Curry Corner Indo-Pak Cuisine

Inspector's notes

Observed no CFPM on-site during time of inspection. Informed PIC that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed curry pot in main kitchen and yogurt container in walk-in cooler being stored on the floor. Informed PIC food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated food to be off the ground. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several broken and damaged floor tiles in main kitchen area and ware washing/prep kitchen area. Informed PIC that the 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.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at time of inspection. CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3RD CONSECUTIVE VIOLATION. Observed chili sauce and open container of straws stored on shelf with cleaning chemicals. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cardboard boxes of ginger and cilantro stored directly on floor in dry storage area and walk in cooler. PIC relocated boxes to location at least 6 inches off the ground. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open water bottle stored above prep table in back of kitchen. PIC discarded bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple Priority violations onsite at time of inspection. Person-in-charge (PIC) was unable to answer food safety questions (for example, PIC could not answer questions regarding the appropriate hot and cold holding temperature of time/temperature controlled for safety food items). A primary responsibility of the person in charge is to ensure compliance with Code (Food and Drug Administration Food Code 2017) requirements. The PIC must ensure their establishment is in compliance with Code requirements prior to the next routine inspection; this can be achieved by learning and implementing Code requirements and ensuring that staff is not only aware of Code requirements, but that they are practicing Code requirements. The PIC must also ensure corrective actions are in place for when Code requirements are not practiced. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple Priority violations onsite at time of inspection. Person-in-charge (PIC) was unable to answer food safety questions (for example, PIC could not answer questions regarding the appropriate hot and cold holding temperature of time/temperature controlled for safety food items). A primary responsibility of the person in charge is to ensure compliance with Code (Food and Drug Administration Food Code 2017) requirements. The PIC must ensure their establishment is in compliance with Code requirements prior to the next routine inspection; this can be achieved by learning and implementing Code requirements and ensuring that staff is not only aware of Code requirements, but that they are practicing Code requirements. The PIC must also ensure corrective actions are in place for when Code requirements are not practiced. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee touch face and glasses, don gloves by touching the outside of the gloves, and begin food preparation without washing hands prior. Also observed another employee prepare raw chicken, remove soiled gloves, wash hands at handwash sink for 5 seconds, and dry hands on a re-usable towel placed on counter. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). 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. Also discussed ensuring hands are dried using an approved hand drying provision, such as single-use paper towels, and discarded once used. Employees properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items located in small prep table in middle island on cookline with internal temperatures between 44*F-56*F: cooked paneer, cooked chicken, veggie samosas, whole milk, cooked goat, tikka masala sauces, and chicken masala. Observed lower reach-in door ajar and unable to close due to location of container preventing closure of door. Employee states container preventing door from closing had been in unit for approximately 20 minutes. After closing door for approximately 30 minutes, ambient air temperature of unit was at a minimum of 46.4*F, via min/max thermometer. Per employee, unit was holding at 41*F at 11AM. Employee relocated all TCS foods to functioning walk-in refrigerator to rapidly cool to 41*F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two unlabeled spray bottles and a Windex spray bottle hanging over edge of prep table facing clean dishware. Per PIC, spray bottles contain an all-purpose cleaner used for wiping off customer tables. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were labeled, relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed the following time/temperature controlled for safety food items located in small prep table in middle island on cookline with internal temperatures between 44*F-56*F: cooked paneer, cooked chicken, veggie samosas, whole milk, cooked goat, tikka masala sauces, and chicken masala. Observed lower reach-in door ajar and unable to close due to location of container preventing closure of door. Employee states container preventing door from closing had been in unit for approximately 20 minutes. After closing door for approximately 30 minutes, ambient air temperature of unit was at a minimum of 46.4*F, via min/max thermometer. At end of inspection, ambient air temperature of unit had increased to 48.2*F. Per employee, unit was holding at 41*F at 11AM. Employee relocated all TCS foods to functioning walk-in refrigerator to rapidly cool to 41*F at 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 prior to re-inspection. Corrective Action: Correct prior to re-inspection on 9/12/2025.

