The Bread and Honey

Inspector's notes

Observed milk in the small cold holding unit under the espresso machine to be 47*F, per PIC had been moved into the unit an hour prior. Ambient air temperature of the unit was 54*F, measured with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature, measured with a min/max thermometer, of 54*F in the small cold holding unit under the espresso machine. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC will utilize the cold holding units in the back of house in the meantime. Corrective Action: Corrected at time of inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed diced tomatoes made at 11am at 57*F, in a deep container and covered, and red sauce, cooked peppers, in a deep container and covered, made at 8am at 56*F in the tall reach in cold holding unit near the 3-comp sink. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gaskets (rubber seal) on three cold holding units in the back of house in disrepair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Repeat.

Inspector's notes

QUAT solution in 3 compartment sink measured 0 ppm while in use at time of inspection. Service call was placed for chemical dispenser, and new solution was made manually. Please ensure QUAT solutions are maintained between 150-400 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Door seals on reach-in cooler in warewashing area, freezer in prep area, and clear door cooler in prep area are damaged and falling apart. Please replace door seals as necessary and ensure equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed twenty prepared tacos made on 3/29 in the reach in cooler located next to the speed rack at a temperature of 55F.

Core-6-301.14, C: Handwashing Signage. 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 all hand washing sinks by three compartment sink, next to prep sink, near coffee machine up front and in the unisex bathroom did not have hand washing signage. Discussed with Person in Charge (PIC) a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Hand washing signage was provided to PIC. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation>>> Observed Quaternary Ammonium (quat) sanitizer bucket near beer tap cooler at 0ppm. Discussed with PIC to make a new batch and it tested to 150ppm. Discussed with PIC quat approved sanitation solution is 150ppm to 400ppm. Correct By: Corrected At Time Of Inspection