Persian Room

Inspector's notes

Observed low-temperature dishwasher used to wash, rinse, and sanitize food-contact surfaces with 25 ppm available chlorine in final sanitizing rinse. Sanitizers used for food-contact surfaces must be used per manufacturer specifications. Discussed appropriate range for sanitizer concentration with person in charge and monitoring of sanitizer levels. All food-contact surfaces at dishwasher were relocated to three-bay sink to be manually washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine and quaternary ammonium (quat) sanitizers in spray bottles without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Establishment's owner/CFPM was not onsite today and the current person in charge had not printed their certification for review. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the line drawer refrigerator observed two plates of raw chicken and an open bag of vegetables in a plastic container. Observed the open bag of vegetables directly in contact with raw chicken juice in the bottom of the plastic container.

Inspector's notes

At the three-compartment sink observed a food employee washing and rinsing a red cutting board and a plastic container. Then, without sanitizing the food contact surfaces observed the food employee place the cutting board and container on the shelf above the three-compartment sink to air dry.

Inspector's notes

In the line drawer refrigerator on the line observed two containers of cooked lamb shank with internal temperatures of 48°F and 70°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the chef, it was determined the lamb was cooked yesterday and it could not be determined how long the lamb shank was stored above 41°F.

Inspector's notes

Observed a two containers of aerosol pesticides (Hotshot & Raid) for flies in the dry storage room.

Inspector's notes

Observed at least three flies in the kitchen. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Discussed maintaining outer entrances closed and increasing cleaning frequency as needed to reduce harborage conditions. Monitor pest conditions and ensure pests are eliminated by licensed pest control specialist prior to the next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed built up brown and black residue on the interior of the ice machine in the rear prep area. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed ice machine cleaning frequency. Please clean ice machines as frequently as necessary to prevent the buildup of residue and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a tightly covered container of cooked lentil mixture/ 67°F cooling in the glass reach in cooler near the end of the cook line. According to the chef the lentils had been cooling for less than an hour.

Inspector's notes

Observed middle prep cooler not holding TCS foods at 41°F or below. Minimum internal temperature of the middle prep cooler measured between 44.1°F- 45.3°F with inspector's min/max thermometer.

Inspector's notes

Observed a chef not washing their hands for at least 20 seconds.

Inspector's notes

Observed a server handle a stack of toasted pita bread with their bare hands.

Inspector's notes

Observed visible food residue on the interior food contact surface of the meat grinder. After discussion with the person in charge it was determined the meat grinder was used this morning, had been cleaned and sanitized, and the meat grinder was stored as clean. Person in charge instructed their staff to wash, rinse, and sanitize the meat grinder at time of inspection. Please ensure equipment and utensils are cleaned, sanitized, and maintained clean to sight and touch between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked hummus/ 44-50°F, sliced tomatoes/ 48°F, chopped lettuce/ 48°F, yogurt dressing/ 44°F, and feta cheese/48°F in malfunctioning middle prep cooler on the line. Observed skewered tomatoes/69°F left at room temperature on a shelf near the entrance of the cook line.

Inspector's notes

Observed middle prep cooler not holding TCS foods at 41°F or below (see violation #22). Minimum internal temperature of the middle prep cooler measured at 54.1°F with inspector's min/max thermometer.

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: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Internal temperature of the prep cooler across from the grill used to store assorted raw meats measured at 45.8°F with min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Repair by re-inspection. Corrective Action: Correct prior to re-inspection.

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: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken skewers stored directly above raw lamb skewers in the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken/50 °F, raw beef/48 °F, and raw lamb/45 °F in lower portion of the prep cooler across from the grill. Observed eggplant hummus/ 48°F and double panned cucumber and tomato mix/ 50°F in uncovered upper portion of the prep cooler across from the flattop. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to the person in charge all TCS foods had been in the coolers for approximately 2 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discontinue storing TCS foods in the prep cooler used to hold raw meats across from the grill until it maintains 41°F or below. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of the prep cooler across from the grill used to store assorted raw meats measured at 45.8°F with min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Repair by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

The only handwashing sink at the upstairs bar is not draining. All plumbing must be maintained in good repair at all times. Please repair prior to re-inspection. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw chicken skewers stored directly above raw beef skewers in the walk in cooler and lower level of three door prep cooler across from the grill. Raw animal foods must be separated and arranged based on their internal cooking temperatures. From top to bottom: beef, pork, seafood and in-shell eggs (145 *F)>>> ground beef, ground pork, pooled eggs (155 *F) >>> poultry (165 *F) so that cross contamination is prevented. The raw chicken skewers were moved below the raw beef skewers at time of inspection by the chefs. Correct By: Corrected At Time Of 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 raw chicken skewers/46°F, raw intact beef skewers/ 50°F, and raw ground beef skewers/ 51°F in the lower level of three door prep cooler across from the grill. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. Observed kale/ 56°F and yogurt/ 50°F in the upper portion of prep cooler. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. All TCS foods were moved to the walk-in cooler at time of inspection. Initial internal temperature of the three-door prep cooler measured at 45.1°F with min/max thermometer. After all product was removed, the temperature of the three-door prep was remeasured approximately an hour later at 41.3°F with min/max thermometer. Discussed monitoring three door cooler and not overfilling the cooler. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine at the upstairs bar not in use at time of inspection. After running the dish machine four times, the chlorine concentration measured at 0 PPM each time. Acceptable chlorine concentration shall be between 50-100 PPM. Establishment will utilize the kitchen dish machine or three compartment sink to wash, rinse, and sanitize glassware and utensils until the indoor bar dish machine is repaired and maintains a chlorine concentration between 50-100 PPM. Service call made by the person in charge at time of inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed a large hole in the wall under the dish machine in the kitchen. Physical facilities shall be properly maintained in order to be easily cleaned and serve their intended purpose. Please repair prior to the next routine inspection. Correct By: Corrected At Time Of Inspection