Brat Haus

Inspector's notes

Observed various open packages of sausages in walk-in cooler, and prep coolers throughout both kitchens with date marks ranging from 5/9-6/20. Person in charge said they had been frozen and thawed within the last 2 days. All items had thaw date recorded at time. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 7 days after they have been prepared or removed from packaging (if frozen, thaw date must be documented to be discarded after 5 more days). Corrective Action: Corrected at time of inspection.

Inspector's notes

Variance HACCP plan requires pH meter calibration to be demonstrated at each inspection. Employee was unable to calibrate device. Calibration procedures and buffer solutions were reviewed at time and distilled water was obtained for mixing buffers. Please ensure variance HACCP plan is reviewed and all procedures are conformed with consistently. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water at the handwashing sink in the grill/cook kitchen. Please have hot water reestablished at this sink prior to re-inspection.

Inspector's notes

In the walk in cooler, observed beer cheese made on 7/6, cooked onions and peppers cooked on 7/11, cooked chicken wings cooked on 7/6, and sweet onions cooked on 6/28.

Inspector's notes

In several areas of the kitchens, observed old rodent droppings on the floors. Please monitor for any current activity. Establishment must remain free of pests. Reviewed pest control with manager. Corrective Action: Correct prior to next routine inspection.

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. In the main prep kitchen, observed chemical dishwashing machine dispensing 0 ppm of chlorine after a new cycle and priming. In the bar room, observed the chemical dishwashing machine at 0 ppm after several new cycles and priming. Both dishwashers were not dispensing even when priming and both were being used today. Establishment will be utilizing the 3 compartment sink for all dishes. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: 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. Observed two pans of barbeque pork cooling in the walk in cooler at 85*F. Per cook, they had cooked the pork and prepped it around 11 am (3+ hours prior). Cooling temperature controlled for safety (TCS) foods are required to be below 70*F after the first 2 hours of cooling. pork was embargoed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. In a hot holding box in the food expo kitchen, observed a pan of cooked green chili chicken at 115*F, gravy at 118*F, marinara sauce at 119*F, and cooked bell peppers and onions at 118*F. All foods were reheated and placed in the unit around 9:30am, 4 hours prior. Foods were embargoed. All TCS foods in hot holding are required to be kept at 135*F or above. Correct By: Corrected At Time Of Inspection