Dosa Biryanizz
Permit ID: FD-87693
Permit Type: E & D
955 W Chandler Heights Rd Chandler 85248
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
08
Adequate hand washing facilities supplied & accessible
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 were available at the hand sink in the kitchen. PIC restocked the paper towels upon request. Please keep the paper towels stocked at all hand sinks for proper hand washing.
Corrected At Time Of Inspection
13
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.
----Observed raw chicken stored above raw beef and vegetables in the walk-in cooler. PIC moved the raw chicken to the bottom shelf upon request. Please ensure all raw meats are stored properly and below RTE food.
Corrected At Time Of Inspection
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 cooked chicken, yogurt, various cooked sauces and curries, cooked eggs, and cooked rice in the reach-in cooler in the kitchen holding between 49*F-55*F. Per PIC, all items had been in the cooler for about 3 hours. PIC moved the items to the walk-in cooler for rapid cooling upon request.
Observed yogurt, various cooked sauces and curries, and cut tomatoes in the prep cooler by the three compartment sink holding between 70*F-75*F. Per PIC, all items had been in the cooler for about 3 hours. PIC moved the items to the walk-in cooler for rapid cooling upon request.
Observed cooked chicken, cooked vegetables, and various cooked sauces and curries in the prep cooler across from the grill closest to the door holding between 48*F-52*F. Per PIC, all items had been in the cooler for less than 3 hours. PIC moved the items to the walk-in cooler for rapid cooling upon request. Please ensure all TCS food cold holds at 41*F or below.
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 reach-in cooler in the kitchen by the sink holding at 52*F, the prep cooler by the three compartment sink holding at 75*F, and the prep cooler on the line by the kitchen door holding at 59*F. All TCS food was removed from the coolers upon request. Please ensure all coolers are holding at 41*F or below prior to re-inspection on 6/24.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Made notice of inspection rights available to Shushma Thodima - report emailed Core-2-102.12(A), C: Certified Food Protection Manager---- No certified food protection manager at establishment. Please provide proof of certification prior to next routine inspection. *Discussed storing knives on knife rack or in a clean space between use with PIC. Also discussed cooling all TCS food in a rapid cooler prior to moving to the top of the prep coolers.
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.
