The Dhaba

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed back door between prep area and main kitchen not fully sealed and has light showing through from the outside. Observed multiple holes in the wall near the back door between prep area and main kitchen at time of 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 the following time/temperature controlled for safety foods located in beverage refrigerator in beverage room with internal temperatures between 47*F-54*F: sweet lassi, mango lassi, and rose lassi. Per person-in-charge (PIC), lassi is made with yogurt and dairy milk. PIC indicated TCS food items had an internal temperature of 40*F at approximately 11:30AM this morning. Unit had a minimum ambient air temperature of 50*F, via min/max thermometer. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit 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. Establishment is observed to have adequate refrigeration. Discussed with PIC to repair/replace unit or hold lassi in alternative refrigeration. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed can of Raid Household Pesticide stored on shelf above containers of uncooked rice next to prep sink to the left of cook line. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Chemicals, such as cleaning agents, must be stored away from food, utensils, and single service items at all times to prevent contamination. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee fill up container of water at handsink on cookline to be used for cooking. All handwashing sinks must be maintained so they are accessible at all times and cannot be used for purposes other than handwashing. Person-in-charge (PIC) PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Discussed with PIC using nearby prep sink to obtain water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 44*F-46*F in the facility walk-in refrigerator: paneer, saag, onion gravy, cooked chicken, milk, tomato paste, curry made with cream, raw chicken, and raw lamb. The measured ambient temperature of the unit was between 42.9*F-45*F in locations throughout walk-in, via a min/max probe thermometer. Per employee, internal temperature of walk-in at 10AM was at 38*F-39*F and internal temperatures of food was 41*F-42*F. Per PIC, walk-in door is frequently left open, causing air temperature to rise. PIC placed ice bags throughout walk-in and next to TCS food products and kept door closed to ensure food rapidly cooled to 41*F. Minimum ambient air temperature of unit was at 40.6*F and internal temperatures of food were 43*F by end of inspection. Also observed tandoori chicken, brown rice, and rice pudding dessert at 45*F-49*F in standing refrigerator next to walk-in refrigerator. Per employee, internal temperature of unit at 10AM was at 38*F-39*F and internal temperatures of food was 42*F. Minimum ambient air temperature of unit was at 54.3*F, and condenser was observed to be blocked by ice buildup. PIC relocated all TCS products to walk-in refrigerator to cool to 41*F at time of inspection. PIC turned off unit and stated unit will not be used to hold TCS products until repairs can be made. 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 large containers of rice pudding dessert made with cream with a prep date of 6/13 and a discard date of 6/20. Also observed multiple trays of onion gravy with a prep date of 6/15 and a discard date of 6/22. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC discarded rice pudding and relabeled onion gravy with a discard date of 6/21 at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple open sticky insect traps hanging from ceiling above food prep tables, a prep sink, and refrigeration units. Insect control devices cannot be over food prep areas and must be implemented in a manner that protects food and equipment from dead insects/insect fragments. PIC removed hanging insect control devices from ceiling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small circular single-use containers used as scoops for various sauces, curries, and other food products throughout establishment. Single-use food containers are intended for single-use and may not be re-used for storage of food. Additionally, containers do not have designated handles on them. Discussed with PIC phasing out single-use containers and using scoops with handles instead in order to prevent potential contamination of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing reach in refrigerator near dry storage without a handle and walk-in refrigerator missing a handle for the inside of the door. Observed rusting on multiple prep tables throughout the establishment. 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 (3RD CONSECUTIVE)

Inspector's notes

Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on/in refrigeration units throughout the establishment, on the outside of equipment under prep units. 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. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Observed food debris on floors, doors, and walls throughout the kitchen, including the cookline, warewashing area, and dry storage. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Observed cans of roasted eggplant and baked beans with deep dents on the top seams of the cans. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed case of raw unpasteurized whole shelled eggs stored above uncovered containers of ready to eat chutneys in back 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 the following (RTE), time/temperature controlled for safety (TCS) foods without labels indicating when they were prepared: brown rice, cooked curry with vegetables, rice pudding, saag, and tomato gravy. Person in charge indicated these foods had been prepared more than 24 hours before inspection but less than 7 days. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several cans of Raid Household Pesticide in the beverage room and in kitchen. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a reach in refrigerator without a handle and walk-in refrigerator is missing a handle for the inside of the door. Observed rusting on prep tables throughout the establishment. 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 food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks throughout establishment, on/in refrigeration units throughout the establishment, on the outside of equipment under prep units. 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. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed food debris on floors, doors, and walls throughout the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed a reach in refrigerator without a handle and walk-in refrigerator is missing a handle for the inside of the door. Observed rusting on the outside of the ice machine and prep tables throughout the establishment. Also observed a dicer, not in use, with broken/missing plunger pegs; PIC discarded the dicer at time of inspection. 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.

Inspector's notes

Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks in the walk-in refrigerator, on/in refrigeration units throughout the establishment. 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. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

No observed covered waste receptacle in either uni-sex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed food debris on floors, doors, and walls throughout the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed hand sink with maximum internal water temperature of 84*F at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Establishment must ensure there is hot water supplied to the hand sink by re-inspection. Corrective Action: Correct prior to re-inspection on 10/14/24.

