Wildflower Bread Company
Permit ID: FD-04210
Permit Type: E & D
6428 S Mcclintock Dr Suite 104 Tempe 85283
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco.......Employee drinks stored on prep table and on shelf above prep table with food available for service. Manager removed drinks to proper storage.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash....Employee handling ready to eat food wiped gloved hands on apron and continued to handle food without glove change. Manager had employee change gloves/wash hands and discarded salad employee had been handling.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling....Pasta cooked more than two hours before, per manager, and cooling in large plastic-wrapped bowl in walk-in at 81*F internally. Manager stated pasta had been cooked about 2 1/2 hours before and procedure was to rinse with water and ice to start the cooling process after cooking. Embargoed, manager discarded. Reviewed proper cooling with manager.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding....Pancake batter containing eggs and dairy , per manager, in deep pan over pan of ice at 57*F internally. Manager discarded batter. Discussed time as control for batter. Leaf lettuce and roast beef stacked high in pans in top of sandwich cold table at 48*F and 51*F internally, sprouts club sandwich portions and cole slaw in top of sandwich cold table at 45-48*F internally. Cooked turkey and cooked vegetable portions and cheese in top of salad cold table at 46-47*F internally. Items in units less than two hours were moved to walk-in to re-cool. Manager discarded cole slaw.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had three Priority, no Priority Foundation and one Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Offered AMC class to manager to address repeat violation #20.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
