Arizona Bread Company

Inspector's notes

The person in charge (PIC) did not have a certified food protection manager at the time of inspection. Per 2017 Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on site prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. <<<5th consecutive violation>>>

Inspector's notes

The handwash near the assembly bread prep area did not have paper towels. 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.

Inspector's notes

During inspection, observed gaps on the pull-up door near the dough mixing room. The PIC was shown were the sealing foam has come off. Please ensure all gaps leading to the outdoors are properly sealed to prevent pests from entering the premises. Please correct prior to next routine inspection<<>>.

Inspector's notes

During inspection observed dough storage tubs and proofing baskets with cracks/broken. The PIC was shown the cracks and broken areas of food-contact surface equipment. The PIC was instructed to remove broken/cracked equipment from the production room at the time of inspection. All food-contact surfaces must be smooth, nonabsorbent, and easily cleanable.<<>>.

Inspector's notes

The cove base is missing or in disrepair around the walk-in freezer and other areas of the facility. Also, observed the wall with exposed drywall that is not easily cleanable/non-absorbent. The person in charge (PIC) was shown the areas that need repairs. Please repair/replace the cove base throughout the food production area prior to the next routine inspection <<<9th consecutive repeat>>> 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: During inspection observed flour, dough, trash, and build-up of organic material behind and under kitchen equipment such as ovens, walk-in coolers, walk-in freezers, mixers, shelves, other large kitchen equipment, and facility walls. Dough build-up was also observed inside the walk-in cooler floor. Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to next routine inspection.<<>>.

Inspector's notes

The person in charge (PIC) did not have a certified food protection manager at the time of inspection. Per 2017 Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on site prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. <<<4th consecutive violation>>>

Inspector's notes

During inspection, observed gaps on the pull-up door near the dough mixing room. The PIC was shown were the sealing foam has come off. Please ensure all all gaps leading to the outdoors are properly sealed to prevent pests from entering the premises. Please correct prior to next routine inspection<<>>.

Inspector's notes

During inspection observed dough storage tubs and proofing baskets with cracks/broken. The PIC was shown the cracks and broken areas of food-contact surface equipment. The PIC was instructed to remove broken/cracked equipment from the production room at the time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable.<<>>.

Inspector's notes

The cove base is missing or in disrepair around the walk-in freezer and other areas of the facility. Also, observed the wall with exposed drywall that is not easily cleanable/non-absorbent. The person in charge (PIC) was shown the areas that need repairs. Please repair/replace the cove base throughout the food production area prior to the next routine inspection <<<8th consecutive repeat>>> 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: During inspection observed flour, dough, trash, cob webs, and build-up of organic material behind and under kitchen equipment such as ovens, walk-in coolers, walk-in freezers, 3-compartment sink, proofers, mixers, shelfs, large kitchen equipment, and facility walls. Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to next routine inspection.<<>>.

Inspector's notes

The person in charge (PIC) did not have a certified food protection manager at the time of inspection. Per 2017 Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM onsite prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. <<<3rd consecutive violation>>>

Inspector's notes

During inspection, observed gaps on the pull-up door near the dough mixing room. The PIC was shown were the sealing foam has come off. Please ensure all all gaps leading to the outdoors are properly sealed to prevent pests from entering the premises.

Inspector's notes

During inspection observed dough storage tubs and proofing baskets with cracks/broken. The PIC was shown the cracks and broken area of food contact surface equipment. The PIC was instructed to remove broken/cracked equipment from the production room at the time of inspection.

Inspector's notes

During inspection observed flour, dried dough, and build-up of organic material in large kitchen equipment such as mixers, dough machine, dough containers, and other kitchen equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency<<>>

Inspector's notes

The cove base is missing or in disrepair around walk-in freezer, and other areas of the facility. Also, observed wall with exposed drywall not easily cleanable/non-absorbent. The person in charge (PIC) was shown the areas that are missing the coved base. Please repair/replace cove base thought the food production area prior to next routine inspection <<<7th consecutive repeat>>> 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: During inspection observed flour, dough, trash, cow webs, and build-up of organic material behind and under kitchen equipment such as ovens, walk-in coolers, walk-in freezers, 3-compartment sink, proofers, mixers, shelfs, large kitchen equipment, and facility walls. Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to next routine inspection. Repeat violation: 7th consecutive violation.

Inspector's notes

During inspection observed flour, dried dough, and build-up of organic material in large kitchen equipment such as mixers, dough machine, dough containers, and other kitchen equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency<<>>

Inspector's notes

The person in charge (PIC) did not have a certified food protection manager at the time of inspection. Per 2017 Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM onsite prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. <<<3rd consecutive violation>>>

Inspector's notes

During inspection, two spray bottles in the dough mixing area did not have a label on them. The person in charge (PIC) stated the items in question were cooking oil or water. The PIC properly labeled the items at the time of inspection.

Inspector's notes

During inspection, observed gaps on the pull-up door near the dough mixing room. The PIC was shown were the sealing foam has come off. Please ensure all all gaps leading to the outdoors are properly sealed to prevent pests from entering the premises.

Inspector's notes

During inspection observed dough storage tubs and proofing baskets with cracks/broken. The PIC was shown the cracks and broken area of food contact surface equipment. The PIC was instructed to remove broken/cracked equipment from the production room at the time of inspection.

Inspector's notes

During inspection, a floor drain near the 3-compartment sink had stagnant water. This particular floor drain does not affect the 3-compartment sink floor drain or other floor drains in the facility. The PIC was shown the issue. A re-inspection will be conducted in 3 days to verify issue has been resolved. Corrective Action: Correct prior to re-inspection.

