Baiz Fresh Foods

Inspector notes: Observed (2) cans of Raid pest control spray in the back storage area of the deli. Discussed with person in charge (PIC) that all pest control needs to be applied by a certified pest control specialist and that it cannot be stored onsite of food establishments. PIC had an employee remove the Raid from the premisis at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed aerosol window cleaner stored on the prep surface next to meat pies that were being restocked and various dry goods. Observed another window cleaner can stored next to dry goods on the prep surface near the gelato cooler. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection

Inspector notes: In the walk in cooler, observed raw chicken stored above ground lamb and beef. Observed raw chicken and raw ground beef stored above sealed packages of whole beef roasts. Observed raw hamburger patties stored above cubed steak and lamb chops in the reach in cooler on the cook line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed food debris on the meat slicer blade guard and the meat grinder blade. Observed a greasy residue on the meat grinder auger. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed two non-NSF or equivalent nut butter grinders in the back kitchen and near the nut, olive and pastry counter. Observed the grinder constructed of a gritty/sandy material that comes loose when scratched. PIC stated the machines were used to grind pistachios but are now purchasing a pre-made product. Advised PIC all equipment utilized must be commercial quality with smooth and easily cleanable surfaces. Advised PIC the grinding elements may cause physical contamination of the nut butter processed with it. Since the equipment is not being used and is not commercial quality, PIC was instructed to removed the machines from the premises prior to the next routine inspection

Inspector notes: Observed 10+ squeeze bottles and containers of unlabeled foods in the new cafe area. All bulk food items not easily identifiable must be labeled with common name of food

Inspector notes: Observed a heavy accumulation of food debris on the solid metal shelving in the walk in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed raw marinated beef stored above RTE pickles and yogurt in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed an accumulation of food debris on the underside of the meat slicer blade in the back kitchen. PIC stated the slicer is used 1-2 times weekly and is cleaned after use. Also observed the can opener with a buildup of food debris on the piercing portion of the blade. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed cooked rice holding between 116-155*F in the steamer, with the top 1-2 inches holding below 135*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, the rice had been cooked less than 2 hours prior. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC to store in deeper containers or periodically stir rice so the warmer, bottom portion is exchanged for cooler top portions

Inspector notes: Observed pickles fermenting at room temperature with an organic fuzzy gray growth on top resembling mold. PIC stated they were unaware pickles were still being made instead of purchased from an approved source. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Advised PIC hot-brine pickle methods are required to follow proper cooling, cold storage and follow 7 day date-marking. Room temp brining shall be conducted at room temperature for no longer than 7 day before being moved to the walk in, or with a cold brine under refrigeration without date marking requirements. Advised PIC deviations from this will require a variance. Discussed commercially prepared pickles may also be used if they do not with to alter the pickle making process or apply for a variance. PIC stated pickling would be discontinued. PIC discarded the pickles at the time of inspection (see embargo)