Downtown Chandler Cafe & Bakery

Inspector's notes

Observed a reminder statement on the menu but no disclose was present on menu offerings that can be ordered raw or undercooked, including eggs Benedict, egg breakfasts and raw salmon lox. 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. PIC added stickers to the menu to mark all foods that may be offered raw or undercooked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a covered pan of cooling hollandaise sauce at 90-120*F in a covered metal pan in the walk in cooler. Per PIC the sauce was made 1.5 hours prior and air cooled before placing in the cooler. Also observed cooling pasta salad in a large, covered plastic container with 8-10 inches of cooling food measuring 82-90*F with a probe thermometer. 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 multiple TCS foods cooling with a tight plastic wrap cover including hollandaise and chicken salad with internal temperatures ranging from 84-140*F and 50-52*F, respectively. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small metal container of hollandaise sauce in hot holding unit with internal temperature of 115 degrees F and small metal container of gravy with internal temperature of 120 degrees F. Person in charge (PIC) stated items were placed in hot holding 1 hour prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 sticks of butter stored at room temperature in the bakery prep area with internal temperature of 69 degrees F and observed a small plastic container of butter at the front counter with internal temperature of 68 degrees F. Items have been out of refrigeration for under 4 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the small cold table by the waffle maker, observed cream cheese filling with a date mark of 11/12. In the walk in cooler, observed apple pie filling with date mark of 11/16. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. In the walk in cooler, observed zucchini muffin mix with date mark of 11/11. PIC stated items were frozen day off and pulled 11/23. All RTE/TCS foods were properly date marked at the time of inspection.

Inspector's notes

In the bakery prep area, observed two spray bottles on a shelf above the prep table with no labels. Person in charge (PIC) was unsure of what was in each bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC removed spray bottles. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap At mope sink, green water hose noted with the open end deep inside sink below the sewage flood rim. Addressed cross connection code violation with A. Manager. Coached manager to keep open end of the hose above the sewage flood rim at all time when not in use. Manager elevate hose above rim at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.11, P: Clean condition-Hands and Arms. 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. During inspection, inspector observed various staff consistently wiped hands on apron, touching face, adjusting glass. One male staff was observed handling raw chorizo with gloves and same gloves picked up clean container to transfer salsa into walk in cooler. Please retrain all staff when hand washing practice should be done and how hand washing procedure is practiced. Addressed code violation with A. Manager during inspection and manager had instructed staff to wash hands at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Inside the front standing refrigerator, a deep bucket of Waffle mix had made on 9/23/23 with an internal temperature of 46 degree F. Please use proper cooling procedure to bring down the waffle to 41 degree F. using the 2 tiers cooling procedure (coached A. Manager during this inspection) before transfer to the in use cold holding unit. Waffle mix had been discarded by A. Manager at time of notice. Correct By: Corrected At Time Of 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. Inside walk in cooler, a big and tall white bucket of red salsa was made this morning at 8am was found with a internal temperature at 76 degree F. This is the ineffective method of cooling for this TCS food item. Inspector discussed the proper method for cooling down this red salsa with staff and A. Manager. Staff was instructed by A. Manager to transfer the red salsa into 3 smaller containers with lower level of salsa to allow salsa be cooled down rapidly during this inspection. Correct By: Corrected At Time Of Inspection