Haji Baba Food

Inspector's notes

Observed multiple cutting boards in the back of house with lots of deep score marks throughout at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. All equipment must be maintained in good repair at all times. Repair or replace all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris on exterior and interior of refrigerated prep tables on cookline, including doors, shelves, and walls of unit. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up of dust and food debris on the condensers and the ceiling of the walk-in cooler at time of inspection. Observed dust and debris clinging to the ceiling by the vent fans at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris on exterior and interior of refrigerated prep tables on cookline, including doors, shelves, and walls of unit. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee rinsing soiled dishes, dip hands in pot with soapy water sitting in three-compartment sink and wash hands for less than 10 seconds at three-compartment sink before removing sanitized dishes from dish machine. Also observed another employee rinse hands without soap at three-compartment sink before beginning food preparation. 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. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employees properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed discharge piping of front handsink near register disconnected from wall and discharging into a mop bucket. PIC states mop bucket is emptied at mop sink every 15-30 minutes. All plumbing must be maintained in good repair at all times. Must repair plumbing to a state of good repair prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/8/2025.

Inspector's notes

Observed floor of outdoor mop sink with exposed rough concrete flooring and pooling water. Discussed resurfacing mop sink flooring with PIC to ensure pests and mosquito populations are reduced. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris on equipment (refrigeration units, metal racks in walk-in) throughout the establishment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed build up of food debris and grease throughout the establishment (grease trap under dish machine, under and around cookline). Observed use of cardboard to absorb water on floor behind front counter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Floor coverings must be easily cleanable. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE) 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken flooring throughout the kitchen and walk-in freezer. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed internal soda nozzle valve with a buildup of soda syrup/organic material caked on it. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of food debris on equipment (such as stove, non-functioning meat saw, refrigeration units, hot holding units, metal racks, pushcart they make chicken shawarma on) throughout the establishment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a buildup of food debris and grime throughout the establishment (such as under and around the dish machine, under and around the cookline, and on walls and floors throughout. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE) 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken flooring throughout the kitchen and walk-in freezer. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed internal soda nozzle valve with a buildup of soda syrup/organic material caked on it. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 200 ppm chlorine sanitizer on cups/utensils run through the establishment's warewashing machine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. The 3-compartment sink was set up with a chlorine sanitizer with 50 ppm chlorine sanitizer and all cups and utensils were rewashed, rinsed, and sanitized. PIC indicated they would have the warewashing machine serviced prior to using it again. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 small brown flat insects in the establishment at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 11/14/24.

Inspector's notes

Observed a buildup of food debris on equipment (such as stove, non-functioning meat saw, refrigeration units, hot holding units, metal racks, pushcart they make chicken shawarma on) throughout the establishment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a buildup of food debris and grime throughout the establishment (such as under and around the dish machine, under and around the cookline, and on walls and floors throughout. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE) 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken flooring throughout the kitchen and walk-in freezer. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed eating utensils being washed in dishwasher. After the dishwasher run 0 ppm chlorine sanitizer was observed on the utensil. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. It was determined that when the chlorine concentrate was replaced for the machine that it was connected incorrectly. An employee reconnected the chlorine sanitizer, primed it, and 100 ppm was observed on the utensils when the machine was the re-run. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of food debris on equipment (such as stove, non-functioning meat saw, refrigeration units, hot holding units, pushcart they make chicken shawarma on) throughout the establishment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of food debris and grime throughout the establishment (such as under and around the dish machine, under and around the cookline, and on walls and floors throughout. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed broken flooring throughout the kitchen and walk-in freezer. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures of 50*F - 56*F in the stand up refrigerator on the cook line: spanakopita, beef skewers, and tzatziki. The measured ambient temperature of the unit was 50.1*F using a min/max thermometer. Person in charge indicated the spanakopita had been in the unit since 0800 am (~6 hours before inspection) and all other food had been prepped and put in the unit within 2 hours; all other food was placed in the walk-in cooler to cool back down to 41*F and below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety foods with internal temperatures of 50*F - 56*F in the stand up refrigerator on the cook line: spanakopita, beef skewers, and tzatziki. The measured ambient temperature of the unit was 50.1*F using a min/max thermometer. Person in charge indicated the spanakopita had been in the unit since 0800 am (~6 hours before inspection) and all other food had been prepped and put in the unit within 2 hours; all other food was placed in the walk-in cooler to cool back down to 41*F and below. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 03/21/24. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed food in refrigerators and freezers (including dough and raw skewers) stored in old bread single use plastic bags. Person in charge indicated the bags were being reused but not cleaned in between use. Person in charge was informed that single use bags must only be once and are not meant for multiple uses due to their inability to be washed in between uses. Person in charge indicated they would move these foods to new, clean single used bags. RE-INSPECTION 03/14/24. Correct By: Correct Prior To Reinspection