Sage & Barrel Craft Eatery
B°7215 S Power Rd, Queen Creek 85142
Food Establishment - Eating & Drinking · Permit FD-23-06065
Score based on 8 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
Apr 27, 2026Routine1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed cooling thick alfredo sauce in a deep container. Cooling for 1.5 hours at 90F. Manager put in sheet pans and cooled to 70F within 2 hours. Talked to staff about cooling methods for various foods. Ensure cooling of foods is done from 135F to 70F within 2 hours, and 135F to below 41F within 6 hours. Ensure foods are cooled in open shallow containers with good air flow. Corrective Action: Corrected at time of inspection.
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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.
2025
Dec 3, 2025Routine1 foundation2 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed personal beverages stored on prep table.
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2-401.11 - Core: Eating, Drinking, or Using Tobacco Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Predefined Comment: 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.
Inspector's notes
Observed deep plastic container of auju sauce cooling in walk-in cooler.
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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. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling.
Inspector's notes
Observed several wet wiping cloths on prep table. Corrective Action: Corrected at time of inspection.
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3-304.14 - Core: Wiping Cloths, Use Limitation Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection.
Jul 21, 2025Routine1 coreA
Predefined Comment: No County legal action will result from this inspection.**Talked to manager about ready to eat foods, cold holding policy, plumbing requirements, and hood requirements.
Inspector's notes
Observed rough concrete floor at dish area. Talked to manager about cleanability. Ensure that floors throughout the kitchen are smooth/ easily cleanable and non-absorbent. Corrective Action: Correct prior to next routine inspection.
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6-201.11 - Core: Floors, Walls and Ceilings-Cleanability
Mar 3, 2025Routine1 coreA
Inspection Upon Request EHR2500086Predefined Comment: No County legal action will result from this inspection.Written time as a control procedures are required when using the process. The hand sink in the employee restroom must have a minimum temperature of 100F.
Inspector's notes
The floor and wall junctures in hard-to-reach areas had an accumulation of food debris.
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6-501.12 - Core: Cleaning, Frequency and Restrictions Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Feb 11, 2025Routine3 priority1 coreall corrected on siteD
Predefined Comment: No County legal action will result from this inspection.Discussed proper storage of chemicals, sanitizer buckets, storage of personal items, and the wash, rinse, and sanitizing frequency of the slicer, mixer, and fry cutter.
Inspector's notes
Cooks were observed handling raw fish and raw hamburgers. They then changed gloves without washing their hands before continuing to handle food.
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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. Predefined Comment: 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. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
On the cook's line, the bacon sauce, mushroom sauce, gravy, and chili beans with cooked meat were at 91F-120F after 2hrs of being in the reheating process. On the steam table on the service line, the cheese sauce and cheese soup were at 130F-161F after 2hrs of being in the reheating process.
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PRIORITY VIOLATION-3-403.11 - Priority: 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. Predefined Comment: TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. All items were removed to be reheated to 165F. Corrective Action: Corrected at time of inspection.
Inspector's notes
Three containers of chipotle ranch dressing made in-house had a date mark 2/2. Cooked chicken wings and cooked mushrooms yesterday had a date mark of today 2/11.
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PRIORITY VIOLATION-3-501.18 - Priority: 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. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Knives on the cook's line were stored with blades between the countertops.
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3-304.12 - Core: In-Use Utensils, Between-Use Storage Predefined Comment: 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.
2024
Aug 6, 2024Routine3 priority1 coreD
No County legal action will result from this inspection.
Inspector's notes
Observed raw beef above a bag of carrots in the walk in cooler. Discussed proper storage and had PIC move beef to be properly stored. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.
Inspector's notes
Observed gun and holster behind bar with organic growth build up. Had bartender wipe down gun with sanitized towel and clean holster. Discussed regular cleaning to preclude build up. Corrective Action: Corrected at time of inspection. 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: Observed dish machine in back room with a sanitizer concentration of 25ppm. Had PIC call for service of machine to adjust concentration to be between 50 and 100ppm. PIC will utilize 3 comp sink until repair is made. Corrective Action: Corrected at time of inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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.
Inspector's notes
Observed brisket and pork cooked one day prior in pans covered with foil at 46-47*F. Discussed proper cooling procedure and temperatures. Cooked TCS foods must be cooled from 135*F to 70*F within two hours and then cooled to 41*F or below within another 4 hours. Had PIC discard both items. See embargo Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.
Inspector's notes
Observed pipe under 3 comp sink leaking onto the floor. Please repair so that pipe no longer leaks. Corrective Action: Correct prior to next routine inspection.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained
Apr 30, 2024Routine2 priorityall corrected on siteC°
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report delivered by email and inspection rights signed for by Jackie K.Of note... Discussed cooking batches of french fried onions and using time as control for 4 hours. Provided guidance document. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Food Manager Licenses: 1,Signer: Jackie Koonz
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 shell eggs in reach in unit on line above RTE sauces. Discussed proper storage and had cook move eggs to be below sauces. Correct By: Corrected At Time Of Inspection
PRIORITY VIOLATION-4-101.14, P: Copper, Use Limitation Observed unlined copper cups at the bar. Discussed copper poisoning with PIC and having stainless steel lined copper cups to prevent copper from leaching into beverages. PIC will discontinue use of copper cups and get new lined ones. Correct By: Corrected At Time Of Inspection
Jan 17, 2024RoutinecleanA°
New business owner inspection.The establishment was not open during the inspection.This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Report emailedNo county legal action will result from this inspection.Award: Not Participating,Signer: Jordan B
2023
Dec 7, 2023Advisorynot scoredclean
Advisory visit for new business owner.The establishment is not open for business.The permit is not approved at this time.Address the following items:(1) Have the hood/ansul system updated as discussed.(2) Provide a reduced pressure backflow assembly on the water line for the service station carbonated system. Provide funnel and drain assembly under the backflow, route to the floor sink.(3) Provide a minimum 1 inch air gaps above the floor sinks where needed.(4) Paint the exposed wood located under the service station counter top(5) Provide a funnel and drain assembly under the existing soda backflow.(6) Adjust the hinges on the restroom doors so that the self close and latch.(7) Install the missing ceiling tile and closure panels at the walk-in cooler. Address ceiling tile that are missing in the kitchen (8) Repair the hot handle to the mop sink faucet. Remove on/off toggle switch from the faucet.(8) Provide drywall and FRP to the wall next to the mop sink that exposed framing.(9) Re-caulk all sinks/backsplash as needed.(10) Repair the wall around the soda chase located under the kitchen service station.(11) Remove the hose at the bar.(12) Provide an inline dual check valve on the water line for coffee/tea machine. Check valve must meet ASSE 1022 (Ex. Watts SD-3)* Discussed the need for the kitchen flooring to be re-done. (long term)Request an follow up inspection at (602) 527-0893 when all items are corrected.Report emailedNo county legal action will result from this inspection.
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →