Inspection Report

Business Name
Ole Brass Rail
Business Address
3738 E THOMAS RD PHOENIX AZ 85018
Permit Number
FD-21432
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
3/18/2025
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-and-temperature control for safety (TCS) foods in prep-style refrigerator with internal temperatures between 46-50 degrees Fahrenheit: shredded and chopped iceberg lettuce, diced tomatoes, shredded cheese blend, diced deli ham, and cooked pork sausage. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), large container of chopped lettuce was placed in unit the previous day, and remaining items were placed in unit less than 4 hours prior to the start of the inspection. PIC voluntarily discarded lettuce, tomato, and cheese and moved ham and sausage to walk-in to cool rapidly - inspector verified temperatures. See embargo form. PIC provided new containers of tomatoes, cheese, and lettuce and placed items on 4-hour time as control. 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: Ambient air temperature of prep-style refrigerator was measured at 46F with out-of-temperature TCS foods inside. 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. Establishment will use 4-hour Time as Control for TCS items until repairs are completed. This unit may not be used for TCS foods until repairs are complete and the unit can hold cold at 41F or lower. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for March 28, 2025.

Comments/Details


No County legal action will result from this inspection.
Inspection report e-mailed. Of note: discussed produce washing, hand washing signage, protective shielding for light bulbs. If designated prep sink is not installed, use a designated basin of the 3-compartment sink for produce washing and rapid thawing under cool running water. The Department recommends the "sanitize" basin. Designated basin should be sanitized before and after use as prep sink. Establishment expressed interest in purchasing copper mugs for mule-style cocktails. Please ensure copper mugs have a food-safe lining (i.e. tin or stainless steel) or manufacturer's information states that the product is safe to use with acidic ingredients such as carbonated water or fruit juice.
Re-inspection is tentatively scheduled for 3/28/2025.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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