Inspection Report

Business Name
Paris Banh Mi Cafe Bakery

Business Address
5626 W BELL RD GLENDALE AZ 85308

Permit Number
FD-23-04657

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/2/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source.

Observed dried products without source information available on the product or at the establishment. Items were embargoed, at time of inspection, pending source information from the operator. All snack products sold for later consumption shall be labeled with the following information: 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate weight; 6) In English. Per Manager, they will work on a solution.

Correct By: Correct Prior To Reinspection

Violation #: 24

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

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: 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.

Observed cooked Boba (81°F) and various Time Temperature Control for Safety (TCS) pastries (custard filled, spinach and ricotta, etc.) out at room temperature. TCS foods had been placed out at room temperature for only one hour prior to observation. Staff were educated on Time Control requirements and guidance was electronically provided. Discussed time control parameters with management. Establishment to use time indicators and have their time control policy available and posted near were Time Temperature Control for Safety (TCS) foods are placed on time control.

Correct By: Correct Prior To Reinspection

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-202.12, P: Conditions of Use

Observed Quat chemical sanitizer in the three-compartment sink measuring above 400 PPM. Alerted the Person in Charge who stated they plan to work with the third party servicer to adjust the automated sanitizer dispenser. In the meantime, kitchen staff will dilute the sanitizing solution to the appropriate range, with water, until the dispenser can be serviced. Reeducated staff on the recommended range of use for quat (150-400 PPM) and discussed toxicity concerns when sanitizers are used above the recommended range.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority and 1 Priority Foundation violations on this inspection.
Core-2-102.12(A), C: Certified Food Protection Manager: No certified Food Manager present at time of inspection. In Compliance with Food Code, Maricopa County now requires a Food Manager Present during operating hours. Emailed Maricopa Policy changes and additional resources of where to acquire a Food Manager Certification. Correct prior to next routine inspection
Discussed reheating and hot holding temperatures, date marking requirements, and common use labeling,
No County legal action will result from this inspection.
Inspection report provided via email; confirmed delivery onsite
Check out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-Toolbox

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: Not Participating,Embargo Lbs: 80,Review Complete: CHECKED,Review Notes: MJ - Reviewed for content/grade,Signer: Thao Mi Pham

"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.