Inspection Report
Paris Banh Mi Cafe Bakery
5626 W BELL RD GLENDALE AZ 85308
FD-23-04657
Food Establishment - Eating & Drinking
Food Routine Inspection
6/6/2024
Not Participating
2
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 an employee grab their phone with gloved hands and then return to the prep station without discarding the soiled gloved and washing their hands. Also observed an employee grab a fresh pair of gloved without first washing their hands. Both staff members were stopped and told to wash their hands and grab new gloves before returning to work with food. Staff was re-educated on glove usage and when to wash procedures.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Description: Food Separated and Protected
Comments:
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 raw meat (beef) above cooked hot dogs in the walk in. Both items were in sealed packages and no direct contamination was observed. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. PIC discarded raw garlic at time of inspection. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.
Observed three compartment sink set up with sanitizer measuring below 150. Upon refilling the sanitizer basin, the quat concentration was still measuring below 150 PPM. Observed excessive air in the line of the automatic dispenser. Management plans to hand-dose quat into the compartment up to the appropriate range, until the automatic dispenser can be serviced. Chemical concentration must be measured each time the sanitizer compartment is hand dosed to ensure chemical concentration is within the recommended range. Discussed sanitizer requirements with management. A reinspection on the automatic dispenser will be conducted in 10 days.
Correct By: Correct Prior To Reinspection
Comments/Details
Discussed fill lines, cooling methods, cook temperatures, identifying TCS foods, food law regulations, and dried product source. Receipts for dried product from franchise processor must be kept on file onsite.
Vietnamese translation and food safety training was provided to all staff onsite during this inspection, with the help from our EHS Vietnamese liaison.
Inspection conducted with RS# 575
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,Food Manager Licenses: 1,Signer: Tuan 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.
| 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.