Inspection Report

Business Name
Paris Baguette

Business Address
16495 N SCOTTSDALE RD SCOTTSDALE AZ 85254

Permit Number
FD-24-02365

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/9/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
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: No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed a large bowl, squeeze bottle, and syrup dispenser top in the basin of the handwashing sink next to three compartment sink. Handwashing sinks shall be maintained so they accessible at all times and they shall not be used for purposes other than handwashing. PIC relocated all items blocking handwash sink to the three compartment sink at time of inspection to be sanitized. Corrective Action: Corrected at time of inspection.

Violation #: 24

Repeat Violation

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

Comments:

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 hot dog pastries, pizza pastries, curry croquettes, crab meat croquettes, containers of milk for coffee, and other assorted cheese pastries held at room temperature in the glass displays. Establishment uses 4-hour time as a control for these items. Written procedures have to be prepared in advance of utilizing time as a control. PIC was not able to provide establishment’s written policy or list of items held under time as a control. Provide a written policy that these items are discarded after 4 hours and a full list of items under time as a control prior to re-inspection (1/20/25). No discard times were observed/recorded at time of inspection for TCS foods held in the display cases. When utilizing 4-hour time as a control food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Correct prior to re-inspection, Repeat Violations: 2nd.

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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 a tray of curry croquettes/66*F held at room temperature on a speed rack next to the walk in cooler. Observed pitchers of milk held at room temperature near the beverage self service area. According to the person in charge the establishment uses 4-hour time as a control for curry croquettes and milk at the self service area. No discard times were recorded or observed. According to the person in charge the curry croquettes and milk were removed from temperature control this morning (more than 4 hours ago). Time as a control food that is unmarked or marked over 4 hours at room temperature must be discarded. The curry croquettes and milk were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.115 - Priority Foundation: Prohibiting Animals Addl Notes: Observed two dogs enter establishment at time of inspection. After discussion with employees and person in charge it was determined that staff did not verify if the dogs were service animals. After discussion with employees and person in charge it was determined that staff did not verify if the dogs were service animals. Per discussion with manager, employees have been instructed to verify if a dog is service animal or not. Discussed not allowing animals other than service animals inside the food establishment. Via email, provided information on service animals in food establishment. Dogs exited establishment at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed written procedures for employees to follow when responding to vomiting or diarrheal events.

"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.