Hundred Mile Brewing Company, LLC

Inspector's notes

Observed a basket of fruit stored in the basin of the hand wash sink the bar. Discussed with person in charge (PIC) 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 relocated the fruit to the proper washing location at time of inspection. 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 several individual reduced oxygen packaged (ROP) salmon fillets still in the package in the walk-in. Discussed with PIC All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several single use containers with changed labels and have different product stored in the container. Discussed with PIC Single-use food containers are intended for single-use and are not be re-used for storage of food. Replace single use containers with reusable food grade containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink near the fryers 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. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked flexible bacon sitting out in a container at ambient temperature with a temperature between 72 to 76*F. Per cook, bacon was cooked the day prior and left out at ambient temperature. Bacon maintaining its flexibility is a TCS product. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two unlabeled chemical bottles containing purple and clear chemicals in the dish area at time of inspection. PIC labeled chemical bottles with common name at time of inspection. Reviewed requirement for labeling chemical bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple ice scoops stored directly in the ice wells of the bars at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Bartender removed ice scoops at time of the inspection. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The soap dispenser in the front service area was not functional and soap could not be dispensed. Person in charge provided soap for use. Ensure soap is available at all hand washing stations at all times.

Inspector's notes

A heavy buildup of organic matter was observed on the internal surfaces of the ice machine. Properly clean and sanitize all food contact surfaces of the ice machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

A container of cooked onion straws at 75* prepared in the morning greater than 4 hours earlier and a container of fried chickpeas at 75*F dated 7/10 were both on shelves without temperature control. Person in charge voluntarily discarded the items. Ensure all time temperature controlled for safety items are held are proper cold holding temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

No asterisk to the consumer advisory statement is present on the menu for poke (raw tuna) and hamburgers that are cooked to order. Also, the advisory statement does not disclose that eggs, beef and fish may be served raw or under cooked. Correct prior to re inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager on the premises at 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 handwashing sink at the bar set up and being utilized as a dump sink 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. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender actively cleaning dishes in dish machine at time of inspection. Observed chemical dishwasher in main bar with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in charge (PIC) 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 working dish machine in the back of house until bar dishwasher is fixed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed previously installed at the end of the cook line. Observed handwashing sink located at the end of the cook line removed from cook line and observed water lines capped of at time of inspection. Handwashing sink must be within 25 feet and within sight from areas where food is prepared. Discussed with person in charge (PIC) about reinstalling handwashing sink 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. Corrective Action: Correct prior to re-inspection on 8/8/2024. 6-301.12 - Priority Foundation: 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. Addl Notes: Observed no paper towels at the handwashing sink at the main bar and at the bar closest to the patio at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 buildup of organic matter on soda nozzles at the soda dispenser in the back of house. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

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. - Observed pineapple Pico de Gallo & cooked onions in prep table with temperatures between 56 to 58*F at time of inspection. Observed pineapple Pico stacked in the bottom of the prep table with lids on, in pans deeper than 4" and condensation on the lid. Per person in charge (PIC) pineapple is heated for the Pico. Per PIC, pineapple Pico and cooked onions that were cooked were made less than 2 hours prior and immediately placed into prep table after cooking. Observed cooked rice with temperatures of 50*F in the walk-in cooler with temperatures between 48 to 50*F at time of inspection. Per person in charge (PIC) all items were prepped less than 3 hours prior to inspection and moved to the walk-in cooler to rapid cool at time of inspection. Observed rice in deep pan with a lid and condensation on the top at time of inspection. Discussed with PIC about making sure to utilize shallow pans, lids off, ice baths/wands, and to cool in the walk-in at time of inspection. Provided PIC with cooling guidance documents at time of inspection. All time and temperature controlled foods for safety (TCS) foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. Discussed with PIC about proper cooling & cooling methods at time of inspection. Correct By: Corrected At Time Of 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 crema, establishment made ranch, and mayo in a melted ice bath at the service station with temperatures of 58 to 60*F at time of inspection. Per person in charge (PIC), all items were placed in an ice bath about 2 hours prior to inspection and were moved to the walk-in to rapid cool at time of inspection. Discussed with person in charge (PIC) about proper cold holding temperatures. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use - Observed spray can of wasp and fly killer on the bottom shelf of the chemical storage shelf at time of inspection. Instructed person in charge (PIC) to remove aerosol can of wasp & fly killer and ensure that pest control is only be performed by a licensed pest control company. PIC removed aerosol can at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected - Observed multiple doors & garage doors open in facility without air curtains or integrated pest management procedures. Discussed with person in charge the increased risk for pests with open doors in a operation, and discussed keeping all doors closed to eliminate pest issue or install air curtains to all doors/garage doors that will be left open to avoid increased pest activity. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Provided barrier exemption/IPM information. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine 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 single-use paper towels at the handwashing sink at the bar near the patio. 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

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 buildup of organic matter on soda nozzles at bar that is near the patio. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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, chicken stock, beef stock, brisket juice, crema, roasted tomatoes, cooked mushrooms, hummus, ranch dressing, buffalo sauce, garlic paste, farro, coleslaw dressing, tartar sauce, cooked green chiles, cooked chicken breasts, cooked black beans, vodka paste sauce in the walk-in with temperature between 47 to 51*F. Observed ambient temperature of walk-in at 44.9 to 48.7*F at time of inspection. Per PIC, all items were in the walk-in longer than 4 hours prior to inspection. Cooked chicken wings, chicken stock, beef stock, brisket juice, crema, roasted tomatoes, cooked mushrooms, hummus, ranch dressing, buffalo sauce, garlic paste, farro, coleslaw dressing, tartar sauce, cooked green chiles, cooked black beans, vodka paste sauce were embargoed at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. 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 ambient temperature of walk-in at 44.9 to 48.7*F at time of inspection. Observed TCS food holding at 47 to 51*F in the walk in cooler (see #20). Establishment has large walk-in beer cooler, working prep tables, reach-ins, and freezer. Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Re-inspection scheduled for on 10/19/2023. Correct By: Correct Prior To Reinspection