY. The all-electric home consumes 70% less energy than a code-built house, and with measured energy data produces 48% more energy annually than it consumes, making it a 'net positive' home. Thick walls and roofs lack thermal bridging, windows are high performance, triple-glazed, and a continuous air barrier yields minimal leakage (0.27ACH50) making the home among the tightest in the US. Systems include an air source heat pump, an energy recovery ventilator, and a 13.1kW photovoltaic system to offset consumption and support future electric cars. ACTUAL PERFORMANCE. -6.3 kBtu/sf/yr Energy Use Intensity (Actual monitored project data reported for the firm’s 2016 AIA 2030 Commitment. Average single family home is 52.0 kBtu/sf/yr.) o 10,900 kwh total consumption (8.5 kbtu/ft2 EUI) o 16,200 kwh total production o 5,300 kwh net surplus, equivalent to 15,000-25,000 electric car miles per year. 48% net positive. WATER EFFICIENCY. Plumbing fixtures and water closets consume a mere 60% of the federal standard, while high efficiency appliances such as the dishwasher and clothes washer also reduce consumption rates. FOOD PRODUCTION. After clearing all invasive species, apple, pear, peach and cherry trees were planted. Future plans include blueberry, raspberry and strawberry bushes, along with raised beds for vegetable gardening. The house also offers a below ground root cellar, built outside the home's thermal envelope, to gain the passive benefit of long term energy-free food storage. RESILIENCY. The home's ability to weather unforeseen challenges is predictable - it will fare well. The super-insulated envelope means during a winter storm with power outage, heat loss will be slow - taking days to drop to 60 degrees even with no heat source. During normal conditions, reduced energy consumption plus energy production means shelter from the burden of utility costs. Surplus production can power electric cars & appliances. The home exceeds snow & wind structural requirements, plus far surpasses standard construction for long term durability planning. ARCHITECT: ZeroEnergy Design http://zeroenergy.com/lincoln-farmhouse CONTRACTOR: Thoughtforms http://thoughtforms-corp.com/ PHOTOGRAPHER: Chuck Choi http://www.chuckchoi.com/

Shingle Style Overlooking the Beach The site is a prominent one, on a corner lot overlooking the popular Pear Tree Point beach, so privacy was key to designing a comfortable residence for this young family: a home that provided private yard-spaces while retaining lovely water views. A Shingle-Style house with front, side and upper porches and interior spaces that invite leisure was a natural choice for this beachside site. By designing a series of outbuildings – a pool house with guest quarters, a garage and shed – that parallel the road, the pool and backyard entertaining spaces are nicely secluded. Separating the spaces transforms this 5,900 square-foot residence into an intimate and informal home. The buildings are of varying visual textures; the main house is clad in cedar shingle while the vertical board-and-batten of the 900 square-foot garage evokes a barn. The 730 square-foot pool/guest house, constructed of thin ashlar stone layup, matches the stone used throughout the project. ChiChi Ubina Photo

Beautiful executive office with wood ceiling, stone fireplace, built-in cabinets and floating desk. Visionart TV in Fireplace. Cabinets are redwood burl and desk is Mahogany. Project designed by Susie Hersker’s Scottsdale interior design firm Design Directives. Design Directives is active in Phoenix, Paradise Valley, Cave Creek, Carefree, Sedona, and beyond. For more about Design Directives, click here: https://susanherskerasid.com/

Our clients wanted to modernize their 1980's home, focusing on reimagining the main floor. We used warm palettes, natural elements, and clean lines while maximizing natural light and preserving key architectural features to create a welcoming, functional space. This bright and beautiful workspace is a sanctuary of productivity. Sleek, modern furniture complements open and closed shelving for seamless storage. A cozy window seat offers a tranquil retreat, balancing work and relaxation effortlessly.

New outdoor living space at the Hartford Residence, a remodel and addition by Restructure Studio
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Hoberman orb Detlev von Kessel for Pix360 Sarasota, FL Longboat Key, FL Casey Key, FL Siesta Key, FL Venice, FL Lakewood Ranch, FL
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  Phoenix's food scene is vibrant and thriving, but also one of the most closely watched in the country. Health inspectors in Maricopa County are strict, and customers expect spotless dining spaces.  To stay competitive, restaurant owners and food vendors must stay on top of evolving health codes, sanitation protocols, and food safety benchmarks. That starts with a firm grip on restaurant cleaning safety standards. Ignoring sanitation rules risks more than bad reviews. It invites citations, customer complaints, and operational shutdowns. Whether you're operating a food truck or a restaurant, following these Phoenix cleaning standards helps you stay compliant, pass health inspections, and build customer trust. Importance of a Clean Phoenix Restaurant that Follows Food Health and Safety Standards The restaurant industry in Phoenix operates under strict oversight. The Maricopa County Environmental Services Department conducts regular inspections, and violations can result in fines or closures. In this climate, restaurant cleaning is not just a hygiene standard. It is a business-critical measure. Proper food handling and establishment cleaning protocols reduce the risk of foodborne illnesses, control pests, protect equipment, and keep your staff safe. Inconsistent practices, on the other hand, can quickly become liabilities. Start With the Food Code Phoenix food vendors must comply with the 2017 FDA Food Code as adopted by Maricopa County. This includes rules on:

• Sanitizing food-contact surfaces after each use
• Maintaining proper water temperatures for dishwashing
• Cleaning restrooms frequently and keeping them stocked
• Storing cleaning chemicals away from prep areas

Each violation tier, from Priority to Core, has consequences. Priority violations (like improper sanitization) trigger repeat inspections and possible permit suspensions. Establish a Daily, Weekly, and Monthly Cleaning Routine for Phoenix Restaurants and Commercial Kitchens High-performing food vendors operate with cleaning checklists categorized by frequency:

