Dianas Bakery Carniceria & Mex Food

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Observed missing ceiling tiles near the three compartment sink and a missing light shield for the light above the three compartment sink. 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. 6-201.16 - Core: Wall and Ceiling Coverings and Coatings

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge>>>Person in charge was unable to state time/temperature controlled for safety storage temperatures and was unable to state the sanitizer concentration ranges. Establishment received 4 priority violations and did not have a certified food protection manager on staff. Establishment must have a certified food protection manager who is able to demonstrate their knowledge of food safety by the next routine health inspection. The establishment must have a designated person in charge who is knowledgeable about foodborne disease prevention, Hazard Analysis and Critical Control Point (HACCP) principles, and Code requirements is prepared to recognize conditions that may contribute to foodborne illness or that otherwise fail to comply with Code requirements, and to take appropriate preventive and corrective actions. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.>>>Observed hand washing paraphernalia (hand washing guidance on wall, mounted soap container, mounted paper towel container) without a hand sink. Person in charge indicated they removed the hand sink; person in charge indicated they did not move or replace the hand sink they just removed it. Missing hand sink was in the warewashing room; the next available hand sink is more than 25 feet away. Person in charge was informed they must re-install hand sinks so that employees have an adequate number of hand sinks to wash their hands in. Re-inspection 10/16/23. Correct By: Correct Prior To Reinspection

Repeat Violation 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 the following time/temperature controlled for safety foods in the refrigerated display case with internal temperatures between 44*F - 56*F: gelatin desserts made with dairy that have raisins. The measured internal temperature of the case using a min/max thermometer was 44.6*F. Person in charge stated these had been in the refrigerated case for more than 4 hours and they did not checked temperatures today. Person in charge willingly discarded of he foods listed above. Also observed queso fresco in a refrigerated prep unit with an internal temperature of 46*F; per the person in charge it had been in the unit since last night and they willingly discarded of the queso fresco as well. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed a can of WD-40 stored directly above a donut rolling machine. Person in charge voluntarily discarded of the WD-40. Person in charge informed that food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.>>>Observed the following time/temperature controlled for safety foods in the refrigerated display case with internal temperatures between 44*F - 56*F: gelatin desserts made with dairy that have raisins. The measured internal temperature of the case using a min/max thermometer was 44.6*F. Person in charge stated these had been in the refrigerated case for more than 4 hours and they did not checked temperatures today. Person in charge willingly discarded of he foods listed above. Also observed queso fresco in a refrigerated prep unit with an internal temperature of 46*F; per the person in charge it had been in the unit since last night and they willingly discarded of the queso fresco as well. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 10/16/23. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 missing display door for pastries in customer dining room. Without doors the food is completely exposed to customers. Person in charge had employees move the pastries to display cases that had doors. Person in charge indicated they have a door on order and will not use the space until the door is repaired. Food must be protected from consumers during storage. Proper display barriers may prevent harmful organisms from being transferred to foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Person in charge was using kitchen garbage bags to wrap cakes in the reach in refrigerator in the cake decorating portion of the kitchen. Person in charge was informed that kitchen trash bags are not food-grade plastic and chemicals from the bags may be absorbed into the food. Person in charge removed the cakes from the bags and wrapped them in food grade plastic wrap. Food contact surfaces must be constructed from durable, food grade, easily cleanable materials. Food contact surfaces not constructed from durable, food grade, easily cleanable materials may contain harmful chemicals, harbor harmful pathogens from incomplete cleaning, or may present a physical danger to foods. Correct By: Corrected At Time Of Inspection