Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures of 50*F - 56*F in the stand up refrigerator on the cook line: spanakopita, beef skewers, and tzatziki. The measured ambient temperature of the unit was 50.1*F using a min/max thermometer. Person in charge indicated the spanakopita had been in the unit since 0800 am (~6 hours before inspection) and all other food had been prepped and put in the unit within 2 hours; all other food was placed in the walk-in cooler to cool back down to 41*F and below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures of 50*F - 56*F in the stand up refrigerator on the cook line: spanakopita, beef skewers, and tzatziki. The measured ambient temperature of the unit was 50.1*F using a min/max thermometer. Person in charge indicated the spanakopita had been in the unit since 0800 am (~6 hours before inspection) and all other food had been prepped and put in the unit within 2 hours; all other food was placed in the walk-in cooler to cool back down to 41*F and below. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 03/21/24.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed food in refrigerators and freezers (including dough and raw skewers) stored in old bread single use plastic bags. Person in charge indicated the bags were being reused but not cleaned in between use. Person in charge was informed that single use bags must only be once and are not meant for multiple uses due to their inability to be washed in between uses. Person in charge indicated they would move these foods to new, clean single used bags. RE-INSPECTION 03/14/24.
Correct Prior To Reinspection
Inspection Comments

Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. Correct by next routine inspection. *4TH CONSECUTIVE VIOLATION* This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection. A copy of the inspection report was emailed. No County legal action will result from this inspection. 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.


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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