Inspection Report

Business Name
Passage to India

Business Address
909 E ELLIOT RD TEMPE AZ 85284

Permit Number
FD2600049

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
2/23/2026

Grade
R

Priority Violation
0

Inspection Status
Re-Inspection Completed

Violations

Violation #: 47

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

Comments:

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed no caulk at the juncture of the wall and top of the handwashing sinks, the sides of the 3-compartment sink, and the prep sink. Discussed caulking the sinks to the wall with silicon. The prep sink needs to be repositioned to be flush with the wall. Equipment that is stationary (not easily moved) and subject to moisture must be sealed and maintained to prevent the harborage of insects and rodents. Corrective Action: Correct prior to next routine inspection.

4-201.11 - Core: Equipment and Utensils-Durability and Strength Addl Notes: Observed a domestic upright freezer storing TCS foods, near the walk-in cooler. Domestic/household equipment is not approved for use in the commercial kitchen and must be removed. All food service equipment shall be commercial grade and meet the standards of design and construction in accordance with the American National Standards Institute (ANSI), National Sanitation Foundation or NSF International (NSF), or equivalent standards. Corrective Action: Correct prior to next routine inspection.

4-101.19 - Core: Nonfood-Contact Surfaces Addl Notes: Observed dicers/slicers attached to unsealed wood blocks in disrepair. Also observed some of the metal shelves in the walk-in cooler to be rusted and the wooden shelves across from the cook-line to be unsealed in some areas. PIC plans to remove the dicer/slicers attached to wood from the establishment. Replace or refinish the rusted shelves as necessary and repaint the wooden shelves. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed no faucet installed at the mop sink. Install a faucet with hot and cold water and an approved AVB. The mop sink must also have FRP installed on the surrounding wall that extends above the faucet. Observed a leak at the 3-compartment sink faucet and the prep sink. Replace or repair the faucets. Must repair all plumbing to a state of good repair prior to next routine inspection. Also observed the drainpipes in the bar floor sink and the floor sink near the ice machine to be below the flood rim level. The drains must be shortened and secured to remain at least 1" above the floor sinks. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed soil accumulations under the equipment in the bar, along the cook-line, in the walk-in coolers, in the ware washing area, and in the outdoor area with the water heater. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed the floors throughout the kitchen, walk-in coolers, and bar area to be rough in some areas and unsealed. Discussed leveling rough areas (aggregate showing) and resealing the floor. The floors and walls in the closet in the back of the bar and the door to the sprinkler room (near exit door) observed to be in disrepair with holes/gaps/cracks. Discussed filling the holes in the walls, painting with a semi-gloss paint, and replacing any missing floor tiles. Observed damaged/soiled ceiling tiles throughout the kitchen. Provide smooth, durable, non-absorbent, easily cleanable, and light-colored ceiling surfaces that can withstand frequent cleaning. Kitchen surfaces must be smooth and easily cleanable surfaces that prevent pathogen growth and pest harborage. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-304.11 - Core: Mechanical-Ventilation Addl Notes: Observed the exhaust vents in both restrooms to not be working or not working sufficiently. Replace or repair the mechanical vents. To keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Correction for violation #51 received by email.
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.

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.