Inspection Report

Business Name
Guru Palace Cuisine Of India

Business Address
2048 E BASELINE RD MESA AZ 85204

Permit Number
FD-12131

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/2/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: inquired regarding the facility certified food manager. please obtain one certified food manager. list of available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: in the facility walk-in cooler, observed raw fish pan atop cooked open pans of rte/cooked potatoes. manager relocated raw fish to a designated lower shelf. also, in the food prep. area, noted tubs of raw chicken placed atop lamb, beef. manager removed all raw chicken and relocated to a designated shelf. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: in the service buffet, note pans of ranch dressing, and blue cheese at 55-62 deg f . noted pans placed atop ice, suggested to place pans in a deeper position in ice bath, or utilize a shallower pan for the ranch dressing. manager removed dressing, ice bins refilled, new ranch dressing refilled. please ensure rte/tcs is kept at 41 deg f . Corrective Action: Corrected at time of inspection. Also at the time of facility inspection, multiple boxes of raw chicken were left on the ware washing three compartment basins. temperatures checked, 52-65 deg f . also, open boxes of lamb left out at 46-54 deg f . per manager delivered today and once marinated, to be placed in the walk-in cooler. discussed the proper cold holding for tcs . suggested to place boxes of chicken in the walk-in cooler upon receiving and bring out for preparations as needed. please ensure tcs food is kept at 41 deg f . manager relocated chicken and beef boxes back to walk-in cooler. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: observed multiple chemical sprayer bottles filled in the food prep area without an identification label. discussed with manager. all removed and relabeled by manager. Corrective Action: Corrected at time of inspection.

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: observed in the back dry storage area, near the water heater and mop basin, noted a gallon container of insecticides and sprayer. reviewed with manager. please ensure all pest control is conducted by an integrated pest control management company. manager removed and discarded pesticides. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: observed at the dry storage area racks, chemicals such as liquid nail, sealants, and cleaners' sprayer placed on the same shelf as washed food pans and aluminum take-out containers. discussed with manager. manager removed all chemicals. placed all chemicals in a designated area away from food pans. Corrective Action: Corrected at time of inspection.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: observed aluminum and plastic single service take out containers left unwrapped and facing up. discussed with facility manager the proper storage. manager removed and faced down all the takeout containers. Corrective Action: Corrected at time of inspection.

Comments/Details

report emailed. facility manager email added to Tyler PC.
Predefined Comment: No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.