PHX Beer Co

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection, line was primed and concentration was restored. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked beef being stored in covered container in walk-in cooler measured 160 degrees F, item was uncovered at time. Please ensure food items are cooled in shallow, uncovered containers for most efficient heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 mostly used cans of pesticide being stored on chemical shelf during inspection, cans were discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple unlabeled chemical spray bottles in kitchen and bar area, chemicals were identified and labeled at time. Please ensure all hazardous cleaning chemicals are clearly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large tray of thawed salmon still in it's vacuum packaging, packages were opened at time. Please ensure vacuum packaged salmon is removed from vac seal prior to thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have a fly proof waste receptacle on patio, bin was ordered at time. Please ensure all dog waste is disposed of in a fly tight waste bin which is stored outside of the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food and ice wands on the floor of the freezer in the back of house. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed jam made in house, with cooked grapes, strawberries, and chilis from 6/28. Time/temperature control for safety foods should be held for a maximum of 7 days, prep date + 6 days, to prevent the growth of pathogens in the food. All RTE/TCS foods past 7 days of preparation were voluntarily discarded by PIC at the time of inspection. The establishment has the option to get their jam lab tested, and provide the test report to the inspector for further evaluation, to increase the lifespan. Corrective Action: 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 cooked chicken wings, raw chicken, raw fish, and cole slaw with internal temperatures ranging from 48-63*F in the reach in cold holding unit closest to the friars on the cook line. Time/temperature control for safety foods should be cold held at 41*F or lower to prevent the growth of pathogens. PIC stated the food had just been placed into the unit at 11am and placed the food into the walk-in to rapidly cool. Ambient air temperature taken of the unit with a min/max thermometer was 50*F. 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 an ambient air temperature of 50*F in the reach in cold holding unit closest to the friars. Cold holding units holding time/temperature control for safety foods should be colder than 41*F to ensure the food is at least 41*F. PIC will utilize the walk-in until the unit is serviced by a technician. Please ensure all units have an internal thermometer. Correct By: Corrected At Time Of 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, observed a covered container (about 6 inches) of chili prepared the day before, and the internal temperature read up to 52F. Cool hot TCS food from 135F to 70F within two hours and then to 41F with the total time not exceeding 6 hours. The manager voluntarily discarded the improperly cooled chili. Cooling procedures were reviewed and a guidance document provided. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected.....Between the dining room and exterior patio, the roll-up garage door was open without the fly exclusion fans turned on. Operate the fans when the door is open. Correct By: Correct Prior To Next Routine Inspection