Inspection Report
Jayhind Cafe
4959 W RAY RD CHANDLER AZ 85226
FD-80604
Food Establishment - Eating & Drinking
Food Routine Inspection
12/15/2023
Not Participating
1
Completed
Violations
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------Observed an aerosol can of cockroach pesticide and foggers near the back door of the establishment. Per the owner the establishment does not use these chemicals anymore. Discussed that only a certified pest control company is authorized to apply pesticides. The owner removed the pesticides from the building at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: 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. ------ Observed a cooling vegetable mixture measuring 94*F when measured with a probe thermometer air cooling on the cook line prep counter. Observed one containers with approximately 6-8 inches of cooling food and a tight fitting lid. PIC stated the food had finished cooking approximately 1 hour prior and was air cooling. Advised PIC to closely monitor cooling foods and to take active cooling measures upon reaching 135*F. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Advised PIC to monitor the temperature rather than relying on a set time to air cool as seasonal weather may allow foods to cool at different rates exposing foods to the danger zone more quickly. Since the foods had been cooling for less than 2 hours, the PIC split the large container into two more shallow containers and moved all foods to the reach in freezer to rapidly cool to below 70*F.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back screen door with large gaps above and below. Discussed gaps may allow pest entry and should be filled with door sweep or weather guard prior to the next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 39
Repeat Violation
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed a hand sink directly next the prep table where foods were being prepared and reheated. The hand sink and the prep table are less than 24 inches of each other. Please install a splash guard at this hand sink prior to the next routine inspection to protect food from contamination from splashes.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Violation #: 47
Repeat Violation
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe......Dough and prepared vegetables stored directly in grocery bags. Manager had food transferred to food safe containers. Please use only food-safe containers and wrappings for food. Discussed that unsafe contaminates may migrate from non-food grade bags into foods. PIC purchased food grade bags at the time of inspection while an employee was at the store.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 55
Repeat Violation
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-101.11, C: Surface Characteristics-Indoor Areas........Cardboard used to line most shelving in the kitchen. PIC stated they are replaced weekly and no significant buildup was observed. Please discard. Surfaces in food preparation and storage areas must be non-absorbent and easily cleanable. Advised PIC to purchase durable plastic shelf liners that can withstand the rigors of cleaning.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
A pattern of non-compliance is developing for Priority violation #45, 4-102.11 (A)(1) and (B)(1), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Core-2-102.12(A), C: Certified Food Protection Manager.......Manager stated there is no certified food manager. Please obtain a current food manager certification. a CFM must be present whenever food is handled. *fourth repeat violation.*
Of note: Discussed catering operations. Establishment is not performing true catering at this time. Advised PIC a catering permit is required for service outside of the establishment.
A copy of the report was emailed to the manager.
No County legal action will result from this inspection.
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: 0,Food Manager Licenses: 1,Signer: Manav Patel
"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.
| 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.