Rise Up Bakery

Inspector's notes

Observed employee beverage without a lid or straw next to frosting containers underneath food prep areas. Discussed creating a designated area for employee food and beverages separate from customer food to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS (time and temperature controlled for safety) pastries on time as control with a written policy but with no recorded discard time on the items. All items on time as control must be labeled with the time that is 4 hours past the point the TCS food was removed from temperature control. Items were labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back doors of the establishment cracked open, and not completely sealed when closed. Doors and openings must be kept shut and sealed at all times to minimize pest entry. Please fix seal on back doors prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prepped deli meats in the reach-in sandwich cooler with internal temperatures ranging from 48*F-50*F when measured with a probe thermometer. Discussed cooling methods; all prepped TCS (time and temperature controlled for safety) foods must be cooled to 41*F and below in the walk-in or freezer before being placed in reach-in coolers as these units do not have proper capacity to cool foods down. Discussed using shallow trays for faster cooling. Deli meats were moved to walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 hand sink next to three compartment sink with no soap or paper towels and no designation as a dump sink. According to person in charge, the sink will be designated as a dump sink only. Sink was labeled at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.12, C: Cooking and Baking 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/4574/AMC-Toolbox---Food-Contact-Surfaces. -Observed baking pans with buildup of crumbs and stickiness. All baking pans and equipment must be washed, rinsed, and sanitized every 24 hours and kept free of buildup. Correct By: Correct Prior To Next Routine Inspection

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. - Observed ham and cheese croissants, pepperoni turnovers, and jalapeno cheese bacon turnovers left at room temperature with no time as control policy. All baked good with TCS (time and temperature controlled for safety) items must be kept at 41*F and below, 135*F and above, or kept on a four hour time as control policy. According to person in charge, all TCS baked items were baked less than 3 hours prior to inspection and will be discarded after 4 hours. Time as control guidance document provided in email. A re-inspection will be conducted on 3/11/24 for written policy. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ////// Observed a cutting board at sandwich prep table with visible food debris. Per employee, cutting board is washed, rinsed, and sanitized at the end of every day. Food contact surfaces must be washed, rinsed, and sanitized every four hours. Cutting board was moved to three compartment sink to be washed, rinsed, and sanitized at time of inspection. Correct By: Corrected At Time Of Inspection