San Tan Brewing Company

Inspector's notes

In the walk coolers, observed TCS foods held beyond 7 days including cooked mushrooms made 1/12 bread pudding 1/13, enchilada sauce 1/14, pesto containing raw garlic and oil 1/12, housemade Caesar dressing 1/10, and Asadero cheese 1/13. Per PIC, all foods had been in the cooler since prep. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

In the kitchen walk in cooler observed a small metal container of potato salad with date mark 08/30 and a small metal container of hummus with date mark 08/30. 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 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

In the left cold table next to the fountain soda machine, Observed sliced tomatoes, diced tomatoes, shredded cheese, sliced cheese, sliced deli turkey, hard boiled eggs, coleslaw, chicken wings and romaine lettuce with a temperature range of 46-58 degrees F. 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 TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 3rd

Inspector's notes

In the East prep cold top, observed sliced and diced tomatoes, shredded cheese, cut lettuce, and cabbage with an internal probed temperature range of 46-51 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS items were moved to the walk-in to cool to 41 degrees F or below. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd

Inspector's notes

Observed cut lettuce, cut tomatoes at 47 - 50 Deg. F. in the open prep refrigerator on the East side of the prep line. These items were placed back in the walk-in refrigerator to cool down at the time of inspection. Observed the following items holding between 57 - 67 Deg. F. in the down prep-line refrigerator on the West side of the prep-line: cooked pasta, carnitas, cooked corn, cooked portioned rice, potato salad, sour cream, pico salsa, mixed shredded cheese, spaghetti, fresh mozzarella, cut lettuce, polish sausage, per-jack cheese, sharp cheddar cheese, mild cheddar cheese, salsa, chopped cabbage, and cut tomatoes. All of the items were embargoed at the time of inspection. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the large prep refrigerator on the West side of the prep-line holding at 58 Deg. F at the time of inspection. Do not use this unit until it is repaired to hold at 41 Deg. F. or below. Correct prior to the re-inspection on 9/12/24. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed five covered containers of carnitas in the back walk-in refrigerator that were at 48 - 54 Deg. F. Per operator they were wrapped and placed in the walk-in approximately an hour before. They were uncovered at the time of inspection to facilitate the cooling process. Observed a mash containing sour cream at 58 Deg. F. in a covered container in the walk-in. This was made and mixed with-in the previous two hours per the operator. This item was uncovered and placed in the walk-in freezer to facilitate the cooling process. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: 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 At line, a male staff was observed scratching face then continue on to do cooking. Addressed violation with chef, chef instructed staff to wash hands upon inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Fried bacon found without time control label. Chef instruct staff to label the time bacon had cooked 2.5 hours ago. A discard time has now noted to be discarded in 1.5 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. Green Chili was allowed to slowly reheated at the hot holding unit, internal temperature probed in between 98*F to 101*F. Manager removed Chili from holding unit and have item reheated on stove at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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. Main kitchen auto dish washing machine final rinse inspected and found that sanitizer supply bucket was empty resulting no sanitize was found dispensed in the final rinse. Coached dish washer staff and manager was present how to reset and prime the sanitizer cycle. Auto dishwasher unit is now showed 75ppm residual of chlorine level. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Cooked rice, mashed potato, special mashed potato, Beef Ribs stew (?) on roller cart in the big beer walk in cooler were noted without date marked. Chef had items dated at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Inside the big beer walk in cooler, inspector observed Cooked wings being tightly packed together during cooling process. Please loosely packed and spread out on thin tray to allow steam to rapidly escaped and allow cold air more effectively penetrated while cooling. Chef spread wings on thin trays at time of inspection. Correct By: Corrected At Time Of Inspection