• Daily: Wipe prep tables, mop floors, clean grills, sanitize cutting boards
• Weekly: Deep clean kitchen hoods, polish cooking equipment, disinfect drains
• Monthly: Check pest control measures, clean freezer coils, and inspect HVAC filters

Your routines should align with the facility’s risk level and menu complexity. A meat-heavy kitchen faces a higher risk of contamination than a coffee cart. Build your cleaning schedule accordingly. Train Staff on Cleaning Protocols Staff must be trained to clean as effectively as they cook and do food preparation. This includes:

• Using the right sanitizers and PPE
• Logging cleaning times and who performed the task
• Identifying signs of mold, grease buildup, or rodent activity
• Conducting thorough surface cleaning to ensure all food-contact surfaces are sanitized regularly

Training is not one-time. Update it quarterly and post protocols in shared areas. Use EPA-Approved  Cleaning Products for Arizona Food Business Phoenix regulations call for cleaning products that meet EPA standards. These should be:

• Food-safe and non-corrosive
• Effective against norovirus, salmonella, and E. coli
• Clearly labeled and stored in original containers

Over-the-counter products won’t always meet the grade. Confirm that all cleaning products meet EPA standards by checking them against the official List N for food-contact disinfectants. Maintain Clean Air and Water Systems Your HVAC system can be a hidden contamination source. Dirty filters affect air quality and can lead to dust settling on surfaces. Water lines used in ice machines and beverage dispensers must also be sanitized. Schedule routine inspections with licensed technicians and keep maintenance logs. Phoenix’s dry climate compounds dust issues, making this step even more essential. Waste Management Is Part of Cleaning Waste bins should be emptied multiple times a day and sanitized regularly. Grease traps, in particular, require strict oversight. Phoenix plumbing codes demand regular removal of grease buildup to prevent clogs and contamination. Document waste pickup schedules and trap cleanings to show inspectors you take this seriously. Be Pest-Prevention Oriented Phoenix’s warm climate creates a year-round pest risk. From roaches to rodents, pest sightings during inspections can instantly tank your sanitation score. To avoid this:

• Seal gaps around doors and pipes
• Store dry goods in sealed, elevated containers
• Keep outdoor waste bins locked and distanced from entry points

Implement a pest control plan that follows local best practices. Proactive prevention will save your operation from reputational damage. Comply With Local Licensing and Inspections Food establishments and vendors must display current food permits and be ready for unannounced inspections. In Phoenix, inspectors from Maricopa County use a digital scoring system, and all inspection results are publicly available online. That means your customers can see your cleaning track record before ever placing an order. If you want to access your past inspection scores or understand local codes better, refer to the official Maricopa County site. The Role of Digital Logs and Compliance Software Many Phoenix-based vendors now use cleaning log apps or digital food safety checklists. These tools:

• Record cleaning completion in real time
• Alert managers when tasks are missed
• Keep a historical record for inspections

Adopting digital systems minimizes human error and provides credibility when auditors review your procedures. Monitor Cleaning Performance Through Internal Audits Routine cleaning is only effective when verified. Conduct regular internal audits to identify missed steps, correct improper practices, and maintain accountability. Assign a team member to perform weekly sanitation checks using a standardized checklist. Focus on key areas like surface residue, properly labeled chemicals, and temperature logs. Document each audit and review the results with your team during pre-shift meetings. This ensures your staff stays inspection-ready and fosters a culture of vigilance. In Phoenix’s competitive food market, consistent self-checks help prevent issues before inspectors arrive. When to Hire Restaurant Cleaning Services in Phoenix Some cleaning jobs go beyond what your in-house team can handle. Tasks like vent hood cleaning, ceiling dusting, or chemical deep cleaning are best left to commercial cleaning services. Choose a cleaning vendor who:

• Is certified and understands the Arizona food codes
• Provides documented service reports
• Offers customized cleaning plans
• Offers flexible scheduling around your operating hours

Outsourcing specialized cleaning ensures your facility stays compliant without interrupting your business flow. Cleaning Practices for Food Prep Areas In Phoenix, with its dry climate and year-round warmth, food prep areas are especially vulnerable to contamination. To comply with restaurant cleaning safety standards, these areas require focused cleaning efforts to prevent cross-contamination and maintain food safety. Here’s how to integrate cleaning into your food prep protocols:

• Cross-contamination prevention: Regularly clean food prep surfaces and tools, and use separate equipment for raw meats, vegetables, and ready-to-eat foods. Proper cleaning prevents any contact with food that could lead to cross-contamination and affects food quality.
• Temperature monitoring: While not directly related to cleaning, maintaining proper food temperature is essential. Hot foods should be stored above 140°F, and cold foods below 40°F. Regularly monitor temperatures and clean temperature gauges to ensure accuracy.
• Proper storage: Use clean storage containers and shelving for food storage, keeping items off the floor. Ensure all food is sealed and labeled to avoid contamination risks and comply with food safety standards.

Food Safety Starts With What Customers Can’t See In Phoenix's food service industry, cleanliness is essential to your success. But cleanliness goes deeper than shiny tables and spotless floors. It’s the behind-the-scenes work: the sanitizing, logging, and double-checking that keep your kitchen safe and your customers confident. When you take both sides seriously, your business doesn’t just stay open; it thrives. Meta Title: Restaurant Cleaning Safety Standards for Phoenix Food Vendors Meta Description: Explore Phoenix-specific restaurant cleaning safety standards so your food business stays compliant, avoids fines, passes inspections, and earns customer trust.