State 48 Brewery

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Large Pan of Cooked chicken at 60 degrees for an hour according to PIC. At time of inspection PIC moved to walk in cooler to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw fish thawing in water at room temperature. Discussed proper thawing. Pic moved to cooler.

Inspector's notes

Observed wall, floor surfaces and equipment with organic and dirt/grease food splatter matter. Discussed more frequent cleaning.

Inspector's notes

In walk-in cooler the following TCS foods were past 7 day use period: macaroni (6/8), buffalo dip (5/30), and cheese sauce for macaroni (6/8). In bottom portion of prep cooler on cook line a bag of spaghetti had a date mark of 6/9. All dates were verified by chef. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Can of aerosol bug spray observed on ground in bar area. Brought to attention of person in charge to discard. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In one instance, an employee was observed touching and cutting some cooked chicken tenders that were going to be assembled into a wrap. The employee was notified that anytime they are working with ready-to-eat foods such as the cooked chicken tenders, they must use gloves. The employee threw away the tenders, washed their hands, put on clean gloves and then resumed working with a new batch of chicken tenders. In another instance, an employee was observed cutting celery stalks without using gloves. The employee was informed that anytime we are working with ready-to-eat foods such as the celery, that gloves must be worn. The employee threw away the cut celery, washed their hands and then put on clean gloves before resuming work with the rest of the celery. Please see embargo form for the discarded chicken tenders and celery. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal container of raw shell eggs inside of a prep unit on the top shelf sitting above metal containers of ready-to-eat (RTE) cheese slices. The person in charge relocated the raw shell eggs to the lower level in the prep unit below and away from RTE foods. Discussed the importance of storing raw animal proteins based on cooking temperature. 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 thick, organic matter buildup on the inside of the main ice machine in the kitchen. Observed some organic buildup inside of the bar gun beverage dispenser at the bar. Discussed with person in charge to clean the ice machine on a more frequent basis. Discussed with person in charge to ensure that the bar gun beverage dispenser is cleaned on a regular basis. Person in charge broke down the beverage dispenser to be washed, rinsed and sanitized and will deep clean the ice machine tonight. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large, frozen whole cuts of beef sitting in a prep sink. Discussed with person in charge to either thaw food overnight in the walk-in cooler or to thaw the frozen food with continuously running water that is 70°F or below. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease, food debris and ground-in dirt on the cooking line and under the fryers and stoves and on the surrounding walls. Observed a heavy accumulation of grease/oil inside of the walk-in cooler on the floor. Observed a heavy accumulation of food debris on the floor in the soda syrup area with the sugar and flour containers and observed heavy dirt/grime under the main ice machine in the kitchen and also food debris/grease in the bar floor drains. Discussed with person in charge to clean on a more frequent basis to minimize the accumulation of grease, dirt and other food debris. 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. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed handwashing sinks in the main kitchen area that are beginning to separate from the wall. All handwashing sinks should be sealed smooth and flush to the wall. Please reseal the handwashing sinks to the wall with silicone or caulking so that it is smooth, flush and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels available for the hand washing sink behind the bar. Person in charge promptly replenished the empty paper towels. Discussed with person in charge ensuring that hand washing sinks are adequately stocked at all times. 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

Observed several fryer baskets with missing, broken wires that are due for replacement. Discussed with person in charge the condition of the fryer baskets and that baskets should be replaced once the wires break or otherwise become loose/disconnected from the main basket. Person in charge removed the baskets from service. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease and oil in the hood vents above the grill. It is recommended to periodically clean the hood vents to prevent the mass accumulation of grease and oil on the vents. 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 a heavy accumulation of organic matter inside the ice machine on the top side of the bin. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of nacho cheese sauce in the hot well with an internal temperature as measured using a probe thermometer of 103° F. It was observed that the hot well did not have any water in it, and the person in charge promptly filled the hot well with water. Per the person in charge, the nacho cheese had been heated up and placed in the hot well within 1 hour. Person in charge rapidly reheated the cheese sauce to 165° F at the time of the 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 a bag of cooked brisket with a date mark of 7/8, which is beyond the 7 days for proper date marking of TCS foods according to today's date. 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 a bottle of pesticide at the bar behind the counter. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed small flying insects (likely drain flies) at bar and in back near mop sink. Have area/ drains treated by licensed pest company. Correct By: Correct Prior To Next Routine Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed two chill sticks in freezer in floor. Maintain these items clean and store in clean area. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed two ice buckets with breaks and cracks. Replace. Core-4-501.12, C: Cutting Surfaces Observed colored cutting boards and white cutting boards with scoring and black matter on surfaces. Repair/ clean or replace. :

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed soiled floors, food pieces, etc. under and around equipment throughout establishment and inside walk in refrigerator. Clean all areas. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting While looking in walk in refrigerator, needed flashlight to make observations. Two-bulb fluorescent light is not working. Repair. :

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. -- Observed containers of caramelized onions and sauerkraut placed inside hot warmer with an internal temperature between 98°F-117°F using probing thermometer. The person in charge (PIC) stated both items were placed in the warmer approximately 1 hour prior to the inspection. At the time of inspection, the PIC rapidly reheated the caramelized onions and sauerkraut on the grill to 165°F. Reviewed hot holding requirements: all TCS food to be maintained at 135°F or higher. This is the second consecutive violation. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection