Inspection Report

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: 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. Addl Notes: Observed employee fill up container of water at handsink on cookline to be used for cooking. All handwashing sinks must be maintained so they are accessible at all times and cannot be used for purposes other than handwashing. Person-in-charge (PIC) PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Discussed with PIC using nearby prep sink to obtain water. 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 foods with internal temperatures between 44*F-46*F in the facility walk-in refrigerator: paneer, saag, onion gravy, cooked chicken, milk, tomato paste, curry made with cream, raw chicken, and raw lamb. The measured ambient temperature of the unit was between 42.9*F-45*F in locations throughout walk-in, via a min/max probe thermometer. Per employee, internal temperature of walk-in at 10AM was at 38*F-39*F and internal temperatures of food was 41*F-42*F. Per PIC, walk-in door is frequently left open, causing air temperature to rise. PIC placed ice bags throughout walk-in and next to TCS food products and kept door closed to ensure food rapidly cooled to 41*F. Minimum ambient air temperature of unit was at 40.6*F and internal temperatures of food were 43*F by end of inspection. Also observed tandoori chicken, brown rice, and rice pudding dessert at 45*F-49*F in standing refrigerator next to walk-in refrigerator. Per employee, internal temperature of unit at 10AM was at 38*F-39*F and internal temperatures of food was 42*F. Minimum ambient air temperature of unit was at 54.3*F, and condenser was observed to be blocked by ice buildup. PIC relocated all TCS products to walk-in refrigerator to cool to 41*F at time of inspection. PIC turned off unit and stated unit will not be used to hold TCS products until repairs can be made. 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 #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.

Addl Notes: Observed two large containers of rice pudding dessert made with cream with a prep date of 6/13 and a discard date of 6/20. Also observed multiple trays of onion gravy with a prep date of 6/15 and a discard date of 6/22. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC discarded rice pudding and relabeled onion gravy with a discard date of 6/21 at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.13 - Core: Insect Control Devices, Design and Installation Addl Notes: Observed multiple open sticky insect traps hanging from ceiling above food prep tables, a prep sink, and refrigeration units. Insect control devices cannot be over food prep areas and must be implemented in a manner that protects food and equipment from dead insects/insect fragments. PIC removed hanging insect control devices from ceiling at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 45

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

Comments:

4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed small circular single-use containers used as scoops for various sauces, curries, and other food products throughout establishment. Single-use food containers are intended for single-use and may not be re-used for storage of food. Additionally, containers do not have designated handles on them. Discussed with PIC phasing out single-use containers and using scoops with handles instead in order to prevent potential contamination of the food. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed standing reach in refrigerator near dry storage without a handle and walk-in refrigerator missing a handle for the inside of the door. Observed rusting on multiple prep tables throughout the establishment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Violation #: 49

Repeat Violation

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on/in refrigeration units throughout the establishment, on the outside of equipment under prep units. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed food debris on floors, doors, and walls throughout the kitchen, including the cookline, warewashing area, and dry storage. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)