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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash........Employee handling ready to eat food wearing gloves touched trash container and returned to handling food without washing hands. Hand employee wash hands/change gloves. Reviewed hand washing/glove use with manager.
Corrected At Time Of Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding...........Meatballs at 120*F internally in 144-160*F marinara on hot holding. Manager stated meatballs and sauce had been re-heated in microwave about one hour before and set onto steam table to hold. Had meatballs re-heated to above 165*F.
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..........Portioned cream cheese stacked above pan level in top of cold table at 54*F internally. Salmon in plastic portion packages and double panned in top of cold table at 48*F internally. Deli meats and cut cabbage in top left side of salad cold table at 45*F to 47*F internally. Manager stated all items had been in unit about 1 to 1.5 hour and returned cream cheese and salmon to walk-in to re-cool, put TCS items in top left of salad cold table under time as control.
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.....Top left section of salad cold table holding TCS food 45-47*F. Unit has a large amount of condensation accumulating in bottom section. Right top side and bottom sections are holding properly cold. Please repair unit to hold TCS food 41*F or below prior to re-inspection 3/6/18.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had three Priority, one 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. Manager has scheduled AMC class for 3/15/18.
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.
