Heavenly Bakeshop

Inspector's notes

Corrective Action: Correct prior to re-inspection 3/26/26. Sprayer hose a 3 comp sink extends into the sink below. Please repair to restore required air gap.

Inspector's notes

Observed multiple water bottles with screw top lids around the establishment. Discussed with person in charge (PIC) that drinks should have a lid with a straw to reduce risk of contamination from mouth to hands and that employee drinks should be kept in a designated area away from food prep areas. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When 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. Observed operator touch face while handling food. Coached operator to wash hands before going back to working with food. Corrected at time of inspection with proper hand washing. Correct By: Corrected At Time Of Inspection

Core-5-501.113, C: Covering Receptacles Observed outside garbage receptacles open. Garbage lids shall be closed. Correct by next inspection Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 several covered containers of a cooked pork and vegetable stew at 82 to 94 Deg. F. in the front retail display cooler. Per operator they where just made and portioned with-in the last hour. The lids were removed from the containers and they were placed in a freezer unit to accelerate the cooling process. Be sure to cool cooked Time Temperature Control for Safety Foods from 135 Deg. F. to 70 Deg. F. within 2 hours and from 70 Deg. F. to 41 Deg. F. with-in 4 hours no more then 6 hours total. This should be conducted in shallow uncovered containers in a refrigerator, using ice as an ingredient, or using an ice bath. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: 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. Observed no hand drying provisions in hand sink by 3 compartment sink. Discussed with PIC that hand sinks must be stocked with hand drying provisions at all times. Paper towels were stocked. Correct By: Corrected At Time Of 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 fish on cooling rack holding 78 F, per package fish must be refrigerated. Per PIC fish was placed there around 7 hours prior. Discussed with PIC that thawing must be done under refrigeration and food above 41 F are no longer thawing. Thawing guide was sent to operator. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed multiple containers of cooked pork buns, cassava cake, and halaya ube in display cooler with no date marking. Per person in charge pork buns were made 5 days prior. PIC state cassave cake (custard base dessert) and halaya ube were made 2 days prior. Discussed with owner the importance of date marking all ready to eat foods. Food items were labels properly. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Observed facility frying herring fish and leaving fried fish out in room temperature overnight. Discussed with owner that leaving fish in room temperature would required a variance. Herring fish was discarded. Correct By: Corrected At Time Of Inspection