Inspection Report

Business Name
Kneaders Bakery and Cafe

Business Address
5155 E BASELINE RD GILBERT AZ 85234

Permit Number
FD-74253

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/25/2024

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 2

Repeat Violation

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: *4th repeat violation* Observed no certified food protection manager on duty. A food protection manager must be on the premises during all operating hours. Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl Notes: Observed bakery employee come into the kitchen from using the restroom and proceed to put on gloves without washing hands. Instructed employee to wash hands after returning from restroom before donning gloves. Employee washed hands properly before donning gloves. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: *4th repeat violation* Observed deli ham in the reach-in cooler on the cook line with an internal temperature of 46*F when measured with a probe thermometer. According to person in charge (PIC), ham had been in reach-in cooler for more than four hours. Ham was discarded at time of inspection. Observed macaroni and cheese in the standing refrigerator next to the smoothie area with an internal temperature of 49*F when measured with a probe thermometer. According to PIC, macaroni and cheese is left out for lunch rush and put back in refrigerator after, and had been out of temperature for more than four hours. Mac and cheese was discarded at time of inspection. Observed deli ham and roast beef in the walk-in cooler with internal temperatures ranging from 50*F-51*F when measured with a probe thermometer. According to PIC, meats had been delivered and in walk-in since 10:00 AM (greater than four hours). Deli meats were discarded at time of inspection. See embargo. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed walk-in with an ambient temperature of 48*F when measured with a min/max thermometer that increased from 45*F at the start of inspection. All cold holding equipment must maintain ambient temperatures of 41*F and below. A work order was called at time of inspection and freezer door was propped open to allow cold air into the walk-in. A re-inspection will be conducted on 7/26/24 before establishment opens. Corrective Action: Correct prior to re-inspection.

3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed cut lettuce and cut tomatoes in the reach-in cooler on the cook line with internal temperatures ranging from 47*F-60*F when measured with a probe thermometer. According to PIC, these items were prepped and placed in units within the last hour. Discussed cooling methods and placing prepped items uncovered in the walk-in to cool to 41*F and below before being placed in reach-in units. Lettuce and tomatoes were moved to walk-in to cool completely. Corrective Action: Corrected at time of inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection report delivered via email. Inspection conducted with RS #1506.

"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.