El Fenix Bakery

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations, every shift and time of inspection.

Inspector's notes

Observed hole in ceiling near ovens and ceiling collapsing near front of store area. Discussed with PIC that physical facility required to be maintained in good repair, smooth and cleanable.

Inspector's notes

Observed no employee with a Certified Food Protection Manager (CFPM) on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations, every shift and time of inspection.

Inspector's notes

Observed reach-in refrigerator and freezer doors with buildup of food debris. Discussed with PIC that non-food contact surfaces require to be cleaned more frequently to prevent accumulation of organic matter, food, dirt and dust debris.

Inspector's notes

Observed hole in ceiling near ovens and ceiling collapsing near store area in front. Discussed with PIC that physical facility required to be maintained in good repair, smooth and cleanable.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed buildup of food debris on reach-in refrigerator doors. Discussed with PIC that non-food contact surfaces required to be cleaned more frequently to prevent accumulation of organic matter, food, dirt, dust debris.

Inspector's notes

Observed temperature of hot water at 83F at handwashing sinks and 3-compartment sink and prep sinks. Discussed with PIC that temperature of all handwashing sink required to be at 100F and all other sinks at 110F.

Inspector's notes

Observed giant hole in ceiling above ovens. Discussed with PIC that physical facility required to be maintain in good repair.

Inspector's notes

Observed leaky faucet at 3 compartment sink. Discussed with PIC that all plumbing is required to be in good repair.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed food debris buildup on reach-in refrigerator and freezer doors. Discussed with PIC that required that non-food contact surfaces be cleaned more frequently to prevent accumulation of food, dust and dirt debris.

Inspector's notes

Observed hole in ceiling, backdoor screen as holes on frame exposed to outside, display case missing backdoor and draped with plastic. Discussed with PIC that physical facility and equipment required to maintained in good repair, smooth and cleanable.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

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 large hole in ceiling and wall near back door and big oven. Per PIC they are in the process of getting someone out to patch and fix ceiling and wall Discussed with PIC that all floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. As well that food establishment shall be protected against the entry of insects and rodents. Please repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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 red menudo in back reach in cooler with internal temperature rangin from 45-58*F, Per PIC menudo had not been taken out since day before. Cooler ambient temperature was 41*F and all other TCS items had internal temperatures of 41*F and below. Menudo improperly cold held was discarded by PIC at time of inspection. Discussed with PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. ---Observed two pots of cooked menudo in reach in cooler with no date marks. Per PIC menudo was made 4 days prior of inspection. PIC labeled at time of inspection. Discussed with PIC that TCS foods kept past 24 hrs to be clearly marked to indicate the date or day the food shall be consumed or discarded, not exceeding 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring ---Observed rodent droppings in back room near storage room and shelving for pots/pans. Discussed importance of cleaning up after treatments to prevent pest. As well discussed ensuring all outer openings are protected against the entry of insects and rodent. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-4-303.11 (A-B), C: Cleaning Agents and Sanitizers, Availability ---Observed no sanitizer available at time of inspection for use, Per PIC they use but have run out and have not restocked. Discussed with PIC importance of having sanitizer for use in 3-compartment sink and food contact surfaces. Please obtain sanitizer. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.---Observed raw shelled eggs being stored over buttercream in the standing reach in cooler. Person in charge placed the eggs on the bottom of the unit so that it would not be over any food. Discussed the importance of storing all raw animal products below any ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.---Observed a batter mixer being stored as clean but still having food debris on the mixer. Employee was asked to wash the mixer. Discussed the importance of cleaning all food contact surfaces thoroughly so that it is clean to sight and touch. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. ---Observed the containers that store the flour and sugar having brown organic matter building up in the walls. Also observed green organic matter present on the outside of unopened butter cream icing. Employee states they will clean them as soon as possible. Discussed the importance of cleaning all equipment and food contact surfaces frequently to prevent any build up of food debris or organic matter. Correct prior to next inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.---Observed cooked hominy in the drink cooler located near the front of the establishment having internal temperatures of 45-52*F. Person in charge states they were made on Saturday and voluntarily disposed of them. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.---Observed cooked beef and an opened container of cows milk not having any date marking. Person in charge states these food items were made/opened 2-3 days prior to inspection but labeled by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals---Observed scented bleach in the establishment in which they use as their sanitizer. Person in charge did not have any other bleach but states they will get one as soon as possible. Discussed the importance of using a chlorine solution that is not scented and safe to use on food contact surfaces. Reinspection will be conducted within 3 days. Correct By: Correct Prior To Reinspection

Repeat Violation Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring----Near the room storage where the pots and pans are stored, observed rat droppings. Discussed the importance of monitoring for pest and cleaning up any activity to prevent pest in the establishment. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe---Observed a clay pot being used to hold cooked beef. Person in charge could not provide proof that it was NSF approved and was instructed to stop using it. Person in charge moved the food to a different container. Discussed the importance of food contact surfaces or equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability---Observed the ceiling near the bread display cases falling apart and not easily cleanable. Discussed the importance of maintaining and repairing all the walls and ceiling in the establishment so that they are easily cleanable. Correct By: Corrected At Time Of Inspection