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 container of butter sitting out at room temperature near cook line measuring to 72*F per probe thermometer. Per PIC, butter had been out about an hour prior to inspection time. PIC moved butter to prep cooler to cold hold at 41*F or below at time of inspection. In prep cooler, observed cooked paneer measuring between 50-54*F per probe thermometer. Per PIC, paneer had been placed in unit about 1 hour prior to inspection time. Observed all other TCS items in unit measuring at or below 41*F. PIC provided ice bath for cooked paneer at time of inspection. Discussed that since the drawers are constantly being opened to prepare meals and are in the hotter area near cook line that providing ice to items regularly might be helpful in ensuring items are always kept at 41*F or below at all times.

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. Observed cooked potato curry and cooked curry sauce with no date mark. Per PIC, these items were made Monday 9/19. PIC provided accurate date marks to items at time of inspection. Observed multiple other TCS food items with no date marks. Per PIC, all other items were made the morning of the inspection or less than 24 hours prior to inspection time. 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.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Throughout establishment, observed mini bowls being used as make shift scoops with no handles and sitting in direct contact with multiple RTE sauces such as chutney, yogurt, riata, (etc.). 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. PIC removed all scoops at stated different utensils would be used. 4th repeat violation

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed heavy accumulation of grease and debris along vent hood. Observed food splash and dirt on wall behind 3 comp sink. Must clean areas and maintain clean prior to next routine inspection. **3rd repeat** Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Throughout establishment, observed multiple holes in walls. Seal/caulk all holes and replace any missing tiles/wall fixtures prior to next routine inspection. **2nd Repeat**