Inspection Report

Violations

Violation #: 1

Repeat Violation

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Observed repeat consecutive violations for Priority Foundation Violations 2-103.11, 5-205.11, 4-601.11(A), 3-501.17, and 6-501.111 (C). Observed repeat consecutive violations for Priority Violation 3-501.18. Person in charge (PIC) was unable to answer food safety questions and was not monitoring employee activities (for example, employee was using chlorine test strips for quaternary ammonia sanitizer, and PIC could not answer questions regarding proper datemarking procedures and when food items were prepped). A primary responsibility of the person in charge is to ensure compliance with Code (Food and Drug Administration Food Code 2017) requirements. The PIC must ensure their establishment is in compliance with Code requirements prior to the next routine inspection; this can be achieved by learning and implementing Code requirements and ensuring that staff is not only aware of Code requirements, but that they are practicing code requirements. The PIC must also ensure corrective actions are in place for when Code requirements are not practiced. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Violation #: 10

Repeat Violation

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 handsink at near grill with no hand soap, no functioning paper towel dispenser, and the cold water valve shut off, supplying hot water exceeding 130*F at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision and soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed dicer with buildup of food debris (cut lettuce) in between blades stored next to clean containers and other utensils. PIC states dicer was not used today. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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: Observed employee wash and rinse container that previously held cooked rice and store as clean without sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Employee stated food-contact surfaces are normally washed with detergent, rinsed, sanitized, and then rinsed again. Discussed with employee and PIC that food-contact surfaces must be left to air dry once sanitized so as to not re-contaminate them. Also discussed that when using a chlorine sanitizer, food-contact surfaces must be fully submerged for at least 10 seconds, and when using a quaternary ammonia sanitizer, food-contact surfaces must be fully submerged according to manufacturer specifications (60 seconds per sanitizer establishment has onsite). Discussed with PIC and employee that mixing chemicals is dangerous and should not be performed. Set up three-compartment sink with employee and PIC with the appropriate quaternary sanitizer concentration at time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for 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/4618/AMC-Toolbox---Reheating.

Addl Notes: Observed cooked rice in rice cooker on prep table at 50*F-60*F. Rice cooker was observed to be turned off at time of inspection. Employee states rice was cooked the day prior, cooled in reach-in cooler overnight, and placed in turned-off rice cooker for service around 9:50AM this morning, and is to be reheated on stove once ordered. Employee states rice is used for specific dishes offered, with rice cooker containing rice typically kept off until lunch time (12PM) when more orders containing rice are placed. Discussed with PIC and employee that TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Additionally, when not in the process of prepping, cooking, or cooling, TCS food items must be held at 41*F or below, 135*F or above, or under a time as a control policy (requires written documentation). Discussed with PIC and employee the risk of bacterial growth when TCS food is not held at the proper temperature. PIC discarded rice at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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 the following ready to eat (RTE)/TCS foods labelled with the following preparation dates or with no label indicating when they were prepared: salsa verde (4/16), j sauce containing chipotle peppers removed from can (no date), and 2 bottles of nacho cheese (5/23 and no date). PIC could not indicate when they were prepared. Employee stated the sauces were portioned 2 days prior on 7/13 once the bottles were sanitized. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded within 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

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 container of cooked biriyani masala with a prep date of 7/3 in standing reach-in refrigerator in back of kitchen. PIC confirmed biriyani was prepped on 7/3. Per PIC, biriyani can be kept for up to 30 days. PIC stated biriyani contains cooked onions and tomato paste removed from a can. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded within 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed with PIC that any food dishes containing, but not limited to, cooked vegetables, cooked meats, and food items removed from a hermetically sealed container (such as tomato paste), are considered time/temperature controlled for safety and ready-to-eat and must follow datemarking procedures. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed two small cockroaches on wall/floor near prep table and handsink next to grill. Also observed rat/mouse feces on top of shelf directly next to and under dough mixer, inside front cabinet labeled "refill drinks", and inside front area cabinets storing dry paper/plastic goods. PIC states pest control services visit multiple times per month. PIC states they will contact pest control services. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Discussed doing a deep clean prior to pest control treatment to aid in the effectiveness of the treatment. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Must remove mice/rat droppings from establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection 7/25/25. REPEAT VIOLATION (3RD CONSECUTIVE)