Hyderabad House Arizona LLC
Permit ID: FD-69524
Permit Type: E & D
4960 S Alma School Rd Suite B24 Chandler 85248
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. ---- Observed raw chicken over raw shrimp in a prep cooler. PIC moved the raw chicken to the bottom shelf upon request.
Observed raw eggs in the walk-in cooler above RTE food. PIC moved the raw eggs to the bottom shelf upon request. Please ensure all raw meat products are below ready to eat food and are properly organized. 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/4621/AMC-Toolbox---Cross-Contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. ---- Observed dishes being washed and rinsed in the 3 compartment sink, but were not being sanitized before being put away to air dry. Employee filled the sanitizer compartment and rewashed, rinsed, and sanitized the dishes upon request. Please ensure to wash, rinse, and sanitize all food contact surfaces after use. 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.
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ---- REPEAT. Observed knives stored as clean on the metal strip with food debris and tape on the knives. PIC removed and rewashed, rinsed, and sanitized the knives upon request. Please ensure all food contact surfaces are clean to sight and touch. 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.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ---- REPEAT. Observed fried chicken and yogurt in the top-lift of the prep cooler on the line that was 47*F-58*F. Per PIC, the items had been taken from the walk-in and put in the prep cooler 2 hours prior. PIC moved the yogurt to the walk-in for rapid cooling and heated the chicken to above 165*F for immediate service upon request. Please ensure all TCS food cold holds at 41*F or below. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ---- REPEAT. Observed chlorine sanitizer in multiple wiping cloth buckets with sanitizer concentration above 200 ppm. PIC filled the wiping cloth buckets to the correct concentration upon request. Please ensure all chlorine sanitizer measures between 50-100 ppm for food contact surfaces.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required ---- Observed a hose the was connected to the hot water line on the prep sink with no backflow prevention. Please add an AVB or hose bib vacuum breaker to the hose connection for backflow prevention prior to re-inspection on 8/13/19.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions ---- Observed build-up of food debris on the walls and floors in the back dry storage areas. Please clean and maintain clean.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 5 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violations #20, 3-501.16(A)(2) and (B), and #26, 7-204.11 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. *Conducted with RS 774
Definitions
Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
