Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 an employee actively washing dishes with rubber gloves who handled dirty dishes then cleaned dishes without removing gloves and washing hands. Observed an employee not wash their hands after using the restroom and returning to work. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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 raw chicken and marinating chicken stored above RTE foods in the walk in cooler, including a pre-made dessert, cooked vegetables sauces and tomato gravy. Also observed raw shelled eggs stored above RTE pastry dough, raw vegetables and sauces. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Repeat Violation

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: Observed dishes being cleaned in the mechanical dishwasher with a final rinse concentration of 0ppm chlorine when measured with a chemical test strip. Observed the chemical supply bucket too low to prime sanitizer into the supply line. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Food-contact surfaces were properly sanitized in the 3 comp sink at time of inspection. PIC stated the dishwasher would not be used until repairs are completed on the dishwasher. Corrective Action: Corrected at time of inspection.

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 the meat band saw stored as cleaned with visible food debris on the blade. Also observed a buildup on food debris on the vegetable slices, dicer and can openers that were stored as cleaned. PIC had the machine washed, rinsed, and sanitized in place (CIP) at the time of inspection. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation*

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 an employee manually warewashing large food containers and pans by scrubbing with dish soap and spraying off before placed on the drying rack without a sanitize step. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper 3 comp setup. PIC had the dishes moved back to the 3 comp sink to be properly sanitized. Corrective Action: Corrected at time of inspection.

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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: Observed five, 5-gallon buckets of cooling tomato gravy with more than 18 inches of cooling food held on the solid metal shelving on the middle rack at the back corner of the walk in cooler. Observed the internal temperatures ranging from 54-81*F. Per PIC, the gravy was cooked last night, cooled on the counter overnight and placed in the walk in cooler this morning. Also observed 2 buckets of tomato gravy prepared two nights ago with internal temperatures ranging from 45-56*F the PIC stated was cooled in the same way. Observed a large, plastic container of cooling onion gravy cooled in the walk in cooler overnight with internal temperatures ranging from 45-56*F. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. In the prep cooler on the cook line, observed a pan of cooling fried jalapenos stored above the fill line with internal temperatures ranging from 52-55*F the cook stated were prepared yesterday. Also observed a large, plastic container of cooling paneer in water measuring 46*F. PIC stated the paneer was fried yesterday and placed in the cooler overnight. PIC discarded both foods at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

*Second consecutive repeat violation*

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: On the serve line, observed TCS foods holding under 135*F including lentil soup ranging from 115-125*F, chana masala 108-135*F, and cooked potatoes and vegetables 105-120*F, cooked chicken 102-152*F and chutney containing cooked vegetables 78-80*F. PIC stated the foods had been prepared approximately 1 hour prior but were not put into the steam table right away. Observed the water bath holding the vegetable curries at 120*F. Observed a three areas where foods were held in the steamers with missing pans allowing steam to easily escape. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

*Second consecutive repeat violation*

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: In the walk in cooler, observed an ambient air temp of 41*F when measured with a min/max thermometer. Observed vegetable stew, tomato gravy, carrot chutney and vegetable sauces at 44*F when measured with a probe thermometer. Also observed previously cooked and cooled chicken pickle measuring 46-47*F and cooked onion gravy at 44*F that were stored above a shelf of cooling tomato gravy. Observed a large amount of cooling foods within the walk in cooler surrounding the foods that were observed out of temperature. PIC had the cooler turned down at the time of inspection which resulted in the cooler air temperature lowering. Within 30 minutes the cooler was observed blowing air at 33*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed chicken pickle and gongura pickle held at room temp on the service line in covered glass containers. PIC stated the chicken pickle is prepared with fried chicken and the gongura is prepared with cooked greens. Discussed that both foods require time and temperature control. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

*Fourth consecutive repeat violation*

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: No date marks on multiple TCS foods prepared more than 24 hours prior including cooked potatoes and tomato gravy, both prepared on 6/6 per the cook. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

*Seventh consecutive repeat violation*

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed buckets of rice and ghee stored on a storage shelf next to the kitchen hand sink that did not have a splash guard to help prevent contamination of foods stored within 24 inches. PIC moved the shelving 24 inches away at the time of inspection. Advised PIC to add a splash guard. Observed a pan of raw chicken stored on the floor on the cook line. PIC stated the chicken was in active preparation and stored below the counter at the start of the inspection. Also observed dosa batter, and boxes of vegetables being stored on the floor of the kitchen and kitchen walk in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.