O.H.S.O. Brewery + Distillery

Inspector's notes

Mechanical warewashing machine behind inside bar measured 0 ppm available chlorine while in use during inspection. Line was primed and concentration was restored. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Pull pork, pulled brisket, and queso sauce in steam table measured between 114 and 130 degrees F internally during inspection. It was determined that the heating unit had switched off and was restored at time, foods were reheated. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish and raw shrimp being stored on shelf above cook pasta, and sliced cooked chicken in walk-in cooler. Raw product was moved to bottom shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled chemical spray bottles in warewashing area, and behind bar during inspection. Bottle that could be identified was labeled at time, and the other could not be identified and was discarded. Please ensure all hazardous cleaning chemicals are clearly labeled at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food thermometer available during inspection. Please ensure a probing food temperature measurement device is available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a server use their bare hands to grab orange wedges from the bar for a drink. 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 at time of inspection and the server used picks to grab new wedges. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ranch, burger sauce, milk, sour cream, and blue cheese dressing with temperatures from 46-48*F in the small cold holding unit in the server station next to the cook line. Ambient air temperature taken with a min/max thermometer was 41-46*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 foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 41-46*F in the cold holding unit in the server station next to the cook line using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. The PIC will utilize the walk-in until the unit is serviced by a technician. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two rodent droppings under the booths to the far-right corner of the dining room when looking east. Please actively check the premises and remove evidence of pests. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a knife stored in a sanitizer bucket as clean and another stored in between two cold holding units on the cook line. 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.

Core-3-501.13, C: Thawing Observed salmon thawing in packaging that says to 'remove from packaging prior to thawing,' at the cook line and in the walk-in. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed the dishwashing room needs to be resealed to prevent pooling water around the floor tiles and the baseboards. The floors and walls should be smooth and easily cleanable. This will also help prevent potential pests. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. Observed 0 ppm chlorine sanitizer in the dish machine in the ware-washing area. Chlorine sanitizer should be between 50-100ppm to ensure the dishes are properly sanitized. PIC changed the sanitizer bottle and the concentration tested correctly. Correct By: Corrected At Time Of Inspection

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. Observed pasta and pico de gallo ranging between 48-60*F in the far right reach in cold holding unit on the left side of the hot line. Time/temperature control for safety food should be cold held at 41*F or lower to prevent the growth of pathogens. An ambient air temperature taken of the unit with a min/max thermometer was 46*F. PIC stated the food had been placed into the unit at 10am, and placed the food into the walk-in to rapidly cool. PIC will utilize the walk-in until the unit has been serviced by a technician. Correct By: Corrected At Time Of Inspection

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. Observed an ambient air temperature of 46*F in the far right reach in cold holding unit to the left of the hot line. Cold holding units holding time/temperature control for safety foods should be colder than 41*F to ensure the food is at least 41*F. PIC will utilize the walk-in until the unit has been serviced by a technician. PIC called a technician while inspector still onsite. Correct By: Corrected At Time Of Inspection