Inspection Report
Curry Corner Indo-Pak Cuisine
1212 E APACHE BLVD TEMPE AZ 85281
FD-18041
Food Establishment - Eating & Drinking
Food Routine Inspection
4/16/2024
Not Participating
3
Completed
Violations
Violation #: 8
Repeat Violation
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.>>>Observed an employee in the dish pit washing dirty dishes by hand and then immediately unload the warewashing machine. Discussed with person in charge training staff to wash their hands whenever they may contaminate them such as after handling dirty dishes, after returning from the restroom, after handling raw meat, after touching their face/body, ect. The person in charge informed the employee and they washed their hands.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.>>>Observed an employee using running water from the hand sink to shape raw chicken kabobs. Discussed with the person in charge making sure the hand sink is accessible at all times by not blocking it or using it for any other purposes than hand washing. Also discussed with the person in charge not using the hand sink for food prep because the hand sink may have pathogens from hands. The person in charge informed the employee. Discussed with person in charge installation of prep sink as a possible solution due to establishment's lack of prep sink. Person in charge indicated they would consider installation of prep sink.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Repeat Violation
Description: Food Separated and Protected
Comments:
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 multiple pans of raw marinating chicken stored directly above raw shredded carrots, lettuce. Also observed pans of raw chicken stored directly above boxes of raw goat. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Also discussed with person in charge ensuring all raw animal proteins are stored vertically based off of their final necessary cooking temperature; raw animal proteins that must be cooked to higher temperature must be stored below or next to raw animal proteins that require a lower final cook temperature (i.e. store raw chicken below or next to raw cubed goat). The person in charge moved all of the raw chicken so it was below or next to all other foods.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
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 a pan of vegetable pakoras with an internal temperature of 75*F in the small refrigerated prep unit on the cook line. The person in charge indicated that the pakoras were prepared a little over 2 hours before inspection. Discussed with person in charge cooling all time/temperature controlled for safety foods from 135*F to 70*F in 2 hours and from 70*F to 41*F within 4 hours. The person in charge willingly discarded of the pakoras. Discussed cooling pakoras in walk-in cooler on speed rack to cool the pakoras faster.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Repeat Violation
Description: Proper Date Marking and Disposition
Comments:
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 time/temperature controlled for safety foods with no date indicating when they were prepared: vegetable pakoras, onion gravy, saag. The person in charge indicated that all of these foods were prepared more than 24 hours before inspection but less than 7 days and labelled all of the containers in the walk-in refrigerator. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 vegetable curry, samosas, and pakoras with internal temperatures between 106*F - 114*F stored at room temperature. The person in charge indicated these were prepared 1 hour before inspection. Discussed with person in charge monitoring cooling to ensure that time/temperature controlled for safety foods are cooled from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours; also discussed cooling these foods under refrigeration once they hit 135*F. The person in charge put these foods in the walk-in cooler.
Correct By: Corrected At Time Of Inspection
Violation #: 39
Repeat Violation
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises>>>Observed boxes of goat, box of mushroom, box of raw whole shelled eggs, and a box of ginger stored directly on the ground. Discussed with person in charge keeping all food 6 inches off of the floor due to potential contamination from shoes and other sources of contamination.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
A pattern of non-compliance is developing for Priority violation #6, 2-301.14, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
A pattern of non-compliance is developing for Priority violation #13, 3-302.11 (A1-2), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
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: 2,Food Manager Licenses: 1,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Farah Khalid
"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.