Inspection Report
Dawn's NY Bakery on Central
111 E DUNLAP AVE PHOENIX AZ 85020
FD-24-02484
Food Establishment - Bakery
Food Routine Inspection
4/17/2024
0
Completed
Violations
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises -- Single serve containers stored on the floor -- all items are to be storage a minimum of 6 inches off the floor to promote cleaning under equipment and pest monitoring
Correct By: Correct Prior To Reinspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable -- Facility has milk crates and single use plastic containers being used for storage contaienrs or food contact surfaces --- provide equipment and utensils that are food grade and rated as multi-use equipment, easy cleanable, durable, smooth
Correct By: Correct Prior To Reinspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces -- Mechanical vent covers, shelving, pie press, interior of the sinks have a build up of soiling --- clean
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-4-401.11(C), C: Clothes Washers and Dryers; Location --- Facility has a laundry washer and dryer that are not in an enclosed area --- provide enclosed area OR remove laundry washer and dryer
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability --- Area behind the mopsink is not attached and separating from wall -- adhere/replace,
Black FRP in the room with the food prep sink --- provide FRP or wall surface that is light in color, all surfaces must be easy cleanable, durable, non-absorbent and smooth
Holes in the wall and seal between the walls and the sinks are not flush to the level of the sink, food prep sink not attached to the wall-- seal all cracks, crevices and holes
Peg board used to hang utensils ---- provide easy cleanable, durable, non-absorbent and smooth surfaces
Rusted washers and screws adhering the three compartment sink to the wall - provide stainless steel screws to adhere the sink to the wall to be easy cleanable, durable
Freezer floor threshold area damaged/pitted --- repair, provide threshold OR seal bottom of the walk in cooler door
Laminate countertop where the coffee bar is located -- provide hard sealed countertop
Floor from the walk in cooler, warewashing area and the mopsink area is not sealed -- provide sealed flooring
Correct By: Correct Prior To Reinspection
Comments/Details
Oc inspection conducted with Dawn
Inspection rights and inspection report emailed to Dawn
This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.
Please be advised that the New Business Permit Application fee includes one initial inspection and one follow-up inspection. Additional fees will be assessed for any additional follow-up plan review inspections. Discussed inspection upon request fee with owner for more than 1 re-inspection.
A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
No County legal action will result from this inspection.
The Environmental Services Department will email 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)
Note: 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 or call 602-506-6824.
Award: Not Participating,Signer: Dawn Herandez
"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.