Sip Coffee & Beer

Inspector's notes

Observed consumer advisory on menus with no identifier associated with the raw/undercooked items. Offering and serving raw and undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 6/26/26

Inspector's notes

Observed establishment using quaternary sanitizer dispenser for three-compartment sink with no quaternary ammonium test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 6/26/26.

Inspector's notes

Observed cooked egg patties cooling in the walk in cooler but were cooling in a container with a lid. Egg patties were in the appropriate cooling time/temperature at the time of inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Garnish cutting boards in "36 Below" bar area were observed with numerous deep grooves and were discolored. Please ensure cutting boards are maintained in good condition to be smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection. *FOURTH CONSECUTIVE VIOLATION*

Inspector's notes

Observed shallow containers (<4" deep) of cooked red onions and egg frittatas cooling at 49-65 degrees Fahrenheit with the lids firmly attached. 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. Per person in charge (PIC) items were prepared less than 2 hours prior to inspection, within the parameters for proper cooling times and temperatures. Lids were removed to facilitate cooling - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Garnish cutting boards in "36 Below" bar area were observed with numerous deep grooves and were discolored as well as cutting board at prep-style refrigerator in main kitchen. Please ensure cutting boards are maintained in good condition to be smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Garnish cutting boards in "36 Below" bar area were observed with numerous deep grooves and were discolored. Please ensure cutting boards are maintained in good condition to be smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Establishment only had reusable metal bowls available for water at the dog-friendly patio. Please ensure only single-use, disposable bowls and utensils are used for water or other items provided to pets on the patio. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In bottom portion of prep unit on cook line observed an open container of raw shelled eggs being stored directly on top of an open container of havarti cheese. PIC moved eggs to bottom shelf where contamination would not occur. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting board on prep table on cook line to have discoloration and heavy scoring. Also observed cutting boards in 36 Below to have discoloration and heavy scoring. PIC will replace or re-surface cutting surfaces so that they are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Concrete flooring in main cook line areas and main dish machine is uneven and has several deep grooves in the surfaces. PIC will ensure that floors are smooth, durable, non-porous, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In bottom portion of prep unit on cook line observed an open container of raw shelled eggs being stored directly on top of an open container of havarti cheese. PIC moved eggs to bottom shelf where contamination would not occur. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large number of fruit flies (15+) in bar area in 36 below concept. Also observed a number of fruit flies near dish machine on main coffee prep line. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cutting board on prep table on cook line to have discoloration and heavy scoring. Also observed cutting boards in 36 Below to have discoloration and heavy scoring. PIC will replace or re-surface cutting surfaces so that they are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Concrete flooring in main cook line areas and main dish machine is uneven and has several deep grooves in the surfaces. PIC will ensure that floors are smooth, durable, non-porous, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge - No certified food manager on-site at time of inspection. Priority violations occurred (repeat violations). PIC will ensure that a certified food manager is on-site at all times during operation. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. While waiting to begin inspection observed employee making a drink on the coffee line. Employee scooped ice and poured ice into a cup while using the other bare hand to keep the ice from spilling out of the cup. Ice came into contact with the employee's hand. Discussed with PIC proper procedures for no bare hand contact when handling ready to eat foods. Employee was educated at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. In walk-in refrigerator in basement of establishment observed a large box of bananas that were severely discolored (brown/black/grey), mushy and appeared to have organic growth on the surfaces. Per employee those bananas were not going to be used and bananas were discarded at time of inspection. PIC will ensure that all foods are in good quality condition- any spoiled or foods with organic matter should be discarded. 4TH OCCURRENCE Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Repeat Violation PRIORITY VIOLATION-3-501.18, P: 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. In walk-in refrigerator in basement of establishment observed a container of opened hummus dated 5/15. Per employee this was the correct date and hummus was discarded. In reach-in refrigerator on cook line observed a container of opened feta cheese dated 5/10. Employee confirmed this was the correct date and discarded feta. All TCS foods should be discarded within 7 days of opening/preparation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - In basement by mop sink observed a small leak under water heater. PIC will repair and maintain. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed two packages of banana leaves in the walk in refrigerator with a white fuzzy material coating the leaves; employee indicated that these leaves are used to garnish beverages for 36 Below. Also observed 2 cases of strawberries in the walk-in refrigerator with white fuzzy material coating the strawberries. Person in charge informed that the establishment must ensure all foods in the establishment are safe, unadulterated with any microorganisms/chemicals/physical contaminates, and are honestly presented. The establishment must ensure any foods that maybe unsafe, adulterated, or dishonestly presented are promptly removed from the establishment to ensure they are not sold/served to customers but also to prevent the spread of contamination to other foods stored in the same space. Employee discarded of all of the foods listed above. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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.>>>Observed employees washing glassware in the dishwasher in the café/bar area; after the dish washer was finished running 0 ppm of chlorine was observed on the glassware. It was determine that the chlorine concentrate was depleted. An employee attached a new chlorine concentrate to the machine but after several runs of the machine 0 ppm of chlorine was still observed. Employee indicated they would put in a service call for the machine and was their dishes in the dishwasher in the downstairs kitchen. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: 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.>>>Observed the following ready to eat time/temperature controlled for safety foods labeled with the following opened, prepared, or opened and thawed dates: cooked carnitas (1/26), pico de gallo (1/18), beer cheese (1/21), feta cheese (no date; 12/29), canned green chilis (1/18), canned chick peas (no date), apple sauce (12/28), and cranberry sauce (12/22). Employee indicated that the dates were either correct or they maybe incorrect but they did not know the true date they were opened, prepared, or opened and thawed. Employee willingly discarded all of the foods listed above. Person in charge was informed that ready to eat time/temperature controlled for safety foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness; foods that are ready to eat time/temperature controlled for safety that are stored in the establishment for more than 24 hours must be labelled with their opened, prepared, or opened and thawed date to ensure they are discarded/sold within 7 days (day 1 being the day they were opened, prepared, or opened and thawed). Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed ice scoop stored directly on top of ice machine. Discussed with the person in charge keeping all in-use utensils in clean/cleanable locations to ensure they are not contaminated with dirt, grime, food debris from their storage location. Person in charge indicated they would find a new location for the scoop and placed the scoops in the dish pit to be washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection

