Inspection Report
Squarz Bakery & Cafe
13802 N SCOTTSDALE RD SCOTTSDALE AZ 85254
FD-66699
Food Establishment - Eating & Drinking
Food Routine Inspection
6/4/2024
Not Participating
2
Completed
Violations
Violation #: 23
Repeat Violation
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 and portioned chicken with no date mark in the lower level of the prep cooler. Observed a small container of French onion soup date marked 5/25 in the lower level of the prep cooler. A food shall be discarded if the date mark exceeds 7 days at 41*F or is in a container or package that does not bear a date/day and has been held for more than 24 hours. The French onion soup and chicken were discarded at time of inspection.
Discussed date marking requirements with the person in charge. If ready to eat TCS foods are frozen, they should be labeled to include: the date the food was prepared, the date the food was put in the freezer, and the date the food was removed from the freezer to thaw in the refrigerator. The total time in the refrigerator at 41?F cannot be more than 7 days.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Violation #: 28
Repeat Violation
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals
Observed in use dish machine in the kitchen with a chlorine concentration measurement of 200 PPM.
Acceptable chlorine concentration shall measure between 50-100 PPM. Large concentrations of sanitizer in
excess can be harmful because residues of the materials remain. Establishment will utilize three compartment
sink until the dish machine is serviced. Dishware was re-washed at time of inspection.
Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed wiping cloths in sanitizer solution near the kitchen entrance and espresso machine. Chlorine concentration measured at 0 PPM in each sanitizer solution. Moist cloths used for food contact surfaces must be kept in an approved sanitizing solution of the appropriate concentration; the appropriate concentration for chlorine is 50-100 PPM. Employee remade the bucket with chlorine solution concentration at 50 PPM.
Correct By: Corrected At Time Of Inspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Observed a small leak below the handwashing sink in the kitchen. Ensure plumbing is in good repair. Please repair prior to the next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
A pattern of non-compliance is developing for Priority violation #26, 7-204.11, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
A pattern of non-compliance for Priority violation #21, 3-501.18 has been noted during this inspection. The person in charge and/or key personnel will attend the Department’s Active Managerial Control Class on June 19th, 2024.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Routine inspection report emailed to the person in charge.
On July 1st, 2023, the Environmental Services Department began 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,
-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
-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 to the website below.
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824
Food Manager Licenses: 2,Embargo Lbs: 5,Award: Not Participating,Signer: Joe Fortier,Review Notes: QA,Review Complete: CHECKED
"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.