Haji Baba Food
Permit ID: FD-01253
Permit Type: E & D
1513 E Apache Blvd Tempe 85281
*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
Not Participating
1
20
Proper cold holding temperatures
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. ------ In the walk in cooler, observed an ambient air temperature of 43*F when measured with a min/max thermometer. Observed TCS foods that had been in the cooler overnight measuring between 44-45*F when measured with a probe thermometer including: cooked garbanzo beans, pureed roasted eggplant, hummus, yogurt, and feta. The manager stated they were unaware the cooler was not in temperature but stated the cooler had been opened frequently today for food prep and to receive shipment. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Since the walk in cooler is connected to the walk in freezer, the manager opened the door from the freezer to rapidly cool TCS foods. Since the foods had been out of temperature for an unknown length of time, the manager voluntarily discarded the hummus, garbanzo beans and pureed eggplant since those foods had been cooked and cooled onsite (see embargo). The manager stated that the freezer door would remain ajar into the cooler until the unit is serviced and capable of holding temperatures at/below 41*F unassisted.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. ------ In the walk in cooler, observed an ambient air temperature of 43*F when measured with a min/max thermometer. Observed TCS foods that had been in the cooler overnight measuring between 44-45*F when measured with a probe thermometer. The manager stated that the freezer door would remain ajar into the cooler until the unit is serviced and capable of holding temperatures at/below 41*F unassisted. The manager stated a refrigeration repair company would be onsite this week to fix the cooler. A re-inspection will take place on 5/14/2021 to ensure the cooler is functioning properly.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. A re-inspection will take place on 5/14/2021 to ensure priority foundation violation #31 has been corrected. The 72 hour Did You Know form was provided and the Notice of Inspections Rights were verbally reviewed with manager, Omar H. A copy of the report was emailed to the manager. 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.
