Maricopa County, AZ

Bashas'

Permit ID: FD-84684

Permit Type: Bakery

5115 N Dysart Rd Litchfield Park 85340

*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
0
Inspection Comments

Bakery OC inspection was conducted with the store manager, Steve and assistant manager, Jonathan. The establishment is open and operating. Managers are certified food protection managers. Please ensure there is a certified food protection manager on site during operational hours. Permit is approved. Correct the items listed within 90 days or sooner provided supply chain issues are resolved: 1. Provide a reduced pressure zone assembly for the water connection point of the proofer and oven. Provide drain cup for the device. Drainpipe must be rigid and indirectly discharge to a floor sink with 1” air gap from the finished floor. 2. Certify all testable backflow devices and provide reports. 3. Ensure all spill-resistant vacuum breaker for the hose reel / chemical dispenser must installed 12” higher than the chemical dispenser and the connection point of the hose reel. 4. Ensure all testable backflow devices must be installed 12” above but not more than 60” from the finished floor and in an area that can easily accessible for service, monitoring and testing. 5. Provide 1” air gap from the flood rim for the sprayer arm at the 3-comp sink. 6. Ensure all drainpipe from equipment and food service sinks: such as 3-comp sink, food prep sink, dump / work sink, condensation, drip trays, dipper well, reach-in cooler, reach-in freezer, grocery refrigerated cases, etc. will have 1” air gap from the finished floor. 7. Address the condensation issue inside some of the walk-in units. 8. Provide escutcheon plates around pipe penetrations. 9. Provide cleanout cover where needed. 10. Provide strainer for floor sinks and mop sink. 11. Caulk, patch and seal all gap that have the thickness of a business card or larger, cracks, holes, penetrations where needed. this includes inside walk-in units, trims on FRP or stainless-steel panels, under the hood, sides of sinks, behind sinks, etc. Please use wide range temperature silicone under the hood and inside the walk-in units. 12. Re-attach the insulation covers in the warehouse storage area. 13. Provide several coats of semi-gloss or high-gloss paint on top of the CMU block wall up to the highest shelf. 14. Provide trough underneath drainpipes from roof above dry storage area or relocate the food/ drink, single service/ single use items from underneath the drainpipes. Ensure there all dry storage must be 6” above the floor. 15. Detail clean hood, baffles, light shields, equipment, outside of equipment and floor sinks. 16. Refinish enamel coating inside floor sink where needed. 17. Reattach the flashing of the oven. 18. Flash off top of the proofer to the ceiling. The inspection rights sheet is emailed with the report to the person in charge. No County legal action will result from this inspection. This establishment has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the issuance of this permit and begin operation, the applicant must first submit payment of the permit fee to the Department’s Business Services Office. Per Chapter I, Regulation 4, of the Maricopa County Environmental Health Code, no person shall conduct an operation or an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit card can be made in person, via on-line at ESD.MARICOPA.GOV, US Mail, or phone at 602-506-6824 Option 2. Payment can always be made in person at any regional office. We accept cash, check, money order, credit/debit. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes. Please contact the Department to schedule a follow-up inspection at 602.506.6824 once violations have been corrected. Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections.


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.