Maricopa County, AZ

El Mirage Bakery

Permit ID: FD-32252

Permit Type: E & D

12329 Grand Ave El Mirage 85335

*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
B
1
Violation
ID

Violation Description

Violation Comments

Correct By
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Menudo and chicken pozole with internal temperatures between 49 degrees F and 57 degrees F were cold holding in reach-in cooler next to the dish washing area. Ambient temperature of the unit was 40 degrees F using a min/max thermometer. PIC stated that items were reheated last night and then placed into the reach-in unit to cool. Items were covered and temperatures were not taken to verify that the items had cooled to below 41 degrees in the correct time frame. Both items were discarded. Discussed cooling methods with PIC. TCS foods must be cooled from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F in 4 hours.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Observed cut fruits, flan, jello with milk dessert, and masa in customer self service refrigerator with no made on or discard dates. PIC will mark all items with the correct made-on date. All temperature control for safety foods must be marked with a made on or discard date. TCS food needs to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected At Time Of Inspection
35
Food properly labeled, original container
Core-3-602.11, C: Food Labels. Bulk masa, flan, and jello with milk desserts with no food labeling in the customer self service fridge. Reviewed labeling procedures with PIC. Basic food labeling requirements: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a B Grade and had 1 Priority, 1 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. 2-102.12.(A) Certified Food Protection Manager. During site visit no staff on site with a Certified Food Protection Manager certificate. As of February 2022, all establishments must have a Certified Food Protection Manager on site during normal hours of operation. Core Violation, Correct by next Routine Inspection. Second consecutive violation. Inspected with Spanish Liaison RS#1479. Inspection rights reviewed with Maria H. Inspection report emailed. Discussed thermometers, general cleaning, and equipment replacements. El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación. Si no está seguro si su dirección de correo electrónico es correcta, puede: •Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o • Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación, o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida) o Envfullservicerestaurants@maricopa.gov(instalaciones que son restaurantes de servicio completo) o Envretailgrocery@maricopa.gov(instalaciones como supermercados o mercados minoristas de alimentos) o Envspecialtyprograms@maricopa.gov(comida móvil/eventos especiales/revisión del plan) Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.


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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