Four Peaks Brewing Company

Inspector's notes

Observed non-working soap dispenser near the fry station in the kitchen at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC replaced batteries for hand soap dispenser for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portioned chicken, roast beef, and sliced cheese with temperatures between 44 to 47*F in the prep table across from the stove top at time of inspection. Per chef, items were placed in the prep table less than 2 hours prior to inspection and were moved to the blast chiller to rapid cool at time of inspection. Observed prep table with an ambient temperature of 45.8*F at time of inspection. Observed establishment with multiple working prep tables, walk-ins, freezers, and reach-ins capable of keeping food at 41*F or below at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed torn gaskets at the drawer unit below the stove top and at the salad prep station at time of inspection. All equipment must be maintained in good repair at all times. Repair/replace all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken in beer batter and raw fish in beer batter in prep table at 45*F-55*F. Ambient air temperature of unit was at 45.5*F on bottom of unit and 51.8*F on top of unit at time of inspection. Per person-in-charge (PIC), food was placed in unit at approximately 11AM, 1 hour prior, and items were not time stamped. PIC placed TCS foods in ice baths to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. Repeat violation (2nd consecutive).

Inspector's notes

Observed raw chicken in beer batter and and raw fish in beer batter in prep table at 45*F-55*F. Ambient air temperature of unit was at 45.5*F on bottom of unit and 51.8*F on top of unit at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Must repair cold holding equipment to maintain TCS foods at 41*F or below prior to re-inspection. Discussed repairing unit, obtaining a new unit, and time as a control with PIC. Corrective Action: Correct prior to re-inspection on 9/18/2025. Repeat violation (2nd consecutive).

Inspector's notes

Observed discharge pipe under 4-compartment sink in warewashing area leaking. Also observed handsink on left side of cook line with valves that slowly drop and increase water pressure. Handsink is supplied with hot water at least 100*F. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. Repeat violation: 2nd consecutive.

Inspector's notes

Observed employee with gloves on rinse soiled dishes, change gloves by touching outside of gloves, and put away clean dishes without washing hands in between. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must 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. Employee properly washed hands at handwash sink and dishes were re-sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, raw cod fish, raw chicken in beer batter, and raw fish in beer batter in prep table at 47*F-55*F. Ambient air temperature of unit was at 46.5*F at time of inspection. Per person-in-charge (PIC), food was placed in unit at approximately 11AM, 1.5 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, raw cod fish, raw chicken in beer batter, and raw fish in beer batter in prep table at 47*F-55*F. Ambient air temperature of unit was at 46.5*F at time of inspection. Per person-in-charge (PIC), food was placed in unit at approximately 11AM, 1.5 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Must repair cold holding equipment to maintain TCS foods at 41*F or below prior to re-inspection. Corrective Action: Correct prior to re-inspection on 9/8/2025.

Inspector's notes

Observed employee vape with their hand touching their mouth in the area before kitchen entrance where chips and other utensils are stored, in addition to employee belongings (that are stored in a manner that prevents contamination). To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Employee stopped vaping and properly washed hands at handwash sink at time of inspection. Discussed with PIC retraining staff on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed discharge pipe under 4-compartment sink in warewashing area leaking. Also observed handsink on left side of cook line with valves that slowly drop and increase water pressure. Handsink is supplied with hot water at least 100*F. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee shelling hard-boiled eggs with their bare hands. Person in charge (PIC) indicated that the hard-boiled eggs were not going to be cooked again, and they were ready-to-eat. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of sauerkraut with a deep dent affecting the seam of the can. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC separated the damaged cans. Person in charge informed staff they must place damaged cans in a designated area and to alert the kitchen managers so they can be removed from the establishment and receive credit from the company. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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. Addl Notes: Observed a plastic container filled with zucchini with black, white fuzzy organic material and with holes. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods with labels indicating they were prepared on the following dates: soup de jour (9/25), roast beef (9/14), and house made bourbon caramel (9/18). Person in charge indicated that the label for the roast beef was incorrect but they were unsure if the container had been cleaned in between batches. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All containers of RTE/TCS foods must be cleaned between batches and old labels must be removed. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sheet of ice on the condenser of the sliding glass refrigerated unit behind the bar of the growler bar. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed maximum measured hot water temperature of 90*F at the hand sink and prep sink by the salad prep table and at the 3-compartment sink in the growler area and the men's restroom on the eastern side of the building. Hot and cold water under pressure is required at all sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/11/24.

Inspector's notes

Observed a sheet of ice on the condenser of the sliding glass refrigerated unit behind the bar of the growler bar. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 50*F in the raw chicken refrigerated prep unit, the refrigerated prep unit on the cook line closest to the oven, and in the sauce expo refrigerated prep unit: cheese (cheese curds, shredded cheddar/pepper jack), sauces made with dairy (ranch, Cesar), salsa made with tomatoes, sliced roast beef, cubed cooked chicken, raw chicken, and raw fish. The person in charge indicated that all of these foods had been in the units for less than 4 hours and they were rapidly cooled down to 41*F and below in the blast chiller. The units listed above had the following measured ambient temperatures using a min/max thermometer: raw chicken refrigerated prep unit (44.2*F), the refrigerated prep unit on the cook line closest to the oven (44.6*F), and in the sauce expo refrigerated prep unit (43.5*F). The person in charge indicated until they can have the units repaired/serviced they will put time/temperature controlled for safety foods in these units on a time as a public health control policy (an example policy was emailed). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All time/temperature controlled for safety foods listed above were rapidly cooled to 41*F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 50*F in the raw chicken refrigerated prep unit, the refrigerated prep unit on the cook line closest to the oven, and in the sauce expo refrigerated prep unit: cheese (cheese curds, shredded cheddar/pepper jack), sauces made with dairy (ranch, Cesar), salsa made with tomatoes, sliced roast beef, cubed cooked chicken, raw chicken, and raw fish. The person in charge indicated that all of these foods had been in the units for less than 4 hours and they were rapidly cooled down to 41*F and below in the blast chiller. The units listed above had the following measured ambient temperatures using a min/max thermometer: raw chicken refrigerated prep unit (44.2*F), the refrigerated prep unit on the cook line closest to the oven (44.6*F), and in the sauce expo refrigerated prep unit (43.5*F). The person in charge indicated until they can have the units repaired/serviced they will put time/temperature controlled for safety foods in these units on a time as a public health control policy (an example policy was emailed). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 07/25/24.

Inspector's notes

Observed rice paddle for rice stored in water with an internal temperature of 95*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sheet of ice on the condenser of the sliding glass refrigerated unit behind the bar of the growler bar. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.