Panaderia Cristal

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed no hand wash signage at hand wash sinks used by employees. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken/missing tile and exposed unsealed flooring around the grease trap and floor plumbing insertions by the back door. Observed uncapped open plumbing lines on the wall by the mop sink and floor by the grease trap. Observed unsealed wall around the mop sink basin and gaps along the wall tile of above the mop sink. Observed peeling material hanging from ceiling tiles above prep table. Observed gaps and holes in the FRP wall covering inside the walk in cooler. Observed separation of entire FRP wall panel on the back wall under the cooler fan box. Observed gaps around the doorway of the back door.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written procedures for cleaning bodily fluids. Provided written bodily fluid instructions via email at the time of inspection.

Inspector's notes

Observed TCS food items with internal temperatures between 53-61F in the prep cooler by the cook line. TCS food items included cooked beef, raw beef, cut leafy greens, cut tomatoes, raw chorizo, raw bacon, shredded and sliced cheeses, cooked beans, deli meats, and sauteed onions/peppers. The person in charge stated the items had been placed into the prep cooler approximately 3 hours ago and moved all food items to the walk-in cooler for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray cans of insecticide stored at the dry storage rack next to packaged foods.

Inspector's notes

Observed prep cooler by the cook line with minimum ambient temperature of 51.9F as measured by inspector min/max thermometer. Digital temperature display on the prep cooler showed a temperture reading of 61.3F. TCS foods stored inside the prep cooler had internal temperatures between 53-61F.

Inspector's notes

Observed several fly tape devices with flies attached hanging from the ceiling over areas of food prep such as prep tables in the bakery section and near the cook line. The person in charge removed the insect trap devices to other areas away from food, food prep, and food equipment. Discussed electrocution devices must retain insect and insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed flies around kitchen prep area and around 3 compartment sink at time of inspection. Also observed flies around sitting area with customers. Recommended adding more insect controlling devices to PIC in order to prevent flies from possibly contaminating any open food during preparation or on display. Please continue to monitor activity and reach out to certified pest control company if devices do not suffice. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping cloth bucket with less than 50PPM of chlorine by front handwashing sink at time of inspection.

Inspector's notes

Observed no CFPM at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***3rd Consecutive Violation***

Inspector's notes

Observed employee preparing raw beef with gloved hands for cooking at time of inspection. Observed employee then remove soiled gloves and don new gloves for another task without a handwashing in between. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee discarded gloves and washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed uncovered pan with bagged raw chicken and bagged beef over box of raw goat meat in the walk in at time of inspection. Explained to PIC that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC removed and placed items according to cooking temperatures at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside and outside of ice machine with organic matter buildup at time of inspection. Explained to PIC that all food/non-food contact surfaces must be clean to sight and touch at all times. Recommended increasing frequency of cleaning ice machine to avoid buildup. Corrective Action: Correct prior to next routine inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed the following time/temperature control for safety (TCS) foods: pico de gallo, potatoes with chorizo, red salsa, mushrooms, nopales, raw shelled eggs, chipotle sauce, beef stew, and tortilla soup in the standing refrigerator across from cookline with internal temperatures of 50-55*F via probe thermometer. Ambient temperature of standing unit was 51.3*F 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. Pico de gallo, potatoes with chorizo and red salsa were all placed in the unit less than 4 hours before inspection and were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All other TCS foods improperly cold held were discarded by PIC at time of inspection. PIC will discontinue use of equipment for TCS foods until operating at 41*F or below. PIC has other adequate cooling equipment in the facility to maintain all TCS foods at 41*F or below. Corrective Action: Corrected at time of inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed standing refrigerator across from cookline with ambient temperature of 51.3*F at time of inspection. PIC has removed all TCS items and will not use unit to hold any TCS food items until confirmed to hold at 41*F or below. Explained to PIC that 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. PIC will use prep unit to store any TCS foods for the cookline that is currently holding at 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***3rd Consecutive Violation***

