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
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling--- At the time of inspection, observed multiple prescription bottles being stored above RTE marshmallows, above clean pans and lids in dish area, and above clean food utensils in mop sink area. Medicines that are in a food establishment for the employees' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. Upon request the prescription bottles were moved and stored with the designated employee items.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.--- Observed cooked chicken on the grill top with an internal temperature of 102F-104F. Per employee, the chicken was cooked an hour prior and was in the cooling process. Proper cooling methods must be used to ensure that TCS foods are cooled within the required timeframe. Upon request, employee placed the chicken into a shallow metal pan, then into the walk in cooler to finish cooling. At the end of inspection, internal temperature of chicken read 67F-68F.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-202.15, C: Outer Openings, Protected--- At the time of inspection, observed back door to the establishment open. Outer openings of a food establishment shall be protected against the entry of insects and rodents by maintaining doors and holes closed. Per manager, employees will be reminded to close the back door during busy hours. Back door was closed to correct.
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring--- Observed 4-5 small flies around the mop sink area and mop sink drain. Maintain the premises free of insects and other pests by eliminating harborage conditions and closing outer openings to the establishment.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces--- Observed area around the oven and prep top cooler with large amount of food debris and other reside. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of debris and soil residues. Correct prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 3 Core Violations on this inspection. No County legal action will result from this inspection. Report provided via email. * Reviewed date marking procedures to indicate the date or day the food shall be consumed on premises, sold, or discarded.
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.
