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
4/28/2025

Grade
D

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: 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.

Addl Notes: Observed can opener with heavy accumulation of food debris on the piercing blade in the back of house. Observed heavy accumulation of food debris on equipment, nonfood contact surfaces and food contact surfaces. Discussed cleaning frequency of equipment and food contact surfaces, must be kept clean to sight and touch and in-use food contact surfaces must be washed, rinsed, and sanitized every 4 hours. Can opener was thrown away at time of inspection as it is no longer used by establishment. Corrective Action: Corrected at time of inspection.

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11 - Priority: 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.

Addl Notes: Observed tomato soup in soup warmer/hot holder with an internal temperature of 47*F when measured with a probe thermometer. According to person in charge, soup had been placed in warmer around 6AM (about 3 hours prior) for reheating. All commercially processed, hermetically sealed ready-to-eat food must be reheated to 135*F within 2 hours. Soup was transferred to the flat top grill to rapidly reheat to 135*F or above at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

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: Observed omelet mix containing eggs in the bottom of the reach-in cooler on the line with an internal temperature of 47-51*F when measured with a probe thermometer. According to person in charge, eggs had been left out briefly in the last hour due to breakfast rush. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Eggs were moved to walk-in to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed many fruit flies in the back of house, concentrated at the mop sink, and surrounding food preparation areas. Observed several fruit flies in the front of house near food preparation areas. Observed several harborage conditions such as standing water and accumulation of food debris. Pests may not be present in establishments due to contamination risk. Maintain establishment free of pests and harborage conditions prior to re-inspection on 5/8/25. Corrective Action: Correct prior to re-inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed in-use smoothie scoops kept in room temperature standing water. All in-use utensils must be kept in running water, hot water at 135*F and above, or kept dry and washed, rinsed, and sanitized every four hours. Scoops were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed heavy accumulation of black and grey organic growth on pastry racks in the baking area. According to employee, racks are not cleaned. All non-food contact surfaces must be maintained clean to sight and touch and free of organic matter. Please clean racks and eliminate organic matter prior to re-inspection on 5/8/25. Corrective Action: Correct prior to re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed prep sink in the bakery area with drain pipe not connecting to floor drain. Prep sink was draining into a bucket that contained organic matter. When bucket was removed, observed prep sink draining directly onto the floor. All plumbing must be maintained in good condition. Please repair sink pipes so that the sink properly drains to the floor drain prior to re-inspection on 5/8/25. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of food debris on floors, walls, and equipment. Observed black organic growth on walk-in shelves, and floor drain behind baking oven. Premises must be maintained clean and free of organic matter and accumulation of food debris. Clean establishment prior to re-inspection on 5/8/25. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Inspection report delivered via email.

"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.