Inspection Report
State 48 Brewery
13823 W BELL RD SURPRISE AZ 85374
FD-75503
Food Establishment - Eating & Drinking
Food Routine Inspection
12/11/2023
B
1
Completed
Violations
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
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.
---In main walk-in cooler all TCS foods including cooked chicken wings, cooked pasta, cheese, various raw meats, portioned sliced deli meat, and various sauces measured an internal temperature of 47-49'F. Ambient temperature of cooler measured 46.7'F with min/max thermometer. Per person in charge cooler temperature has been verified upon opening approximately one hour prior. Person in charge instructed kitchen staff to move TCS foods into produce and beer walk-in coolers temporarily. TCS foods shall be held at 41'F or lower when cold holding.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 33
Repeat Violation
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: 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.
---Main walk-in cooler had various TCS foods measuring an internal temperature ranging from 47-49'F. Ambient air temperature of cooler measured 46.7'F with min/max thermometer. Person in charge was able to have kitchen staff move TCS foods to produce and beer walk-in cooler temporarily and will contact company to service main walk-in cooler. A 24 hour re-inspection will be conducted to ensure that main walk-in cooler is able to hold TCS foods at 41'F or lower.
Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
---Observed moderate accumulation of dust on ceiling and walls around air vents. Brought to attention of person in charge to have cleaned. Ensure that facilities are cleaned at a frequency that prevents excess debris from accumulating.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
No County legal action will result from this inspection.
Discussed equipment cleaning frequency, cutting boards, warewashing chemical verification.
report emailed
A pattern of non-compliance is developing for Priority violation #20, 3-501.16 , which has been noted during this inspection. An Active Managerial Control intervention plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Award: B,Signer: Michael Ortiz
"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.
| 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.