Inspection Report

Business Name
Four Peaks Brewing Company

Business Address
1340 E 8TH ST TEMPE AZ 85281

Permit Number
FD-03421

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/15/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 50*F in the raw chicken refrigerated prep unit, the refrigerated prep unit on the cook line closest to the oven, and in the sauce expo refrigerated prep unit: cheese (cheese curds, shredded cheddar/pepper jack), sauces made with dairy (ranch, Cesar), salsa made with tomatoes, sliced roast beef, cubed cooked chicken, raw chicken, and raw fish. The person in charge indicated that all of these foods had been in the units for less than 4 hours and they were rapidly cooled down to 41*F and below in the blast chiller. The units listed above had the following measured ambient temperatures using a min/max thermometer: raw chicken refrigerated prep unit (44.2*F), the refrigerated prep unit on the cook line closest to the oven (44.6*F), and in the sauce expo refrigerated prep unit (43.5*F). The person in charge indicated until they can have the units repaired/serviced they will put time/temperature controlled for safety foods in these units on a time as a public health control policy (an example policy was emailed). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All time/temperature controlled for safety foods listed above were rapidly cooled to 41*F and below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 50*F in the raw chicken refrigerated prep unit, the refrigerated prep unit on the cook line closest to the oven, and in the sauce expo refrigerated prep unit: cheese (cheese curds, shredded cheddar/pepper jack), sauces made with dairy (ranch, Cesar), salsa made with tomatoes, sliced roast beef, cubed cooked chicken, raw chicken, and raw fish. The person in charge indicated that all of these foods had been in the units for less than 4 hours and they were rapidly cooled down to 41*F and below in the blast chiller. The units listed above had the following measured ambient temperatures using a min/max thermometer: raw chicken refrigerated prep unit (44.2*F), the refrigerated prep unit on the cook line closest to the oven (44.6*F), and in the sauce expo refrigerated prep unit (43.5*F). The person in charge indicated until they can have the units repaired/serviced they will put time/temperature controlled for safety foods in these units on a time as a public health control policy (an example policy was emailed). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 07/25/24.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed rice paddle for rice stored in water with an internal temperature of 95*F. 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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a sheet of ice on the condenser of the sliding glass refrigerated unit behind the bar of the growler bar. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of note: Observed a smoker outside of the establishment. The person in charge indicated they use it to smoke meats for the restaurant (this was not observed at time of inspection). This activity qualifies as an Outdoor Food Operations; an outdoor food operation refers to cooking, grilling, roasting, and hot/cold holding and or limited service of foods outside the fully enclosed food establishment that does not meet the definitions of a “caterer, adventure food service, mobile food type 1-III, temporary, promotional, annual, or seasonal-food type establishment” and operates in conjunction with a fixed permitted food establishment located on the same premises that will provide “support services.”
1. The outdoor food site must be located on the “physical premises” of the fixed permitted support food establishment as defined in the Maricopa County Environmental Health Code.
2. The fixed permitted establishment must be adequately equipped and capable of cooking and serving food outside in a safe and sanitary manner.
3. Plan submittal is required for this activity. It must be permitted under an approved existing permit in the establishment.
4. Please refer to the Plan Review and Construction Guideline for additional outdoor food guidance (emailed with the report)
If the establishment would like to continue smoking meats outdoors, they must apply for a remodel permit with Maricopa County Environmental Services.

*Of note: discussed that diluted cold brew concentrate must be held at 41*F and below and date marked

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.