India Oven

Inspector's notes

Observed at the back area of the establishment a metal ice scoop being stored directly on top of the ice machine. PIC re-washed the metal scoop and placed it inside a clean dry container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the food prep. area, hand washing basin, soap dispenser in disrepair. manager was informed , dispenser serviced soap provided. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some large plastic tubs filled with ingredients, powders and granules. informed manager. all ingredient containers were labeled by kitchen manager. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed kitchen staff removing tomatoes from shipping box and proceed to preparation and chopping. discussed with staff strategies/steps to wash produce, tomatoes prior to preparation. staff removed tomatoes, properly washed and prepared new chopped tomatoes. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some cauliflower stew and chicken paneer masala, at 111-119 deg f . in the self-service front area. per manager prepared at 10:30am for lunch, some placed in the walk-in , and some on the buffet. recommended to reheat to 165 deg f for immediate service. manager reheated food pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

assorted spray bottles filled with chemicals, various color chemicals in the food prep. and warewashing area. no identification label. showed manager. all removed by manager and properly labeled at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the food prep. noted some bottle filled with colored liquid, also some dry ingredient granules without a label. showed facility manager. all labeled by manager. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

at the time of inspection, observed kitchen hand washing station, without the supplies. informed manager. manager obtained paper towels. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the facility utility drawers some, knives with organic accumulations. also at the knife utensil holders, observed multiple knives with organic build up. discussed the frequency, and the proper cleaning. all removed, scrubbed and sanitized by kitchen manager. corercted Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the facility kitchen, noted cooked rice at 104 deg f . showed kitchen manager. manager removed and reheated to 165 deg f . please ensure rte/tcs food is kept at 135 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the kitchen grill cooler, some pans of cooked potatoes, lamb, and lentils, double panned and some in deeper plastic pans. temperature from 55-61 deg f . informed kitchen manager. manager discarded all. suggested utilizing smaller metal pans and single pans. facility manager found reach-in cooler dividers, food at 41 deg f was refilled in the top reach-in panel. please monitor cold holding for on site prepared rte/tcs. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed sprayer of wd-40 chemicals placed over food storage pans shelves, holding clean utensils. discussed the proper storage for chemicals. manager relocated chemicals to the designated mop sink basin. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

please obtain a certified food manager for the establishment. resources on maricopa.gov reviewed.

Inspector's notes

observed cooked rice in the back kitchen steam table at 122-126 deg f . also in the front self service buffet at 108-116 deg f . noted the front self service rice pan placed in a double pan. reviewed temperature requirements with facility manager. all reheated by manager to 165 deg f . corrected

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 in the kitchen food cooler, pans of cooked chicken and cooked beef and vegetarian gourmets at 53-54 deg f . informed manager. all removed. please ensure rte/tcs is maintained at 41 deg f or cooler. see embargo. 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 cooler utilized in the cookline back kitchen at 49-53 degf . informed PIC. manager will monitor and service food cooler . re-inspection 10 days , 6-11-2024. please ensure food cooler can maintain 41 deg f . Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability**************informed manager. Observed in the kitchen, ceiling panel was removed and replaced with a partial piece of styrofoam, please repair the ceiling. please seal the penetrations to smooth easily cleanable, per manager on duty, awaiting new ceiling parts. Correct By: Correct Prior To Next Routine Inspection

Core-5-203.12, C: Toilets and Urinals*******************at the back kitchen employee restroom, male restroom, toilet flush is in disrepair. please repair the toilet bowl flushing mechanism. showed manager. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation****************proper use and storage for the wet wiping cloth reviewed with the kitchen and facility manager. observed wet wiping cloth left on the food prep. surfaces. and on the chicken prep. station. informed manager all removed. discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.***********at the employee hand washing station in the food prep. area, observed no paper towel. talked to manager regarding paper towel availability . manager will obtain paper towel . Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.*****************observed 3 knives in the food prep. area, placed between wood cabinets and food pans , all had organic debris. informed manager. proper cleaning after use and frequency of utensils cleaning and sanitizing reviewed, manager removed all knives . washed and sanitized. corrected. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: 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.****************observed cooked pans of lamb , 3 pans left on the kitchen counters. temp at 111-120 deg f . per manager for the night shift service. also large pan of cooked chicken tikka, left on the kitchen floor, under the food prep. cabinets, temperature, 85-91 deg f . asked kitchen manager regarding the cooling strategies, per kitchen staff cooked and left out at 1pm. 2 tier cooling, utilizing shallow food pans and ice bath and placing cooling food in the walk- in speed racks reviewed. discarded. see embargo. 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 three large tubs full of raw chicken , just left out under the food prep. counter in the kitchen, temperatures at 55 deg f also noted both prep. sinks in the kitchen filled with additional raw chicken, temp at 52-61 deg f . inquired from kitchen staff regarding the plans to cook or thawing, not able to identify the reason all tcs left out. manager removed all tcs , decarded. please ensure tcs food is kept at 41degf . also use of ice bath and on site walk-in coolers reviewed. see embargo. please refrigerate all tcs when not being prepared, as needed. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence****************observed live roaches in the kitchen, roaches were on the kitchen floor as well as a food prep. island utilized for storing cooked food. informed manager. please consult with an integrated certified pest control company. re-inspection scheduled. 10 days. informed manager and PIC on duty regarding the re-inspection. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability**************informed manager. Observed in the kitchen, ceiling panel was removed and replaced with a broken piece of styrofoam, holes observed above food prep area. also some of the wall FRP paneling has open penetrations along the FRP panel near the food prep. sinks, showed manager. please repair the ceiling. please seal the penetrations to smooth easily cleanable, Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking****************multiple employee beverages cups left on the food prep. surfaces informed pic. all discarded. use of lids and straws and a designated area suggested Correct By: Corrected At Time Of Inspection