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
B
1
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.
Observed handwashing sink next to prep line BOH to be blocked by trashcan and rolling cutting board. Also observed employee rinsing coffee brew basket at hand sink on cookline FOH. Manager moved items from sink and instructed employee to rinse basket at dish washing sink BOH. Handwashing sinks must remain accessible at all times to promote proper handwashing and not used for any purpose other than hand washing to prevent contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Observed tomato dicer stored as clean on bottom shelf of prep table BOH to have pieces of food debris. Manager moved dicer to three compartment sink to be re-washed, rinsed, and sanitized. Food contact equipment and surfaces must be clean to sight and touch to prevent growth of bacteria and contamination.
Corrected At Time Of Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.
Observed various soups in hot holding wells next to prep line to be 90-110*F. Also observed tomato soup in hot holding well next to stove top at 78-87*F, this well was observed to be off. Employee stated soups were heated just prior to open, approximately 30 minutes prior in the microwave but did not check temperatures of soup. The soups were being re-heated not from original packaging, and Manager had employee re-heat soups to 165*F on stove top prior to transferring to being hot held. TCS items must be re-heated to 165*F (or 135* from hermetically sealed packaging) within 2 hours to prevent growth of bacteria.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 pasta still in the cooling process to be in plastic containers approximately 6 inches deep, tightly lidded, and stacked on another container of cooling pasta in walk in. Manager had items moved to ice bath and instructed employees to temp pasta before putting in walk in, leaving containers unlidded until 41*F is reached, and not stacking cooling items to ensure cooling times are reached. TCS items in the cooling process should be cooled using shallow pans, not lidded or covered, and not stacked to promote air transfer and cooling.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a B Grade and had 1 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Report emailed to Manager. Notice of Inspection Rights made available to Manager.
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.
