Inspection Report
Arizona Bread Company
420 S PERRY LN TEMPE AZ 85288
FD-09973
Food Establishment - Bakery
CI Food Routine Inspection
6/23/2025
Not Participating
1
Re-inspection required
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: The person in charge (PIC) did not have a certified food protection manager at the time of inspection. Per 2017 Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM onsite prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. <<<3rd consecutive violation>>>
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
3-302.12 - Core: Food Storage Containers Identified with Common Name of Food Addl Notes: During inspection, two spray bottles in the dough mixing area did not have a label on them. The person in charge (PIC) stated the items in question were cooking oil or water. The PIC properly labeled the items at the time of inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-202.15 - Core: Outer Openings, Protected Addl Notes: During inspection, observed gaps on the pull-up door near the dough mixing room. The PIC was shown were the sealing foam has come off. Please ensure all all gaps leading to the outdoors are properly sealed to prevent pests from entering the premises.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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. Addl Notes: During inspection observed dough storage tubs and proofing baskets with cracks/broken. The PIC was shown the cracks and broken area of food contact surface equipment. The PIC was instructed to remove broken/cracked equipment from the production room at the time of inspection. Predefined Comment: All food-contact surfaces must be smooth, non-absorbent, and easily cleanable.
Violation #: 49
Repeat Violation
Description: Non-Food-Contact Surfaces Clean
Comments:
4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: During inspection observed flour, dried dough, and build-up of organic material in large kitchen equipment such as mixers, dough machine, dough containers, and other kitchen equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency<<
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law
Addl Notes: During inspection, a floor drain near the 3-compartment sink had stagnant water. This particular floor drain does not affect the 3-compartment sink floor drain or other floor drains in the facility. The PIC was shown the issue. A re-inspection will be conducted in 3 days to verify issue has been resolved. Corrective Action: Correct prior to re-inspection. Predefined Comment: All plumbing must be maintained in good repair at all times.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: The cove base is missing or in disrepair around walk-in freezer, and other areas of the facility. Also, observed wall with exposed drywall not easily cleanable/non-absorbent. The person in charge (PIC) was shown the areas that are missing the coved base. Please repair/replace cove base thought the food production area prior to next routine inspection <<<7th consecutive repeat>>>
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: During inspection observed flour, dough, trash, cow webs, and build-up of organic material behind and under kitchen equipment such as ovens, walk-in coolers, walk-in freezers, 3-compartment sink, proofers, mixers, shelfs, large kitchen equipment, and facility walls. Per FDA Food Code, a regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Please clean prior to next routine inspection. Repeat violation: 7th consecutive violation.
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
Inspection conducted with RS 871. Discussed please vomit/fecal clean-up procedures. Provided cleaning log to the PIC at the time of inspection.
"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.