Jewel's Bakery Cafe

Inspector's notes

Observed opened can in prep fridge. Upon questioning, cook stated the beverage was personal and discarded it at time of inspection. 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. Employee drinks shall have a lid or covered with a straw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 non-service animal dogs on patio. Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prep fridge in kitchen that holds raw chicken, gasket on bottom doors to be in disrepair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. **Second consecutive violation**

Inspector's notes

Observed gasket on prep unit bottom doors in kitchen to be in disrepair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pork being cooled in a 5 inch dish filled to the top, temperature read 75*F-80*F. Person in charge stated pork had been cooked at 9am or 10am with the current time being 12:20pm. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwashing staff run dirty dishes through dishwasher that was dispensing chlorine sanitizer at 0ppm. Discussed with person in charge (PIC) that dishwasher must dispense chlorine sanitizer at 50ppm to 100ppm and to check sanitizer levels in the morning. PIC fixed dishwasher and was observed dispensing at 50ppm. Dishwashing staff started re-washing dishes from earlier in day in dishwasher to ensure proper sanitization. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced raw chicken in plastic containers inside walk-in cooler dated 7/9. Raw chicken in containers had internal temperatures of 44*F to 47*F. Person in charge (PIC) stated that chicken had been in walk-in since the day before. Chicken was voluntarily discarded. 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. *2nd violation*

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 employee handle raw shelled eggs, then continue to handle cooking utensils and bottle of seasoning using the same gloves throughout all actions. Discussed with person in charge (PIC) that hands must be washed and new gloves donned after handling raw shelled eggs to prevent cross contamination. Recommended pooling eggs every morning and storing them in a pitcher for easy access and minimization of cross contamination. Employee was instructed to wash hands and donned new clean gloves. 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 buttermilk batter mix by prep table with temperature of 54*F. Person in charge (PIC) stated that buttermilk batter is changed every hour, but did not have time listed indicating time batter was set out or listed in a time as a control policy. Discussed with PIC that time as a control can be used instead of temperature if batter is used during all business hours. Time was a control policy was created with person in charge. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu with incomplete consumer advisory. Menu needs a disclosure by either describing the product as being raw or undercooked or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked. Reinspection will occur in about 10 days. Correct By: Correct Prior To Reinspection