Inspector's notes

Observed no CFPM at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***3rd Consecutive Violation***

Inspector's notes

Observed employee wash hands a the 3 compartment sink at time of inspection. Explained to employee that they must wash their hands only at the appropriate handwashing sinks located in the establishment and all handwashing sinks must not be obstructed in order to facilitate proper handwashing. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at handwashing sink by cookline at time of inspection. Person in charge (PIC) states the dispenser is still broken and are unable to add the roll of paper towels into the dispenser. Explained to PIC that 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken in an open metal container above raw beef and raw goat products inside the walk in at time of inspection. Also observed raw beef steak slices in the prep unit stored in front of hot dog links and cooked ham at time of inspection. Explained to PIC that all raw items should be stored in a way to prevent cross contamination and that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside and outside of ice machine with organic matter buildup at time of inspection. Explained to PIC that all food/non-food contact surfaces must be clean to sight and touch at all times. Recommended increasing frequency of cleaning ice machine to avoid buildup. Corrective Action: Correct prior to next routine inspection. ***2nd Consecutive Violation*** 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed food contact utensils including lids, cutting boards, spoons, tongs, containers and knife sharpeners stored away with other items as clean with dried food debris. Explained to PIC that all food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Food contact surfaces with excessive wear and tear were removed from the facility by PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menu on display for customers with an asterisk placed on items such as flautas, chicken, beef, burritos and a disclosure statement with the asterisk indicating the items were raw/possibly served raw. PIC states the only items that are cooked to order and possibly served raw is menu items with egg products only. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 12/2/24.

Inspector's notes

Observed a deep container of cooked carne asada meat on the table with internal temperature of 100*F at time of inspection. PIC states the carne asada was cooked about an hour before inspection, and was in the cooling process. Explained to PIC that 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. PIC was able to portion the carne asada into separate containers and place in a larger ice bath and move to walk-in to facilitate the cooling process and make sure it meets cooling parameters. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bucket of shredded lettuce and bucket of tamarind water stored on the floor of the walk in. Explained to PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***2nd Consecutive Violation***

Inspector's notes

Observed inside and outside of ice machine with organic matter buildup at time of inspection. Explained to PIC that all food/non-food contact surfaces must be clean to sight and touch at all times. Recommended increasing frequency of cleaning ice machine to avoid buildup. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following time/temperature control for safety (TCS) items at time of inspection with internal temperatures of 48-50*F via probe thermometer in the walk in including: rajas, refried beans, shredded lettuce, yellow rice, carne asada, nopales, chicharron verde, pata de menudo, papas con chorizo, and chicken. Ambient temperature of the walk in at time of inspection was 41.3*F. Person in charge (PIC) states all items have been in the walk in for over 4 hours, cooked within the last 1-3 days prior to inspection. Explained to PIC that 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 cooked chicken, cooked nopales, and cooked papas con chorizo with no date marks in the walk in at time of inspection. Explained to PIC that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC states the items were made 2-3 days before inspection. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.......The sanitizer concentration in the wiping-cloth bucket was measured at 200 ppm Cl2. The manager remade and rechecked the sanitizer- ok at 100 ppm Cl2. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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........The plastic dome lid for tamales was badly cracked and melted, and cannot be properly cleaned. Have the lid discarded and replaced with a new one. Correct By: Corrected At Time Of Inspection

Core-5-501.115, C: Maintaining Refuse Areas and Enclosures,,,,,,,The ground next to the grease bin has excessive grease. The grease must be scraped up and properly discarded. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 the interior of the ice machine has a buildup of organic residue and must be properly cleaned. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items......Observed a box of cake boxes was stored directly on the floor. Do not store food-related items directly on the floor. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required.......Observed long hose connected to mopsink faucet spout with no vacuum breaker. Install a vacuum breaker on the mopsink faucet spout, or remove hose after each use. The hose was then disconnected by the owner. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. There were no paper towels at the kitchen handwashing sink. -Corrected by manager. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd