State 48 Brewery

Inspector's notes

Observed cold holding units on the cook line in a state of disrepair due to doors/drawers unable to make complete seal due to broken hinges and torn gaskets. Establishement has discontinued use of the drawer cooler under the grill pending repairs. Establishment is utilizing time as control, ice as coolant, and limiting portions or use to maintain proper cold holding temperature pending repairs. Establishment

Inspector's notes

Observed no paper towels at the hand wash sink by the expo line behind the bar.

Inspector's notes

Observed wet dishes in the mechanical dishwasher at the bar with 0ppm chlorine sanitizer. Observed an empty chlorine sanitizer container connected to the mechanical dishwasher. The person in charge replaced the empty sanitizer container with a full container at the time of inspection.

Inspector's notes

2nd consecutive violation. Observed TCS foods with internal temperatures between 44-51F stored in multiple prep coolers on the cook line. TCS food items included sliced deli meats (pork, turkey, corned beef brisket), various soft sliced cheeses, packaged raw burger patties, packaged steaks, raw fish, and cut cabbage salad. The person in charge stated all food items had been stored in the respective prep coolers since the day before, more than 4 hours. All TCS food items not properly cold holding at 41F or less were embargoed at the time of inspection.

Inspector's notes

Observed multiple cold holding units with minimum internal ambient temperatures between 46-53F all located along the cook line. Observed cooler under the grill top with minimum internal temperature of 51F, a prep cooler by the steam table with minimum internal temperature of 53F, and a prep cooler on the back wall with minimum internal temperature of 46F. Observed drawers and doors of the cold holding units in a state of disrepair.

Inspector's notes

Observed ice scoop used to serve ice for consumption stored wedged between liquor bottles with the food contact surface of the ice scoop in direct contact with unsanitized surfaces of the liquor bottles. Discussed proper storage of utensils.

Inspector's notes

Observed a bucket with waste water and loose plumbing connections under the three compartment sink. The person in charge stated the bucket is used to catch a leak from the center compartment of the three compartment around the drain.

