Middle Eastern Bakery

Inspector's notes

Observed caulking at designated hand sink to be cracked, missing, or otherwise degraded, rendering the area neither smooth, nor easily cleanable. Discussed repair timeline with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked gyro meat, tzatziki, cut tomatoes, cut lettuce, cooked chicken, raw chicken, raw lamb, cooked rice, spanakopita, yogurt, rice pudding, shawarma, lemon soup, lentil soup, feta cheese, Bulgarian cheese, provolone cheese, mujadara, and humus at 45-48'F in walk-in cooler during re-inspection. The ambient air temperature of the cooler was measured to be 45'F at its coldest temperature. Per PIC, equipment repair person attempted to repair cooler overnight but had to obtain part for cooler and will be completing repairs to the cooler later today. Establishment is actively working to repair the cooler. PIC voluntarily discarded all food items at time of inspection. TCS foods cold held must be maintained at 41'F or below at all times. Cold holding equipment must function properly in a manner to properly hold TCS foods at or below 41'F at all times. Repeat violation. This is the second consecutive violation.

Inspector's notes

Observed cooked hummus, cooked beef, cut tomato, cut lettuce, raw chicken, raw beef, raw eggs, cooked dolmas, cheeses, cooked rice, and various other TCS foods at 44-46'F in walk-in cooler nearest the door. The minimum ambient air temperature of walk-in cooler was measured to be 41.5'F. Portion of walk-in cooler closer to compressor was measured to be cooler than portion nearest walk-in cooler door. PIC relocated TCS items to other portion of walk-in cooler closer to compressor and contacted refrigeration technician. Also observed cut tomato, cheese, and hummus in prep table at 44-46'F in shallow containers. Per PIC, items were placed in cooler less than 4 hours prior to inspection. PIC placed items in deeper metal containers to allow for better airflow to products 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lysol spray and hand soap stored among dry storage area above and with various seasonings by walk-in cooler. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler with ambient air temperature of 41.5'F and prep table ambient air temperature of 42'F. Both coolers were observed holding TCS foods above 41'F. 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. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed parsley stored inside pillowcases in walk-in cooler. Discussed with PIC that pillowcases are not an approved food contact surfaces. Food contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC removed parsley from bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of orange slimy organic matter in ice machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two containers of feta cheese at 66*F in front cold case. Ambient air temperature of unit was minimum 62*F. Per person-in-charge (PIC), cheese was placed in unit approximately 2.5 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of Raid insect killer located on floor under three-compartment sink. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front cold case with a minimum ambient air temperature of 62*F. 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. Establishment observed to have adequate cold holding capacities. PIC stated unit will not be utilized to hold TCS foods until repairs can be made. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed caulking around hand sink next to dish area to be cracking, missing, or otherwise in disrepair. Clean and re-seal so area is smooth, easily cleanable, and prevents seepage of water. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; 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/4616/25575/AMC-Toolbox---Cooking. --- Observed deep pan of 'cooked' chicken at bottom shelf directly below raw lamb in walk-in unit at 92'F. PIC stated chicken is partially cooked and will be cooked to full when ordered. Chicken in question was prepped less than 2 hours ago per PIC. Observed no documentation for non-continuous cooking procedure and PIC was unable to state monitoring process for non-continuous cooking process. Establishment has not been approved by MCESD for non-continuous cooking. Non-continuous cooking is subject to initial heating process no longer than 60 minutes; Cooled according to code requirements; After cooling – held frozen or cold; Prior to sale/service – cooked to at least temperatures specified for raw animal foods. Instructed PIC to have partially cooked chicken cooked to full at time of inspection. PIC agreed to stop non-continuous cooking processes at the establishment. Informed PIC that approval will be required before establishment begin non-continuous cooking processes again. Provided PIC with resources on non-continuous cooking and application link should they decide to begin. Correct By: Corrected At Time Of Inspection