Paris Baguette

Inspector's notes

***THIRD Consecutive Violation*** Establishment uses time as a public health control for TCS pastries (hot dogs, cooked vegetables, cream cheese frostings) and self-service dairy creamers without a written time control procedure. At time of inspection, a time as a public health control procedure was written for TCS pastries and dairy creamers. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Establishment uses time as a public health control for various TCS foods (ham/cheese pastries, hot dog rolls, quiche, cream cheese pastries). On log sheet, initial temperatures of TCS foods range from 42*F-70*F. Also noted on log sheet, discard times for TCS pastries and no foods were discarded at time, which was during routine inspection. Instructed employee to discard all foods using time as a public health control. See embargo form. Time control requires all cold TCS foods to start time control at 41*F or less. Reviewed time control policy with management. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 5ºC (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control and (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sandwich prep table cooler, cooked sausage/ 55*F and cooked eggs/71*F prepared <2 hours and cooling in covered containers >4 inches deep. Cooked sausages and cooked eggs were moved on to sheet pans and placed in blast chiller to rapidly cool back down to proper temperature. Discussed proper cooling methods with managers. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC cannot document a certificate on food safety manager in the establishment.

Inspector's notes

Egg salad dated 4/2/26 stored in reach in cooler in food prep area in the back. Item was discarded by PIC.

Inspector's notes

2ed consecutive repeat violation, Savery pastries made of ham, sausage, cheese and cream pastries stored at room temperature in display box are not provided with a time label of make or discard time. PIC stated Items are using time as food safety control but cannot document a written policy for these food items. PIC wrote a policy for these items and time tagged the food items for 4 hours expiration time. Corrective Action: Corrected at time of inspection.

Inspector's notes

cut ham and chicken salad prepared today are cooling in containers with lids on in reach in cooler. PIC took the items to walk in cooler for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Both CFPMs at the establishment were not onsite during routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

In sandwich prep cooler across from the “hot sandwich” display, observed a tightly covered plastic container of cooked egg patties/61°F. In the sandwich prep station cooler near the three-compartment sink observed multiple containers of cooked BBQ chicken/67°F in a tightly covered plastic container. Observed condensation on the interior of the containers and lids. After discussion with the person in charge it was determined the BBQ chicken began cooling around 11:30 AM and the eggs patties began cooling around 11 AM (cooling for 4+ hours).

Inspector's notes

Meat and cream time/temperature controlled for safety food items are held using time as a control in display cases for consumer self-service, but did not have any make times documented. After discussion with the person in charge it was determined all TCS foods were removed from temperature control at 12PM. Please ensure all food items held using time as a control are accurately documented to ensure a timely discard.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two dogs enter establishment at time of inspection. After discussion with employees and person in charge it was determined that staff did not verify if the dogs were service animals. After discussion with employees and person in charge it was determined that staff did not verify if the dogs were service animals. Per discussion with manager, employees have been instructed to verify if a dog is service animal or not. Discussed not allowing animals other than service animals inside the food establishment. Via email, provided information on service animals in food establishment. Dogs exited establishment at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large bowl, squeeze bottle, and syrup dispenser top in the basin of the handwashing sink next to three compartment sink. Handwashing sinks shall be maintained so they accessible at all times and they shall not be used for purposes other than handwashing. PIC relocated all items blocking handwash sink to the three compartment sink at time of inspection to be sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot dog pastries, pizza pastries, curry croquettes, crab meat croquettes, containers of milk for coffee, and other assorted cheese pastries held at room temperature in the glass displays. Establishment uses 4-hour time as a control for these items. Written procedures have to be prepared in advance of utilizing time as a control. PIC was not able to provide establishment’s written policy or list of items held under time as a control. Provide a written policy that these items are discarded after 4 hours and a full list of items under time as a control prior to re-inspection (1/20/25). No discard times were observed/recorded at time of inspection for TCS foods held in the display cases. When utilizing 4-hour time as a control food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control.

Inspector's notes

Observed two dogs enter establishment at time of inspection. After discussion with employees and person in charge it was determined that staff did not verify if the dogs were service animals. After discussion with employees and person in charge it was determined that staff did not verify if the dogs were service animals. Per discussion with manager, employees have been instructed to verify if a dog is service animal or not. Discussed not allowing animals other than service animals inside the food establishment. Via email, provided information on service animals in food establishment. Dogs exited establishment at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation Core-3-307.11, C: Miscellaneous Sources of Contamination Doors to customer self-service display case for pastries are not self-closing. Make all doors to cases self-closing. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Establishment uses time as a control for items such as pastries with hot dogs and containers for milk for coffee, but did not have a written policy or list of items under time as a control. Provide a written policy that these items are discarded after 4 hours and a full list of items under time as a control. Otherwise, these items must be kept held either at 41*F or less or 135*F or above. Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Doors to customer self-service display case for pastries are not self-closing. Make all doors to cases self-closing. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Provide a tap handle to faucet at 3-compartment sink so that faucet can be easily switched between faucet and sprayer modes. 2) Adjust sprayer at 3-compartment sink so that it maintains a minimum 1” air gap above flood rim of sink basins. 3) Provide a handle to sprayer itself (of 3-comp sink). 4) Provide test reports for all testable backflow in establishment (behind ovens/proofers, at pitcher rinser in coffee area). 5) Re-plumb drain line from mini-split AC unit in cake area so that it drains to the drain of hand sink; it cannot drain into the hand sink itself. Recommend using a hub drain – a photo will be emailed with report. Correct By: Correct Prior To Reinspection