Inspector's notes

Observed a live wild pigeon enter kitchen from back kitchen door that was observed to be open at time of inspection. With the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, and pets in dining areas of institutional care facilities, live animals are prohibited on the premises of a food establishment. Discussed with PIC ensuring all doors and windows are closed and tightly sealed to prevent live animals and pests from entering. Pigeon was removed from establishment and door was closed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee plastic water bottle stored in ice bin at soda machine. Water bottle was observed to be in direct contact with ice. Per PIC, ice in the ice bin is also used as an ingredient in customer beverages. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC removed water bottle from ice and discarded surrounding ice at time of inspection. Corrective Action: Corrected at time of inspection. 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed open container of raw chicken and open container of rice in water on floor of walk-in refrigerator. Floor of walk-in refrigerator was observed to be wet at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE).

Inspector's notes

Observed dish machine test at 0ppm chlorine sanitizer with active warewashing. Observed sanitizer container under dish machine empty with no replacement available. Person-in-charge (PIC) closed off dish machine until replacement sanitizer can be obtained. PIC relocated all dishes to three-compartment sink with approved sanitizer to be re-sanitized at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken in metal container on top of prep table between 92*F-102*F with no time stamp. Per PIC, chicken was placed in container approximately one hour prior. PIC stated chicken is cooked, placed in container, and left on table for duration of the lunch period for 2-3 hours and then discarded. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control procedure was written at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles hanging over edge of prep table facing clean dishware. Per PIC, spray bottles contain window cleaner and a detergent/water mixture. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bag of raw carrots and boxes of raw chicken stored on floor in walk-in. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed bay leaves stored directly in plastic to-go bags in walk-in. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC moved bay leaves to a food-safe bag at time of inspection. Corrective Action: Corrected at time of inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed rusting and accumulation of food debris on shelving units in walk-in. 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. Observed uncovered containers/trays of food stored in walk-in. Uncovered/unpackaged food shall be protected from environmental sources of contamination. Discussed covering containers with lids or plastic wrap with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor cove under dish machine and three-compartment sink detached from wall. 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.

Inspector's notes

Observed an employee washing and rinsing dirty dishes in the 3-compartment sink and then immediately after handling clean dishes from the warewashing machine. Observed residual soap on employee's hands while handling clean dishes from the warewashing machine. 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. PIC discussed hand washing with the employee. Also observed employee stick their glove finger in food, taste it, and then immediately handle the fryer basket to continue cooking. Employee was informed that they must deglove and wash their hands after eating; also discussed getting disposable, one time use tasting spoons to prevent contamination of their hands/gloves when tasting. Employee degloved and washed their hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above cooked kabobs and cooked potatoes in the small refrigerator near the tandoori oven. Also observed raw ground chicken stored above boxes of raw cubed goat in the walk-in refrigerator. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yogurt sauces with an internal temperature of between 45*F - 47*F in an ice bath, fresh garlic in oil, dairy butter, and heavy cream with internal temperatures of 60*F - 65*F sitting out at ambient temperature. Discussed what foods require time or temperature control (including but not limited to dairy products, cooked plants, raw/cooked animal proteins, garlic in oil mixtures, and cut tomatoes/leafy greens/melons). Person in charge indicated all of these foods had been outside of refrigeration for less than 3 hours; more ice and water were added to the ice bath and all other foods were placed into refrigeration to cool back down to 41*F and below.

Inspector's notes

Observed a covered plastic container of cooked kabobs stored in the small raw meat refrigerator near the tandoori oven with an internal temperature of 56*F. Person in charge indicated they had been cooked between 3 - 4 hours before inspection. Discussed cooling foods uncovered in the larger refrigeration units to ensure they cool from 135*F - 70*F with 2 hours and 70*F - 41*F in 4 hours. The kabobs were moved to the walk-in refrigerator and were left uncovered until they cool to 41*F and below. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed bowl of cooked potatoes and boxes of raw chicken and frozen fries stored directly on the floor of the walk-in refrigerator. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Establishment must organize their food storage spaces so that all food is stored 6 inches off the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef and raw beef feet stored in plastic non-food safe grocery bags with printed on type face in the chest freezer. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. These foods were moved to approved bags. Corrective Action: Corrected at time of inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed reach in chest freezer with gaskets coming apart, top lid coming apart, and scratches/rusting on the outside. Observed gaskets coming apart on walk-n refrigerator door. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a buildup of black grime on dishwasher baskets. Also observed a buildup of hardwater and grime in the dish machine and 3-compartment sink. The presence of food debris or grime on warewashing surfaces may provide a suitable environment for the growth of microorganisms which may inadvertently transfer to food contact surfaces. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee with soiled gloves wash their gloves in the hand sink to start working on preparing naan. Employee was informed single-use gloves shall be used for only one task such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Employee removed their gloves, washed their hands, and donned new gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken with an internal temperature of 99*F in the walk-in refrigerator; the person in charge indicated it was cooked and placed in the walk-in refrigerator 3 hours before inspection. The chicken was in a 6-inch metal pan with a cover. Also observed cooked potatoes sitting on the counter with an internal temperature of 88*F; the person in charge indicated that they had been sitting on the counter for at least 2 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety foods in the walk-in refrigerator with internal temperatures between 44*F - 52*F: cooked chicken dishes, cooked goat dishes, cooked lamb dishes, cooked beef dishes, cooked potatoes, cooked curry, onion gravy, rice pudding, hummus, dairy (heavy cream, milk, cheese, paneer, yogurt), raw beef, raw chicken. The person in charge indicated all of these foods had been in the unit for more than 4 hours and when the establishment took internal temperatures at the beginning of their shift today they were between 43*F - 44*F. The measured ambient temperature of the unit was 40.1*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 spray bottles without labels indicating what was in container. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. The bottles were labelled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pakoras (internal temperature 83*F) and cooked ginger/garlic paste (80*F) sitting on a cart in the kitchen; person in charge indicated they were cooked 1 hour before inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Person in charge placed the pakoras on a sheet pan and put them in the walk-in refrigerator and placed the ginger garlic paste in the walk-in refrigerator as well. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECTUIVE)

