Fate Brewing Company

Inspector's notes

Observed in house Garlic Oil (Garlic removed when prepped) date marked for 7/17 and 7/23 at 80*F on table next to prep table closest to pizza oven. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Garlic oil was discarded by PIC at time of inspection. Observed lettuce inside prep table closest to pizza oven at 48*F. Per PIC, lettuce had been brought in from walk in 1 hour prior. Lettuce was relocated to walk in to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed no hand towels at front hand washing sink. PIC provided hand drying provision for handwash sink at time of inspection. Informed PIC that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a Certified Food Protection Manager certificate for an individual who was not present at the establishment at the time. PIC said he was working on obtaining one. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Caeser dressing containing anchovies, salsa with tomatoes, sliced tomatoes, sliced cooked eggs, and a variety of cheeses including feta and cojita in a cold holding unit with temperatures between 46° and 52°F. PIC stated these items had been placed in unit before lunch, which was three hours prior to inspection. PIC placed all TCS items in walk-in to rapidly cool.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provision at bar hand sink. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation. Observed refried beans and guacamole with tomatoes in walk in cooler measuring at 45-48F. PIC reports these items have been in cooler overnight. Refried beans and guacamole with tomatoes improperly cold held were discarded by PIC at time of inspection. Observed chopped lettuce in salad prep cooler drawer measuring 51F. PIC reported lettuce placed in cooler 2 hours prior to inspection. Chopped lettuce improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. PIC certification is expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a sign on the outside entrance gate stating that the establishment has a dog-friendly patio. Informed PIC that the establishment is not approved for a dog friendly patio and that they need to apply for one if the wish to have one. Provided application info via email. Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. PIC certification is expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed glasses being actively washed in a high temperature mechanical dish washer at time of inspection. The maximum surface temperature of the water was 154.6*F, measured using min/max thermometer. Informed PIC that the machine is not sanitizing properly, and the three-compartment sink must be used for ware washing until the machine is able to sanitize with a surface temperature of at least 160*F. PIC set up the three-compartment sink at time of inspection. PIC moved the glasses from the machine to the three-comp sink to be properly sanitized at time of inspection. PIC called repairman at time of inspection. PIC agreed to use the three-compartment sink for ware washing. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried onions and fried potatoes sitting out at ambient temperature with internal temperatures ranging 84*F-85*F. PIC informed that these items are cooked every morning and get left out for use throughout the day. PIC stated that the onions had been cooked about half an hour prior and the potatoes were cooked more than 4 hours prior to inspection. PIC discarded the potatoes and placed the cooked onions under time as a control at the time of inspection. Informed PIC that a time as a control procedure needs to be written for the onions and potatoes. Provided time as a control guidance documents via email. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods with internal temperatures ranging 45*F-52*F in the left most prep unit on the line. These TCS foods included sliced/diced tomato, ranch dressing, caesar dressing, chicken wings, and shredded cheese (see embargo form for full list). The internal temperature of the unit was 47.6*F, measured using min/max thermometer. PIC informed that these items had been in the unit since the morning or the night prior. Informed PIC that these items need to be thrown away due to being out of temperature for more than four hours. PIC discarded all improperly cold held TCS foods at time of inspection. Foods were embargoed. Instructed PIC to not use the unit to hold TCS foods until it is capable of holding them at 41*F or below. PIC agreed to not use the unit for TCS foods until it is fixed. PIC placed new TCS foods in ice baths 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.

Inspector's notes

Observed cooked ribs and sliced pastrami all past the seven-day date marks (made 7/26-7/28). Informed PIC that these items need to be discarded due to being past seven days. PIC discarded the items at time of inspection. Items were embargoed. 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.

Inspector's notes

Observed left most prep table improperly cold holding TCS foods including tomatoes, noodles, and chicken wings. The unit had an ambient temperature of 46.7*F, measured using min/max thermometer. Repair prior to reinspection on 8/12/2025. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 8/12/2025.

Inspector's notes

Observed a sign on the outside entrance gate stating that the establishment has a dog-friendly patio. Informed PIC that the establishment is not approved for a dog friendly patio and that they need to apply for one if the wish to have one. Provided application info via email. Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping cloths in sanitizer buckets with 0ppm quat sanitizer. Informed PIC that the wet wiping cloths need to be stored in sanitizer buckets with an approved sanitizer concentration. PIC placed the wiping cloths in sanitizer buckets with an approved 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 the mechanical bar dish machine that uses chlorine to sanitize, with a concentration of 0 ppm. Air bubbles were present in the line and priming did not fix the issue. PIC switch the sanitizer chemical bottle to a new bottle at time of inspection. Once the bottle was switched the machine was sanitizing with the proper chlorine concentration, 50-100 ppm. Discussed the importance of monitoring the concentration levels to ensure that food contact surfaces are being sanitized with PIC. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection. 4-501.112 - Priority Foundation: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 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. Addl Notes: Observed the high-temperature dish machine reaching a maximum rinse temperature of 154.3*F. Informed PIC that the sanitizing rinse water temperature needs to be at least 160*F at the surface temperature to properly sanitize food contact surfaces. PIC called the company for assistance and ran the machine a few times. Upon, testing the next two full cycles, the maximum temperature reached was 171.3*F. Suggested to PIC running the machine a few times with a waterproof min/max thermometer before starting the dishes, to ensure the water is at least 160*F and the machine is properly working. PIC called to have the machine serviced for the leak and the low temperature. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pipe with a mushroom cap on the back of the mechanical ware washing machine in the kitchen, leaking a large amount of water with ever rinse cycle. The water is pooling under the machine in the corner. Informed PIC that the machine needs to be serviced and brought back into good repair. Discussed the establishment's process for cleaning up the water on the floor with PIC. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS food items holding a temperature range of 45*F to 50*F on the top and inside of the left cold holding unit. The TCS foods included sliced and chopped tomatoes, shredded lettuce, pickled slaw, and raw fish filets. PIC stated that the items were put there about three hours prior. PIC was instructed to relocate the food items to the walk-in fridge to cool back down to 41*F. PIC and employee moved the food to the fridge. Ambient air temperature of the unit was 50.0*F, using min/max thermometer. Informed PIC that the unit is holding ambient air above 41*F and will need to be serviced. PIC agreed to use an ice bath for TCS items in the top and agreed to not use the bottom of the unit until it is fixed. 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 a build-up of yellow and pink organic matter inside the ice machine on the second floor. Informed PIC that food contact surfaces must be cleaned at a frequency which prevents the accumulation of debris. Instructed PIC to clean machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

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 sanitizer concentration below 50 ppm at mechanical dishwasher at bar after several run cycles. Discussed with PIC that dishwasher must dispense 50-100 ppm of chlorine to sanitizer properly. Facility will use kitchen dishwasher until bar dishwasher is repaired. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed excessive amount of small flies in food preparation area. Provide receipt of application by reinspection. Reinspection scheduled 12/14 have certified pest control company service by reinspection. Correct By: Correct Prior To Reinspection