Core-5-403.12, C: Other Liquid Wastes and Rainwater>>>Observed ice well for cafe/bar discharging into a bucket at time of inspection; there was a 1 inch air gap between the bucket and the ice well and no liquid was observed flowing from the bucket at time of inspection. Discussed with person in charge that waste discharged from ice well must drain indirectly to a floor sink. Provide rigid drain line (flexible tubing may be sleeved to rigid pipe) for ice well and route to drain at floor sink. Ensure adequate slope is maintained in drain line to allow wastewater to properly drain and provide a minimum 1 inch air gap for drain line above flood rim of floor sink prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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. Observed employee rub eye with bare hands and then put away clean dishes without washing hands. Also observed employee enter bathroom, replace paper towels at dispenser in restroom, and then make drink and scoop ice for customer at coffee bar. Hands must be washed whenever contamination could occur to prevent spread of pathogens. Employee washed hands at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed large bag of fresh mint leaves in beverage fridge at upstairs bar with a black slimy organic matter substance and a white fuzzy organic matter substance. PIC discarded item at time of inspection. Food items must be safe and unadulterated. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Observed opened containers of almond milk at 48-55*F in small, glass front fridge under pastry case of coffee bar. Unit observed at 44*F. PIC stated milk had been in unit since opening, approximately 4 hours prior to inspection. Observed yogurt parfaits at 47-51*F in tall beverage fridge next to front door. Unit observed at 47-48*F. PIC stated parfaits were put into fridge yesterday. PIC discarded all items at time of inspection. Establishment has adequate other cold holding for scope of business and PIC agrees not to use units for TCS foods until serviced and verified holding at or below 41*F. TCS foods must be kept at or below 41*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak from head of handwashing sink downstairs. Also observed leak from plumbing lines on ceiling next to dishwasher downstairs that appear to be from beer lines upstairs. Repair leaks and maintain in good repair. 3rd Consecutive Violation Correct Prior To Next Routine Inspection PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required Observed reverse osmosis (RO) water filter system by three comp sink downstairs with no testable backflow prevention device upstream from filter system. Install an approved testable backflow prevention device, such as an Reduced Pressure Zone (RPZ) ASSE 1013 upstream (supply side) of RO system. Provide RPZ (ASSE 1013) for RO system. No copper or brass (including fittings) is approved downstream of RPZ. Ensure all piping and fittings are plastic or stainless steel downstream from RPZ. Reinspection to occur on Monday, 10/2. Correct Prior To Reinspection Correct By: Correct Prior To Reinspection

Core-4-301.14, C: Ventilation Hood Systems, Adequacy Establishment cooks grease laden foods including raw pork chorizo, eggs, heating cooked bacon, and oiled potatoes on counter top griddle and counter top induction burners in kitchen downstairs where no fume hood is present. Observed employee cook one potato and egg burrito and observed room to get noticeably smokier. Cook grease laden foods in ovens as approved or install a hood approved by building authority and MCESD plan review requirements. Correct By: Correct Prior To Next Routine Inspection