Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. ------ No hand soap at the hand sink adjacent to the grill. The manager stated employees typically was at the hand sink in the other room. Discussed the importance of maintaining all hand sinks with hot water, soap and paper towels to support proper handwashing. The manager added hand soap to the sink at the time of inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing. ------ No paper towels observed at the hand sink adjacent to the grill. The manager stated employees typically was at the hand sink in the other room. Discussed the importance of maintaining all hand sinks with hot water, soap and paper towels to support proper handwashing. The manager added paper towels to the sink at the time of inspection.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. ------ In the walk in cooler, observed raw chicken drumstick stored in a plastic container stored above RTE biryani masala sauce. Discussed separating raw animal proteins from ready to eat foods. Discussed that even if the sauce will be cooked again that it is considered ready to eat and must be separated from raw animal proteins. The manager moved the raw chicken to the lowest shelf in the walk in cooler where there was not risk of contaminating other foods.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cooling tomato gravy between 45-55*F and cooling vegetable dosa filling between 43-49*F when measured with a probe thermometer. The manager stated the foods had been cooked yesterday and cooled overnight. Observed the dosa filling in a plastic covered metal pan with more than 8 inches deep of food. Observed the onion gravy with filled within 1 inches from the top in a plastic covered 5 gallon bucket. All other TCS foods in the cooler were observed being held below 41*F. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Provided MCESD cooling methods guidance document. Since the foods did not cool in the allotted 6 hours, the manager voluntarily discarded the onion gravy and dosa filling at the time of inspection (see embargo).

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. ------ In the walk in cooler, observed multiple TCS foods prepared over 24 hours ago including biriyani rice, pastry puffs with various TCS fillings, vegetable stuffing, hard boiled eggs, cooked ground meat, fried jalapenos, cooked chicken, cooked noodles, tomato based sauces, cooked goat, and biryani masala. The cook stated most foods had been prepared yesterday except for the chicken, goat and sauce which were prepared on Sunday, the biryani sauce which was prepared Saturday and another sauce that was prepared Monday. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. The manager had dates added to all foods at the time of inspection.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ------ Throughout the establishment, observed plastic to-go containers or portion cups utilized as a scoop stored directly in food including in various sauces, gravies, rice, spices, toppings etc. Observed multiple scoops completed covered by the food it was being stored in. Discussed utilizing a utensil with a dedicated handle such as a ladle or scoop and storing the utensil so food does not make contact with the portion of the scoop being touched. The manager removed all scoops at stated different utensils would be used. On the range, observed various utensils stored in water measuring 83*F. Discussed storing utensils in a hot water bath 135*F or above or dry if they are washed, rinsed and sanitized every four hours. The manager moved the utensils to the sink to be cleaned before placing in a hot water bath.

Gloves used properly

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves ------- Observed latex gloves in used to prepare paneer. Discussed approved glove materials including vinyl, nitrile or poly gloves. The manager stated that approved gloves would be purchases ASAP.