El Sol Bakery

Inspector's notes

No certified food protection manager onsite 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. Repeat violation: 2nd

Inspector's notes

In the cooler under the cold table facing the front counter, observed a plastic tray of beef tacos with a prepaed date of 11/25. Person in charge (PIC) stated items were frozen the day they were prepared and pulled from the freezer on 12/2. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC updated discard date to 12/7 at time of inspection. In the cooler under the cold table facing the wall, observed two small metal containers of cooked chicken with a discard date of 12/1. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment offers ceviche served raw/undercooked with no consumer advisory. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. PIC added consumer advisory to menu board at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager onsite 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

No certified food protection manager observed 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. Repeat violation: 3rd

Inspector's notes

No written procedures available at time of inspection for the clean up of vomit and diarrheal events. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Emailed person in charge department guidance for the clean up of vomit and diarrheal events. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed a large plastic container of tomatillo salsa with a discard date of 03/17 and a small plastic container of enchilada sauce with a discard date of 03/12. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Under the coffee maker at the front counter observed an unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Employee stated spray bottle was used for Windex and labeled spray bottle at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: In the chemical storage, observed a can of Raid spray, Bug Stop spray, Tomcat mouse killer and MouseX powders. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Employee removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC to not have CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Recommended to PIC to have managers at every establishment to have CFPM. 2nd repeat violation. Correct prior to next routine inspection.

Inspector's notes

Observed PIC to not have CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Recommended to PIC to have managers at every establishment to have CFPM. 2nd repeat violation. Correct prior to next routine inspection.

Inspector's notes

Observed handwritten menu on wall at the front of establishment to not have an asterisk directing consumer to a footnote that describes the item as being served raw or undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Discussed with PIC about editing the menu to meet standards. Must provide approved consumer advisory at all points of sale prior to re-inspection. Correct prior to re-inspection scheduled 11/14/2024. Observed no corrections made to menu at time of re-inspection. Discussed menu items that need disclosure. 2nd repeat violation. Correct prior to re-inspection scheduled for 11/22/2024.

Inspector's notes

Observed PIC to not have CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Recommended to PIC to have managers at every establishment to have CFPM. 2nd repeat violation. Correct prior to next routine inspection.

Inspector's notes

Observed establishment to have no written procedure for vomit and diarrheal clean up procedure. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with procedure PDF emailed with inspection. Corrected at time of inspection.

Inspector's notes

Observed raw bacon in walk in fridge above ready to eat prepackaged tortillas. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.

Inspector's notes

Observed handwritten menu on wall at the front of establishment to not have an asterisk directing consumer to a footnote that describes the item as being served raw or undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Discussed with PIC about editing the menu to meet standards. Must provide approved consumer advisory at all points of sale prior to re-inspection. Correct prior to re-inspection.

Inspector's notes

unable to locate a certified food manager. informed staff on duty. resources available on esd.maricopa.gov reviewed. please ensure one person during the hours of operation can demonstrate certified food manage.

Inspector's notes

observed on site prepared cooked rice bags at 51-53 deg f . stacked atop each other along with cut bacons, all at 51 degf . informed staff in the kitchen to remove excess food. please monitor to ensure tcs food is kept at 41 deg f . manager removed excess cooked rice and bacon. corercted

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. Witnessed manager moved red salsa (internal 39*F) from walk in cooler and placed in the front cold holding unit with ambient air at 45.2 degree F. Inspector's thermometer noted at 48 degree F. Addressed code with owner. Owner will have unit repair prior to re-inspection. ***Owner shall have salsa remove from unit every 4 hours until unit is returned to 41 degree F or less . Correct By: Correct Prior To Reinspection