Inspection Report
Kneaders Bakery and Cafe
5155 E BASELINE RD GILBERT AZ 85234
FD-74253
Food Establishment - Eating & Drinking
Food Routine Inspection
12/12/2023
D
6
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee rinse hands in hand sink without using soap. Soap must be used every time hands are washed, vigorously scrubbed for 20 seconds. Employee re-washed hands with soap for 20 seconds at time of inspection.
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 employee sweeping with gloves on, take gloves off and don new gloves to handle food without washing hands. Observed employee put on hairnet and then don gloves to handle food without washing hands. Hands must be washed whenever switching tasks to handle food and whenever gloves are changed. Employees removed gloves and washed hands before donning new gloves at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sink near cook line with no hot water available after being run for more than one minute. All hand sinks must have hot water at at least 100*F for handwashing. A re-inspection will be conducted 12/22/23.
Priority Foundation-5-205.11, Pf: 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. - Observed hand sink near cook line being used as a dump sink and to rinse utensils. Handwashing sinks must be used for hand washing only to prevent contamination. Discussed this with employee and person in charge at time of inspection.
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 designated hand sink near soups with no soap available. All designated hand sinks must have soap available at all times.
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 designated hand sink near soups with no hand drying provision available. Designated hand sinks must have a hand drying provision available at all times. Discussed soap and paper towels with person in charge, or changing designation of sink.
Correct By: Correct Prior To Reinspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 food slicer and can opener with food debris. According to person in charge, slicer gets washed, rinsed, and sanitized once per day and can opener is not on a cleaning schedule. All food contact surfaces must be washed, rinsed, and sanitized at least every 4 hours throughout the day. Slicer and can opener were removed to be cleaned at time of inspection.
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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 dishes in quaternary ammonium sanitizer solution not fully submerged. Dishes must be fully submerged or rotated to ensure proper sanitization. Discussed with person in charge.
Correct By: Corrected At Time Of Inspection
Violation #: 19
Description: Proper Reheating Procedures for Hot Holding
Comments:
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. 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/4618/AMC-Toolbox---Reheating. - Observed chicken noodle soup in hot holding container with an internal temperature of 90*F. According to employee, soup had been placed in hot holding container directly from walk-in. All TCS foods must be reheated to 165*F within two hours before being placed in hot holding. Soup was removed for proper reheating at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. - Observed the following items in reach-in tables on the cook line with internal temperatures ranging from 47*F to 59*F when taken with a probe thermometer: bacon, american cheese, kneader's sauce (sour cream based), black bean and corn mixture, various cheeses, and chopped cabbage. All foods within time and temperature parameters were moved to walk-in at time of inspection. All foods that were in units for an unknown amount of time were discarded at time of inspection (see embargo). All TCS foods must maintain internal temperatures of 41*F and below.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 mac and cheese, cooked beans and corn, and syrup made with dairy without date marks. All open, ready to eat TCS food must be date marked on the day of preparation and discarded within seven days. Foods were date marked at time of inspection.
Correct By: Corrected At Time Of Inspection
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 lettuce mix with an internal temperature of 65*F when taken with a probe thermometer next to prep table on cook line. According to person in charge, lettuce is usually left out for four hours and then discarded. No time stamp or written policy for time as control available. Lettuce was discarded at time of inspection since time left out could not be determined (see embargo). Time as control guidance document provided in email.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-102.11, Pf: Common Name-Working Containers - Observed spray bottle of degreaser below grill with no label. All working container must be labeled with contents to prevent contamination. Bottle was labeled at time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. - Observed reach-in table next to grill with an internal temperature of 44.7*F when measured with a min/max thermometer. All cold holding equipment must maintain temperatures of 41*F and below. A re-inspection will be conducted on 12/22/23.
Correct By: Correct Prior To Reinspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation - Observed soiled wiping cloths being stored dry
on prep table. According to person in charge, cloths were used to wipe cutting boards on cook
line. Wiping cloths must be dry and clean or stored in sanitizer buckets between uses. Soiled
cloths were removed at time of inspection and replaced with clean cloths in sanitizer.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Repeat Violation
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed ice cream scoop being stored in dipper well that was not working. All in-use utensils must be washed, rinsed, and sanitized every four hours, stored in water that is 135*F and above, or in a functioning dipper well. Scoop was removed to be washed, rinsed, and sanitized at time of inspection.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 test strips for quaternary ammonium sanitizer to be discolored and unable to properly measure sanitizer concentration. Sanitizer test strips must be available and in good condition. Please obtain new test strips prior to re-inspection in 12/22/23.
Correct By: Correct Prior To Reinspection
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed food debris and grease accumulation on floors and general accumulation of residue on walls. Observed food debris in reach-in coolers and grease on equipment surfaces. Please ensure physical facilities are kept clean and free of debris to prevent the attraction of pests.
Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager - Please ensure a certified food protection manager is on the premises during all hours of operation. 2nd repeat violation.
Re-inspections for the reach-in unit, hot water at hand sink, and test strips will occur on 12/22/23. Please contact inspector if you are ready for re-inspection sooner.
A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), 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.
Inspection report was delivered via email
Inspection conducted with RS #998..
No County legal action will result from this inspection.
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
.
Review Complete: CHECKED,Food Manager Licenses: 0,Award: D,Signer: Trisha Chavez,Review Notes: QA--- TEW
"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.