San Tan Brewery

Inspector's notes

Burgers are available to be cooked to order. Consumer advisory reminder statement and disclosure method are missing from the online menu, available when scanning the table or large sign. The disclosure method ("*") is missing from the board and printed menus. Add consumer advisory to all points of sale prior to reinspection on 5/7/2026. Offering and serving 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 on 5/7/2026.

Inspector's notes

Observed the cold holding unit located under the flat top grills having an ambient temperature of 51*F. 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. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the cold holding unit located under the flat top grills having an ambient temperature of 51*F. 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. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the cold holding unit below the flat top grills, observed raw beef patties, veggie patties and numerous cheese types (cheddar, mozzarella) having internal temperatures of 47*F-51*F. Person in charge states these food items were brought from the walk in cooler less than 2 hours prior the 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. 3RD REPEAT VIOLATION.

Inspector's notes

In the walk in cooler, observed pico de gallo (cut tomatoes) and refried black beans having date markings of 7/7. 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 voluntarily discarded by the PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in house crispy onions being held on top of the grill, having an internal temperature of 89*F, and not having a time stamp. Person in charge states these onions are held under Time as a Public Health Control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Due to the onions not having a time stamp, onions were voluntarily disposed of. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the cold holding unit located under the flat top grills having an ambient temperature of 51*F. 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. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed in house ranch, in house blue cheese dressing, coleslaw and in house salsa having internal temperatures of 47-51*F in the server cold holding unit. Person in charge states everything but the blue cheese dressing and coleslaw had been in the unit for more than 4 hours and were voluntarily disposed of. 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. Remaining 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 VIOALTION.

Inspector's notes

Observed pico de gallo (cut tomatoes) having prep date marking of 3/17 in the walk in cooler. Person in charge states this food item was delivered to them from the commissary kitchen the day before the inspection. 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 in house crispy onions being held on top of the grill, having an internal temperature of 97*F, and not having a time stamp. Person in charge states these onions are held under Time as a Public Health Control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Due to the onions not having a time stamp, onions were voluntarily disposed of. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up of organic matter, dirt, and debris on walls behind prep tables on cookline, beer walk-in walls, and other areas throughout establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee at warewashing area handle dirty dishes and then handle clean dishes without washing hands. 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 cooked onion rings/straws at 80-90 degrees in pan above grill. Per PIC, onion rings were prepped less than an hour prior to inspection. Discussed options with PIC. Establishment developed time as a control procedures at time of inspection and onion straws were placed under time as a control. Also observed cooked chicken in sauce in pan on wire rack on flat top grill at 129-130'F. Per PIC, chicken was prepared less then 2 hours prior to inspection. PIC rapidly reheated to 165'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 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce, pico de gallo, cheeses, cream based dressings, cut tomato, and pickled onions at 50-52'F in prep table on cook line closest to main walkway. Minimum ambient air temperature measured 51.2'F using max/min thermometer at time of inspection. Per PIC, items were stocked in cooler this morning and PIC was unsure of last time temperatures were checked. Also observed maple butter in reach-in cooler at 64'F. Per PIC, maple butter was out for entire breakfast service and recently placed in cooler. 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.

Inspector's notes

Observed cooked pork with two date marking stickers in walk-in cooler. One date sticker indicated a prep date of 11/11 and one was machine printed with prep date of 11/13. Per PIC, the handwritten label (11/11) is the date of prep from the commissary and the machine printed label (11/13) is added by the establishment once received. Per PIC, items received by commissary with handwritten date labels or missing date labels have new labels printed with current date as system does not allow back-dating. Discussed with PIC that this date marking system does not allow for accurate monitoring of prep dates and ensure products are used/discarded when required. PIC removed machine printed label from cooked pork. Discussed discontinuing process of re-dating food items delivered from commissary with new "prep" dates. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table on cook line closest to main walkway with a minimum ambient air temperature of 51.2'F and maintaining all TCS foods above 41'F. This prep table is 1 of 2 main prep tables on cook line. 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 11/20/2024.

Inspector's notes

Observed build-up of organic matter, dirt, and debris on walls behind prep tables on cookline, beer walk-in walls, and other areas throughout establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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 all bar handwasher sinks with sanitizer buckets in them. Discussed that all hand wash sinks should be clear of any obstructions and fully operational to encourage proper handwashing. Person in charge moved sanitizer buckets out of hand wash sinks at time of inspection. Repeat Violations: 2nd,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 washing sink next to drink prep station near the in-out opening of bar without attached faucet. Discussed that all hand wash sinks with in an establishment must be maintained in working order to ensure proper handwashing. Person in charge stated they had a Maintenance order in for the sink and that they are currently waiting on a part. Re-inspection will occur with in 10 days. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 on inside wall of bar without hand soap. Person in charge refilled soap. Discussed the importance of having a properly stalked hand washing stations to avoid contamination of food or surfaces. *Corrected at time of inspection* Correct By: Correct Prior To Reinspection