Inspector's notes

Observed can opener with food debris, metal debris, and gunk in the gear and piercing element. Person in charge indicated it was cleaned. Establishment must deep clean can opener and ensure it is sharpened to reduce metal sharding. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two pans of cooked chickpeas in the hot holding unit with internal temperatures between 123*F - 129*F. Person in charge indicated they had been reheated 1.5 hours before inspection and placed in the hot holding well. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed ensuring all reheated foods prepared in the establishment are reheated to 165*F as well. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of Raid Household Pesticide in the beverage room. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge was unable to provide the inspector with a probing thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/14/24.

Inspector's notes

Observed wiping cloth in quaternary ammonia sanitizer with a measured quaternary ammonia concentration of 0 ppm; it was determined the dispenser was not dispensing an adequate concentration of quaternary ammonia concentrate. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Discussed the importance of verifying sanitizer concentrations through use of test strips at least once a day to ensure all chemical dispensing equipment is working properly. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a reach in refrigerator without a handle and walk-in refrigerator is missing a handle for the inside of the door. Observed rusting on the outside of the ice machine and prep tables throughout the establishment. Also observed a dicer, not in use, with broken/missing plunger pegs; PIC discarded the dicer at time of inspection. 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.

Inspector's notes

Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks in the walk-in refrigerator, on/in refrigeration units throughout the establishment. 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. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

No observed covered waste receptacle in either uni-sex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed food debris on floors, doors, and walls throughout the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

No observed covered waste receptacle in either uni-sex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks in the walk-in refrigerator, on/in refrigeration units throughout the establishment. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of food debris and grime on the walls, exposed piping, and floors throughout the kitchen. Establishment must undergo a deep clean. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed missing metal plating on wall behind prep sink; the missing metal plating reveals wall behind leaving gaps between the wall and the metal plating. Observed major pest activity between the wall and metal plating. Also observed cove base in disrepair the same section. Area needs to be treated by a certified pest control applicator and then the area needs to be repaired. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of food debris and grime on the following surfaces: on prep tables throughout the kitchen, on metal racks in the walk-in refrigerator, on/in refrigeration units throughout the establishment. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No observed covered waste receptacle in either uni-sex restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following foods with white fuzzy organic material/black spots on them: onion, cucumber, and bell peppers. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Discussed deep cleaning establishment; also suggested going through produce to ensure there is no organic material or signs of decay Corrective Action: Corrected at time of inspection. *2ND CONSECUTIVE VIOLATION*

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 52*F - 64*F in the refrigerated prep unit across from the stove: tomato paste, curry made with cream, paneer, cooked vegetables, saag, onion gravy, cooked chicken, cooked goat, cooked lamb, and heavy cream. The person in charge indicated these foods had been int he unit for ~3 hours. The measure ambient temperature of the unit was 54.1*F using a min/max thermometer; an employee indicated that the internal thermometer read 38*F when they placed the food in the unit. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit 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 the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods with the following labels: onion gravy (7/5), cooked lamb (7/5), and cooked saag (7/3). The person in charge indicated that these labels were old labels that were not removed when the containers were washed, and employees had not labelled them yet; the person in charge indicated that the correct dates were as follows: onion gravy (7/9), cooked lamb (7/11), and cooked saag (7/11). Discussed with person in charge ensuring that all labels are removed during ware washing and ensuring all RTE/TCS foods are labelled with 24 hours and are discarded with 7 days (day 1 being the day they were prepared). RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 52*F - 64*F in the refrigerated prep unit across from the stove: tomato paste, curry made with cream, paneer, cooked vegetables, saag, onion gravy, cooked chicken, cooked goat, cooked lamb, and heavy cream. The person in charge indicated these foods had been int he unit for ~3 hours. The measure ambient temperature of the unit was 54.1*F using a min/max thermometer; an employee indicated that the internal thermometer read 38*F when they placed the food in the unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Cold holding equipment such that it maintains TCS foods at 41°F or below. Person in charge turned the unit down and a measured ambient temperature of 29.3*F using a min/max thermometer was observed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a variety of small insects in the corner under the prep sink in the kitchen. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 07/22/24.

