Jewel's Bakery Cafe
Permit ID: FD-32530
Permit Type: E & D
4041 E Thomas Rd Suite 101 Phoenix 85018
*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Observed raw salmon being thawed out in the hand washing sink by the grill area. Raw salmon container was removed by PIC and placed in the reach in cooler. Please ensure hand washing sink is maintained accessible at all times and not used for other purposes than handwashing.
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet
Hand washing sink in the front dispatch area by ice tea dispensers does not have hot water available. Mixing valve needs repair, only cold water valve is operational. Instructed PIC and employee to ensure hand washing occurs at the other 2 sinks in the facility with functional mixing valves.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
Observed in walk in cooler egg wash container directly over raw pork bacon package, as well as ground meat bag over raw fish. PIC rearranged walk in cooler. Egg wash was moved to bottom shelf, ground meat bag was moved below fish. Please ensure raw animal foods are separated by type based on minimum cook temperatures.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Mechanical dishwasher was observed at a chlorine concentration of 0ppm. Measurement taken on 3 different cycles directly on the food contact surface. Pro Clean technician arrived at establishment during inspection. Mechanical dishwasher was repaired and reads chlorine concentration at 50ppm . Food contact surfaces were re-ran through functioning dishwasher.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Observed 2 large containers of cooked pork taken out of the walk in cooler. Per PIC, pork was cooked and placed in the walk in cooler at 8am. Pork was taken out of walk in cooler and measured at an internal temperature ranging from 98F-110F. Pork had been in the cooling process for over 3 hours at time of inspection. Pork was discarded by PIC (see embargo form). Please ensure TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Discussed proper cold holding and hot holding temperatures, employee health policy, walk in cooler storage and organization and sanitizer concentration and test strip usage with PIC. Provided the following handouts to PIC: temperature requirements, hand dishwashing method, date marking, thermometer calibration, cooling of potentially hazardous foods, reportable diseases and symptoms, proper food storage in cold holding units. No County legal action will result from this inspection.
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.
