O.H.S.O. Brewery + Distillery

Inspector's notes

Observed TCS beef jerky stored at ambient temperature at the outdoor bar. Establishment was utilizing time as control but did not have a time as control written policy and beef jerky was not marked with the time food item was removed from temperature control and placed undert time control only. The person in charge stated the beef jerky is placed out at 1100am and is discarded at 3pm for 4 hours total and marked the time accordingly.

Inspector's notes

Observed main dishwasher and outside bar dishwasher in use producing 0 ppm of chlorine sanitizer. Discussed cleaning all dishware in 3-comp sink until repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

At inside bar handwashing sink, cold water turned off. Employee adjusted cold water faucet to allow for both hot and cold water for handwashing. Handwash sinks are to be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities are to be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee touched trash can with gloved hands, then continued handling food containers with same gloved hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Employee washed hands and dried hands with used cloth towel and handled food containers. Instructed employee to rewash hands and dry with provided disposable paper towels. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, on speed rack, on uncovered sheet pans, cooked rice with internal temperatures of 45*F-62*F. Per employee, rice was cooling >6 hours. Two sheet pans of cooked rice were discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. At bars, in use utensils stored in water and on cook line, in use knives stored between prep table coolers and tongs stored in sanitizer solution in between uses and ice cream scoop stored in room temperature water. Knives and tongs were moved to be warewashed and water was discarded from containers storing bar utensils and ice cream scoop. 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

At in use warewashing machine, at food contact surfaces, no detectable chlorine sanitizer after several cycles through machine. Repair company was called at time of inspection. Discontinue use of warewashing machine until repaired. Establishment will use 3-compartment sink for all warewashing purposes until machine is repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At bars, in use utensils stored in water and on cook line, in use knives stored between prep table coolers in between uses. Knives were moved to be warewashed and water was discarded from containers storing bar utensils. 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.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. ............On cook line in small prep table cooler, TCS foods (raw chicken, raw fish, pico salsa, sliced pastrami) with internal temperatures of 45*F-48*F. Per employee, TCS foods were placed in prep table within normal time parameters. Ice baths were added to raw chicken and raw fish and ice bags were added to sliced pastrami and pico salsa to rapidly cool back down to the proper cold holding temperatures. Ambient temperature of prep table cooler was 45.9*F, taken with inspector min/max irreversible thermometer. Discontinue storing of TCS foods without ice baths until repaired. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. .............In walk in cooler, individually portioned rice containers without proper date mark. Per manager, rice was portioned >24 hours. Manager provided preparation dates on portioned rice containers at time of inspection. Discussed the importance of proper date marking, with preparation date as Day 1 and an additional 6 days for a total of 7 days. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage .............On cook line, in use scoop stored in water at 90*F. Water was discarded. Discussed storing scoop in clean container or in water 135*F or higher at all times. At bar, in use ice scoop stored with handle in consumable ice. Ice scoop was moved to prevent handle from falling in to consumable ice. Discussed proper store of in use utensils in between uses. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 glassware warewashing area, handwashing sink without working cold water. Repair handwashing sink to provide both hot and cold water. Repair handwashing sink before re-inspection. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. ........On cook line, in pantry prep table cooler, TCS foods (cut tomatoes, pico salsa, hard boiled eggs) with internal temperatures of 50*F. Per manager, TCS foods were placed in prep table within normal time parameters. Manager made ice bath to rapidly cool TCS foods (cut tomatoes, pico salsa, hard boiled eggs) back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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. ..........In walk in cooler, pico salsa/ 55*F and quinoa/ 50*F prepared and cooling in covered containers >5 inches deep. Employee moved quinoa and pico salsa to shallow uncovered pans to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (4) Stirring the FOOD in a container placed in an ice water bath; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. .........Walk in cooler with ambient air temperature of 43*F-44*F. Pantry prep table cooler with an ambient air temperature of 44*F. Two ambient air temperatures taken with inspector thermometer. Repair company was called at time of inspection. Repair walk in cooler and pantry cooler within 10 days. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ...........At glassware warewashing handwshing sink, drain slow. Repair drain before re-inspection. Correct By: Correct Prior To Reinspection