Inspection Report

Business Name
The Brass Tap

Business Address
2442 S Recker RD Gilbert AZ 85295

Permit Number
FD-87807

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/5/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: checked final ware washing basin in use, in the food prep. back room. sanitizer test strip indicating 0ppm. facility GM provided a training moment for staff. manager serviced the sanitizer. Primed up the multi quat line. mult-iquat at 200 ppm refilled/established. please monitor during the shift at morning and afternoon to ensure sanitizer concentration is at proper level. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: observed pans of cooked portined diced chicken in the front grill cooler drawers. temperature taken indicating 55 deg f . inquired kitchen staff regarding the prep. time. per manager chicken cooked and fried in the morning. suggested to place cooling tcs food in the flat metal shallow pans in the walk-in cooler. manager removed chicken portioned bags, placed in flat pans in the walk-in cooler. 41 deg f established. also deep pans of fried wing, wrapped with plastic, placed atop each other in the walk-in cooler lower shelf. temperature indicating 53-55 deg f . discussed with facility manager. mcesd cooling guidance document reviewed. manager removed all fried chicken , placed on flat pans. please verify food/tcs cooling. manager will train the kitchen staff further. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-204.112 (A-D) - Core: Temperature Measuring Devices-Functionality Addl Notes: inquired about a food thermometer to checked cooked food temperatures. kitchen staff were unable to locate a thermometer. discussed with facility PIC. please obtain a metal stem thermometer. also calibration of a metal stem thermometer reviewed with staff. manager placed an order for proper food thermometer. Corrective Action: Correct prior to next routine inspection.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: in the back dry storage room, noted some of the Styrofoam takeout containers placed unwrapped and facing up. manager showed staff. removed all, and faced single service containers facing down. corrected Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: facility utilizes Chlorine for the automatic dishwasher, also utilizes multi quat ammonia for manual ware washing and sanitizer towel buckets. inquired about test strips. manager obtained chlorine test strips. the multi-quat test strips expired as of 2024. manager placed replacement sanitizer test strips for multi-quat, during the inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

report emailed. MCESD cooling food guidance document reviewed copies provided.
Predefined Comment: No County legal action will result from this inspection.

"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.