Inspection Report

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco

Observed multiple open personal drink cans on prep tables throughout kitchen. Employees moved drinks at time of inspection. Personal beverages must be stored in a way to prevent contamination of customer food and equipment/utensils of establishment. Also observed numerous food items that PIC stated were for personal use/consumption throughout walk-in. Designate a bottom shelf of walk-in racks and label for “employee use only”. All personal foods must be stored on this shelf to prevent contamination of customer food.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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.

Observed employees to be washing hands for less than 10 seconds. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel, and turn off handles with paper towel to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of bacteria and contamination. Employees washed hands at time of inspection.

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. 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.

Observed employee filling up container of water at handwashing sink in kitchen. Had employee discontinue and use prep sink faucet. Handwashing sinks are not to be used for any other purpose other than washing hands to prevent contamination and to ensure handwashing sinks remain accessible at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11, P: 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.

Observed 3 heads of cauliflower with black and brown growth, bag of raw snap peas with white fuzzy growth resembling mold, mango pickles with a blue colored organic substance resembling mold, and raw turmeric root with white fuzzy growths resembling mold in walk-in. PIC discarded all items at time of inspection. Food items must be unadulterated and honestly presented to prevent contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.

Observed bag of raw fish leaking on pan next to roti dough on speed rack in walk-in. Raw fish was also observed stored above cooked chicken. PIC moved fish, discarded roti dough, and removed pan to be washed, rinsed, and sanitized. Food items must be stored in a way to prevent possible cross contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11, P: 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.-Observed employee washing dishes at three compartment sink using soap and water, rinsing, and allowing to air dry. Employee stated dishes were clean that were air drying. Dishes must be washed with soap, rinsed, and sanitized to kill harmful bacteria. Had PIC set up three compartment sink with chlorine sanitizer observed at 50ppm. Had employee sanitize all dishes that were recently washed. Dishes must be washed in proper sanitizer solution of 50-100ppm of chlorine for 10 seconds for full sanitation. Corrected Time Of Inspection

Priority Foundation-4-601.11(A), Pf: 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.-Observed multiple knives stored above naan prep table and on counter left of cookline with food debris. Observed dough docker with food debris. Observed food debris around back blade of immersion blender stored clean under prep table. Had all items washed, rinsed, and sanitized. Utensils must be clean to sight/touch to prevent growth of bacteria. Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.-Observed accumulation of general grime and food debris on outside of condiment shaker and non-TCS spice containers on counter left of cookline. Clean & clean at a frequency to prevent buildup

Correct By: Correct Prior To Next Routine Inspection

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: 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.

Observed large pan of cooked onion & tomato sauce sitting on milk crate in back of kitchen at 99-108*F. PIC stated sauce was made at 10am, approximately 4 hours prior. Had PIC put sauce back on stove and heated back to 165*F before attempting to cool again. TCS items must be cooled from 135 to 70*F within 2 hours and from 70 to 41*F within an additional 4 hours to prevent growth of bacteria.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

Observed plastic container of chopped garlic in oil and metal container of chopped garlic/melted butter/oil mixture on counter of naan prep table. Both items were observed at 70-75*F. PIC stated items were put on counter more than 4 hours prior and voluntarily discarded. TCS items must be held at or below 41*F to prevent growth of bacteria.

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. 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.

Observed cooked chickpea batter, cooked vegetable medley, open can of cooked chickpeas, and open containers of milk in cold holding units throughout establishment. PIC stated all items were opened within 7 days but over 2 days prior to day of inspection. PIC date marked all items accordingly at time of inspection. TCS items kept over 24 hours must be date marked for no more than 7 days (made on date + 6 days) to prevent growth of bacteria and contamination.

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

Observed spray bottle of Clorox cleaner on top of microwave and bag of potatoes in back of kitchen. Employee moved cleaner at time of inspection to proper storage. Chemicals/toxic substances must be stored in a way to prevent contamination of food, equipment, utensils, and single-use articles.

Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling

Observed bottle of women’s multi vitamin stored on top of microwave and over bag of potatoes in back of kitchen. Also observed bottle of metformin hydrochloride tablets, bottle of lisinopril tablets, and multiple bottles of prescription pills being stored on prep table next to bags of spices and flour. Employee moved all items to employee break room at time of inspection. Medicines must be stored in a way to prevent possible contamination of food and equipment/utensils of establishment.

Corrected At Time Of Inspection

PRIORITY VIOLATION-7-208.11 (B), P: Storage-First Aid Supplies; Storage

Observed first aid kit being stored over plastic container of flour under prep table near three compartment sink. PIC moved kit at time of inspection. First aid kits must be stored in a way to prevent contamination of food, equipment, utensils, and single-use articles.

Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use

Observed box of chemical bed bug and flea fogger in employee breakroom that opens to kitchen. Also observed empty container of Ortho red ant powder chemical on chemical storage rack in back of kitchen. Had PIC discard items at time of inspection. Chemical pest control may only be administered by a licensed pest control company and may not be stored nor used by the establishment to prevent contamination.

Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.

Observed plastic bucket container with yogurt in walk-in that PIC stated establishment made. PIC stated they mix milk and a scoop of yogurt from restaurant depot and let sit at ambient temperature for 2-3 hours and then put in walk-in. Establishment does not have a variance to make yogurt and PIC voluntarily discarded yogurt at time of inspection. The process of making yogurt requires fermentation and an approved specialized process with Maricopa County is required to conduct this process. Cease process and submit for variance. Yogurt may not be made until process is approved by Maricopa County.

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest

Observed dead and decaying small rodent in sticky pest trap under to-go container storage rack in back of restaurant. Dead pests must be removed promptly to prevent attraction of other pests and contamination. PIC removed discarded trap at time of inspection.

Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring

Observed trash, carboard boxes, and old dresser outside back door of establishment. Harborage conditions attract pests. Remove trash to prevent attraction and entrance of pests.

Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected

Observed back door to have an opening on the bottom that could allow for pests to enter establishment. Repair back door so that the door closes tightly and there are no openings for pests to enter.

Correct Prior To Next Routine Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence

Observed numerous rodent droppings on top of cardboard box on to-go container storage rack in back of restaurant. Also observed numerous rodent droppings on bottom shelf of prep table near three-compartment sink holding plastic containers of flour and sugar. Pest control and a total pest control analysis must be administered by a licensed pest control company prior to reinspection on Monday, 12/12/2022. Food establishments must remain free of pests to prevent spread of bacteria and contamination.

4th Consecutive Violation

Correct Prior To Reinspection

Correct By: Correct Prior To Reinspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises

Observed plastic container of raw chicken and cardboard box of cilantro being stored on the floor of walk-in. PIC moved items off the floor at time of inspection. Food must be stored at least 6inches off the floor to prevent contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 46

Description: Gloves Used Properly

Comments:

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves

Observed employee using latex gloves to prepare food on cookline. Observed open boxes of latex gloves on prep table and dry storage rack outside of walk-in. Latex gloves are not permitted to be used in Maricopa County because of a common allergy to latex. Discontinue use and obtain food safe plastic, nitrile, or vinyl gloves.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Observed flour on floor surrounding stand mixer in kitchen. Observed food debris and liquid splashes on walls throughout kitchen. Observed handwashing sinks in kitchen, FOH, and in men’s restroom to have accumulation of general grime. Observed old hot well storing to-go containers to have accumulation of various personal packaged food items and papers. Clean, remove any items not necessary for business, and clean at a frequency to prevent buildup of dust, dirt, food debris, grease, and other organic matter.

3rd Consecutive Violation

Correct By: Correct Prior To Next Routine Inspection