No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ------ Observed an employee de-shelling boiled eggs with their bare hands before placing into the prep cooler. The manager stated that gloves are normally worn when shelling eggs because they are served cold in various dishes. Discussed that bare hands should not come in contact with ready to eat foods that will not undergo another heating process of at least 145*F. Had employee discard hard boiled eggs at the time of inspection (see embargo). Discussed that barehand contact with ready to eat foods may increase the risk of foodborne illness.

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/AMCToolbox--- 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. Observed the other hand sink blocked and nonfunctional due to a slow drain. 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. *Second Repeat Violation* 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. Observed the other hand sink blocked and nonfunctional due to a slow drain. 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. *Second Repeat Violation* Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. ------ At the hand sink adjacent to the grill, observed the hand sink blocked with a dirty spatula being stored in the basin. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing item 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 in a plastic container stored above various RTE sauces including chutney, riata, yogurt, etc. 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. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ------ In the rice steamer, observed cooked rice holding between 114-123*F when measured with a probe thermometer. The cook stated the rice finished cooking at 10am and was moved to the steamer after cooking (measured at 1:15pm). Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Because the rice has been out of temperature in the unit for longer than 2 hours, the manager voluntarily discarded the rice at the time of inspection (see embargo).

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 glass display cooler, observed mango lassi with an internal temperature measuring 49*F when measured with a probe thermometer. A min/max thermometer was used to measured the air temperature in the unit at 50*F. The manager stated the case is filled every few days and that the lassis has been in the cooler since Sunday. 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 lassi has been out of temperature for an unknown length of time, the manager voluntarily discarded the mango lassis at the time of inspection (see embargo). Discussed repairing the cooler before storing TCS foods in the unit. Discussed storing lassi in the small prep cooler until repair is completed.

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 vegetable, chicken and goat biriyani rice, pastry puffs with various TCS fillings, vegetable stuffing, hard boiled eggs, cooked ground meat, cooked chicken, cooked noodles, tomato based sauces, cooked goat, cooked chicken, gobi, vegetable kofta, various battered and fried vegetables, saag, paneer, cooked potatoes and peas, peanut sauce, and biryani masala. The cook stated all foods were prepared on Saturday and Sunday. 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 92*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 use to prepare various foods for customer orders. Discussed approved glove materials including vinyl, nitrile or poly gloves. Discussed the public health significance of using latex gloves to prepare foods. The manager provided vinyl gloves at the time of inspection and stated that the latex gloves would not be used to prepared food or with food contact surfaces.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ------- Establishment is using quat sanitizer but does not have chemical test strips to measure concentration. Discussed the importance of using a chemical test strip to ensure quat is maintained at the proper concentration per manufactures recommendations (200-400ppm). Discussed obtaining quat test strips before re-inspection on 1/14/22.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed the hand sink and food prep sink at the kitchen entrance covered with plastic bags over the handles and spout. The manager stated that repair work had taken place in the plaza last week after which the floor sink both sinks route to began to slowly drain and overfill. Observed both sinks properly supplied with hot and cold water as well as the slow drainage. No active backflow was observed at the time of inspection. Discussed repairing the floor sink as soon as possible to return both sink to service. The manager stated that repair is estimated to take place this week or next. A re-inspection will take place on 1/14/22 to ensure the floor sink has been repaired and both sinks are operational.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------- Observed an accumulation of grease and food debris under all prep tables, coolers, shelves, and under sinks. Observed a buildup of debris on the back wall of the 3 compartment sink. Also observed an accumulation of food debris on the hood vent filters. Clean areas and maintain a regular cleaning frequency to prevent buildup.