Baiz Fresh Foods

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of spices on the floor in the storage area. All spices were lifted onto the shelves at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife that was being used for cutting chicken stored on a magnetic strip. Person in charge (PIC) discussed not using the strip for storing knives that are in-use. The magnetic strip was washed/sanitized at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cracks on the floor and in the corners where the floor and wall meet throughout the meet department and in the walk-in coolers. All surfaces need to be smooth, sealed, and easy to clean. 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. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple pieces of raw lamb in the hand sink in the meat market. Discussed with person in charge (PIC) that hand sinks can only be used for hand washing and needs to remain clear, clean, and ready to use at all times to reduce risk of contamination. PIC had employee clean out and sanitize the hand sink at time of inspection. PIC will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken on spits in the walk-in cooler over containers of beef. Discussed proper storage and contamination risk with person in charge (PIC). PIC moved the beef to another shelf at time of inspection. 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 single-service foam meat containers on the ground in the meat market and in the hallway. Person in charge (PIC) lifted them back up off the ground. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wet towel hanging on the pipes under the prep sink. When person in charge (PIC) lifted the towel and turned on the water, it sprayed out. There should be no leaking from the plumbing. Have the repairs made by next inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed foods debris on the meat grinder blade in the meat market area. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen goat and lamb meat stored directly on the metal shelving in the walk in freezer. Advised PIC meats must be properly stored and not in direct contact with storage areas that are not intended to store foods on directly. PIC had the cuts of meat placed in food containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the large meat walk in cooler gasket in disrepair and the door handle removed. Per PIC, the handle broke and they are unable to find the same handle. 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

There was no paper towels at the hand sink in the meat market at time of inspection. Person in charge (PIC) restocked the paper towels at time of inspection. 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 a plastic brush for cleaning meat grinders stored in the basin on the only hand sink in the meat area. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all meats and cheeses in the deli area dated today (2/10). Per PIC, the foods are sampled for quality every morning and relabeled. PIC stated foods last no longer than 1-2 day before fully served. All RTE/TCS foods were properly date marked at the time of inspection. 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). Advised PIC to use a separate sticker or way to indicate sampling and retain the original open date sticker.

Inspector's notes

Observed wiping cloths stored in 500+ ppm quat sanitizer. PIC stated the employees in the area manually filled the buckets rather than using the chemical dispenser in the restaurant. A sample of the solution was diluted 6 times to achieve approximately 400ppm quat. Observed the chemical dispenser mixing quat sanitizer at 400ppm Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold water shut off at the inlet connection at the hand sink in the meat counter area. Also observed the hot water with a constant stream of running ater when turned off at the faucet handle. Per PIC, both gaskets had worn so both levers can not be fully turned off and had to be controlled at the shutoff under the sink. 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. Advised PIC to service gaskets so the faucet can be used as intended. Observed a metal souring pad and a scrub brush stored in the hand sink basin. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Correct prior to re-inspection.

Core-3-601.12, C: Honestly Presented ------- Observed various cuts of frozen lamb in red plastic bags stored in the bunker freezers for retail sale to customers. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. PIC stated the foods would be moved to clear plastic containers ASAP. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 the hand sink in the meat area with the hot water supply turned off so only cold water measuring 71*F was available. The hot water supply was turned on which resulted in a steady leak from the hand sink. Discussed with PIC that all hand sinks must have hot water to ensure proper hand washing and a repair should be made to the sink to allow the faucet to be turned off fully when not in use. Repair leak prior to the next routine 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 metal scouring pads with meat debris stored in the hand sink basin to dry. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing items at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing less than 100 ppm quat sanitizer when measured with a chemical test strip. Discussed that quat sanitizer concentration should be maintained between 200-400 ppm (per manufacturer’s instructions) and verified with a chemical test strip. The employee stated the sink was filled up using the chemical dispenser which was connected to a 3rd party sanitizer. Discussed the supply bucket may be a different concentration than used by the dispenser company and should be mixed manually instead of via the dispenser. The employee stated they had not used a chemical test strip to verify concentration. Reviewed three compartment setup and sanitizer testing with PIC. The PIC emptied the solution and refilled the compartment with a solution measuring 200 ppm. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed wiping cloths stored in sani water containing 0 ppm quat sanitizer when measured with a chemical test strip. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (200-400ppm for the establishment’s quat sanitizer). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a quat solution measuring 300 ppm. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ------ Observed the epoxy flooring throughout the meat department especially near the drains showing heavy signs of wear and large sections of exposed concrete and aggregate flooring is visible. Manager stated the floors are cleaned with a spray hose multiple times a day. Repair floors prior to the next routine inspection to ensure the area is maintained smooth and easily cleanable. PIC stated they have been taking actively taking quotes to conduct repairs. *Sixth repeat violation* Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th