Inspection Report

Business Name
Raithu Bazaar
Business Address
9777 W HAPPY VALLEY RD PEORIA AZ 85383
Permit Number
FD2504131
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/26/2026
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

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 hand sink located near the dry storage racks of the kitchen out of repair and nonfunctioning. The hand sink is motion activated and was not functioning at the time of inspection. The establishment has additional hand sinks located at the adjacent meat market section of the store. Instructed the manager to utilize the meat market hand sink or sanitizer basin of the 3-compartment sink as an alternative until repairs are made. Instructed manager to wash, rinse, and sanitize the 3-comparment basin in between hand sink usage and warewashing usage. Corrective Action: Correct prior to re-inspection. *Reinspection will occur on, or before, Thursday May 7th.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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.

Addl Notes: Observed containers of cooked rice and cooked chicken located in a reach-in refrigeration unit designed for cold-holding beverages registering internal temperatures ranging between 73°-80°F. Per person in charge, the chicken and rice were cooked and placed in the refrigeration unit around 9pm the night before. Cooked Time/Temperature Control for Safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The person in charge voluntarily discarded the food items at the time of inspection. Discussed alternative cooling options with the person in charge including utilizing the walk-in cooler or freezer to cool cooked food items and cooling cooked foods in smaller containers to help facilitate the cooling process. Provided guidance hand outs at the time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed the following topics with the person in charge: 1) Utilizing probing thermometers to verify proper cook/hold temperatures of food 2) Utilizing sanitizer test strips to verify proper concentrations at sanitizer buckets and 3-compartment sink 3) Providing thermometers in refrigeration units to verify ambient temperatures of the units 4) Maintaining foods 6 inches off the ground in the walk-in refrigerator and freezer 5) Obtaining additional Food Protection Manager Certifications to ensure proper coverage during operating hours

*Reinspection for Priority Foundation Violation #10, 5-205.11, will occur on, or before, Thursday May 7th.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.