Arizona Bread Company

Inspector's notes

Observed in the walk-in, the pipe below the compressors has a leak. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Manager with CFPM not onsite at time. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided link. Corrective Action: Correct prior to next routine inspection. 2nd repeat.

Inspector's notes

Observed employee drinks stored above the sliced bread, next to the sandwich cold holding unit. Observed in the walk-in cooler, employee items stored on the top shelf above food sold to the public. Discussed designating an area for employee items to protect from contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grab n go bakery items for sale on the front counter and next to the counter in a small, open cold holding unit, such as cookies, rice crispies, cookie dough etc. Please ensure all grab n go items are properly labeled with the following: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English); 7) Allergens; 8)Date-mark Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the facility in operation without a Certified Food Manager during hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food employee drink stored on top of the meat slicer and a can open can of energy drink stored on the prep table in front of the hot holding soups. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection. PIC discarded food employee drinks. Store food employee food items in a area that is below and away from food product, single service items and equipment intended for consumers.

Inspector's notes

Observed at the sandwich preparation area chicken salad and tuna salad at 58F. Food product was placed in the sandwich preparation area at noon. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. TCS foods intended to be held at 41F and below shall be stored in a container that is not over filled to allow for proper cooling.

Inspector's notes

*3rd repeat* Observed chicken salad, egg salad, sliced cheese, and roast beef 46-48*f on sandwich line. Item placed out on the line 3 hours prior per owner and moved to walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items inside the walk-in fridge with no date mark per owner all items needing a date were made yesterday; cooked corn, cooked bean, two types of mixed vegetable soup, soup with sausage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cubed chicken and cut tomatoes cooling from morning prep inside reach-in fridge near bread slicer at 47*f degrees. Items moved to walk-in to finish cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed open top line holding roast beef, provolone, cut tomatoes, leafed lettuce, egg salad, tuna salad, chicken salad, and sprouts between 45-50*f degrees. Items out of temperature less than 4 hours and moved to walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced provolone, swiss, and cheddar cheese out on cookline counter 53*f, as well as overfilled product on line; leafed lettuce 52*f and roast beef 49*f. Discussed keeping items below 41*f degrees or using time as a control and discarding product after 4 hours with owner. At time of inspection owner opted to use time control. No policy was in place by establishment for time control. Template provided via email at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk in cooler chicken and egg salad in bulk containers prepared 10/30 in the morning without date marking.

Inspector's notes

In the front cold retail case, observed individual soufflé cups of raw cookie dough with no consumer advisory. Per manager, cookie dough is used with raw, unpasteurized eggs and unpasteurized gluten free flour. Cookie dough must have label stating "Do not consume raw" on the individual package. Please have label for packaging prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On the front counter, observed several individually packaged cookies, brownies, and other baked goods with no labeling.

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling - Observed prescription medication stored with clean linens and above cereal and marshmallow on shelving by mop sink. Employee moved medication to drawer in front area of establishment. Medicines that are in a food establishment for the employees' use must be labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed disposable sauce cups used to scoop olives and cheese in front cooler near bakery display case with cups completely submerged in food. Observed disposable plastic fork used to scoop red peppers in sandwich cooler completely submerged in food. During pauses in food preparation or dispensing, food preparation and dispensing utensils must be stored: in the food with their handles above the top of the food and the container or on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency required. Correct By: Correct Prior To Next Routine Inspection