Inspection Report

Business Name
New India Bazaar

Business Address
2544 N 7TH ST PHOENIX AZ 85006

Permit Number
FD-24-01867

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/5/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 open box of raw shelled eggs stored in shelving unit above container of cooked green curry with no lid stored in walk-in refrigeration. Operator proceeded to relocate raw shelled eggs to bottom shelf at time of inspection. Ensure all raw food food items are stored below any read-to-eat food items. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: 2nd consecutive violation: 0ppm chlorine verified via test strip for mechanical warewashing equipment at time of inspection. Discussed with operator 3-compartment sink shall be used for adequate warewashing using the three step process: Wash, Rinse and Sanitize. Operator proceeded to set up 3-compartment sink at time of inspection. Sanitizing compartment was verified to have adequate chlorine 100ppm. Ensure mechanical warewashing equipment is repaired to adequately sanitize with chlorine concentration of 50 to 100ppm. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Internal temperature of 119*F for green chicken curry at stove in kitchen area. Per operator, food items are hot held in stove. Discussed with operator Time/ temperature control for safety (TCS) shall be hot held at minimum 135*F or above. Operator stated food items had been hot held less than 1hour prior and operator was instructed to reheat to 165*F at time of inspection. Verified reheating of TCS food items to 165*F or above 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: Internal temperature of 49*F for cooked tomatoe sauce, 50*F cooked onion paste, 50*F cooked spinach paste stored in three door prep refrigeration unit at cook line. Ambient temperature of 46*F for three door prep refrigeration unit. Discussed with operator all TCS food items shall be maintain at 41*F or below under refrigeration, TCS food items found out of temperature were discarded at time of inspection. Per operator, all other TCS food items had been placed in unit less than 2hour prior and were immediately moved to walk-in refrigeration unit at time of inspection. Corrective Action: Corrected at time of inspection.

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: Ambient temperature of 46*F for three door refrigeration unit at cook line. Ensure to repair/ replace unit to adequately cold hold TCS food items at 41*F or below. A re-inspection will be conducted to verify that refrigeration unit is cold holding at 41*F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: 2nd consecutive violation: Observed live roach on floor of center kitchen area and observed several others in sticky glue traps. Operator present a copy of pest control dated April 2025 and instructed to contact pest control and provide an updated report with today's date or earlier. A re-inspection will be conducted to verify control of pests and facility is instructed to present a license pest control service report by 8/19/25. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed old food debris and grease in several areas of facility including cook line, warewashing and dry storage. Ensure to detail clean and sanitize all areas of kitchen and maintain clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
A re-inspection will be conducted on of after 8/19/25 to verify items noted on this report.

"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.