San Tan Brewery

Inspector notes: In the walk in cooler, observed pico de gallo (cut tomatoes) and refried black beans having date markings of 7/7. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were voluntarily discarded by the PIC at the time of inspection

Inspector notes: Observed in house crispy onions being held on top of the grill, having an internal temperature of 89*F, and not having a time stamp. Person in charge states these onions are held under Time as a Public Health Control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Due to the onions not having a time stamp, onions were voluntarily disposed of

Inspector notes: Observed the cold holding unit located under the flat top grills having an ambient temperature of 51*F. 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. Reinspection will be conducted within 10 days

Inspector notes: Observed pico de gallo (cut tomatoes) having prep date marking of 3/17 in the walk in cooler. Person in charge states this food item was delivered to them from the commissary kitchen the day before the inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed in house crispy onions being held on top of the grill, having an internal temperature of 97*F, and not having a time stamp. Person in charge states these onions are held under Time as a Public Health Control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Due to the onions not having a time stamp, onions were voluntarily disposed of

Inspector notes: Observed build-up of organic matter, dirt, and debris on walls behind prep tables on cookline, beer walk-in walls, and other areas throughout establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed cooked onion rings/straws at 80-90 degrees in pan above grill. Per PIC, onion rings were prepped less than an hour prior to inspection. Discussed options with PIC. Establishment developed time as a control procedures at time of inspection and onion straws were placed under time as a control. Also observed cooked chicken in sauce in pan on wire rack on flat top grill at 129-130'F. Per PIC, chicken was prepared less then 2 hours prior to inspection. PIC rapidly reheated to 165'F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed employee at warewashing area handle dirty dishes and then handle clean dishes without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed cooked pork with two date marking stickers in walk-in cooler. One date sticker indicated a prep date of 11/11 and one was machine printed with prep date of 11/13. Per PIC, the handwritten label (11/11) is the date of prep from the commissary and the machine printed label (11/13) is added by the establishment once received. Per PIC, items received by commissary with handwritten date labels or missing date labels have new labels printed with current date as system does not allow back-dating. Discussed with PIC that this date marking system does not allow for accurate monitoring of prep dates and ensure products are used/discarded when required. PIC removed machine printed label from cooked pork. Discussed discontinuing process of re-dating food items delivered from commissary with new "prep" dates

Inspector notes: Observed prep table on cook line closest to main walkway with a minimum ambient air temperature of 51.2'F and maintaining all TCS foods above 41'F. This prep table is 1 of 2 main prep tables on cook line. 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

Inspector notes: Observed build-up of organic matter, dirt, and debris on walls behind prep tables on cookline, beer walk-in walls, and other areas throughout establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection