State 48 Brewery

Inspector's notes

Various TCS salad dressings (i.e. -ranch, bleu cheese, Italian) and half gallon on milk found in Coca-cola refrigeration unit in kitchen at an internal temperature of 54*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per food manager, TCS foods not prepared earlier in the day and improperly cold held were discarded by manager at time of inspection (see embargo sheet). TCS foods prepared earlier in the day and 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.

Inspector's notes

--Beverage cooler (i.e.- Coca-Cola) being used to house TCS foods (i.e. -salad dressings, milk). Assure approved equipment is manufactured to be used to house TCS foods for proper cold holding of 41*F or below. PIC removed foods requiring proper cold holding temperature form unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Dark residue buildup found on structural surfaces (i.e. - floors, walls, and ceiling) throughout kitchen.

Inspector's notes

Observed excessive ice buildup behind fan in refrigerated vegetable walk-in. Please remove ice to prevent food contamination and equipment failure. Correct prior to next routine inspection.

Inspector's notes

Observed TCS food with an internal temperature of 45-50*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 58-60*F with min/max thermometer. Per PIC all TCS food items in unit were restocked under 4hrs prior to time of inspection. TCS food items included cut tomatoes, cheeses, raw and cooked meats. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°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 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. Educated PIC that unit should not be used until repaired to hold temperature at 41*F or less through hours of operations. Corrected at time of inspection.

Inspector's notes

Observed black organic-like growth material on the inside of soda gun nozzle. Educated PIC that soda nozzles are considered a food contact surface that needs to be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a broken hinge on walk-in freezer door preventing the freezer door from fully closing. Walk-in freezer is located inside the walk-in refrigeration unit. Ice build up was observed on the fan and on the floor in between the freezer and refrigeration unit. 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. Remove ice build up regularly to prevent accumulation. Correct prior to next routine 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. Raw beef, cooked meatloaf, cooked pork, cooked beef, cooked turkey, deli ham, and sliced cheese with internal temperatures between 46 degrees F and 50 degrees F cold holding in two-drawer cooler under the cook-top. Ambient temperature of the unit was found to be 49.1 degrees F using a min/max thermometer. PIC stated that the unit was at 41 degrees F when they arrived at 10am this morning (approximately 2 hours before inspectors arrival.) All TCS foods were moved to the walk-in to rapidly cool to 41 degrees F or below. PIC will call technician to service the unit. Ensure all cold holding TCS items are held at a temperature of 41 degrees F or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Raw beef, cooked meatloaf, cooked pork, cooked beef, cooked turkey, deli ham, and sliced cheese with internal temperatures between 46 degrees F and 50 degrees F cold holding in two-drawer cooler under the cook-top. Ambient temperature of the unit was found to be 49.1 degrees F using a min/max thermometer (see violation 20.) PIC stated that the two-drawer cooler will not be used until it can be repaired. Establishment has sufficient cooler capacities to operate safely until the unit is repaired. All cold holding units need to have an ambient temperature below 41 degrees F. Core-4-101.19, C: Nonfood-Contact Surfaces. Inside prep tables on the line had a build up of food debris and soil. Ensure they are cleaned at a frequency to prevent the accumulation of soil. Clean by next routine inspection. Correct By: Correct Prior To Next Routine 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. Cut cooked pasta, cooked chicken wings, cheese, shelled eggs, cooked brisket, cooked chicken, cooked turkey, cooked meatloaf, sour cream, and tomato sauce with internal temperatures between 55 degrees F and 58 degrees F cold holding in the walk-in cooler next to the mechanical ware washing machine. Ambient temperature of the walk-in cooler was determined to be 54.8 degrees F by using a min/max thermometer. Owner verified that the cooler was below 41 degrees F at 9:30am this morning, about 2 hours prior to inspectors arrival. TCS ingredients were moved to alternate walk-in coolers to cool to 41 degrees F or below. PIC will call service technician to repair the walk-in cooler. Ensure all cold holding TCS items are held at 41 degrees F or below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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. Cut cooked pasta, cooked chicken wings, cheese, shelled eggs, cooked brisket, cooked chicken, cooked turkey, cooked meatloaf, sour cream, and tomato sauce with internal temperatures between 55 degrees F and 58 degrees F cold holding in the walk-in cooler next to the mechanical ware washing machine. Ambient temperature of the walk-in cooler was determined to be 54.8 degrees F by using a min/max thermometer. Establishment has ample cooler capacities to operate safely. PIC called a repair technician to repair the walk-in cooler. A re-inspection will be completed within 3 days (by 2/29/2024) to verify that the walk-in cooler is holding temperature below 41 degrees F. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

