Inspection Report
A Bake Shop
803 N 7TH ST PHOENIX AZ 85006
FD-88617
Food Establishment - Eating & Drinking
Food Routine Inspection
9/28/2023
Not Participating
2
Completed
Violations
Violation #: 22
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 cheese danishes, cheese and jalepeno scones, and berry tarts with pastry cream for sale at ambient temperature front of house. Internal temperature of items were observed at 78-82*F. Employee stated that items had been on display since 9am, approximately 2 hours prior to inspection. Also observed open containers of maple syrup on dry storage rack with an internal temperature of 72-74*F. PIC stated maple syrup was opened less than 2 hours prior. Had employee move items to fridge to rapid cool to below 41*F. TCS items must be kept at or below 41*F to prevent growth of pathogens.
Correct By: Corrected At Time Of Inspection
Violation #: 27
Description: Food Additives: Approved and Properly Used
Comments:
PRIORITY VIOLATION-3-302.14, P: Protection from Unapproved Additives. 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/4619/AMC-Toolbox---Approved-Source.
Observed several containers of decorative glitter/metallic powders throughout bakery kitchen that were labeled as "non-toxic" "decorative use only" and "not sold as a confection". Majority of the glitter/powders in question is from "Sunflower Sugar Art". Employee stated that glitters/powders are used to decorate cakes. These types of glitters and dusts are not intended to be used directly on foods and may contain materials that should not be eaten. Food safe glitter/shimmer dust/luster dust should be labeled as "edible" and often have an ingredients lists that can include sugar, acacia (gum arabic), maltodextrin, cornstarch, and color additives specifically approved for food use, including mica-based pearlescent pigments and FD&C colors. PIC moved glitters/powders in question to separate area to only be used on fake display cakes. Observed "Vintage Heart Cake" for sale in display fridge front of house with a silver shimmer. PIC stated that shimmer used did not have labeling and could not be verified as edible at time of inspection. PIC discarded cake (embargoed on FD-81484).
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Observed no splash guard on hand sink at front coffee bar. Pitcher rinser is less than 6 inches away from left side of hand sink. Obtain splash guard on left side of sink to prevent contamination.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager. Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspected with RS 1472.
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.
Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 0,Signer: Stephen Tuck
"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.