Inspection Report

Business Name
Silver Rose Bakery

Business Address
2814 W BELL RD PHOENIX AZ 85053

Permit Number
FD-23-01136

Permit Type
Food Establishment - Bakery

Inspection Purpose
Food Review Inspection

Inspection Date
11/30/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment Inspection - Bakery
This inspection was conducted with construction workers on site.
A PDF copy of this inspection report was emailed to Collin P. at the time of this inspection.
No county legal action will result from this inspection.

Address the following prior to final permit approval;
1. Provide neck faucet for the left faucet of the three compartment sink so that all 3 basins can be properly filled with a neck faucet and not just a sprayer.
2. The current food prep sink is connected directly to the sewer. Provide an indirect drain pipe that empties into a floor sink with a minimum 1 in. air-gap between the end of the pipe and the flood rim of the floor sink.
3. Provide a side splash between the hand sink in the back area and the adjacent 3-compartment sink.
4. Provide waterproof material such as FRP on the walls behind, underneath and around the three compartment sink, prep sink and mop sink. FRP must be properly installed from the floor to the splash zones above the sinks with FRP adhesive and trim. Do not use nails or screws to install FRP. Also, provide a minimum 1 in. air-gap between the end of the three compartment sink drain pipe and the flood rim of the floor sink that it drains into and provide grates for the two floor sink.
5. All of the FRP in the mop sink room is installed incorrectly including not down to the floor, no trim and not properly adhered to the walls. Re-install all of the FRP in the mop sink room, including on the top and side of the water heater base.
6. Reinstall the vinyl cove base on top of the FRP at the floor/wall junctures of all newly installed FRP behind the sinks and in the mop sink room.
7. Provide self-closers for the back door and the restroom door.
8. Restroom facilities must meet the requirements of the Department and of the International Plumbing Code.
a. Public entrance to toilets cannot be through any part of a kitchen, food preparation or ware washing area. (FC §2-103.11)
b. Provide approved mechanical ventilation to the outside air for restrooms. (FC §6-304.11)
c. Ensure all restrooms are completely enclosed and provided with tight-fitting and self-closing doors. (FC §6-202.14)
d. Toilet seats must be of the hinged open front-front type or split u-shaped in all restrooms. (IPC §420.3)
9. Provide an additional water line, with an angle-stop or ball valve, at the mop sink/ utility area to supply chemical dispensers if they will be installed. Do not use the mop sink faucet. Y- Valves and downstream shut-off devices are not permitted on mop sink faucets or chemical dispensers.

"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.