Inspection Report
Bikanervala
1055 S ARIZONA AVE CHANDLER AZ 85286
FD2500842
Food Establishment - Eating & Drinking
Food Routine Inspection
11/18/2025
Not Participating
2
Re-inspection required
Violations
Violation #: 2
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: inquired regarding a certified food manager. unable to locate. please ensure one staff on duty has obtained a certified food manager. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
5-205.11 - Priority Foundation: 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. Addl Notes: observed in the food prep., cooking grill area, hand washing basin filled with equipment. and blocked. informed pic. please ensure the hand washing basins are kept available and accessible. staff in charge removed articles. Corrective Action: Corrected at time of inspection.
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 multiple pans of tcs food containing beef, cooked potatoes, stewed vegetables. temperatures were taken registering at 98-114 deg f . discussed with manager. per manager food is from the walk-in and brought out as needed. recommended to monitor hot holding temperatures for tcs food. suggested to adjust steam table temperatures to ensure all tcs food is maintained at 135 deg f . staff in the kitchen reheated food pans to 165 deg f Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: observed multiple chemical spray bottles filled in the food prep. area. no identification labels. discussed with staff. please ensure all chemicals' filled sprayers are labeled. staff in charge corrected Corrective Action: Corrected at time of inspection.
PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage
Addl Notes: proper placement/storage of chemicals reviewed. observed over the three-compartment basin drying rack, toilet cleaner liquid , and other sprayer placed near washed food pan lids. suggested to place chemicals in a designated area away from food pans. relocated to under the 3-compartment basin by manager. also observed bottles of grill cleaner placed with food herbs and spices in the dry shelves. notified staff. all removed. Corrective Action: Corrected at time of inspection.
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
3-305.12 - Core: Food Storage, Prohibited Areas Addl Notes: observed on site prepared food , pans and trays placed on the walk-in floor. discussed with staff. please utilize a designated shelf for storing food containers.
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: multiple wet wiping cloth , placed on the food prep. stations, and food prep. tables. facility has a sanitizer, multi quat dispenser. discussed placing wet wiping cloth in a designated sanitizer solution. prepared multi quat bucket at 200 ppm. Corrective Action: Corrected at time of inspection.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: please ensure, facility has sanitizer test strip. discussed with PIC via phone, please obtain multi quat sanitizer test strip. re-inspection scheduled for 10 days. 11-28-2025 Corrective Action: Correct prior to re-inspection.
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: proper placement for employee personal drinks reviewed. observed multiple drink bottles on the prep. counters, placed above food prep. discussed with staff on duty. all removed. use of a designated area, drink cups with lids and straws reviewed. Corrective Action: Corrected at time of inspection.
Comments/Details
Predefined Comment: No County legal action will result from this 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.
| 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.