Inspection Report

Business Name
San Tan Brewing Company

Business Address
8 S San Marcos PL Chandler AZ 85225

Permit Number
FD-11790

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/5/2024

Grade
B

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 cut lettuce, cut tomatoes at 47 - 50 Deg. F. in the open prep refrigerator on the East side of the prep line. These items were placed back in the walk-in refrigerator to cool down at the time of inspection. Observed the following items holding between 57 - 67 Deg. F. in the down prep-line refrigerator on the West side of the prep-line: cooked pasta, carnitas, cooked corn, cooked portioned rice, potato salad, sour cream, pico salsa, mixed shredded cheese, spaghetti, fresh mozzarella, cut lettuce, polish sausage, per-jack cheese, sharp cheddar cheese, mild cheddar cheese, salsa, chopped cabbage, and cut tomatoes. All of the items were embargoed at the time of inspection. See embargo form. 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 large prep refrigerator on the West side of the prep-line holding at 58 Deg. F at the time of inspection. Do not use this unit until it is repaired to hold at 41 Deg. F. or below. Correct prior to the re-inspection on 9/12/24.

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 five covered containers of carnitas in the back walk-in refrigerator that were at 48 - 54 Deg. F. Per operator they were wrapped and placed in the walk-in approximately an hour before. They were uncovered at the time of inspection to facilitate the cooling process. Observed a mash containing sour cream at 58 Deg. F. in a covered container in the walk-in. This was made and mixed with-in the previous two hours per the operator. This item was uncovered and placed in the walk-in freezer to facilitate the cooling process. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Spoke to the operator regarding setting up an Active Managerial Control Training inspection with the Department. Also an introduction to the Department's Active Managerial Control Toolbox was made. Please visit https://www.maricopa.gov/5114/Food-Restaurants under "Active Managerial Control" for more information.

Report was emailed.

"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.