Squarz Bakery & Cafe

Inspector's notes

Observed no Certified food protection Manager on site. Currently no CFPM present at time of inspection. Advised person in charge (PIC) Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed dishwashing machine was not operating properly and was not dispensing/maintaining the required chlorine sanitizer concentration. Employee was unable to provide the last time the sanitizer concentration was checked. Establishment had chlorine test strips available and readily accessible at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Chlorine should reach 50-100 PPM. The Person in Charge (PIC) set-up the 3 compartment sink with proper chlorine sanitizer concentration (50- 100) PPM. Advised (PIC) to sanitize all dishes from the dish washer in 3 compartment sink until dish washer is repaired. Dishes are actively being washed at the time of inspection. Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed food worker tie up their hair and without washing their hands put on gloves and begin assembling a sandwich.

Inspector's notes

Observed a small leak below the handwashing sink in the ware washing area. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust buildup and residue on the wall behind the ovens. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids. Person in charge unable to locate written instructions.

Inspector's notes

Observed plastic container in the basin of the handwashing sink in the ware washing area. Observed food worker rinse out a small pitcher in the front handwashing sink.

Inspector's notes

Observed an open basket of croissants on a small stand in front of the glass bakery display for self service. No effective means of protecting displayed food from contamination by consumers observed. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. The croissants were removed from stand at time of inspection. PIC stated they will use plastic containers or plastic wrap to protect foods on display that are not behind the glass bakery display. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Observed cooked and portioned chicken with no date mark in the lower level of the prep cooler. Observed a small container of French onion soup date marked 5/25 in the lower level of the prep cooler. A food shall be discarded if the date mark exceeds 7 days at 41*F or is in a container or package that does not bear a date/day and has been held for more than 24 hours. The French onion soup and chicken were discarded at time of inspection. Discussed date marking requirements with the person in charge. If ready to eat TCS foods are frozen, they should be labeled to include: the date the food was prepared, the date the food was put in the freezer, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator at 41?F cannot be more than 7 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed in use dish machine in the kitchen with a chlorine concentration measurement of 200 PPM. Acceptable chlorine concentration shall measure between 50-100 PPM. Large concentrations of sanitizer in excess can be harmful because residues of the materials remain. Establishment will utilize three compartment sink until the dish machine is serviced. Dishware was re-washed at time of inspection. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths in sanitizer solution near the kitchen entrance and espresso machine. Chlorine concentration measured at 0 PPM in each sanitizer solution. Moist cloths used for food contact surfaces must be kept in an approved sanitizing solution of the appropriate concentration; the appropriate concentration for chlorine is 50-100 PPM. Employee remade the bucket with chlorine solution concentration at 50 PPM. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed a small leak below the handwashing sink in the kitchen. Ensure plumbing is in good repair. Please repair prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed in use dish machine in the kitchen with a chlorine concentration of 200 PPM. Acceptable chlorine concentration shall measure between 50-100 PPM. Large concentrations of sanitizer in excess can be harmful because residues of the materials remain. Establishment will utilize three compartment sink until the dish machine is serviced. Dishware was re-washed at time of inspection. Correct By: Corrected At Time Of 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 dark organic matter on the interior of the ice machine in the coffee preparation area. Please clean/sanitize the ice machine prior to the next routine inspection. Please clean the ice machine at a frequency specified by the manufacturer, or as frequently as necessary to prevent the accumulation of soilage. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Observed cooked sausage date marked 12/4, cooked chicken salad date marked 12/20, and a container of marinara sauce that was not date marked in the prep cooler. After discussion with the staff, the date the marinara sauce was prepared could not be determined. If the date mark of TCS foods exceeds 7 days at 41*F or the package does not bear a date/day the foods shall be discarded. The day of preparation shall be counted as day 1. The day the original package is opened counts as day 1. The cooked sausage, cooked chicken salad, and marinara sauce were discarded at time of inspection. Discussed date marking requirements with the person in charge. If ready to eat TCS foods are frozen, they should be labeled to include: the date the food was prepared, the date the food was put in the freezer, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator cannot be more than 7 days. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection