Inspection Report

Business Name
GLUTEN FREE CREATIONS BAKERY, LLC

Business Address
905 E INDIAN SCHOOL RD PHOENIX AZ 85014

Permit Number
FD-79713

Permit Type
Food Establishment - Bakery

Inspection Purpose
CI Food Routine Inspection

Inspection Date
4/3/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 6

Repeat Violation

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Observed employee eating food on table near dish rack where food prep items and clean dishes are stored. Observed several areas throughout the facility where personal items are stored at

food prep and storage areas. All drinks should have a lid and stored away from food prep or storage to prevent

contamination. SECOND CONSECUTIVE VIOLATION

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

No paper towels at hand wash station near 3-compartment sink. Person in charge

stated dispenser key is not available and will inform owner to purchase a new one.

6-301.12 - Priority Foundation: 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. Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection.

Violation #: 28

Repeat Violation

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Observed unlabeled spray bottles intended for chemicals for lawn and

garden, used to store water for spraying dough. Observed medication stored in area where utensils and clean dishes

are stored. A container used to store poisonous or toxic materials may not be used to store, transport, or dispense

food. Person in charge removed bottles and will inform owner to obtain food safe spray bottles for food. SECOND CONSECUTIVE VIOLATION

PRIORITY VIOLATION-7-203.11 - Priority: Poisonous or Toxic Material Containers-Container Prohibitions

Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Predefined Comment: All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Observed several dead and live flies in

paper covering on window in office. Facility must

remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Person in charge stated they will replace paper more frequently and provided monthly pest control

invoice. Recommended continued services every 2 weeks until issue is alleviated.

6-501.112 - Core: Removing Dead or Trapped Birds, Insects, Rodents and other Pests Addl Notes: Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedure regarding: pest control

"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.