Inspector's notes

Observed wood panel in place of the reach-in glass door for the walk-in refrigerator. Person in charge indicated the door was shattered and they put the wood and duct tape up in place of the glass door while they wait for a replacement. The glass door next to it had gaskets in disrepair that caused the glass door to open when the main door is closed.

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.>>>Observed an employee in the dish pit washing dirty dishes by hand and then immediately unload the warewashing machine. Discussed with person in charge training staff to wash their hands whenever they may contaminate them such as after handling dirty dishes, after returning from the restroom, after handling raw meat, after touching their face/body, ect. The person in charge informed the employee and they washed their hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.>>>Observed an employee using running water from the hand sink to shape raw chicken kabobs. Discussed with the person in charge making sure the hand sink is accessible at all times by not blocking it or using it for any other purposes than hand washing. Also discussed with the person in charge not using the hand sink for food prep because the hand sink may have pathogens from hands. The person in charge informed the employee. Discussed with person in charge installation of prep sink as a possible solution due to establishment's lack of prep sink. Person in charge indicated they would consider installation of prep sink. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 multiple pans of raw marinating chicken stored directly above raw shredded carrots, lettuce. Also observed pans of raw chicken stored directly above boxes of raw goat. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Also discussed with person in charge ensuring all raw animal proteins are stored vertically based off of their final necessary cooking temperature; raw animal proteins that must be cooked to higher temperature must be stored below or next to raw animal proteins that require a lower final cook temperature (i.e. store raw chicken below or next to raw cubed goat). The person in charge moved all of the raw chicken so it was below or next to all other foods. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 a pan of vegetable pakoras with an internal temperature of 75*F in the small refrigerated prep unit on the cook line. The person in charge indicated that the pakoras were prepared a little over 2 hours before inspection. Discussed with person in charge cooling all time/temperature controlled for safety foods from 135*F to 70*F in 2 hours and from 70*F to 41*F within 4 hours. The person in charge willingly discarded of the pakoras. Discussed cooling pakoras in walk-in cooler on speed rack to cool the pakoras faster. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 the following time/temperature controlled for safety foods with no date indicating when they were prepared: vegetable pakoras, onion gravy, saag. The person in charge indicated that all of these foods were prepared more than 24 hours before inspection but less than 7 days and labelled all of the containers in the walk-in refrigerator. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 vegetable curry, samosas, and pakoras with internal temperatures between 106*F - 114*F stored at room temperature. The person in charge indicated these were prepared 1 hour before inspection. Discussed with person in charge monitoring cooling to ensure that time/temperature controlled for safety foods are cooled from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours; also discussed cooling these foods under refrigeration once they hit 135*F. The person in charge put these foods in the walk-in cooler. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises>>>Observed boxes of goat, box of mushroom, box of raw whole shelled eggs, and a box of ginger stored directly on the ground. Discussed with person in charge keeping all food 6 inches off of the floor due to potential contamination from shoes and other sources of contamination. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.>>>Observed employee come in for work, immediately put gloves on, and immediately start handling dishes in the dish pit. Discussed with person in charge to train staff to wash their hands upon entering the kitchen. Person in charge instructed the person to wash their hands and they did. The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). Correct By: Corrected At Time Of 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 a pan of raw chicken kabobs stored directly above/on top of fresh produce (such as diced tomatoes, whole tomatoes, shredded carrots) and raw ground seasoned beef in the walk-in refrigerator. Person in charge moved the raw chicken to the bottom shelf. Also observed raw beef stored directly above/on top of ready to eat cooked meat and vegetables dishes. Person in charge moved the raw beef to the shelf with other raw beef products. Discussed with person in charge storing all raw animal proteins below ready to eat foods and to vertically separate the raw meats according to cooking temperatures to prevent potential cross contamination; person in charge indicated they would train staff. