Inspection Report

Business Name
Tandoori Nights
Business Address
8140 N HAYDEN RD SCOTTSDALE AZ 85258
Permit Number
FD-23-06003
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
1/11/2024
Grade
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained

Please correct the following items:

1. Ensure mop sink and dishwashing machine drain lines have a one inch air gap above floor sink.

2. 3-compartment sink is directly connected. Install riser with a studor vent no higher than bottom of sink basin.

3. Test Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer for carbonated soda system, and provide test report.

4. Provide one air gaps for bar drain pipes draining into floor sink. Provide cover for floor sink and drain pipes that is smooth

and easily cleanable.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Correct the following items:

1. Repair remaining floor tiles underneath mop sink so they are smooth and easily cleanable.

2. Repair missing section of coved base under left middle storage rack in walk-in refrigerator.

3. Move large stove burner to other side of stove grill to ensure cooking equipment is underneath hood with a 6 inch overlap.

4. Provide floor sink cover under prep sink.

5. Install coved base floor/wall juncture in customer restrooms.

6. Repair damaged areas around handwashing sink faucets in customer restrooms and reseal.

7. Reseal coved base behind bar so it flush with floor/wall juncture.

8. Provide smooth and easily cleanable top panel on far right sneeze guards that is exposed to dining room.

9. Install and seal FRP inside cabinets that are underneath steam table in dining room.

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Observed debris build-up behind bar, underneath kitchen equipment, kitchen floors/walls, and on hood filters. Advised person in charge (PIC) to removed any unused equipment and clean areas at a frequency to prevent build-up.

Correct By: Correct Prior To Reinspection

Comments/Details

Upon re-inspection, some items have been corrected. Please address the remaining items within 14 days or additional fees may apply.

No County legal action will result from this inspection.

Emailed and printed inspection report for Owner.



Award: Re-Inspection,Signer: Satbir 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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.