Fate Brewing Company

Inspector's notes

Observed warewashing machine in the bar area actively in use testing 0 ppm chlorine. After further investigation, it was found that the dish machine is not connected to a sanitizer at all, but instead it's connected to a detergent, rinse aid, and degreaser. After looking for sanitizer, it was determined that the appropriate sanitizer (chlorine) could not be located in the premises. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection and put in a work order for the dish machine at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

High temp warewashing machine in back was measuring 145 degrees F with min/max thermometer, after multiple cycles, while in use during inspection. Additionally, mechanical warewashing machine behind bar measured 0 ppm available chlorine during inspection. It was discovered that the chemical bottle was completely empty. Bottle was replaced and line was primed at time but concentration was still not being achieved. Service calls were placed for both units and all wares will be sanitized in 3 compartment sink until they are replaced. Please ensure chlorine sanitizer is maintained between 50-100 ppm and high temp warewashing machines achieve at least 160 degrees F during final rinse for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large open package of unsliced deli turkey in walk-in cooler did not have a date mark, item had been opened 2 days prior and was date marked at time. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 7 days after they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available at time of inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handsinks on either side of prep line were out of hand towels during inspection, both sinks were restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection, sanitizer line was primed at time and concentration was restored. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handling raw chicken to bread and fry, employee then changed gloves to handle bread and plates without washing hands first. Instructed employee to wash hands prior to continuing. Please ensure hands are washed after becoming contaminated and before handling ready to eat food items (changing gloves does not substitute proper handwashing). Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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... Warewashing machine behind bar uses chlorine sanitizer, however there are no chlorine test strips available in establishment. Please ensure appropriate sanitizing testing devices are available at all times. Correct By: Correct Prior To Reinspection