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 an employee reach into the container of gloves without washing hands first. Discussed when hand washing was required. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food on the floor in the freezer. Person in charge (PIC) had an employee lift onto the shelf 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

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

There was no hand drying provision at the hand sink behind the counter across from the nuts. Person in charge (PIC) re-filled the paper towels in the dispenser 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 ice cream scoops in milky water that was 75*F. Discussed proper storage for the scoops. Person in charge (PIC) properly stored the scoops 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

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 (2) cans of Raid pest control spray in the back storage area of the deli. Discussed with person in charge (PIC) that all pest control needs to be applied by a certified pest control specialist and that it cannot be stored onsite of food establishments. PIC had an employee remove the Raid from the premisis at time of inspection. 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

In the walk in cooler, observed raw chicken stored above ground lamb and beef. Observed raw chicken and raw ground beef stored above sealed packages of whole beef roasts. Observed raw hamburger patties stored above cubed steak and lamb chops in the reach in cooler on the cook line. 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 food debris on the meat slicer blade guard and the meat grinder blade. Observed a greasy residue on the meat grinder auger. 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 aerosol window cleaner stored on the prep surface next to meat pies that were being restocked and various dry goods. Observed another window cleaner can stored next to dry goods on the prep surface near the gelato 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 10+ squeeze bottles and containers of unlabeled foods in the new cafe area. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavy accumulation of food debris on the solid metal shelving in the walk in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two non-NSF or equivalent nut butter grinders in the back kitchen and near the nut, olive and pastry counter. Observed the grinder constructed of a gritty/sandy material that comes loose when scratched. PIC stated the machines were used to grind pistachios but are now purchasing a pre-made product. Advised PIC all equipment utilized must be commercial quality with smooth and easily cleanable surfaces. Advised PIC the grinding elements may cause physical contamination of the nut butter processed with it. Since the equipment is not being used and is not commercial quality, PIC was instructed to removed the machines from the premises prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw marinated beef stored above RTE pickles and yogurt in the walk in cooler. 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 an accumulation of food debris on the underside of the meat slicer blade in the back kitchen. PIC stated the slicer is used 1-2 times weekly and is cleaned after use. Also observed the can opener with a buildup of food debris on the piercing portion of the blade. 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 cooked rice holding between 116-155*F in the steamer, with the top 1-2 inches holding below 135*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, the rice had been cooked less than 2 hours prior. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC to store in deeper containers or periodically stir rice so the warmer, bottom portion is exchanged for cooler top portions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pickles fermenting at room temperature with an organic fuzzy gray growth on top resembling mold. PIC stated they were unaware pickles were still being made instead of purchased from an approved source. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Advised PIC hot-brine pickle methods are required to follow proper cooling, cold storage and follow 7 day date-marking. Room temp brining shall be conducted at room temperature for no longer than 7 day before being moved to the walk in, or with a cold brine under refrigeration without date marking requirements. Advised PIC deviations from this will require a variance. Discussed commercially prepared pickles may also be used if they do not with to alter the pickle making process or apply for a variance. PIC stated pickling would be discontinued. PIC discarded the pickles at the time of inspection (see embargo) Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer concentration in the 3 comp sink measuring 100ppm with a quat test strip. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (200ppm per establishment's quat sanitizer label). Discussed the establishment is using a different chemical supplier than the dispenser manufacturer which is likely a different concentration. Advised PIC to hand mix sanitizer to appropriate level. PIC added additional quat sanitizer and re-measured at 200ppm. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored in sanitizer measuring 100ppm quat sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (200ppm for establishment's sanitizer). Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: 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. ------ Observed an accumulation of food debris on the can opener blade. Discussed maintaining food contact surfaces clean to the sight and touch. The can opened was moved to the 3 comp to be washed, rinsed and sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. ------ Observed cooked rice holding between 116-133*F when measured with a probe thermometer. PIC stated the rice had been cooked in the morning. Observed the steamer well water holding at 135*F. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Since the rice had been out of temperature for at least 2 hours, PIC voluntarily discarded the cooked rice at the time of inspection (see embargo). Advised PIC to maintain a higher steamer setting on the unit to ensure rice in all area is held above 135*F. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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/AMCToolbox---Handwashing. ------ Observed an inoperable hand sink near the 3 comp sink due to the faucet spout disconnected from the plumbing. PIC stated they were unaware the sink was not in repair and would have the unit repaired ASAP. Hand wash sinks must be provided within for food handling, prepping, and serving areas. They must be within 25 feet, easily accessible, centrally located, and easily accessible. Advised PIC to instruct employee to wash their hands at the hand sink on the cook line until the unit can be repaired. A re-inspection will take place on 11/17/2023 to ensure the sink is operational and supplied with hot and cold water. Correct By: Correct Prior To Reinspection

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

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Observed an aerosol spray can of roach spray and a can of flying insect spray stored near the employee microwave. Per the manager, the establishment uses a certified pest controller every month and should not be applying pesticides on their own. Discussed that only a certified pest control company is authorized to apply pesticides. The manager removed the pesticides from the building at the time of inspection. 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