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. ---In main walk-in cooler all TCS foods including cooked chicken wings, cooked pasta, cheese, various raw meats, portioned sliced deli meat, and various sauces measured an internal temperature of 47-49'F. Ambient temperature of cooler measured 46.7'F with min/max thermometer. Per person in charge cooler temperature has been verified upon opening approximately one hour prior. Person in charge instructed kitchen staff to move TCS foods into produce and beer walk-in coolers temporarily. TCS foods shall be held at 41'F or lower when cold holding. 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. ---Main walk-in cooler had various TCS foods measuring an internal temperature ranging from 47-49'F. Ambient air temperature of cooler measured 46.7'F with min/max thermometer. Person in charge was able to have kitchen staff move TCS foods to produce and beer walk-in cooler temporarily and will contact company to service main walk-in cooler. A 24 hour re-inspection will be conducted to ensure that main walk-in cooler is able to hold TCS foods at 41'F or lower. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions ---Observed moderate accumulation of dust on ceiling and walls around air vents. Brought to attention of person in charge to have cleaned. Ensure that facilities are cleaned at a frequency that prevents excess debris from accumulating. Correct By: Correct Prior To Next Routine 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. Observed sticky red/black residue on the blade of the can opener. Spoke with PIC and they directed the can opener to be washed. Ensure all food contact surfaces are cleaned to sight and touch. Correct By: 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. Sliced tomatoes, cut lettuce, grilled onions, pico, cooked veggies, raw shelled eggs, and cooked chicken with internal temperatures between 52 degrees F and 58 degrees F cold holding in a prep table across from the grill area. Ambient temperature of the prep table was determined to be 55.5 degrees F by using a min/max thermometer. Hard boiled egg, hummus, chicken salad, sliced cooked chicken, and sliced tomatoes with internal temperatures between 54 degrees F and 57 degrees F cold holding in a prep table across from the ware washing area. Ambient temperature of the prep table was determined to be 55.2 degrees F by using a min/max thermometer. PIC stated that the items had been placed into both prep tables at opening, about 1 hour before inspectors arrival. TCS ingredients in both prep tables were moved to the walk-in to cool to 41 degrees F or below. PIC will call service technician to repair the prep tables. Ensure all cold holding TCS items are held at 41 degrees F or below. 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. Sliced tomatoes, cut lettuce, grilled onions, pico, cooked veggies, raw shelled eggs, and cooked chicken with internal temperatures between 52 degrees F and 58 degrees F cold holding in a prep table across from the grill area. Ambient temperature of the prep table was determined to be 55.5 degrees F by using a min/max thermometer. Hard boiled egg, hummus, chicken salad, sliced cooked chicken, and sliced tomatoes with internal temperatures between 54 degrees F and 57 degrees F cold holding in a prep table across from the ware washing area. Ambient temperature of the prep table was determined to be 55.2 degrees F by using a min/max thermometer (see violation 20). PIC will call to schedule service technician to repair both prep tables. A re-inspection will occur within the next 10 days to verify that the units have been repaired and have an ambient temperature below 41 degrees F. Correct By: Correct Prior To Reinspection