Inspection Report

Business Name
Tous les Jours bakery

Business Address
1135 S DOBSON RD MESA AZ 85202

Permit Number
FD-23-03537

Permit Type
Food Establishment - Bakery

Inspection Purpose
Food Routine Inspection

Inspection Date
11/21/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

*Second consecutive repeat violation*

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: Establishment did not have a CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Violation #: 24

Repeat Violation

Description: Time as a Public Health Control: Procedures and Records

Comments:

*Second consecutive repeat violation*

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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. Addl Notes: Observed various preparations of milk breads, buns, croissants, croquettes and filled donuts with TCS fillings (i.e. hot dogs, cheese, cream cheese, pastry cream, custard, and red beans) holding at room temperature between 68-85*F when measured with a probe thermometer. PIC stated the baked goods were all prepared between 8-9am, air cooled and then individually packaged and placed on the shelving for customer purchase. No timestamp or log was available to determine when the product was placed out or when the food should be discarded. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC added timestamps to all baked goods (including non-TCS foods) with some timestamps observed 20 minutes in the future despite being prepared between 8-9am. PIC added the appropriate timestamps to all foods at the time of inspection. Advised PIC they may remove timestamps from the non-TCS baked goods at their discretion. Advised PIC that the time should be started upon removing from the ovens or fryers and not once the item is finished air cooling and packaged. Advised PIC that foods may also be cooled down to 41*F under approved cooling procedures and may utilize time as a control once they are removed from coolers. Discussed additional cooling capacity of walk in space from the market may be required to allow for the large volume of baked goods requiring cooling. Discussed obtaining lab testing to challenge shelf-stability and submit to the Department for review. Corrective Action: 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 - Priority: Separation-Storage

Addl Notes: Observed a first air kit containing burn gels and antibiotic gel stored above napkins and plasticware. Observed sanitizing wipes and hand sanitizer stored above food and food prep areas. All medicines and other chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals and medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

*Third consecutive repeat violation*

PRIORITY VIOLATION-3-306.11 - Priority: 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.

Addl Notes: Observed open baked goods including various donuts and croissants in a display case for consumer self-service with doors that do not self-close. Please adjust the doors to slide close by gravity or change the operations to where the products are pre-packaged prior to being placed in the display case. All food products that are out for consumer self-service must be protected from contamination at all times. Observed other baked goods already pre-wrapped. PIC had the donuts and croissants packaged at the time of inspection. \Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

*Third consecutive repeat violation*

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a buildup of food debris under various coolers and cooking equipment in the bakery area of this permit. Also observed a buildup under the edge of the cabinets in the coffee and service counter areas. Clean areas prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Of note: Observed various pre-made frozen doughs that receive minimal preparation onsite including baking and garnishing that state keep frozen but no not specify if the cook product requires refrigeration. This includes buns with cream, cheese, custard and red bean fillings. Establishment is also using an exact recipe for buttercream frosting on multiple non-TCS foods making them potentially TCS. Advised PIC to provide corporate shelf-stability testing of buns and/frosting or to keep under time or temperature control.

"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.