Guru Palace Cuisine Of India

Inspector's notes

Observed multiple debri throughout the kitchen area. Please clean under/around prep tables and storage areas; wipe down outsides of equipment and prep areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

General cleaning needed around several areas of kitchen. Clean and wipe down walls/doors/floors inside premise. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

inquired regarding the facility certified food manager. please obtain one certified food manager. list of available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

in the facility walk-in cooler, observed raw fish pan atop cooked open pans of rte/cooked potatoes. manager relocated raw fish to a designated lower shelf. also, in the food prep. area, noted tubs of raw chicken placed atop lamb, beef. manager removed all raw chicken and relocated to a designated shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the service buffet, note pans of ranch dressing, and blue cheese at 55-62 deg f . noted pans placed atop ice, suggested to place pans in a deeper position in ice bath, or utilize a shallower pan for the ranch dressing. manager removed dressing, ice bins refilled, new ranch dressing refilled. please ensure rte/tcs is kept at 41 deg f . Corrective Action: Corrected at time of inspection. Also at the time of facility inspection, multiple boxes of raw chicken were left on the ware washing three compartment basins. temperatures checked, 52-65 deg f . also, open boxes of lamb left out at 46-54 deg f . per manager delivered today and once marinated, to be placed in the walk-in cooler. discussed the proper cold holding for tcs . suggested to place boxes of chicken in the walk-in cooler upon receiving and bring out for preparations as needed. please ensure tcs food is kept at 41 deg f . manager relocated chicken and beef boxes back to walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed multiple chemical sprayer bottles filled in the food prep area without an identification label. discussed with manager. all removed and relabeled by manager. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: observed in the back dry storage area, near the water heater and mop basin, noted a gallon container of insecticides and sprayer. reviewed with manager. please ensure all pest control is conducted by an integrated pest control management company. manager removed and discarded pesticides. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: observed at the dry storage area racks, chemicals such as liquid nail, sealants, and cleaners' sprayer placed on the same shelf as washed food pans and aluminum take-out containers. discussed with manager. manager removed all chemicals. placed all chemicals in a designated area away from food pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed aluminum and plastic single service take out containers left unwrapped and facing up. discussed with facility manager the proper storage. manager removed and faced down all the takeout containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure a certified food manager is at the facility during the hours of operations. available resources at esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

at the cookline, food reach-in cooler, observed pans of lam, and cooked chicken and cooked beans at 47-51 deg f . also pans of diced cheese, overfilled, at 53 deg f . informed manager. recommended to use smaller metal pans in the cookline. manager removed excess food. also excess cut cheese removed. please ensure rte tcs is kept at 41 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

multiple spray bottles of chemicals filled in the back food prep, without an identification label. informed facility manager. all labeled during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

at the time of arrival, observed some pans of cooked chicken in the back kitchen left out, deep plastic tubs/pans from 66-99 deg f . inquired about cooling strategies. suggested placing cooling food on flat metal shallow food pans and relocating to facility walk-in cooler . 2 tier cooling reviewed. manager relocated food in flat pans and placed in walk-in cooler. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the walk-in cooler, whole water melon, placed inside the cooled vegetarian meals. discussed with manager to ensure melons are kept out of rte food. use of lids and a designated area reviewed. manager removed watermelon. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

some ceiling panels damaged, removed above the manual back room warewashing basin. showed manager. please repair ceiling panels to smooth, easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please have a certified food manager for the foodservice. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

in the walk-in cooler, multi pans of cooked/fried chicken without a use bya date. also one of the cooked chicken pans dated 2-5thru 2-12. discussed with manager on duty. per manager food prepared yesterday, but the label was not removed during the pans being washed and refilled. MCESD use by date policy, and guidance document reviewed. manager affixed new discard date stickers to all rte/tcs food pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed sanitizer utilized for food contact cleaning , spray bottles filled on site flashing dark green on test strips.(exceeding 500 ppm) discussed the proper mixture for on site multi quat . manager drained and refilled sanitizer. quat at 200 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed food ingredient, such as flour, sugar, rice placed in the dry storage floor. reviewed with manager. please placed these ingredient packages on a designated shelf. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

in the food prep. area, some wet wiping cloth left on the food prep counters, food cutting boards. discussed the proper storage for the wet wiping cloth. all removed. chlorine at 50 ppm established in designated sanitizer buckets. corrected. Corrective Action: 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 jugs of heavy cream left out on the food cutting boards, as well as near the cookline, when not in use. checked temperatures, 76-84 deg f . reviewed the tcs food requirements with manager on duty. please ensure rte/tcs is kept at 41 deg f . manager discarded cream and heavy milk. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.*******************observed in the walk-in cooler, pans of cooked chicken and lentil based soup dated 4-19. inquired regarding the on site use by date policy. manager removed food. MCESD use by date policy reviewed MCESD use by date guidance document reviewed and emailed to manager. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use*******************observed spray cans of raid placed in the establishment back food prep. room, under the warewashing basins. informed manager to remove. use a of a certified best control company reviewed. discarded by manager. corrected Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.115, Pf: Prohibiting Animals***************observed live roaches in the establishment. note live roaches in the warewashing area, as well as behind the facility equipments. per facility GM, they have a certified integrated pest control company addressing the issue. re-inspection scheduled for 10 days. 5-19-2024 :

Core-3-304.14, C: Wiping Cloths, Use Limitation***************observed wet wiping cloth left on the cutting boards, facility has sanitizer buckets. reviewed with manager to ensure the wet wiping cloth stored in a designated sanitizer solution. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces*******************observed kitchen floors and dry storage floors . and the floor drains having accumulations. spoke to facility manager regarding the floors , frequency of cleaning reviewed with manager and owner via phone. manager will ensure staff will clean the floors daily. Correct By: Correct Prior To Next Routine Inspection