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Ruchi Indian Cuisine

Permit ID: FD-41683

Permit Type: E & D

2051 W Warner Rd Chandler 85224


*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.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness-----Observed low temp dishwasher not dispensing chlorine sanitizer at the time of inspection. Sanitizer bucket was observed empty, person in charge replaced and dishwasher was dispensing at 50 ppm by the end of inspection.
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-----Observed cut lettuce at 58 *F at buffet line and cut cabbage at 52 *F inside top of prep table. Buffet line cabbage was cooled with ice and cabbage from prep table was discarded. Ice being used in buffet should be maintained at the same height of the food you are trying to keep cold. Please maintain cut leafy greens and other TCS foods at or below 41 *F to prevent bacterial growth.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-203.11, P: Poisonous or Toxic Material Containers-Container Prohibitions-----Observed various foods including potatoes, tofu, sauces and bay leaves being stored in chemical buckets inside walk-in coolers. Food observed inside buckets were discarded at the time of inspection. Containers that were previously used to store chemicals or other hazardous materials cannot be used for the storage of food due to the potential for chemical contamination.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.19, C: Nonfood-Contact Surfaces-----Observed shelves at cook line lined with foil with heavy accumulation of food debris and dust. Person in charge will have foil removed prior to next routine inspection. Non-food contact surfaces must be smooth and easily cleanable to prevent the accumulation of dust, debris and other sources of contamination. Using foil, plastic wrap or other non-smooth coverings limit the ability to clean and lead to unsanitary conditions.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-----Observed build up of organic debris on prep table handles and on underside of prep table lids. Person in charge will have equipment cleaned and continue cleaning at a frequency necessary to prevent accumulation.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 2 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [14], [4-501.114], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Person in charge declined the offer for AMC visit. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection.


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.


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