Pedal Haus Brewery
Permit ID: FD-84358
Permit Type: E & D
730 S Mill Ave Suite H102-104 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
1
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 the hand washing sink located at the pizza station being blocked by a pretzel container making it inaccessible during the inspection. Person in charge (PIC) moved the pretzels and made the sink accessible. Discussed the importance of having all hand washing sinks accessible and stocked with paper towels and soap so that employee can properly wash their hands.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
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 brussels sprouts, shredded cheese, cooked chicken and cooked beef in one of the prep coolers having internal temperatures of 45*F. Unit had an ambient temperature of 50*F using min/max thermometer. PIC states these food items were placed in the unit from the walk in cooler 2-3 hours prior to inspection and were moved back to the walk in cooler to cool down. Establishment was advised to not use the prep cooler to hold time/temperature control for safety (TCS) foods until it is able to hold an ambient temperature of 41*F or lower. Also observed butter sitting in room temperature with an internal temperature of 77*F but was brought out of cold holding 1 hour prior to inspection and returned to a cold holding unit. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking--Observed several capped employee drinks in non designated areas where food for the customers is being held. PIC disposed of all employee drinks during the inspection. Please inform employees to store personal items/food in the designated area to prevent any contamination.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. Discussed Time as a Public Health Control and how it can benefit them with certain items. No County legal action will result from this inspection. Inspection rights verbally accepted by Riley M. Inspection report emailed and confirmed by person in charge.
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.
