Four Peaks Brewing Company

Inspector notes: Observed maximum measured hot water temperature of 90*F at the hand sink and prep sink by the salad prep table and at the 3-compartment sink in the growler area and the men's restroom on the eastern side of the building. Hot and cold water under pressure is required at all sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection

Inspector notes: Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F - 50*F in the raw chicken refrigerated prep unit, the refrigerated prep unit on the cook line closest to the oven, and in the sauce expo refrigerated prep unit: cheese (cheese curds, shredded cheddar/pepper jack), sauces made with dairy (ranch, Cesar), salsa made with tomatoes, sliced roast beef, cubed cooked chicken, raw chicken, and raw fish. The person in charge indicated that all of these foods had been in the units for less than 4 hours and they were rapidly cooled down to 41*F and below in the blast chiller. The units listed above had the following measured ambient temperatures using a min/max thermometer: raw chicken refrigerated prep unit (44.2*F), the refrigerated prep unit on the cook line closest to the oven (44.6*F), and in the sauce expo refrigerated prep unit (43.5*F). The person in charge indicated until they can have the units repaired/serviced they will put time/temperature controlled for safety foods in these units on a time as a public health control policy (an example policy was emailed and printed). 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