Peoria Artisan Brewery

Inspector's notes

Observed bacon jam being hot held at 115*F inside a hot holding unit. Per PIC the jam was cooked less than 2hrs prior to time of inspection before being placed in hot holding. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in a prep unit on the main cookline with an internal temperature of 45*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 58*F with a min/max thermometer. Per PIC all food was placed in the unit under 2hrs to time of inspection during prep for service. TCS food items included pig ears, cream sauces, and cut leafy greens. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed TCS food being held in a under table drawer refrigeration unit in the backroom kitchen with an internal temperature of 45*F. Internal temperature registered with an internal probe thermometer. Ambient temperature registered 50*F with min/max thermometer. Per PIC all food has been in unit for multiple days prior to time of inspection. TCS food items included cream sauces, cooked sauces, cooked vegetables, and dairy products. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrected at time of inspection.

Inspector's notes

Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.

Inspector's notes

Observed TCS food items in prep unit with a warm ambient temperature. Ambient temperature measured with min/max thermometer registered 50*F. Internal temperature of TCS food taken with internal probe thermometer registered 50-54*F. TCS food items included: Blue cheese crumbles, roasted red peppers, cut green tomatoes in buttercream, cauliflower in buttercream, cut spring mix, and pig ears. Per PIC all food items had been in unit since for greater than 4hrs at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrected at time of inspection.

Inspector's notes

Observed a broken AVB cap attached to the faucet in the mop sink. Educated the PIC on the function of the AVB and the importance of the cap in maintaining pressure in the system. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Correct prior to next routine inspection.

Core-3-501.13, C: Thawing. Salmon with "Keep Frozen" written on ROP packaging was observed in ROP packaging at thawed state. Spoke with PIC and fish will be removed from ROP packaging prior to thawing. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment does not have QUAT test strips to test concentration of the sanitizer in the three compartment sink. PIC reached out to distributor to have the test strips brought to establishment. A reinspection will occur within 10 days to ensure that test strips have been obtained. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Gaskets on the cooler under the grill are ripped and are not resealing to the cooler after opening. Ensure these are replaced by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.17, C: Walls and Ceilings, Attachments. Caulking behind handwashing sinks, three compartment sink, and mechanical ware washing machine has worn away and is no longer smooth/easily cleanable. Ensure the caulking is replaced so that no water can drip behind the sinks by next routine inspection. Correct By: Correct Prior To Next Routine Inspection