Inspection Report

Business Name
El Fenix Bakery

Business Address
6219 S CENTRAL AVE PHOENIX AZ 85042

Permit Number
FD-02228

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/21/2023

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.---Observed raw shelled eggs being stored over buttercream in the standing reach in cooler. Person in charge placed the eggs on the bottom of the unit so that it would not be over any food. Discussed the importance of storing all raw animal products below any ready to eat foods to prevent cross contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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 a batter mixer being stored as clean but still having food debris on the mixer. Employee was asked to wash the mixer. Discussed the importance of cleaning all food contact surfaces thoroughly so that it is clean to sight and touch.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 the containers that store the flour and sugar having brown organic matter building up in the walls. Also observed green organic matter present on the outside of unopened butter cream icing. Employee states they will clean them as soon as possible. Discussed the importance of cleaning all equipment and food contact surfaces frequently to prevent any build up of food debris or organic matter. Correct prior to next inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.---Observed cooked hominy in the drink cooler located near the front of the establishment having internal temperatures of 45-52*F. Person in charge states they were made on Saturday and voluntarily disposed of them. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

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 cooked beef and an opened container of cows milk not having any date marking. Person in charge states these food items were made/opened 2-3 days prior to inspection but labeled by the end of the inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared +6 days after).

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals---Observed scented bleach in the establishment in which they use as their sanitizer. Person in charge did not have any other bleach but states they will get one as soon as possible. Discussed the importance of using a chlorine solution that is not scented and safe to use on food contact surfaces. Reinspection will be conducted within 3 days.

Correct By: Correct Prior To Reinspection

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring----Near the room storage where the pots and pans are stored, observed rat droppings. Discussed the importance of monitoring for pest and cleaning up any activity to prevent pest in the establishment.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe---Observed a clay pot being used to hold cooked beef. Person in charge could not provide proof that it was NSF approved and was instructed to stop using it. Person in charge moved the food to a different container. Discussed the importance of food contact surfaces or equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability---Observed the ceiling near the bread display cases falling apart and not easily cleanable. Discussed the importance of maintaining and repairing all the walls and ceiling in the establishment so that they are easily cleanable.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 4 Priority, 2 Priority Foundation Violations on this inspection.
Core-2-102.12(A), C: Certified Food Protection Manager---Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. Please have a CFPM present during all operation hours. Correct prior to next routine inspection. 2ND REPEAT VIOLATION.
Reinspection will be conducted within 3 days.
No County legal action will result from this inspection.
Inspection conducted with RS#1119
Inspection rights accepted by Gabriel S.
Inspection report printed and handed to person in charge.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-RequestForm-181.

Award: Not Participating,Embargo Lbs: 5,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: RA,Signer: Gabriel Sanchez

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.