Food in good condition safe, & unadulterated

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed a tray of baked potatoes with blue and white fuzzy organic material coating the surface of the baked potatoes. Employee willingly discarded of the baked potatoes. Person in charge and employee informed that they must remove any unsafe or adulterated food from the walk-in or other food storage areas to prevent selling the adulterated food or the spread of organisms that may have have caused the adulteration to other foods in these foods storage areas.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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.>>>Observed employee washing and rinsing food pans but not sanitizing before putting them away. Person in charge informed they must sanitize food contact surfaces after cleaning them prior to using them. Inspector requested demonstration of how to set up sanitizer compartment and none of the employees were able to demonstrate how to set up sanitizer compartment. Person in charge set up the sanitizer compartment but had to be reminded that the adequate range for chlorine sanitizer is 50 - 100 ppm and not 25 - 50 ppm.

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 between 56*F - 61*F in the refrigerated prep unit across from the stove: cooked goats, defrosted cooked peas/carrots, cooked spinach, curried chicken, fried chicken, samosas, milk, cream, paneer, raw chicken, cooked cauliflower, cooked, potato/peas, cooked chick peas, and pickled vegetables from a can. The measured ambient temperature of the unit using a min/max thermometer was 58.6*F. Person in charge indicated all of these foods were moved from the walk-in 2 hours prior to the inspection except for the defrosted cooked peas/carrots, cooked spinach, cooked goat, curried chicken which had been in the unit over night; all foods were moved back to the walk-in to cool back down to 41*F and below except for the defrosted cooked peas/carrots, cooked spinach, cooked goat, curried chicken which was willingly discarded at time of inspection. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

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 the following ready to eat time/temperature controlled for safety foods with no label indicating when they were opened, prepared, or thawed and opened: fried vegetables, roasted chicken, fried bread with vegetables, and fried chicken. Person in charge indicated they were all made before Monday but not more than 7 days before the inspection and labelled all of these foods with the date they were opened, prepared, or thawed and opened. Person in charge reminded that all ready to eat time/temperature controlled for safety foods must be labeled with their open, preparation, or thaw and open date within 24 hrs. and they must be discarded 6 days after their open, prepare, or thaw and open date.

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed a bottle of Raid Perimeter Control stored under the establishment 3-compartment sink with their ware-washing chemicals. Person in charge informed that only certified pest control applicators can apply pesticides on and around the premises and the establishment is prohibited from storing pesticides in or around the establishment unless they were applied by a certified pest control applicator. Employee discarded of the bottle of pesticides.

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 between 56*F - 61*F in the refrigerated prep unit across from the stove: cooked goats, defrosted cooked peas/carrots, cooked spinach, curried chicken, fried chicken, samosas, milk, cream, paneer, raw chicken, cooked cauliflower, cooked, potato/peas, cooked chick peas, and pickled vegetables from a can. The measured ambient temperature of the unit using a min/max thermometer was 58.6*F. Person in charge indicated all of these foods were moved from the walk-in 2 hours prior to the inspection except for the defrosted cooked peas/carrots, cooked spinach, cooked goat, curried chicken which had been in the unit over night; all foods were moved back to the walk-in to cool back down to 41*F and below except for the defrosted cooked peas/carrots, cooked spinach, cooked goat, curried chicken which was willingly discarded at time of inspection. 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 08/25/23.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed in use metal spoons stored in water with an internal temperature of 106*F on the stove. Person in charge informed that in use utensils must be store in water 135*F and above, in running water, or stored dried and washed, rinsed, and sanitized every 4 hours. Employee turned up the stove to heat the water hotter. *6TH CONSECUTIVE VIOLATION*

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law>>>While washing hands in hand sink observed waste water from hand sink overflow from floor drain onto kitchen floor. Employee indicated that the hand sink and adjacent prep sink cannot be used because the floor drain is not draining. Person in charge indicated they have someone coming to look at it this afternoon. Employees indicated they are washing their hands in 3-compartment sink; inspector did not observe employees washing hands in 3-compartment sink. Person in charge and employees informed that they must wash their hands in hand sink near stove and not to use 3-compartment sink while their other hand sink is down. All plumbing must be maintained in good repair. Re-inspection on or before 08/18/23.

Sewage & waste water properly disposed

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage>>>Observed an employee mop the floor in the kitchen and then immediately take the mop water and discard of it out in the paved alley way behind the establishment. Person in charge informed that all waste water must be discarded into floor drains/mop sink floor drain in kitchen. Person in charge reminded that proper removal of waste water is required to prevent contamination of ground surfaces and water supplies, or creation of other insanitary conditions that may attract insects and other vermin. Person in charge indicated they would train staff to throw mop water into mop sink.