Inspection Report

Business Name
Panchakattu

Business Address
5865 W RAY RD CHANDLER AZ 85226

Permit Number
FD-24-02101

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/14/2024

Grade
D

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. ....Employee wearing gloves touched their face and continued handling food. Employee wearing gloves left kitchen, touched phone, returned to the kitchen through a door and started to handle food still wearing the gloves and without washing hands. Had employees wash hands and reviewed required hand washing. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.......Tray with glassware and utensils stored covering the bar hand washing sink. Employee removed tray. Please ensure easy access to hand washing at all times. 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.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. ....No soap at bar hand washing sink. Employee provided. 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.

Priority Foundation-6-301.12, Pf: Hand Drying Provision.....No paper towels at bar hand washing sink. Employee provided. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking.....No date marks for any of the meats, vegetables and sauces made more than 24 hours ago available for service in the walk-in. PIC determined dates and marked the food for proper 7 day (prep+6) discard. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. .......No written time control procedure or marked discard time for cooked, peeled eggs, cooked chicken and cooked cauliflower (at 52*F to 81*F internally) under time control per PIC. PIC determined discard time and marked items. Please provide a written time control procedure, including which foods will be held under time control. 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.

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....Open caulking gun stored on dry storage shelf above and with unwrapped to-go containers and lids. Employee removed caulking gun to proper storage.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing.....Boxes of raw chicken and a pan of cooked vegetables held thawing on the prep table. Had PIC move items to the walk-in to thaw. Please ensure thawing is done properly, thawing only in the walk-in or completely submerged under running water in the prep sink.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-202.15, C: Outer Openings, Protected....Kitchen door to outside completely open at the time of inspection. Had door closed. Please keep door closed or have air curtain on to prevent pest entry.

Correct By: Corrected At Time Of Inspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises..........Several containers of food, including cut onions, rice, salt and condiments, cooked meats, vegetables and sauces stored directly on the floor in the kitchen, in the walk-in and in the freezer. PIC had items moved to proper storage, at least 6" above the floor.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage....Ice scoop stored directly on the ice machine. Employee provided clean scoop stored in a clean pan. Pan of water for holding in-use utensils at 112*F. PIC heated the water to above 135*F.

Correct By: Corrected At Time Of Inspection

Violation #: 45

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

Comments:

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items.....Several packages of boxed and unboxed to-go cups and lids stored directly on the floor in the kitchen and in the beverage area. PIC had items moved to proper storage, at least 6" above the floor.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had two Priority, five Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Emailed report to Harish and business address.
Reviewed proper cooling and illness policy with PIC. Employee stated soda machine nozzles are cleaned once a week. Reviewed requirement for daily wash and sanitize for non-TCS food contact equipment and four hour wash and sanitize for TCS food contact equipment.
Please use only pans that can be properly washed and sanitized in the 3 comp sink or dishwasher. There are a few very large pans that cannot fit in the sinks.

Core-2-102.12(A), C: Certified Food Protection Manager. Certified manager not present. Please ensure a currently certified food manager is present whenever food is handled. All other food employees must have current food handler certification within 30 days of employ.

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: D,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Harish Reddy

"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.