Inspection Report

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. 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: No hand sink observed in the customer serve line or the side Kathi roll area. The only hand sink was observed more than 25 feet away through a breezeway with a curtain, not in direct line of sight. Advised PIC additional hand sinks are required at least every 25 feet, in direct line of sight. Add necessary hand sinks in the Kathi roll area and service line prior to re-inspection on 2/19/2026. Corrective Action: Correct prior to re-inspection.

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 various cooling foods stored on the ground blocking access to the only hand sink in the kitchen area. 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 relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed a pan of tamarind in the prep cooler on the cook line speckled with a white organic substances growing on the tamarind. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

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: In multiple areas in the walk in cooler, observed raw chicken stored above raw eggs, RTE goat bones and dosa batter, as well as over RTE chana masala and sauce. 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

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 the can opener with a buildup of food debris on the blade. Observed multiple metal pans stored as clean with visible food debris on them. 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.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

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: In the walk in cooler, observed 7 5-gallon buckets of cooling chana masala with internal temperatures ranging from 42-57*F with a probe thermometer. Also observed a large plastic covered colander of rice containing 18-24" of cooling rice with temperatures ranging from 42-54*F, internally. The PIC stated the foods were cooked yesterday and cooled overnight in the walk in cooler. Observed all buckets with 12-18 inches of cooling chana, with the warmest temperatures observed in the middle of the buckets. 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. 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: On the counters in the back kitchen, observed various TCS foods in large containers and buckets with internal temperatures ranging from 82-140*F, including various vegetable and meats soups & curries, and cooked plantains, and 4 types of vegetable and meats biryanis. The PIC stated the foods holding until they were needed on the customer service line. PIC stated the foods are reheated before placing on the line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Advised PIC to prepare only enough food to fit in the front warmers if the foods are desired to be fresh and not reheated. Advised PIC to purchase additional steamers or kettles to maintain TCS food at 135*F or above, or the cool the foods in the walk in cooler. Per PIC, all foods had been prepared less than 2 hours prior. All TCS foods improperly hot held were reheated to 165°F at time of inspection. On the serve line, observed TCS foods including various preparations of meat and vegetable curries, biryanis, cooked plantains, fried peppers, and samosas with internal temperatures ranging rom 79-160*F. Observed multiple foods the PIC stated had not been stirred recently with the bottoms holding above 135*F and the upper 1-2 inches holding below 135*F. Observed 2 steamers with missing pans allowing steam to easily escape. Observed the water temp in each steamer holding at 160*F or higher. Per PIC, the foods had all been on the line for less than 2 hours. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Observed egg pastries at 115*F in the warmer behind the service counter. Per PIC, the pastries had been in the warmer less than 2 hours. Observed goat and vegetable pastries in the same warmer holding above 135*F that were cooked more recently than the egg pastries. Advised PIC to ensure the warmer is set to a high enough temperature and turned on prior to placing TCS foods inside. Observed a kettle of lentil soup measuring 88-95*F. Per PIC, the soup was reheated in the morning. Observed the kettle on the lowest heat setting. PIC discarded the soup at the 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: Observed an ambient air temp of 43*F in the prep cooler on the line across from the cook line. Inside the cooler, observed TCS foods in the top of the cooler holding at 47*F including Manchurian sauce, biryani masala, goat and chicken. Observed a large bucket of cooling fried paneer stored below the foods. After the paneer was removed, observed the cooler blowing air at 39*F. Discontinue cooling in prep coolers to ensure all TCS foods in the prep cooler remain at 41*F or below. Other TCS foods holding in the bottom of the cooler in larger containers were observed holding at 41*F or below. 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. Per PIC, the paneer and out-of-temperature foods had been in the cooler less than 4 hours. PIC relocated the out-of-temperature foods to the walk in cooler to rapidly cool. Observed a gallon of milk stored at room temp on the cook line with internal temperatures observed at 52*F when measured with a probe thermometer. Observed cooked tandoori chicken in the microwave with internal temperatures at 66*F. Per PIC, the chicken was removed from the cooler less than 1 hour prior to reheat but was forgotten about. PIC moved the chicken back to the walk in to rapidly cool. All TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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: No date marks on multiple TCS foods prepared more than 24 hours prior and incorrect date marks observed on foods containers where the previous label was not removed before warewashing. Observed sweet chana from 2/6, goat bones from 2/7, chana masala, chicken, goat pie filling, and various curries prepared 2/8. In the reach in cooler across from the line, no date marks observed on TCS foods prepared more than 24 hours on 2/8 including biryani, cooked chicken, and paneer patties. 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. *Third consecutive repeat violation*

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 a pan of chana masala dated from 2/1-2/7 that had not been discarded. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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 #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed window cleaner and sanitizer stored in multiple areas above spices and containers used to store food in the meat market and restaurant. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 cooling fried paneer in the prep cooler across from the cook line with internal temperatures ranging from 48-52*F when measured with a probe thermometer. Observed the paneer in a 5 gallon plastic container with 12"+ of cooling paneer cheese. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Discussed that prep coolers are not approved for cooling of TCS foods are only intended to hold already cooled TCS foods. PIC stated the paneer had been cooling for less than 4 hours. Since the food had cooled below 70*F within 2 hours, the PIC separated the paneer into two shallow containers and placed in the walk in cooler to rapidly cool. Corrective Action: Corrected at time of inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

*Sixth consecutive repeat violation*

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed a buckets of rice, ghee, dosa batter, and boxes of vegetables being stored on the floor of the kitchen and large 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.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required

Addl Notes: Observed an reverse osmosis system install at the water connection beneath the 3 comp sink that does not have a proper backflow. All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. Install required backflow, removed RO elements so the filtration system uses only carbon filters, or remove the device prior to re-inspection on 2/19/2026. Corrective Action: Correct prior to re-inspection.