Inspection Report

Business Name
Hundred Mile Brewing Company, LLC

Business Address
690 N SCOTTSDALE RD TEMPE AZ 85288

Permit Number
FD-86011

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/19/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Observed buildup of organic matter on soda nozzles at the soda dispenser in the back of house. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.

Observed pineapple Pico de Gallo & cooked onions in prep table with temperatures between 56 to 58*F at time of inspection. Observed pineapple Pico stacked in the bottom of the prep table with lids on, in pans deeper than 4" and condensation on the lid. Per person in charge (PIC) pineapple is heated for the Pico. Per PIC, pineapple Pico and cooked onions that were cooked were made less than 2 hours prior and immediately placed into prep table after cooking. Observed cooked rice with temperatures of 50*F in the walk-in cooler with temperatures between 48 to 50*F at time of inspection. Per person in charge (PIC) all items were prepped less than 3 hours prior to inspection and moved to the walk-in cooler to rapid cool at time of inspection. Observed rice in deep pan with a lid and condensation on the top at time of inspection. Discussed with PIC about making sure to utilize shallow pans, lids off, ice baths/wands, and to cool in the walk-in at time of inspection. Provided PIC with cooling guidance documents at time of inspection. All time and temperature controlled foods for safety (TCS) foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. Discussed with PIC about proper cooling & cooling methods at time of inspection.

Correct By: Corrected At Time Of Inspection

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.

Observed crema, establishment made ranch, and mayo in a melted ice bath at the service station with temperatures of 58 to 60*F at time of inspection. Per person in charge (PIC), all items were placed in an ice bath about 2 hours prior to inspection and were moved to the walk-in to rapid cool at time of inspection. Discussed with person in charge (PIC) about proper cold holding temperatures. Repeat violation.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use

Observed spray can of wasp and fly killer on the bottom shelf of the chemical storage shelf at time of inspection. Instructed person in charge (PIC) to remove aerosol can of wasp & fly killer and ensure that pest control is only be performed by a licensed pest control company. PIC removed aerosol can at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-202.15, C: Outer Openings, Protected

Observed multiple doors & garage doors open in facility without air curtains or integrated pest management procedures. Discussed with person in charge the increased risk for pests with open doors in a operation, and discussed keeping all doors closed to eliminate pest issue or install air curtains to all doors/garage doors that will be left open to avoid increased pest activity. Outer openings must be protected from the exterior at all times to prevent the entrance of pests. Provided barrier exemption/IPM information. Correct prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Of Note:
- On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:

• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,

o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Report e-mailed.
No County legal action will result from this inspection.

Award: Not Participating,Food Manager Licenses: 1,Signer: Tim H.

"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.