Pedal Haus Brewery

Inspector's notes

Observed employee wash hands for less than 10 seconds and not use paper towels and start handling clean dishes. Discussed with PIC 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. Employee washed hands properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice in the hand wash basin in the bar. Discussed with PIC hand wash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic matter on the ceiling in the ice machine. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch. Clean by manufacturer's specifications or by soap, rinse, sanitize and airdry. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed seared chopped beef with a bright red center in the prep table. Discussed with PIC non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Per PIC they anticipate to cook all the way through the first time while cooking a protein. Discussed All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers stack wet and stored as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC had employee unstack containers to allow for proper airdry. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Inspector's notes

Observed employee drinks stored on prep tables and above a wing prep table in the kitchen. Discussed with PIC employee food and drink shall be stored low and in a way that prevents contamination of food, equipment, single use items, and clean linens. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed maple butter and real butter in the pizza station on the counter at room temperature. Per person in charge (PIC) the butters were under time as public health control (TPHC) and the time stamps were not added approximately 2 hours prior to inspection. Discussed with PIC Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers stack wet and stored as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC had employee unstack containers to allow for proper airdry. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed 2 large cans of black beans with sharp dents stored on the dry goods shelf. Discussed with person in charge (PIC) swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. Embargoed the cans and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above schnitzel and brisket in the walk-in refrigerator. Discussed with PIC 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. PiC properly relocated the raw shelled eggs at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded lettuce and cut tomato in the prep table at internal temperatures of 47*F to 49*F. Per PIC the items were prepped and placed in the prep table within an hour of the inspection. Reviewed with PIC and cook about only utilizing equipment that is designed to cool TCS food items prior to putting products into the prep table. Reviewed proper cooling methods at time of inspection. Cook put both TCS food items into adequate refrigeration to rapid cool at time of inspection. Discussed with PIC 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. Repeat violation: 3rd Consecutive Violation Corrective Action: Corrected at time of inspection

Inspector's notes

Observed several containers stack wet and stored as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC had employee unstack containers to allow for proper airdry. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked brats, cooked sausage, artichokes, diced ham, cooked mushrooms, bacon, & cooked onion in the bottom of the prep table of the pizza area with temperatures between 46 to 52*F at time of inspection. Per PIC, the cooked brats, cooked sausage, artichokes, diced ham, & cooked onion were all in the prep table from the day prior and were embargoed at time of inspection. All other TCS food items were made less than 4 hours prior to inspection and were moved to the walk-in cooler to rapid cool at time of inspection. Observed ambient temperature of the pizza prep table at 46.8*F at time of inspection. PIC called out repairman who arrived onsite 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 cole slaw and corn pico (contained cooked peppers) in a prep table on the cook line with temperatures between 54 to 68*F at time of inspection. Per cook, both items were made within 2 hours of inspection and put directly into the prep table at time of inspection. Reviewed with PIC and cook about only utilizing equipment that is designed to cool TCS food items prior to putting products into the prep table. Reviewed proper cooling methods at time of inspection. Cook put both TCS food items into freezer to rapid cool at time of inspection. 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. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical dishwasher in main bar with a chlorine concentration of 0 ppm chlorine at the time of inspection. Observed main bar dish machine in use at time of inspection. Person in charge (PIC) primed dishwasher and ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm. Establishment agreed to use other bar dish machine/dish machine in the back of house until it is repaired.

Inspector's notes

Observed salsa in the walk-in with a prepped date of 1/16 at time of inspection. Observed establishment made garlic and oil mixture with a prepped date of 1/2 & maple butter with a prepped date of 1/27 on top of prep table next to pizza oven at time of inspection. Establishment roasts fresh garlic in oven for garlic and oil mixture and melts butter on stove for maple butter. All items were embargoed at time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed skewered bratwurst with temperatures between 67 to 72*F in prep table across from the raw chicken prep table at time of inspection. Per cook, bratwust was prepped an hour prior to inspection. Cook moved bratwurst to walk-in cooler to rapid cool at time of inspection. Observed cooked chicken wings stored in deep containers, stacked with lids on and temperatures between 67 to 68*F at time of inspection. Per PIC items were cooked less than an hour prior. Cook placed chicken wings on sheet pans in the walk-in to rapid cool at time of inspection. Observed hard boiled eggs in reach-in cooler with lids on with temperatures between 56 to 57*F in a reach-in cooler next to the salad station at time of inspection. Per cook, eggs were cooked less than an hour prior to inspection & the cook removed lids from containers at time of inspection. 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.

Inspector's notes

Observed no hand soap at the handwashing sink towards the indoor sitting area of the main bar. Observed no hand soap at the hand sink at the other bar at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic matter build up on the inside of the ice machine at time of inspection. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cooked chicken wings with temperatures between 52 and 62*F stored in a deep pan with a lid on in the walk-in cooler. Per person in charge (PIC), cooked chicken wings were put in container to cool less than 3 hours prior to inspection. Discussed with PIC about proper cooling procedures (shallow pans, no lids, ice baths). PIC had cooked chicken wings moved to shallower pans at time of inspection and were observed cooling down at end of inspection. Ensure TCS food is cooled from 135*F to 70*F or below in no more than two hours, and then to 41*F or below in no more than four more hours. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco - Observed employee drink on shelf above prep table. Observed employee drink stored on shelf above dishes in the dish pit. Discussed with person in charge (PIC) about proper storage locations for employee's food and drinks at time of inspection. PIC moved drinks to proper storage locations at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. - Observed no paper towels at the handwashing sink located across from the ice machine near the server station. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. - Observed uncooked chorizo stored above cooked bratwurst on a shelf in the walk-in cooler. Observed raw cod stored above fries in a prep table near the fryer station. Person in charge moved uncooked chorizo below the cooked bratwurst at time of inspection. Employee moved raw cod to proper storage location on bottom shelf at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-202.11, Pf: Restriction-Presence and Use - Observed aerosol can of SSI-50 insecticide stored on the shelf with pans. Discussed with person in charge about not utilizing any aerosols and instructed PIC to remove can of SSI-50 and ensure that pest control may only be performed by a licensed pest control company. PIC removed cans of SSI-50 from the establishment at time of inspection. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cooked chicken wings with temperatures between 56 to 68*F stored in a deep pan with a lid on in the walk-in cooler. Per person in charge (PIC), cooked chicken wings were put in container to cool less than 3 hours prior to inspection. Discussed with PIC about proper cooling procedures (shallow pans, no lids, ice baths). PIC had cooked chicken wings moved to shallower pans at time of inspection. Ensure TCS food is cooled from 135*F to 70*F or below in no more than two hours, and then to 41*F or below in no more than four more hours Correct By: Corrected At Time Of Inspection