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Kneaders Bakery & Cafe

Permit ID: FD-45493

Permit Type: E & D

6611 E McDowell Rd Mesa 85215


*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.

Grade
Priority Violation *
Cutting Edge Participant
Violation Description
Violation Comments
Correct By
02
Management Awareness; policy present
PRIORITY VIOLATION-2-201.11(A), (B), (C), & (E), P: Responsibility of Permit Holder, Person in Charge, and Conditional Employees; Responsibilities and Reporting. "Person in charge" at time and workers present state they have not been trained on an employee illness policy - operator is responsible for creating and training workers on a verifiable employee illness policy that addresses the communicable disease symptoms and conditions easily transmissible through the vehicle of food. Operator given materials during previous inspection to create an employee health handbook for training workers.
Correct Prior To Reinspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. Observed two workers wipe nose on the back of the wrist while wearing gloves without stopping to wash - both workers washed hands properly upon being told. Workers must stop and wash hands, wrists, and forearms when potential contamination occurs. Workers may use their upper arms when having a nose inch or are about to cough/sneeze to prevent contamination of the hands.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. Worker observed placing dirty food serving trays at the hand washing sink to be rinsed there for re-use - worker routed trays to the 3-part sink after being told. All serving trays/plates must be washed, rinsed, and sanitized prior to re-use at the designated ware washing equipment. Hand washing sinks are for hand washing only. Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 1) Tempered water at the cook/prep line hand washing sink found at 88F. 2) Tempered water at the ware washing hand washing sink found at 110F. Adjust tempering valve on each sink to provide tempered water at 100F.
Correct Prior To Reinspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Cleaned meat slicer found with remaining organic food deposits - manager cleaned and sanitized the slicer thoroughly at time. Wash, rinse, and sanitize all slicer food contact surfaces thoroughly after use and at least once every four hours from initial uninterrupted use. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. Cake pan molds stored as clean in the baking area found with remaining cake deposits - wash, rinse, and sanitize cake molds thoroughly prior to greasing for the next use.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. Pot of potato soup found fully covered at 47F in the walk-in cooler operating at 36F after >6 hours - soup embargoed at time. See embargo form. Cool all hot potentially hazardous foods from 135F to 70F in the initial two hours and from 70F to 41F and less in an additional four hours. Cool all foods rapidly. Maintain foods at least partially uncovered until fully cooled. Shallow food thicknesses not exceeding four inches and portioning increase the rate of cooling.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. Individually wrapped butter pads placed unrefrigerated at the self-service counter found at 65F and operators' "time as control" log has not been filled out for this day - butter embargoed at time. See embargo form. Workers must track the time in a written manner that the butter is placed by filling out the available log sheet routinely. Manager states these butter pads are to be consumed or discarded every two hours.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Priority Foundation-3-306.13(B) and (C), Pf: Consumer Self-Service Operations. Samples dispensed in bulk from trays at the service counter cash register with only a napkin offered to eliminate customer bare hand contact observed to be minimally effective with customers not using a napkin - individually portion samples into cake cups or similar supply to eliminate customer contact. Customers must not reach into bulk trays of food with bare hands. Core-3-307.11, C: Miscellaneous Sources of Contamination. Observed dirty cloth laying on storage shelf with cleaned cake molds - rout all dirty cloths to be laundered. Store in-use cloths in an approved sanitizing solution.
Correct Prior To Next Routine Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation. 0 PPM Quaternary ammonium chloride found on wet cloth in dry pan at the coffee dispenser - worker routed pan for filling with sanitizer. Maintain wiping cloths in an approved sanitizing solution between uses.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.12, C: Floors, Walls, and Ceilings, Utility Lines. Food deposits found on floor underneath and behind cook line flatiron grill - clean floor area regularly.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 3 Priority, 4 Priority Foundation and 4 Core Violations on this inspection. No County legal action will result from this inspection. Re-inspection scheduled for 10/28/2016.


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.


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