Inspection Report
Dianas Bakery Carniceria & Mex Food
5010 W MCDOWELL RD PHOENIX AZ 85035
FD-09944
Food Establishment - Eating & Drinking
Food Routine Inspection
10/4/2023
D
4
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge>>>Person in charge was unable to state time/temperature controlled for safety storage temperatures and was unable to state the sanitizer concentration ranges. Establishment received 4 priority violations and did not have a certified food protection manager on staff. Establishment must have a certified food protection manager who is able to demonstrate their knowledge of food safety by the next routine health inspection.
The establishment must have a designated person in charge who is knowledgeable about foodborne disease prevention, Hazard Analysis and Critical Control Point (HACCP) principles, and Code requirements is prepared to recognize conditions that may contribute to foodborne illness or that otherwise fail to comply with Code requirements, and to take appropriate preventive and corrective actions.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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 hand washing paraphernalia (hand washing guidance on wall, mounted soap container, mounted paper towel container) without a hand sink. Person in charge indicated they removed the hand sink; person in charge indicated they did not move or replace the hand sink they just removed it. Missing hand sink was in the warewashing room; the next available hand sink is more than 25 feet away. Person in charge was informed they must re-install hand sinks so that employees have an adequate number of hand sinks to wash their hands in. Re-inspection 10/16/23.
Correct By: Correct Prior To Reinspection
Violation #: 22
Repeat Violation
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 the following time/temperature controlled for safety foods in the refrigerated display case with internal temperatures between 44*F - 56*F: gelatin desserts made with dairy that have raisins. The measured internal temperature of the case using a min/max thermometer was 44.6*F. Person in charge stated these had been in the refrigerated case for more than 4 hours and they did not checked temperatures today. Person in charge willingly discarded of he foods listed above. Also observed queso fresco in a refrigerated prep unit with an internal temperature of 46*F; per the person in charge it had been in the unit since last night and they willingly discarded of the queso fresco as well.
Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Repeat Violations: 3rd,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-7-201.11, P: Separation-Storage>>>Observed a can of WD-40 stored directly above a donut rolling machine. Person in charge voluntarily discarded of the WD-40.
Person in charge informed that food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Repeat Violation
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety foods in the refrigerated display case with internal temperatures between 44*F - 56*F: gelatin desserts made with dairy that have raisins. The measured internal temperature of the case using a min/max thermometer was 44.6*F. Person in charge stated these had been in the refrigerated case for more than 4 hours and they did not checked temperatures today. Person in charge willingly discarded of he foods listed above. Also observed queso fresco in a refrigerated prep unit with an internal temperature of 46*F; per the person in charge it had been in the unit since last night and they willingly discarded of the queso fresco as well.
Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 10/16/23.
Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 missing display door for pastries in customer dining room. Without doors the food is completely exposed to customers. Person in charge had employees move the pastries to display cases that had doors. Person in charge indicated they have a door on order and will not use the space until the door is repaired.
Food must be protected from consumers during storage. Proper display barriers may prevent harmful organisms from being transferred to foods.
Correct By: Corrected At Time Of Inspection
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>>>Person in charge was using kitchen garbage bags to wrap cakes in the reach in refrigerator in the cake decorating portion of the kitchen. Person in charge was informed that kitchen trash bags are not food-grade plastic and chemicals from the bags may be absorbed into the food. Person in charge removed the cakes from the bags and wrapped them in food grade plastic wrap.
Food contact surfaces must be constructed from durable, food grade, easily cleanable materials. Food contact surfaces not constructed from durable, food grade, easily cleanable materials may contain harmful chemicals, harbor harmful pathogens from incomplete cleaning, or may present a physical danger to foods.
Correct By: Corrected At Time Of Inspection
Comments/Details
This establishment received a(n) D Grade and had 4 Priority, 3 Priority Foundation violations on this inspection.
Inspection conducted with RS #1498
A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
A pattern of non-compliance for Priority violation #20, 3-501.16(A)(2) and (B) has been noted during this inspection. The person in charge accepted the opportunity to attend the Department’s Active Managerial Control Class. All pertinent establishment personnel should attend. Date pending scheduling with Spanish Liaison. Failure to correct repeat violations may result in legal action.
Reviewed: vomit/fecal accident clean up procedure
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
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-Request-Form-181.
Award: D,Email Sent: CHECKED,Embargo Lbs: 20,Food Manager Licenses: 0,Request Notes: Hold for review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Patricia Renterio
"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.
| 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.