Inspector's notes

Observed no dog friendly patio signage at any of the patio gate entrances. A sign with at least 2 inch letters shall be posted at the front entrance of the Food Establishment so that it is easily visible to the public. The sign shall state: “Dog Friendly Patio - Dog Access Only through Outdoor Patio. For violations, contact MCESD (602) 506-6616.” Corrective Action: Correct prior to next routine inspection. MCEHC Chap. 8, Sec. 2, Reg 4(d) [4] - All dog waste shall be placed in a fly-tight container located adjacent to the patio area and disposed of outside of the food establishment in an appropriately covered waste receptacle. Equipment used to clean the outdoor patio must be kept outside of the food establishment. Addl Notes: Observed no fly tight covered receptacle for dog waste in the vicinity of the dog friendly patio. All dog waste shall be placed in a fly-tight container located adjacent to the patio area and disposed of outside of the Food Establishment in an appropriately covered waste receptacle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed right side cookline open top holding pico, raw eggs, cole slaw, cut tomatoes, cut lettuce, blue cheese, cooked mushrooms, and cooked onion. Per line cook item placed out on the line from walk-in fridge with the last 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. At in use bar warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After several attempts to prime machine, unable to obtain proper chlorine sanitizer concentration. Discontinue use of bar warewashing machine until repaired and use main warewashing machine. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day, after periods of inactivity, or exchanging out bottles of sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in bottom portion of large prep table cooler, cooked mushrooms/ 60*F and in walk in cooler, pico salsa/ 50*F prepared within normal time parameters and cooling in covered containers >6 inches deep. Employee moved cooked mushrooms to uncovered sheet pans and portioned pico salsa to uncovered shallow containers to continue the cooling process in walk in cooler. Discussed proper cooling methods with employees. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, small prep table cooler with bottom door not properly attached. Repair door. All equipment is to be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Third Consecutive Violation.The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use bar warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After machine was primed, chlorine sanitizer solution with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day, after periods of inactivity, or exchanging out bottles of sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, deep containers >6 inches, of cooked brown gravy/ 46*F and cooked beer cheese/ 56*F out of internal temperatures. Per date sticker, gravy and cheese were prepared the previous day. Brown gravy and beer cheese were discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, cutting boards deeply scored. Replace or resurface cutting boards to allow for easier cleaning. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED or discarded if they are not capable of being resurfaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation.The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee touched clothing several times with gloved hands then continued working with food equipment and ready to eat foods without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Wash hands at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, slicer with accumulation of food debris on blade and nonfood contact surfaces. Per manager, slicer was not used today and stored as clean. Instructed employee to re-wash, rinse, and sanitize slicer. Discussed more frequent monitoring of food contact surfaces after warewashing and before storing. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. On cook line, in two drawer cooler, TCS foods (raw fish, cooked chicken wings) with internal temperatures of 50*F-52*F. Per manager, raw fish and cooked wings were in prep table cooler overnight. Raw fish and cooked chicken wings were discarded. See embargo form. Ambient temperature of drawer cooler was 48.2*F, 47.9*F, and 48.2*F, taken with inspector min/max thermometer. Ambient temperature of 43*F with unit digital thermometer. Discontinue use of two drawer cooler for storing of TCS foods until able to maintain proper temperatures throughout the day. Recommended operator to call repair company. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cutting boards deeply scored. Replace or resurface cutting boards to allow for easier cleaning. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED or discarded if they are not capable of being resurfaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout kitchen, on cook line, inside of prep table coolers, doors and handles, and in prep area, shelving and nonfood contact surfaces of mixers and blenders with accumulation of food residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ...........In walk in cooler, uncovered containers >10 inches deep of buffalo chicken dip and beer cheese with internal temperatures of 46*F-50*F. Per date stickers, dip and cheese were prepared >24 hours. Buffalo chicken dip and beer cheese were discarded. See embargo form. Discussed proper cooling temperatures and cooling methods with employees. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. .............On cook line, in large prep table cooler, TCS foods (cut tomatoes, cooked rice, mashed potatoes, cooked pasta) with internal temperatures of 50*F. Per date stickers, TCS foods were prepared the previous day and were in large prep table cooler overnight. Cut tomatoes, cooked rice, mashed potatoes, cooked pasta were discarded. See embargo form. Ambient temperature of prep table cooler was 50.3*F, taken with inspector min/max irreversible thermometer. Discontinue use of large prep table cooler for storing of TCS foods until able to maintain proper temperature throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........On cook line, employee handled raw hamburger with gloved hand, changed gloves, then continued working with ready to eat foods, without a proper handwash in between glove change. Employee removed gloves, washed hands, and donned new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ........In walk in cooler, TCS foods (cooked pasta, cooked sauces, sliced deli meats) with internal temperatures of 45*F-48*F. Per employee, ambient temperature of walk in cooler was adjusted due to freezing of food items. At time of inspection, ambient temperature was adjusted and internal temperatures of TCS foods dropped to normal temperature range. Maintain TCS (time/ temperature control for food safety) foods at proper cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........On cook line, employee handled raw hamburger, removed glove, and donned a new glove without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves after contamination with raw proteins. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ............On cook line, two separate employees handled ready to eat bread and lettuce and tomatoes with bare hands. Instructed employees to discard lettuce, tomato, and bun, wash hands, and don gloves to handle ready to eat foods. Recommended wearing gloves on both hands when working on cook line. Discussed the importance of glove usage when working with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. ..........In prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was not used today or yesterday. Employee re-washed, rinsed, and sanitized slicer. Discussed more frequent monitoring of food equipment after use and warewashing to ensure cleanliness. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ............In walk in cooler, cooked chicken wings with preparation date of 10/29, 2 days past 7-day discard date. Cooked chicken wings were discarded. See embargo form. Discussed 7- day discard date of prepared foods, with open and/or preparation date as DAY 1, with 6 additional days, for a total of 7 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ..........At end of cook line in small prep table cooler, TCS foods (pico salsa, cut cabbage, coleslaw) with internal temperatures of 50*F-55*F. Per employee, TCS foods were in prep table cooler from previous day. Pico salsa, cut cabbage, and coleslaw were discarded. See embargo form. Ambient temperature of prep table cooler was 50.9*F, taken with inspector min/max irreversible thermometer. Discontinue use of small prep table cooler for storing of TCS foods until able to maintain proper temperature throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

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. ............In walk in cooler, beer cheese and gravy past 7-day discard date. Per manager, date stickers were accurate for preparation dates. Beer cheese and gravy were discarded. See embargo form. Discussed 7- day discard date of prepared foods, with open and/or preparation date as DAY 1, with 6 additional days, for a total of 7 days. Correct By: Corrected At Time Of Inspection