Phoenix Beer Co

Inspector's notes

Slow dripping leak on RPZ valve causing water to pool on floor below bar counter.

Inspector's notes

Observed consumer advisory reminder statement missing the disclosure method ("*") on the online menu. Add disclosure method to statment and to the title of the menu items it applies to. Also, observed burgers available for ordering to temperature on online menu. Per PIC and printed menu, the burgers are not offered undercooked. Remove the temperature options from the online menu prior to reinspection. Correct consumer advisory on online menu prior to reinspection on 5/22/2026. 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 5/22/2026. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed the high temperature dish machine actively in use and reaching a maximum of 152.6*F. Informed PIC that the machine cannot be used until it is reaching 160*F to sanitize food contact surfaces properly. Instructed PIC to use the ware washing area in the other side of the building. PIC relocated all food contact surfaces to be properly sanitized at time of inspection. 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 consumer advisory reminder statement and disclosure method missing on applicable items from the online menu, accessible from the QR code on the table. Food items missing the advisory include but not limited to breakfast burger (fried egg) and avocado toast. Informed PIC that all items from the printed menus with the consumer advisory need to be updated with a consumer advisory reminder statement and disclosure method. Add consumer advisory to online menu prior to reinspection on 5/8/2026. 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 5/8/2026.

Inspector's notes

Observed raw chicken being stored on a speed rack above raw beef patties. Also observed raw shelled eggs being stored over pickles in a prep cooler. 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

In the middle prep cooler, observed cut lettuce, cut tomatoes, several cheeses, coleslaw, deli ham, boiled eggs, raw shelled eggs and roasted bell peppers having internal temperatures of 48-51*F. Person in charge states everything in the unit except for the boiled eggs, cheddar cheese, roasted bell peppers and raw shelled eggs had been in the unit for less than 3 hours. 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 placed on ice baths to rapidly cool to 41°F at time of inspection except for the raw shelled eggs, boiled eggs, roasted peppers and Cheddar cheese which was voluntarily disposed of. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the middle cold holding unit in the kitchen having an ambient temperature of 53*F and being used to store TCS foods. 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. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the cook grab a raw beef patty, washed their hands but only washed them for approximately 5 seconds total. Employee then proceeded to glove back up. Employee was asked to rewash their hands Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has 2 cold holding units on the line not working properly (both having ambient temperatures of 45-46*F). Establishment is not storing TCS foods in these units without ice baths or using Time as a Public Health Control but both units are vital to normal operation of the establishment. 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 on or before 12/9/2024. Corrective Action: Correct prior to re-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. Observed food in prep cooler across from flat top stove temping between 47*F and 67*F using a probe thermometer; Swiss cheese, pre-cooked wings, tomatoes, guacamole, cut tomato. Person in charge stated they were placed in the unit 30 min prior to the inspection and were temped to be below 41*F prior to placement. Person in charge placed all items on ice and in the walk in to ensure the food reached below 41*F during inspection. Discussed that all TCS food being cold held must be kept at or below 41*F to ensure food safety. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 prep cooler across from flat top stove holding TCS products holding at 57*F using a max/min thermometer. Service request was summitted at time of inspection. Re-inspection will occur with-in 10 days. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection