Too Sweet Cakes

Inspector's notes

***Third Consecutive Violation*** Multiple flying insects (50+ live Gnats) present in the dish room to right and left of main dish machine and ware wash area. Around the mop sink and production areas. Ensure that proper pest control is performed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed inside main walk in unit with two containers of cooked hash browns stacked directly on top of each other to left of main walk in door. Internal temperatures of cooked hash browns was 47*F-50*F with inspector and establishment thermometers. Notified Person In Charge (PIC). Per employee product was made around 9am. Time of inspection is after 1pm. PIC will have employee move hash browns to cool to 41*f inside main walk in freezer unit. ===Method used.

Inspector's notes

Observed inside main walk in unit with two containers of cooked hash browns stacked directly on top of each other to left of main walk in door. Internal temperatures of cooked hash browns was 47*F-50*F with inspector and establishment thermometers. Notified Person In Charge (PIC). Per employee product was made around 9am. Time of inspection is after 1pm. PIC will have employee move hash browns to cool to 41*f inside main walk in freezer unit. ===Method used.

Inspector's notes

***Second Consecutive Violation*** Multiple flying insects (30+ live Gnats) present in the dish room to right and left of main dish machine and ware wash area. Ensure that proper pest control is performed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no paper towels or hand drying device at the handwashing sinks in the bakery room, women's bathroom, and men's bathroom areas. PIC provided paper towels at all areas. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Four severely dented cans in food storage area. PIC removed cans. Ensure that food packaging is in good condition. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple boxes of raw bacon stored over cooked eggs and raw shell eggs stored over coffee syrups in the walk in cooler. PIC relocated the raw bacon and eggs to proper locations. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two large containers of sliced ham-52-55F cooling in the walk in cooler. PIC stated that the ham was sliced over four hours prior and discarded see embargo form. PHF/TCS foods prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple flying insects present in the pastry/bread packaging room and in the ware wash area. Ensure that proper pest control is performed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment does not have thermometer or temperature indicating test strips for high temp dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee preparing donut holes in warehouse room with unfinished ceiling and no handwash sink. Notified person in charge and they will have employee prepare donut holes in main kitchen area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee packing breakfast sandwiches picked up a sheet of stickers and a tray from the floor, then went to handle the sandwiches without washing hands. The employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple bottles of glass cleaner and grill cleaner stored over baking powder, karo syrup items in the storage area. PIC relocated the chemical items. Ensure that toxic materials are stored in a manner to prevent contamination of food, equipment, utensils, linens, and single service items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat sanitizer solution in cloth bucket with concentration at 0ppm. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not have thermometer or temperature indicating test strips for high temp dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Multiple bottles of glass cleaner and grill cleaner stored over baking powder, karo syrup items in the storage area. PIC relocated the chemical items. Ensure that toxic materials are stored in a manner to prevent contamination of food, equipment, utensils, linens, and single service items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee packing breakfast sandwiches picked up a sheet of stickers and a tray from the floor, then went to handle the sandwiches without washing hands. The employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat sanitizer solution in cloth bucket with concentration at 0ppm. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not have thermometer or temperature indicating test strips for high temp dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Corrective Action: Correct prior to re-inspection.

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable -- Single-service cups being used as scoops in some of the bulk bins. Replace with multiuse scoops. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces -- The rails of several of the pan racks have accumulated soil residues adhering. Clean. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. -- There was a large container containing a mixture of milk and liquid eggs, per person in charge (PIC) at 67°F in the walk-in refrigerator. The PIC was unsure as to how long the milk and eggs had been out of refrigeration prior to mixing or how long the mixture had been out of refrigeration after mixing. The mix was discarded. See Embargo. ** 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. Correct By: Corrected At Time Of Inspection

Core-4-101.17, C: Wood, Use Limitation -- A softwood paddle is being used for stirring onions while cooking. Replace with a non-wood, easily cleanable, food-grade utensil. Correct By: Correct Prior To Next Routine Inspection