Arcadia Farms Bakery & Commissary

Inspector's notes

Observed damaged gaskets on the upright cooler doors. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed establishment with no certified manager on premise. Discussed with the person in charge that a certified food manager should be present during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) that was on duty at time of inspection. 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 employee come out of the restroom and wear gloves and proceed to cutting cooked chicken. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee was asked to wash hands again at the kitchen handwashing sink and then return to work. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed the dishwashing machine in use with 0 ppm of chlorine sanitizer. Sanitizer must be kept at proper concentration at all times of use. Until unit is repaired, establishment will utilize the 3 compartment sink to sanitize dishes. Corrective Action: 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. In a tall reach in cooler in the bakery, observed Heavy cream at 47*F, vanilla filling at 46*F, Chocolate whipped cream at 46*F, ham at 45*F, shredded cheese at 46*F, Chocolate mousse at 45*F, pastry cream at 49*F, mascarpone at 48*F, and yogurt at 48*F. No temperatures of the foods were taken today. Cooler was holding at 45*F on inspector's min/max thermometer. All foods that had been in the unit longer than 4 hours were embargoed. All time/temperature controlled for safety (TCS) foods in cold holding are required to be kept at 41*F or below. A discussion was had with PIC to determine the cause of the problem. Upon discussion, it appeared to be a verification issue. Employees are trained to take temperatures of food and coolers however they were not verified by the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. At time of inspection, the tall reach in cooler in the bakery was being used to cold hold TCS foods while holding at 45*F on inspector's min/max thermometer. Coolers used for TCS foods are required to be kept at 41*F or below. Until cooler is repaired, establishment will utilize other coolers. Correct By: Corrected At Time Of Inspection