Inspection Report

Business Name
The Dhaba

Business Address
1872 E APACHE BLVD TEMPE AZ 85281

Permit Number
FD-23-03159

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/11/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed bell peppers and lettuce with blue/green/black fuzzy organic material coating them in the walk-in refrigerator; also observed whole in these food and leakage. The person in charge willingly discarded of these foods. The establishment must ensure all foods in the establishment are safe, unadulterated with any microorganisms/chemicals/physical contaminates, and are honestly presented. The establishment must ensure any foods that maybe unsafe, adulterated, or dishonestly presented are promptly removed from the establishment to ensure they are not sold/served to customers but also to prevent the spread of contamination to other foods stored in the same space.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 multiple metal pans in the clean dish area with food debris on the inside and outside of the containers. Also observed a potato slicer in the clean dish area with food debris. Also observed a dicer with purple food debris stuck in the plunger and dicer stored under a table. Person in charge pulled the affected food contact surfaces into the dish pit to be re-washed, rinsed and sanitized and indicated they would train staff to ensure dishes are clean to the sight and touch prior to putting them away as clean.

Correct By: Corrected At Time Of Inspection

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed a container floor cleaner stored on top of prep table above chilies. Also observed a bottle of floor cleaner stored directly on top of an oven. Food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Person in charge moved the chemicals so they were stored below any food or food contact surfaces. *1ST CONSECUTIVE*

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed three containers of Home Defense Insecticide stored through out the kitchen under prep tables and outside the establishment. The person in charge indicated they only use the insecticide outside. The establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household/non-certified pest control applied pesticides. Employee indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides. The person in charge removed all of the insecticides from the property. *2ND CONSECUTIVE*

Correct By: Corrected At Time Of Inspection

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.>>>Observed pistachio ice cream; the person in charge indicated that it is made in the establishment with milk, heavy cream, and condensed milk. The person in charge in charge indicated the base is boiled for 20 minutes and cooled, portioned, and frozen. According to the Arizona Administrative Code all frozen desserts mix, except for flavoring agents used in frozen desserts, shall be pasteurized. Additionally the the inspector informed the person in charge that the establishment must acquire a variance for the preparation of house made dairy based frozen desserts not made from a commercial pasteurized mix. Inspector provided the person in charge with a guidance document explaining frozen dairy dessert preparation and the contact information for the variance team to discuss acquiring a variance for their ice cream. Reinspection on or before 03/21/24.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.

Reviewed: transitioning to go containers as scoops to using scoops with handles as scoops, ensuring all foods are covered when not
actively being used

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,Signer: Nikpreet Singh

"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.