State 48 Brewery

Inspector's notes

Observed marinara sauce hot holding but having an internal temperature of 123*F. Employee states the marinara has been hot holding for around 3 hours. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold holding unit below the grill, observed cooked meat loaf, raw hamburger patties, raw salmon, deli meat (ham, turkey) and cheese all having internal temperatures 49-51*F. Unit had an ambient temperature of 51*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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. 2nd REPEAT VIOLATION.

Inspector's notes

Observed the following TCS foods being dated: pork juice (8/11), bacon jam (7/17), sauerkraut (8/5), and pasta (8/11). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Also reviewed date marking requirements for TCS foods pulled from the freezer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep sink leaking water from below when water is draining. All plumbing must be maintained in good repair at all times. Please repair all plumbing prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the gaskets and the doors to the cold holding unit below the grill being in disrepair. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection to ensure it works properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS food items in the top of the middle cold holding unit on the line with internal temperature ranging 51*F-57*F. These TCS included cut lettuce, black beans, roasted corn, jalapenos, sauerkraut, grilled onions, marmalade, and cooked red peppers. The ambient temperature of the unit was 58.8*F, measured using min/max. Instructed PIC to move the items from the unit and place them in an alternate cold holding unit. PIC removed the items and placed them in the left-hand unit to cool back down to 41*F at time of inspection. Instructed PIC to not use the unit for an TCS food items until the unit is able to hold them at 41*F or below. PIC agreed to not use the unit for TCS food products and called in the repair 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths in sanitizer buckets filled with 0ppm quat. Upon discussing with employee, it was found that the buckets were filled with pot and pan cleanser. Informed employee and PIC that wet wiping cloths must be stored in sanitizer buckets with an approved sanitizer concentration. PIC collected buckets and placed the wiping cloths in an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food staff fill water at handwashing sink located by cookline. Handwashing sink shall be used for only handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical warewashing machine with equipped with chlorine sanitizer solution reading 0ppm. Chlorine sanitizer solution shall have a concentration of 50-100ppm. PIC put a work order in, and technician arrived on-site at time of inspection. Technician stated sanitizer injector was clogged and unit had been repaired at time of inspection. Chlorine concentration now observed at 100ppm. All food contact surfaces cleaned prior shall be cleaned, rinsed and sanitized again. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use knives stored in between prep coolers at time of inspection. 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. Also reviewed proper cleaning frequencies for food contact surfaces. PIC moved knives to be washed, and rinsed at 3-comp sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee grab raw chicken using gloves. Employee disposed of their gloves but placed new gloves on and started touching utensils and clean dishes without washing their hands first. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP beef being stored on a shelf over cooked chicken wings in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food items being dated: Cooked elbow pasta (8/19), cooked beets (8/18), and Pico De Gallo [(cut tomatoes)(8/22)]. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. --- Observed tray of raw bacon stored directly above cooked pulled pork on shelving in walk-in unit. PIC had chef move raw bacon at time of inspection. Proper food storage shall be practiced and followed to prevent cross-contamination. Ensure raw food items are not stored above RTE food items. Correct By: Corrected At Time Of 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 food debris on can opener stored clean at food prep table located near walk-in unit. PIC had employee clean can opener at time of inspection. Food contact surfaces must be clean to the sight and touch. Ensure food contact surfaces are cleaned before and after use. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed handle of scooping equipment in contact with food in flour bin and corn starch bin located in dry storage area. PIC moved handles at time of inspection. Ensure handles are not in contact with food items to prevent contamination from the hands. 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 right side of cold prep table closest to office holding several time/ temperature control for safety foods (TCS) - cooked red peppers, roasted corn, cooked mushrooms, butter, cooked pasta, grilled chicken, heavy cream, mac and cheese, cooked meatballs, and cooked macaroni. Food items listed had internal temperatures of 44*F to 54*F and per employee, items have been inside prep table since previous night. Employee voluntarily discarded items. Discussed with staff that TCS food items must be cold held at 41*F or below. 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 right side of cold prep table (top and bottom sections) closest to office with an internal temperature of 52.1*F measured with min/max thermometer. Left and middle sections of prep table measured with temperatures of 41*F and below. Discussed with person in charge (PIC) that cold prep table must be able to maintain temperatures of 41*F and below at all times. Reinspection to occur in about 10 days. Correct By: Correct Prior To Reinspection

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 time/temperature control for safety (TCS) foods being dated: cooked meat loaf (9/14) and corned beef (9/15). Person in charge voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). 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.---Observed marinara sauce, sliced turkey, sliced ham, cooked shrimp, cooked onions, cooked peppers, opened bloody Mary mix and opened sauerkraut. Person in charge states all these food items except the sauerkraut were prepped/opened/cooked 1-6 days prior to inspection and were dated appropriately at the time of inspection. Person in charge was not sure when the sauerkraut was opened and voluntarily disposed of it. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand wash sink at the bar with a with a metal cleaning squeegee inside the basin. Ensure all hand sinks are open and operating at all times to ensure sanitary operation. Person in charge cleared obstructions to hand sink. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 both handwashing sinks at the bar without paper towels/ or hand drying equipment. Person in charge replaced paper towels. Discussed importance of having hand drying provisions readily available for employees to encourage proper handwashing throughout the establishment. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>Observed a clear plastic bag with half a loaf of sliced bread floor of walk in. PIC was unsure why they were on the floor but had an employee put the on the shelf. Discussed that all food should be placed 6 inches above the ground to avoid the possibility of contamination in the event of a spill, flooding, or sewage issue and pests. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions >>Observed excess organic matter throughout the kitchen floors and under food storage shelves and food equipment wire shelving.. Discussed with person in charge the importance of keeping the area clean to avoid possible pests, rodents, or contamination. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd