Inspection Report
India Oven
1315 S GILBERT RD MESA AZ 85204
FD-16098
Food Establishment - Eating & Drinking
Food Routine Inspection
1/30/2024
Not Participating
3
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
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.***********at the employee hand washing station in the food prep. area, observed no paper towel. talked to manager regarding paper towel availability . manager will obtain paper towel .
Correct By: Correct Prior To Reinspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 3 knives in the food prep. area, placed between wood cabinets and food pans , all had organic debris. informed manager. proper cleaning after use and frequency of utensils cleaning and sanitizing reviewed, manager removed all knives . washed and sanitized. corrected.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cooked pans of lamb , 3
pans left on the kitchen counters. temp at 111-120 deg f . per manager for the night shift service. also
large pan of cooked chicken tikka, left on the kitchen floor, under the food prep. cabinets, temperature,
85-91 deg f . asked kitchen manager regarding the cooling strategies, per kitchen staff cooked and left
out at 1pm. 2 tier cooling, utilizing shallow food pans and ice bath and placing cooling food in the walk-
in speed racks reviewed. discarded. see embargo.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
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 three large tubs full of raw chicken , just left out under the food prep. counter in the kitchen, temperatures at 55 deg f also noted both prep. sinks in the kitchen filled with additional raw chicken, temp at 52-61 deg f . inquired from kitchen staff regarding the plans to cook or thawing, not able to identify the reason all tcs left out. manager removed all tcs , decarded. please ensure tcs food is kept at 41degf . also use of ice bath and on site walk-in coolers reviewed. see embargo. please refrigerate all tcs when not being prepared, as needed.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping
Methods/Existence****************observed live roaches in the kitchen, roaches were on the kitchen floor
as well as a food prep. island utilized for storing cooked food. informed manager. please consult with
an integrated certified pest control company. re-inspection scheduled. 10 days. informed manager and
PIC on duty regarding the re-inspection.
Correct By: Correct Prior To Reinspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation****************proper use and storage for the wet wiping cloth reviewed with the kitchen and facility manager. observed wet wiping cloth left on the food prep. surfaces. and on the chicken prep. station. informed manager all removed. discarded.
Correct By: Corrected At Time Of Inspection
Violation #: 53
Description: Toilet Facilities: Properly Constructed, Supplied, Clean
Comments:
Core-5-203.12, C: Toilets and Urinals*******************at the back kitchen employee restroom, male restroom, toilet flush is in disrepair. please repair the toilet bowl flushing mechanism. showed manager.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability**************informed manager. Observed in
the kitchen, ceiling panel was removed and replaced with a broken piece of styrofoam, holes observed
above food prep area. also some of the wall FRP paneling has open penetrations along the FRP panel
near the food prep. sinks, showed manager. please repair the ceiling. please seal the penetrations to
smooth easily cleanable,
Correct By: Correct Prior To Next Routine Inspection
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking****************multiple employee beverages cups left on the food prep. surfaces informed pic. all discarded. use of lids and straws and a designated area suggested
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
report emailed.
re-inspection scheduled for 10 days. 2-5-2024. food training resources available in English and Spanish for the kitchen staff reviewed. please visit esd.maricopa.gov for further available online resources.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Embargo Lbs: 93,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: PANI MANAGER
"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.
| 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.