Woodlands-Vegetarian South

Inspector's notes

In the cold table, observed numerous house made curries with an internal temperature of 55-56 degrees 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. Person in charge (PIC) stated items have been in unit for less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee put on gloves to handle food without washing hands. Employee washed hands in the restroom, returned to the kitchen and put on gloves to handle food without re-washing hands. Employee blew into the gloves to put them on. Had employees wash hands at the kitchen hand washing sink.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pot of soup stored on the floor of the walk-in. Employee moved soup to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. In-use utensils stored in a pan of 86*F water. Employee removed utensils to dishwashing.

Inspector's notes

Corrective Action: Correct prior to re-inspection 7/28/25. Cold table holding cut cabbage, cream, milk, cooked vegetables, sauces, beans and lentils at 48-55*F, unit read 52*F on the 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut vegetables stored directly in to-go bags in the freezer. Manager transferred vegetables to a food safe container.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked vegetables, cooked sauces, cream, milk, cut cabbage , cheese and tofu in the cold table at 52*F to 71*F internally. Manager stated items had been in the unit more than two hours. Embargoed, manager discarded.Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked vegetables and sauces in the walk-in made more than 24 hours before were not marked with discard date. All RTE/TCS foods were properly date marked at the time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 7/16/25. Cold table holding TCS food 52-72*F, unit read 58*F on the 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked vegetables and sauces in the top of the cold table at 44*F to 50*F internally. Employee had put a hot pan of donuts into the bottom of the cold table. TCS foods not near the hot pan remained in proper temperature. Manager removed the pan of donuts to the walk-in to cool and iced the TCS items that had risen in temperature. The unit read 42*F on the min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Corrected at time of inspection. Yogurt based lassi at 50*F to 52*F internally in front display cooler. Manager stated lassi had been in the unit for more than 4 hours. Embargoed, manager discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below

Inspector's notes

Corrective Action: Correct prior to re-inspection 12/16/24. Front display cooler holding TCS food 50-53*F. min/max read 53*F at the time of inspection. 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.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils....Accumulation of food debris on walk-in and reach-in cooler racks and on lids of the condiment bins. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. ....Several cooked vegetable dishes and sauces made more than a day ago, per the manager, not marked with a discard date. Manager determined discard dates and marked items. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation.......Portioned house-made sauces, held on the prep table at 54*F and available for service under time control, per manager, not marked with a discard time. No written time control procedure available. Manager determined discard time and marked sauces. Manager stated they will provide a written time control procedure. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment...Door gasket on the front reach-in cold table broken. Please repair/replace. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils....Accumulation of food debris on the condiment containers and lids, in the door track of the front cooler case, on the gaskets and back of the door handles of the reach-ins. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation.......Tomato and coconut sauce portions held on the counter under time control, per manager, at 61*F internally, not marked with discard time. Reviewed requirement for written discard time and manager marked sauces. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils...Accumulation of food debris on shelf above cook line prep table, on lids and outside of the condiment containers and on handle and gaskets of cook line reach-in. please maintain clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd