Inspection Report

Violations

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 (5TH CONSECUTIVE)

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 a gloved employee drop a thermometer on the ground, pick it up, and then proceed to stir a pot of food without degloving or washing their hands. Also observed an employee put gum in their mouth and then handle clean dishes without washing their hands. Predefined Comment: 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 time of inspection. Corrective Action: Corrected at time of inspection.

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: Only hand sink in kitchen was inoperable at time of inspection (not hot or cold water observed). PIC indicated when the sink is turned on it floods the kitchen, so it has been turned off. PIC indicated they have been washing their hands in the bathroom when necessary. PIC was informed that employees must wash their hands after returning from the restroom. PIC was also informed that the establishment must have at least 1 operable hand sink in the kitchen. The prep sink was converted to a hand sink and the PIC was informed that failure to repair the hand sink within 24 hrs. may result in permit suspension. Corrective Action: Correct within 24 hours.

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 the blade of the can opener with food debris caked on it. Employee indicated they did not prepare any food today. All food-contact surfaces must be cleaned to sight and touch. Employee placed the can opener is the dish area to be cleaned. Corrective Action: Corrected at time of inspection.

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 washing bowls and buckets with soap and water, rinsing them off, and then immediately putting them away without sanitizing. The sanitizer compartment of the 3-compartment sink was not set up with any sanitizer at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Employees set up sanitizer compartment with chlorine sanitizer (50 ppm chlorine) and sanitized the dishes. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

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: Observed the following time/temperature controlled for safety (TCS) foods with the following internal temperatures throughout the kitchen: lentil daal (102*F), cooked chickpea curry (103*F), and butter (102*F). The PIC indicated that these foods had been prepared less than 2 hours before the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at 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 the following TCS foods with the following internal temperatures: cut tomatoes (50*F), hardboiled eggs (76*F), yogurt/water sauce (44*F), cheese sauce (50*F), and cut cabbage (44*F). These foods were found either at room temperature or in units throughout the establishment; all refrigeration had other TCS foods had 41*F and below. Employees indicated some of these foods were on time as a control, but they did not have a policy or the times they were pulled from refrigeration listed. Employee indicated these had been removed from refrigeration less than 2 hours before 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. All TCS foods improperly cold held were relocated to refrigeration unit or placed in ice baths to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a can of household pesticide (Raid Ant Insecticide) in the area where clean dishes are stored. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed the establishment storing food in old retail containers that previously held garlic/yogurt in them. The PIC was informed these containers are not meant to be washed, rinsed, and sanitized multiple times and thus may not be adequately cleaned between uses. Discussed replacing these containers with NSF or NSF equivalent storage container meant to be reused. Corrective Action: Correct prior to next routine inspection.