Mamalinda's Bakery

Inspector's notes

Observed backpack stored with onions under central workstation tables. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple trays of cooled cooked brisket at 55*F stored out of walk-in. Per person-in-charge (PIC), brisket was cooked the night prior, properly cooled, and removed from walk-in 30 minutes prior. PIC stated brisket was to be moved into deep storage containers after cooling, but was left unattended. Observed bag of raw pooled eggs and carton of half-and-half stored on prep table at 53*F-55*F. PIC stated raw pooled eggs and half-and-half were brought out from refrigeration 45 minutes prior and were no longer in use for prep at time of inspection. 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.

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.---Observed in house pickled jalapenos cooling in the walk in cooler having an internal temperature of 48-50*F. Person in charge states it had been cooling since the night before but voluntarily disposed of them at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Also discussed pickling process and alternative methods if establishment wishes to continue doing the way its currently being done. Correct By: Corrected At Time Of Inspection

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 the following Time/Temperature Control for Safety (TCS) foods being dated: Cooked Pork (4/4) and In house crema (4/2/-4/4). Person in charge voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

Repeat Violation 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---Observed in house pickled jalapenos cooling in the walk in cooler but being tightly wrapped with plastic wrap and having a lid placed on top. Person in charge states they usually cool it this way to keep the heat trapped. Person in charge voluntarily disposed of the jalapenos at the time of inspection. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. --- Observed three 1-gallon containers of cooked tortilla soup (measured 128-130'F) left out in open air on moving rack placed adjacent to the cook line. PIC stated the food was cooked about an hour ago and has been left out since to cool down before moving to walk-in unit. Cooked TCS food must be cooled down from 135'F to 70'F in the first two hours and from 70'F to 41'F in the four hours that follow. As the food has been out for less than two hours, PIC was instructed to reheat soup to 165'F at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed scoop cup handle exposed to flour in container located by the entrance to walk-in unit. Scooping equipment must be stored in an upright position to ensure the handle is not exposed to food. PIC repositioned cup handle at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 chipped cutting knife on food prep table opposite of food prep sink located in the kitchen. Broken cutlery must be discarded as they are not smooth and easily cleanable due to sharp internal angles and are at risk of causing physical contamination of food. PIC discarded the knife in question at time of inspection. Encouraged PIC to regularly check cutlery to ensure cutlery maintained in good repair. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Observed accumulation of food debris and grease on side panels of cooking equipment and vents above the units in question. Food contact surfaces must be clean to the sight and touch. Suggested PIC to have equipment deep cleaned at a shorter interval than current. PIC agreed to have equipment cleaned prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. >>No paper towels available at hand wash sink next to 3 comp sink/dishwasher area. Discussed importance of having hand drying provisions readily available for employees to encourage proper handwashing throughout the establishment. Correct By: Corrected At Time Of Inspection