Throne Brewing Company

Inspector notes: Observed exposed raw, porous concrete underneath the brewing equipment in the main kitchen and various high-trafficked areas. Proper repair is required. Do not use unapproved methods. Establishment to cover the raw concrete with an approved surface or sealant to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager

Inspector notes: Observed the main dishwasher (0 PPM) and the bar dishwasher (25 PPM) with chlorine sanitizer measuring below the recommended range 50-100 PPM. Alerted the manager, who called their third-party servicer to come out at time of inspection. Management plans to use the 3-compartment sink to sanitize dishes until both dishwashers are serviced. Reviewed sanitizer concentration requirements. Provided active managerial control guidance

Inspector notes: Observed a dog in the dining area. Staff had not asked if this animal was a service animal. When staff asked if the animal was a service animal, the customer confirmed the dog was a pet. The manager asked the customer to remove the dog from the dining area at the time of inspection. Re-educated staff on ADA and Maricopa County regulations and provided guidance documents. Staff are required to confirm that animals entering the dining area are providing ADA-covered services

Inspector notes: SECOND CONSECTUIVE. Observed exposed raw, porous concrete underneath the brewing equipment in the main kitchen and various high-trafficked areas. Proper repair is required. Do not use unapproved methods. Establishment to cover the raw concrete with an approved surface or sealant to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager

Inspector notes: Observed exposed raw, porous, concrete underneath the brewing equipment in the main kitchen and in various high-trafficked. Proper repair is required. Do not use unapproved methods. Establishment is to cover the raw concrete with an approved surface or sealant to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager

Inspector notes: Observed main dishwasher and bar dishwasher with 0 PPM of chlorine. Staff stated they were aware the main dishwasher did not have sanitizer and that they had already called their third-party servicer to come out three days prior (on Monday). Dishes had been run through the main dishwasher and were drying at the time of observation. No sanitizer was in the three-compartment sink when the observation took place. Food-contact surfaces must be properly sanitized after washing and rinsing. All dishes washed in the main and bar dishwashers are to be sanitized in the three-compartment sink BEFORE air-drying until both dishwashers are within the recommended sanitizing range. Food-contact surfaces were properly sanitized at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels