State 48 Brewery

Inspector's notes

SECOND CONSECUTIVE. No Certified Food Protection Manager was on-site during inspection. A (CFPM) is required to be on the premises during all hours of operation. Staff stated they are currently in the process of having staff sign up to take the test. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a pour bottle of ranch dressing (50°F) sitting in a double-bucketed empty metal container with ice in the main metal container. Alerted the manager and educated staff on proper ice bath use. Staff grabbed additional ice at the time of inspection and submerged the dressing container into the ice bath, up to the level of the food. Also discussed minding the fill lines on the prep tables with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed portioned and chopped feta cheese on 11/9 on the top shelf of the walk-in, with a prep date mark exceeding 7 days before 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 dim flickering light bulb in the dry storage area, making it difficult to see. Staff stated they already have a work order in for the light bulb. Establishment to replace promptly. Discussed routinely culling dry storage goods, looking for dented cans. Adequate lighting is needed to quickly assess the condition of dry goods. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored above RTE cooked meatloaf and RTE teriyaki sauce in the prep table. 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 beer cheese with cooked onion as ingredient 7/23, chicken stock made in house 7/17, cooked chicken wings 7/22, cooked brisket 7/21, cooked pork 7/23 in the walk in fridge and cooked pasta 7/22, peeled hard boiled eggs 7/20 in the prep cooler. 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 air gap of less than one inch between the pipe for the dishwasher at the bar and the floor drain. An air gap of 1 inch above the floor drain is required for backflow prevention. Must repair all plumbing to a state of good repair. PIC propped pipe above the floor drain one inch at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed the door of the employee restroom in the back kitchen not self closing. Observed the mens and womens restroom for customers propped fully open. A toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. The men and womens restroom doors were closed at the time of inspection. Corrective Action: Correct prior to next routine inspection. 5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: Observed womens restroom with uncovered trash cans in each stall. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed time/temperature control for food safety (TCS) beef gravy cooked less than two hours ago in a deep, uncovered container greater than four inches with an internal temperature of 116*F in the walk-in cooler. Observed TCS cooked buffalo chicken dip at 46*F in a deep container greater than four inches in the walk-in cooler. Employee stated the chicken dip had been made at the same time. TCS foods must 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling by employee. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large garage doors and two doorways fully open at the time of inspection. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: Closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of brown organic matter near the ice shoot on the ice machine near the walk-in cooler. 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.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes, cooked pasta, cheddar cheese and cottage cheese mixed dip, and roasted corn in prep table/ reach in unit at temperatures ranging from 46-50 degrees F. All TCS foods improperly cold held and prepared over 4-hour prior were discarded by PIC at time of inspection. All TCS foods improperly cold held and prepared less than 4 hours prior 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray can of insecticide by the chemical storage area. 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.

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed bleach in spray bottle being stored on prep line cutting board directly next to food. All toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC moved bleach spray bottle to appropriate chemical storage area. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.115, Pf: Prohibiting Animals Observed non-service dog onsite in patio area. Live animals must not be on premises of food establishment with the exception of fish in aquariums, shellfish, patrol dogs, service animals, pets in institutional care. Discussed applying for dog friendly patio permit and provided application. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods... 2 ceiling tiles are missing in kitchen area over prep and storage areas, please replace tiles as soon as possible to cover exposed ceiling/utility lines. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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... Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection, line was primed and service call was placed at time. Please ensure chlorine sanitizer concentrations are maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection