Barrio Brewing Company

Predefined Comment: No County legal action will result from this inspection.

Predefined Comment: No County legal action will result from this inspection.

Predefined Comment: No County legal action will result from this inspection.

Predefined Comment: No County legal action will result from this inspection.Inspection report delivered via e-mail.

No County legal action will result from this inspection.

No County legal action will result from this inspection.

Predefined Comment: No County legal action will result from this inspection.Ensure butter is either refrigerated after 2 hours at temperatures above 41F or discarded if held above 41F for 4 hours.

This establishment is not participating in the award program at this time and had _0__ Priority, __1 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Emailed report and confirmed. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permitinvoice(s) to permittees. We need a current and accurate email address on file to ensure you receive acopy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: Not Participating,Signer: ASA STUNNARD

Final Construction inspection conducted with Ana, . Construction completed and approved.Inspection rights and inspection report was emailed to AnaAddress the following items prior to the next inspection:1. Flash sides on the beer coolers and sides of the service station counters by the handwash station2. Provide splash guard on the handwash station in the back food prep area by the officeThis establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. Tocomplete the permitting process, issuance of this permit, and begin operation, the applicant must first submitpayment of the annual operating permit fee to the Department?s Administrative Services. Fees paid up to thisinspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be madevia phone at 602-506-6824, Option 2.Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which apermit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can bemade on-line via select ?Pay a Fee??at esd.maricopa.gov. Please note that if you select payment via online, theannual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money ordersare accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printedinvoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of thepermit holder/owner to notify MCESD if there are contact/ billing address changes.No County legal action will result from this inspection.

Equipment inspection conducted with Aan . At the time of this inspection, this project was about 80% complete. Inspection rights and inspection report was emailed to AnaFacility approved to stock and trainAddress the following items;1. Provide splash guards on the handwash stations2. All equipment to be installed at time of final inspection3. No copper downstream of the reduced pressure zone backflow preventer (including ASSE 1022 at the soda carbonateur)4. All drainage lines to be ridged with 1 inch air gap to the floor sink flood lip. Support drainage lines with metal bands, uni-structs or long term means5. Provide drainage lines for the dish rack units. 6. Flooring to be flush, smooth, and sealed. 7. Walls to be smooth with no cracks, crevices or open penetrations -- seal, including under equipment on bar and service line, 8. Seal crevices in the hood, walk in cooler, soda chutes, between coolers9. Wrap beverage lines in the walk in cooler with easy cleanable surface, currently tape10. Seal tile area in the dishwasher area, missing grout11. Provide cove base throughout bar and in the kitchenPlease continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.

Equipment inspection conducted with Derek . At the time of this inspection, this project was about 50% complete. Inspection rights and inspection report was emailed to DerekAddress the following items;1. Ensure handwash station installed on the cook line2. All equipment to be installed at time of final inspection3. All testable backflow to be at 12 inches at lowest height and 5 feet for maximum height. Test certificates required at time of final inspection4. No copper downstream of the reduced pressure zone backflow preventer5. Provide ASSE 1022 dual check valve for the tea dispenser and coffee maker6. All drainage lines to be ridged with 1 inch air gap to the floor sink flood lip. Support drainage lines with metal bands, uni-structs or long term means7. Flooring to be flush and smooth8. Walls to be smooth with no cracks, crevices or open penetrations -- seal9. No unsealed wood under countertops,10. Hood to have metal flashing to the floor and metal OR quarry tile cove base 11. Lighting requirements:a. Minimum 50-foot candles for food preparation and cooking areas, and where safety is a factor.b. Minimum 20-foot candles for buffets, salad bars, toilet rooms, hand washing,ware washing, equipment, and utensil storage areas. This includes inside equipment such as reach-in and under counter refrigeration units.c. Minimum 10-foot candles for dry food storage areas and walk-in refrigerationunits.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. No county legal action will result from the inspection.