Pan de Mujer Sinaloa

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on staff at time of inspection. According to the person in charge, they are working towards their CFPM. Discussed with person in charge to continue working towards acquiring their CFPM. 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.

Inspector's notes

Observed a small carton of half and half and some other small containers of flavored coffee creamers labeled "Keep Refrigerated" inside of a small plastic bin with ice and water in it in the front service area right next to the cash register. It was observed that the bin had mostly water and had little ice in it at time of inspection. The internal temperature of the creamers as measured using a probe thermometer ranged from 48°F - 50°F. According to the person in charge, the creamers had been in the bin with ice water for around 2 hours and were returned to the reach-in refrigerator to rapidly chill down to 41°F. Discussed with person in charge to ensure that there is enough ice to fully surround the containers and that there is also water so that the ice water is in full contact with the containers to keep them cold holding at 41°F or below. Discussed with person in charge to change the ice water regularly so that the foods maintain cold holding temperature of 41°F or below or to consider storing in a refrigerator. 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. *2ND CONSECUTIVE PRIORITY VIOLATION.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Discussed with person in charge to work towards acquiring their CFPM. 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.

Inspector's notes

Observed small plastic cups of green salsa that were in a prep unit along with milk that both had internal temperatures as measured using a probe thermometer of 51°F - 54°F. A min max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The ambient air temperature reading was at 50°F. According to the person in charge, the salsa and milk had been in the unit from the night before and were embargoed at time of inspection (see embargo form). Discussed with person in charge to have a technician service the unit. Discussed with person in charge to keep time and temperature controlled for safety foods in alternate refrigeration or to utilize ice baths to keep TCS foods at 41°F or below. Person in charge will have a technician service the unit. The establishment has sufficient cold holding capacity to maintain safe operation. 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.

Inspector's notes

Observed bags of frozen meat sitting in a thawing sink without continuously running water that is 70°F or less running over the frozen food. Discussed with person in charge that all foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Person in charge turned on the cold water tap for the thawing food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 baked items with cream cheese inside, stored in a room temperature case. After discussion with PIC, determined this item is not meant to be stored hot or cold. Instructed PIC to place a time sticker on the shelf containing TCS baked item. Discussed time as control and emailed educational documents. Correct By: Corrected At Time Of Inspection