Four Peaks Brewing Company
Permit ID: FD-03421
Permit Type: E & D
1340 E 8th St Suite 104 Tempe 85281
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
0
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers
Observed unlabeled spray bottle at bar with a blue liquid in it. PIC stated liquid was Windex. Discussed that chemicals removed from their original containers are to be labeled with the common name of the chemical. PIC provided labeling to spray bottle at time of inspection.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation
In BOH, observed damp sani towels sitting on edge of prep tables. Discussed unless they are dry, sani towels must be kept in an approved sanitizer between 150-400ppm for quat sanitizer that is used at establishment. PIC removed wet towels to be cleaned and placed new towels in a sanitizer bucket measuring to 200ppm per quat test strip.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed pizza slicers sitting in a tin of room temperature water that measured to 74*F per probe thermometer. PIC removed utensils from water at time of inspection. Instructed PIC to clean scoops every 4 hours or keep the scoop in water that is 135*F or above. Equipment food contact surfaces and utensils are to be cleaned throughout the day at least every 4 hours. In use utensils, if intermittently stored in a container of water, shall be at a temperature of 135°F or more and the utensil and container shall be cleaned at least once every 24 hours.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation and 2 Core Violations on this inspection. Of note: PIC stated back prep cooler unit closest to cook line has been having trouble holding temp. Observed all TCS items in unit at 41*F or below per probe thermometer at time of inspection. Discussed continuing to monitor unit temperature and consider replacing unit if it is struggling to hold TCS items at 41*F or below. Notice of Inspection Rights signed by Sean S. Report emailed. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
