Strictly From Scratch

4-501.112 - Priority Foundation: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 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 mechanical sanitizer dispenser dispense quaternary solution above 400ppm. Quaternary dispensers at 3-compartment sinks should dispense at 150-400ppm for proper sanitation of food contact surfaces. Person in charge to schedule maintenance on unit and have employees manually prepare solution to proper strength. 4-501.113 - Core: Mechanical Warewashing Equipment, Sanitization Pressure. 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. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

Repeat Violation Observed several areas throughout facility with coved base separating from wall and sealant missing in proofing chambers, hand sink near water dispenser and 3-comp sink near bay 4 with switched water lines. Leaking at equipment in croissant room. Person in charge to place work orders and have completed by next routine inspection. SECOND CONSECUTIVE VIOLATION 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

No soap at hand sink in croissant room. Person in charge had employee place soap at hand sink. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC provided soap for handwash sink at time of inspection.

Observed liquid eggs, shredded parmesan cheese, and butter in walk-in refrigerator with an internal temperature ranging 48-57*F. Person in charge stated foods were 41*F and unit door was open for deliveries and product storage for about an hour within 2 hours of inspection. Person in charge voluntarily discarded of eggs and placed remaining products placed in freezer for quick cooling to 41*F within 1 hour. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: 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.

Observed walk-in refrigerator hold cold temperature controlled foods with an ambient temperature of 61*F. Person in charge had maintence work on condeser and vents. Unit ambient temperature dropped to 48*F and dropping within 30 minutes. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: 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.

Observed hand sink near water dispenser and 3-comp sink near bay 4 with switched water lines. 3-comp sink missing water knob. Mop sink missing cap. Leaking at sink in croissant room. Person in charge to place work orders and have completed by next routine inspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: Must repair all plumbing to a state of good repair prior to next routine inspection. Predefined Comment: All plumbing must be maintained in good repair at all times.

Repeat Violation South dough proofer with rusted ceiling, and water leaking from far end of room. Water pooling throughout back end of room and inches deep into far corner. No food is stored in back end of proofer. Owner stated maintenance is scheduled for unit and replacement is being considered. Establishment to reach out upon completion of plans. THIRD CONSECUTIVE VIOLATION 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: 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.

Repeat Violation Several areas in and outside refrigerator units and north proofer with plating separating from walls, and missing sealant on bases. All areas should be smooth and easily cleanable. Person in charge to place work orders and have repaired by next routine inspection. THIRD CONSECUTIVE VIOLATION 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.