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.>>>Observed a rice warmer of rice with internal temperature of 109*F. Person in charge indicated the rice was cooked 1 hour before inspection but the rice warmer had been inadvertently unplugged. The rice was warmed back up to 160*F and placed back into the plugged in rice warmer. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 the following ready to eat time/temperature controlled for safety foods with no date indicated when they were opened, prepared, or opened and thawed: cooked chick peas, cooked rice pudding, cooked potato peas, cooked goat, samosas, cooked chicken, and cooked vegetable fritters. The person in charge indicated these were opened, prepared, or opened and thawed between 2 and 4 days before inspection. Employee labelled all of these foods. Person in charge was informed that foods that ready to eat time/temperature controlled for safety foods that are stored in the establishment for more than 24 hours must be labelled with their opened, prepared, or opened and thawed date to ensure they are discarded/sold within 7 days (day 1 being the day they were opened, prepared, or opened and thawed). Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises>>>Observed a pan of cooked chick peas, a box of raw whole shelled eggs, and boxes of chicken stored directly on the floor of the walk-in cooler. Discussed with person in charge keeping all food 6 inches off of the floor due to potential contamination from shoes and other sources of contamination. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed damaged floor tiles throughout the establishment. Discussed with person in charge repairing/replacing floor tiles. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-2-301.15, Pf: Where to Wash. 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.>>>Observed employee wash their hands in 3-compartment sink. Employee was informed that hands must be washed in designated hand sinks to prevent the contamination of sinks meant for food preparation or warewashing with potentially harmful bacteria from hands. Employee re-washed their hands in hand sink. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.>>>Observed person in charge handle cooked naan with bare hands. Inspector informed person in charge that all ready to eat food must be handled with utensils or gloved clean hands to prevent the contamination of these ready to eat foods with harmful bacteria from bare hands. Naan was willingly discarded at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.>>>Observed Tikka Masala (internal temperature 125*F) and Butter Chicken (internal temperature 119*) on stove. Person in charge indicated they had been on the stove since 11:30 am (2.5 hours before internal temperature was checked); person in charge indicated they were reheated from walk-in but they did not verify that they reached an internal temperature of 165*F and did not boil them. Person in charge was informed that all time/temperature controlled for safety foods that were cooked, cooled, and reheated must be reheated to a minimum of 165*F within 2 hours. Person in charge willingly discarded of both foods. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 internal temperatures between 45*F - 80*F for the following time/temperature controlled for safety foods in the walk-in cooler: cooked potato pea mixture, chick pea batter fritters, par-cooked potato French fries, hummus, raw meat (marinated raw chicken, raw fish, raw shrimp, raw ground beef, ground chicken), dairy (yogurt, sour cream, lassi's, heavy cream, shredded mozzarella, crumbled feta, butter), cooked meats (goat, beef, lamb), samosas, rice pudding, cooked, semolina dessert, cooked spinach, cooked/stewed lentils, cooked/strewed chick peas, and cooked prepared dishes made with cooked vegetables/meats (tikka masala, Punjabi handi, karahi, curry, hara masala, chicken rajistani , nehari, chicken makhani, chicken achari, chicken korma, chicken jalfrezi, goat haleem, palak murgh, murgh chana, qeema aloo). Person in charge indicated all of these foods had been in the unit over night or had been prepared more than 4 hours before inspection with room temperature/cold ingredients (no cooked food cooling in walk-in). The measured ambient temperature of the unit was 42.0*F. Person in charge indicated they took internal temperatures at 10:30 am and foods were 41*F; then at 12:00 pm they noticed ice on the back of the walk-in condenser and turned the walk-in off for 20-30 minutes to de-ice the unit. At time of inspection 1:15 pm internal temperatures were between 45*F - 80*F. Continued in comment section... Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd