Carniceria Y Panaderia La Exclusiva

Inspector's notes

At time of inspection no person in charge was present at this establishment. During open hours of operatino a Person In Charge should be present. Corrective Action: Correct prior to re-inspection Corrective Action: Correct prior to re-inspection.

Inspector's notes

At time of inspection no manager present or employee with Certified Food Protection Manager certificate. Notified employees. Corrective Action: Correct prior to next routine inspection Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside walk in unit with 4 raw egg cartons with raw shelled eggs stored directly above packaged salsas. Notified employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy food debris and cloths inside main large mixer. Notified Employees. ====Food contact equipment needs to be clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unknown chemical spray bottle with no chemical name by hand sink. Notified employees. Employee will empty chemical liquid. ===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.

Inspector's notes

Observed various ingredients left open with no lids: nuts; frostings, raisins. Notified employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 7 missing ceiling tiles. Notified employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Some of the pastry cabinet doors are not self-closing. Provide self-closing devices to the pastry cabinet doors so they are self-closing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dirt on walls, floor, and storage area. 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

Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to 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 bucket, large dish soap container, and utensils stored with and blocking access to the hand wash sink by the 3-compartment sink in the bakery area. PIC moved all items to a proper storage area at time of inspection. Hand wash sinks must be accessible at all times to allow for proper hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 floor dough mixer in the bakery area with accumulation of food debris on food contact surfaces. Per PIC, the deli slicer was used 1 day prior to inspection. PIC washed, rinsed, and sanitized the deli slicer at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels >>> Observed the following pastries made and packaged on-site: flan, cheesecake, and tres leches cake without proper labeling. All food that is packaged on-site must have the following information on its label: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English). Update labels with information listed above prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed a heavy accumulation of dust and black organic matter on the walls in the baking area and food prep area. Also observed an accumulation of food debris on walk-in door handles and shelving, as well as underneath cooking equipment throughout the bakery. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed cooked rice pudding and cream cheese cold holding at an internal temperature of 48 deg F in a walk in cold unit that was holding >41 deg F. Manager informed the food items had been in unit since the night prior and discarded. Embargo form filled out. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the walk in cold unit holding temperature at 47.6 deg F (according to the min/max thermometer) TCS food items was discarded or redirected to other walk in. Will re-inspect Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.-Observed a pan of milk and flan prepared in bakery cold holding at an internal temperature of 50 deg F in a walk in cold unit that was holding at >41 deg F. PIC informed the food items had been in unit since the night prior and discarded. Embargo was filled out. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. One of the two walk in cold units holding temperature at 51.1 deg F (according to the min/max thermometer) TCS bakery food items cold holding in unit was discarded or redirected to other walk in. Manager called for repair. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-Door gasket for walk in bakery/retail door in disrepair. Replace gasket. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions-Bakery area in need of a general cleaning with emphasis placed on floors and behind equipment. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd