Arizona Bread Company
Permit ID: FD-00745
Permit Type: E & D
7000 E Shea Blvd Suite 101 Scottsdale 85254
*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
Not Participating
1
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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....
All time/temperature controlled for safety (TCS) food items in walk-in cooler (cooked turkey, ham, corned beef, cooked chicken, raw chicken, cheese, chicken salad, tuna salad, eggs, sliced tomatoes, red sauce, etc..) measured between 50-56 degrees F internally. Ambient temperature of walk-in cooler measured 51 degrees F with min/max thermometer. Many TCS food items were still in the process of cooling, or thawing from this morning and were able to be moved to functioning coolers at time. All TCS food items that had been stored in walk-in for longer were discarded at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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...
Walk-in cooler measured 51 degrees F internally with min/max thermometer during inspection. All TCS food items that could be saved were moved to functioning coolers at time, and all others were discarded. Please ensure all cooling equipment is capable of maintained food items at 41 degrees F or below at all times.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. Will re-inspect in 10 calendar days for walk-in cooler. Report emailed.
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.