Inspector's notes

Observed wiping cloth in quaternary ammonia sanitizer with a measured quaternary ammonia concentration of 0 ppm; it was determined the dispenser was not dispensing the quaternary ammonia concentrate. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Discussed the importance of verifying sanitizer concentrations through use of test strips at least once a day to ensure all chemical dispensing equipment is working properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of food debris and grime on the walls, exposed piping, and floors throughout the kitchen. Establishment must undergo a deep clean. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed missing metal plating on wall behind prep sink; the missing metal plating reveals wall behind leaving gaps between the wall and the metal plating. Observed major pest activity between the wall and metal plating. Also observed cove base in disrepair the same section. Area needs to be treated by a certified pest control applicator and then the area needs to be repaired. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.>>Person in charge indicated they are still making pistachio ice cream and they still have it in the kitchen. According to the Arizona Administrative Code all frozen desserts mix, except for flavoring agents used in frozen desserts, shall be pasteurized. Additionally the the inspector informed the person in charge that the establishment must acquire a variance for the preparation of house made dairy based frozen desserts not made from a commercial pasteurized mix. Inspector provided the person in charge with a guidance document explaining frozen dairy dessert preparation and the contact information for the variance team to discuss acquiring a variance for their ice cream. Reinspection on or before 04/01/24. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed bell peppers and lettuce with blue/green/black fuzzy organic material coating them in the walk-in refrigerator; also observed whole in these food and leakage. The person in charge willingly discarded of these foods. The establishment must ensure all foods in the establishment are safe, unadulterated with any microorganisms/chemicals/physical contaminates, and are honestly presented. The establishment must ensure any foods that maybe unsafe, adulterated, or dishonestly presented are promptly removed from the establishment to ensure they are not sold/served to customers but also to prevent the spread of contamination to other foods stored in the same space. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 multiple metal pans in the clean dish area with food debris on the inside and outside of the containers. Also observed a potato slicer in the clean dish area with food debris. Also observed a dicer with purple food debris stuck in the plunger and dicer stored under a table. Person in charge pulled the affected food contact surfaces into the dish pit to be re-washed, rinsed and sanitized and indicated they would train staff to ensure dishes are clean to the sight and touch prior to putting them away as clean. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed a container floor cleaner stored on top of prep table above chilies. Also observed a bottle of floor cleaner stored directly on top of an oven. Food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. Person in charge moved the chemicals so they were stored below any food or food contact surfaces. *1ST CONSECUTIVE* Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed three containers of Home Defense Insecticide stored through out the kitchen under prep tables and outside the establishment. The person in charge indicated they only use the insecticide outside. The establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household/non-certified pest control applied pesticides. Employee indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides. The person in charge removed all of the insecticides from the property. *2ND CONSECUTIVE* Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.>>>Observed pistachio ice cream; the person in charge indicated that it is made in the establishment with milk, heavy cream, and condensed milk. The person in charge in charge indicated the base is boiled for 20 minutes and cooled, portioned, and frozen. According to the Arizona Administrative Code all frozen desserts mix, except for flavoring agents used in frozen desserts, shall be pasteurized. Additionally the the inspector informed the person in charge that the establishment must acquire a variance for the preparation of house made dairy based frozen desserts not made from a commercial pasteurized mix. Inspector provided the person in charge with a guidance document explaining frozen dairy dessert preparation and the contact information for the variance team to discuss acquiring a variance for their ice cream. Reinspection on or before 03/21/24. Correct By: Correct Prior To Reinspection

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 a flat of eggs stored on the top shelf of a rack in the walk-in cooler; the flat of eggs was directly above fresh produce and dairy such as tomatoes, onions, bell peppers, and butter. Employee moved the eggs so they were stored below all of the produce and dairy. Discussed how if eggs break they could contaminate ready to eat foods if they are stored above ready to eat foods. 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. It is also important to separate different raw animal foods from each other during storage, preparation, holding and display due to the different cooking temperatures necessary to kill potential pathogens specific to those raw animal foods. Always store ready to eat food next to or above raw animal foods and stored raw animal foods next to or vertically based off of their final cooking temperature (i.e. if the final cooking temperature is higher store them on the lowest shelfs). Repeat Violations: 2nd,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 a 5 gallon container of yogurt sauce with an internal temperature of 61*F in the reach in refrigerator in the back prep and storage room. The measured ambient temperature of the unit using a min/max thermometer was 67.6*F. Employee indicated the yogurt had been in the unit since yesterday. The plug the unit was plugged into was burned and the person in charge indicated they would need to repair the electrical around that area. Person in charge willingly discarded of the yogurt sauce. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Repeat Violations: 2nd,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 cooked spinach saag labelled with a 10/28 preparation date and cooked brown rice labelled with a 10/31 preparation date. An employee indicated these dates were correct and they were not frozen at any point. The employee willingly discarded of these at time of inspection due to them being more than 7 days from their preparation date. 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 6 days. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed two spray bottles with purple liquid and one spray bottle with a milky liquid; neither container was labeled with its contents. Employee indicated the purple liquid was degreaser and the milky liquid was all purpose cleaner; employee allowed inspector to label the containers. 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. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed a container of household ant and roach spray next to the back door of the establishment. The establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household pesticides. Employee indicated the establishment has a certified pesticide applicator and willingly discard of the can of household ant and roach spray. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 a 5 gallon container of yogurt sauce with an internal temperature of 61*F in the reach in refrigerator in the back prep and storage room. The measured ambient temperature of the unit using a min/max thermometer was 67.6*F. Employee indicated the yogurt had been in the unit since yesterday. The plug the unit was plugged into was burned and the person in charge indicated they would need to repair the electrical around that area. Person in charge willingly discarded of the yogurt sauce. They unit was plugged into a different socket and had a measured ambient temperature of 38.4*F. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd