La Madeleine

Inspector's notes

Observed no vomit and fecal clean-up procedure available onsite at time of inspection. Informed PIC that a vomit and fecal clean-up procedure and kit are required to be maintained onsite at all times. Provide procedure and kit prior to reinspection on 5/25/2026. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection on 5/25/2026.

Inspector's notes

Observed no hand soap available at the back hand sink. Informed PIC that hand soap must be available at all sinks. PIC stated that the battery is out. Upon opening the dispenser, the container was empty. PIC provided hand soap 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ham and cheese danishes, berry and greek yogurt danishes, and lemon strawberry danishes stored in the left side ambient temperature case with an internal temperature of 62*F. Food employee stated that the ham and cheese danishes were prepared and placed into the unit the night prior. PIC stated that both of the berry danishes were prepared two hours prior to inspection. Informed PIC that these items are TCS foods due to the ingredients of the fillings and toppings and must be stored at 41*F or kept on time as a control. PIC stated that they will cold hold these products. PIC discarded ham and cheese danishes and move the berry danishes to the cold holding side of the unit to properly cold hold at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food products stored in multiple cold holding units without a thermometer present. Informed PIC that thermometers must be obtained and stored in each unit. Refrigerators and freezer units storing TCS foods must have a thermometer to measure ambient air temperature. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Danishes that the establishment adds ham and cheese to (Ham & Cheese Danish) being stored at room temperature and having an internal temperature of 79*F. The Ham and Cheese Danishes were placed at room temperature for more than 4 hours prior to inspection. Also observed a cold holding unit being used to store cooked pasta but the pasta had an internal temperature of 53-57*F. The pasta had been in the unit since the day before. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold holding unit located under the induction cooktops having an ambient temperature of 54*F and storing TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted on or before 12/9/2024. Corrective Action: Correct prior to re-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. Observed Pastry display case next to main register holding food between 50*F – 55*F using a probe thermometer; Embargoed Yogurt Parfait, Cubed Watermelon, simply orange juice and Simply Lemonade stating keep refrigerated. Person in charge stated they had placed the food into the cold holding unit 4 hours prior to inspection and was unsure of how long they had been out of temperature. Person in charge voluntarily discarded TCS food in the unit. Person in charge stated the door on the unit is sometimes left open by employees and was able to verify function of unit at time of inspection. --- Observed food in beer and wine under counter cooler temping at 54*F (Shredded Cheddar cheese, Shredded mozzarella), person in charge stated that they do not keep TCS food in this unit and were unsure of when it was placed in the unit. Person in charge voluntarily discarded food at time of inspection. Discussed the importance of ensuring all cold holding units have the capacity to hold TCS food at or below 41*F. Person in charge discussed ensuring the door is kept close with employees. Embargoed Shredded Cheddar cheese, Shredded mozzarella, Yogurt Parfait, Cubed Watermelon, simply orange juice and Simply Lemonade stating keep refrigerated. Correct By: Corrected At Time Of Inspection