Inspection Report

Business Name
Masala Maniac

Business Address
414 S MILL AVE TEMPE AZ 85281

Permit Number
FD2404586

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/8/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

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 employee cooking falafel on the grill, drop some onto the floor, pick up fallen falafel with gloved hands and then go back to plating the rest of the order without changing gloves and washing hands at time of inspection. Employee properly washed hands at handwash sink at time of inspection. 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. Provided person in charge (PIC) with handwashing guidance documents 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 baba ghanoush, feta cheese, cut tomatoes, shredded lettuce, and pickled cabbage in the prep table in the front of house with temperatures between 47 to 56*F at time of inspection. Observed ambient temperature of the prep cooler at 48.6*F at time of inspection. Per employee all items were placed in the prep table less than an hour prior to inspection. Person in charge (PIC) called out repairman at time of inspection. All items were moved to the walk-in to rapid cool at time of 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. 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 mop cleaner tablets stored on top of the ice machine at time of inspection. Observed room air freshener spray stored on table where onions were being prepped at time of inspection. 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 #: 29

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

Comments:

3-502.11 - Priority Foundation: 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. Addl Notes: Observed establishment pickling cabbage at room temperature at time of inspection. Observed pickling cabbage with temperatures between 68 to 70*F at time of inspection. Per person in charge (PIC) & employee, cabbage had been prepped the day prior to inspection and is left at room temperature for 24 hours prior to being placed into the walk-in cooler. Pickeled cabbage was embargoed at time of inspection. Discussed with PIC about pickling cabbage under refrigeration. PIC stated that they will discontinue pickling cabbage at room temperature and only pickle cabbage under refrigeration. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.13 - Core: Insect Control Devices, Design and Installation Addl Notes: Observed fly tape attached to the ceiling with dead fly's attached above the prep table containing dry spices in the kitchen. Person in charge (PIC) removed the fly tape at time of inspection. Insect control devices cannot be above food prep areas. Discussed with PIC about utilizing certified pest control & only utilizing approved insect control devices. Corrective action: Corrected at time of inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed no splash guard between the handwashing sink in the back of house and the rack containing clean dishes. Provide a splash guard handwash sink located next to the clean dish rack. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection

Violation #: 47

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

Comments:

4-101.19 - Core: Nonfood-Contact Surfaces Addl Notes: Observed rusted shelfing throughout the establishment. Replace or refinish the rusted shelving units in the walk-in cooler unit. Utilize a rustoleum paint for any refinishing. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed drain pipe from prep sink and ice machine going into the flood rim of the floor drain at time of inspection. Trim the ice machine and prep sink drains to provide 1" minimum air gaps above the floor sink flood rims. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed cove base with 90* angle in the dry storage room at time of inspection. Provide a 3/8 inch minimum cove base to the floor/wall junctures of the dry storage room. Provide rubber cove base or finger/tool cove with silicone grout. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Reviewed proper dish washing procedures & reheating for hot holding procedures with person in charge at time of inspection.

"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.