Inspection Report

Business Name
Paradise Biriyani Pointe

Business Address
4050 W RAY RD CHANDLER AZ 85226

Permit Number
FD-78091

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/29/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling.........Three deep containers of sauce containing cooked onions in the reach-in at 73*F to 78*F internally. Per the date mark and per the manager, the sauce was cooked yesterday, then left on the prep table all night before being moved to the reach-in this morning. Embargoed, manager discarded. Reviewed proper cooling with the PIC. Cooling starts when any part of the food drops below 135*F. Please ensure all TCS food is cooled to 70*F or below in no more than two hours, then to 41*F or below in no more than four additional hours. 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.

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-7-204.11, P: Sanitizers, Criteria-Chemicals.......Chlorine in in-use 3 comp sink at greater than 200 ppm. Employee re-made sanitizer to proper 50-100 ppm concentration.

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.......Box of to-go utensils stored on shelf under cans of air freshener. Employee rearranged items to proper storage.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment......The inside cover of the lid on the large chest freezer has detached, exposing the insulation material on thee side. Please repair to be smooth, non-absorbent and easily cleanable.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils......Accumulation of food debris on the backs of the handles of the reach-ins and on spice and condiment containers on the dry storage racks. Please maintain clean.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap......Pot filler faucet at cook line is connected to a long hose that extends well below the flood rim of the adjacent hand washing sink with no back flow prevention or air gap. Please provide sufficient air gap or install a back-flow prevention valve to the faucet prior to reinspection 5/9/24.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had three Priority, no Priority Foundation violations on this inspection.
No County legal action will result from this inspection.

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 and all other food employee require a current food handler certification within 30 days of hire..

Emailed report and the rapid cooling guide to the store address.

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: Not Participating,Embargo Lbs: 20,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: PIC

"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.