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
12/18/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Manual bread slicer, large knife, and pizza slicer observed on knife rack, over 3 comp, soiled with food debris. All food-contact surfaces must be cleaned to sight and touch.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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: Employee properly washed and sanitized the noted utensils. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Whip topping, which should be under temperature control per container, was observed out at room temperature (between 49 - 51F) was not properly marked with start and discard time as per time as a control policy. All TCS foods being held under time as a control shall be properly time stamped.

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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.

Addl Notes: Employee discarded whip topping. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Scoop handles of scoops stored in tuna salad (on make table) and in bulk container of Kwik Kream observed laying in food products. If utensils are stored in food, the handles must be stored above the surface of the food.

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Employees stored scoops with handles out of food products. Corrective Action: Corrected at time of inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

Observed 4 metal bowls, stored as clean, stacked while still wet. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing, before stacking/storing.

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Employee rewashed and sanitized bowls, then placed them at end on 3 comp sink to air-dry. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Floors and walls in cookline area, floor of walk-in, and inside bottom of make table reach-ins were observed with excessive food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Also an electric bike was observed being stored under a prep table in kitchen area. All unnecessary items shall be removed for kitchen area.

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Corrective Action: Correct prior to next routine inspection.

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Employee moved bike near the backdoor, away from food and equipment. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.

"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.