Inspector's notes

The cove base is missing or in disrepair around walk-in freezer, and other areas of the facility. Also, observed wall with exposed drywall not easily cleanable/non-absorbent. The person in charge (PIC) was shown the areas that are missing the coved base. Please repair/replace cove base thought the food production area prior to next routine inspection <<<7th consecutive repeat>>> 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: During inspection observed flour, dough, trash, cow webs, and build-up of organic material behind and under kitchen equipment such as ovens, walk-in coolers, walk-in freezers, 3-compartment sink, proofers, mixers, shelfs, large kitchen equipment, and facility walls. Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to next routine inspection. Repeat violation: 7th consecutive violation.

Inspector's notes

The person in charge (PIC) did not have a certified food protection manager at the time of inspection. Per 2017 Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. <<<2nd consecutive violation>>>

Inspector's notes

During inspection observed flour, dried dough, and build-up of organic material in large kitchen equipment such as mixers, dough machine, dough containers, and other kitchen equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector's notes

During inspection observed water leaking from the 3-compartment sink sprayer arm/faucet. Please repair leaks prior to next routine inspection. Repeat violation<<6th consecutive>>>

Inspector's notes

The cove base is missing or in disrepair around walk-in freezer, and other areas of the facility. The person in charge (PIC) was shown the areas that are missing the coved base. Please repair/replace cove base thought the food production area prior to next routine inspection <<<6th consecutive repeat>>> 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: During inspection observed flour, dough, trash, and build-up of organic material behind and under kitchen equipment such as ovens, walk-in coolers, 3-compartment sink, proofers, mixers, shelfs, large kitchen equipment, and facility walls. Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to next routine inspection. Repeat violation: 6th consecutive violation.

Inspector's notes

During inspection observed water leaking from the 3-compartment sink sprayer arm/faucet. Please repair leaks prior to next routine inspection. Repeat violation<<6th consecutive>>>

Inspector's notes

The person in charge (PIC) did not have a certified food protection manager at the time of inspection. Per 2017 Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. <<<2nd consecutive violation>>>

Inspector's notes

The handwash sink next to the 3-comparment sink does not have hot water available. Correct prior to re-inspection on 12/13/24. 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. 6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: The handwash sink next the 3-compartment sink and the handwash sink in the bread packaging area did not have paper towels. PIC provided hand drying provision for handwash sink at time of inspection. 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. 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. Addl Notes: The handwashing sink next to the bread packaging area did not have soap. PIC provided soap for handwash sink at time of inspection. 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.

Inspector's notes

During inspection observed flour, dried dough, and build-up of organic material in large kitchen equipment such as mixers, dough machine, dough containers, and other kitchen equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector's notes

The cove base is missing or in disrepair around walk-in freezer, and other areas of the facility. The person in charge (PIC) was shown the areas that are missing the coved base. Please repair/replace cove base thought the food production area prior to next routine inspection <<<6th consecutive repeat>>> 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: During inspection observed flour, dough, trash, and build-up of organic material behind and under kitchen equipment such as ovens, walk-in coolers, 3-compartment sink, proofers, mixers, shelfs, large kitchen equipment, and facility walls. Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to next routine inspection. Repeat violation: 6th consecutive violation.

Inspector's notes

The person in charge (PIC) did not have a certified food protection manager at the time of inspection. Per 2017 Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During inspection observed water leaking from the 3-compartment sink sprayer arm/faucet. The person in charge (PIC) stated they have repair it, but it broke again. Please repair leaks prior to next routine inspection. Repeat violation<<,5th consecutive>>>

Inspector's notes

The cove base is missing or in disrepair around walk-in freezer, and other areas of the facility. The person in charge (PIC) was shown the areas that are missing the coved base. The PIC stated they are in the process of addressing this issue. Pleaserrepair/replace cove base thought the food production area prior to next routine inspection 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: During inspection observed food debris, trash, and organic matter build-up behind the walk-in cooler, walk-in freezer, and oven as well as along the wall of the 3-comparment sink. Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to next routine inspection. Repeat violation: 5th consecutive violation.

Priority Foundation-2-301.15, Pf: Where to Wash. 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. A kitchen employee washed hands in the restroom and returned into the kitchen to don gloves in order to handle baked bread. The person in charge (PIC) was informed of the issue and immediately instructed the employee to wash hands the approved kitchen handwash sink at the time of inspections. Please ensure employees are washing hands in the approved handwash stations in the production area. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 a kitchen employee bare handing ready-to-eat baked bread without wearing gloves. The person in charge (PIC) was informed of the issue and immediately instructed the employee to wash hands and don gloves at the time of inspections. Bare-hands contact with ready-to-eat foods in this establishment is not allowed. Please wear gloves when handling ready-to-eat foods. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained...Observed water leaking from the 3-compartment sink sprayer arm. A water leak was observed from the handwashing drain pipe next to the 3-compartment sink. Please repair leaks prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed...The cove base is missing or in disrepair around walk-in freezer, and other areas of the facility. The person in charge (PIC) was shown the areas that are missing the coved base. The PIC stated they are in the process of addressing this issue. Please repair/replace cove base thought the food production area prior to next routine inspection Core-6-501.12, C: Cleaning, Frequency and Restrictions...Observed build-up dry flour, wet flour, and pieces of dough underneath and behind kitchen equipment and prep tables in the production areas. The person in charge (PIC) was shown the areas that need cleaning. Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. lease clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th