Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Observed multiple Priority violations onsite at time of inspection. Person-in-charge (PIC) was unable to answer food safety questions (for example, PIC could not answer questions regarding the appropriate hot and cold holding temperature of time/temperature controlled for safety food items). A primary responsibility of the person in charge is to ensure compliance with Code (Food and Drug Administration Food Code 2017) requirements. The PIC must ensure their establishment is in compliance with Code requirements prior to the next routine inspection; this can be achieved by learning and implementing Code requirements and ensuring that staff is not only aware of Code requirements, but that they are practicing Code requirements. The PIC must also ensure corrective actions are in place for when Code requirements are not practiced. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

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: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl Notes: Observed employee touch face and glasses, don gloves by touching the outside of the gloves, and begin food preparation without washing hands prior. Also observed another employee prepare raw chicken, remove soiled gloves, wash hands at handwash sink for 5 seconds, and dry hands on a re-usable towel placed on counter. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed ensuring hands are dried using an approved hand drying provision, such as single-use paper towels, and discarded once used. Employees properly washed hands at handwash sink at time of inspection. 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: Observed the following time/temperature controlled for safety food items located in small prep table in middle island on cookline with internal temperatures between 44*F-56*F: cooked paneer, cooked chicken, veggie samosas, whole milk, cooked goat, tikka masala sauces, and chicken masala. Observed lower reach-in door ajar and unable to close due to location of container preventing closure of door. Employee states container preventing door from closing had been in unit for approximately 20 minutes. After closing door for approximately 30 minutes, ambient air temperature of unit was at a minimum of 46.4*F, via min/max thermometer. Per employee, unit was holding at 41*F at 11AM. Employee relocated all TCS foods to functioning walk-in refrigerator to rapidly cool to 41*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 28

Repeat Violation

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

Comments:

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

Addl Notes: Observed two unlabeled spray bottles and a Windex spray bottle hanging over edge of prep table facing clean dishware. Per PIC, spray bottles contain an all-purpose cleaner used for wiping off customer tables. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were labeled, relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed the following time/temperature controlled for safety food items located in small prep table in middle island on cookline with internal temperatures between 44*F-56*F: cooked paneer, cooked chicken, veggie samosas, whole milk, cooked goat, tikka masala sauces, and chicken masala. Observed lower reach-in door ajar and unable to close due to location of container preventing closure of door. Employee states container preventing door from closing had been in unit for approximately 20 minutes. After closing door for approximately 30 minutes, ambient air temperature of unit was at a minimum of 46.4*F, via min/max thermometer. At end of inspection, ambient air temperature of unit had increased to 48.2*F. Per employee, unit was holding at 41*F at 11AM. Employee relocated all TCS foods to functioning walk-in refrigerator to rapidly cool to 41*F at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection. Corrective Action: Correct prior to re-inspection on 9/12/2025.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.115 - Priority Foundation: Prohibiting Animals Addl Notes: Observed a live wild pigeon enter kitchen from back kitchen door that was observed to be open at time of inspection. With the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, and pets in dining areas of institutional care facilities, live animals are prohibited on the premises of a food establishment. Discussed with PIC ensuring all doors and windows are closed and tightly sealed to prevent live animals and pests from entering. Pigeon was removed from establishment and door was closed at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

PRIORITY VIOLATION-3-303.11 - Priority: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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: Observed employee plastic water bottle stored in ice bin at soda machine. Water bottle was observed to be in direct contact with ice. Per PIC, ice in the ice bin is also used as an ingredient in customer beverages. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC removed water bottle from ice and discarded surrounding ice at time of inspection. Corrective Action: Corrected at time of inspection.

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed open container of raw chicken and open container of rice in water on floor of walk-in refrigerator. Floor of walk-in refrigerator was observed to be wet at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE).