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 active warewashing of food contact surfaces in dish machine with a chlorine concentration between 0-25ppm after multiple runs. After priming machine, sanitizer concentration tested at 50ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of Raid Household Pesticide in next to the corner prep sink. 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. Person in charge (PIC) removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of organic matter inside floor drain in beverage room. 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.

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 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. Person-in-charge (PIC) removed pest control chemicals from premises 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 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 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.

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.

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.

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.

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 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

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 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 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

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 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 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 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.

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 dried 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. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the warewash machine being utilized for food contact surfaces at time of inspection. The concentrations of the chlorine sanitizer was measuring at 0 ppm at time of inspection. The unit was primed and adjusted at time of inspection. The unit was measuring with a 100 ppm chlorine concentrations after the priming. Discussed training dish wash staff to prime and test all sanitizers prior to utilizing the units to ensure the correct concentration is being provided to all food contact surfaces. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 cooled food products in the walk-in cooler and reach-in, stand-up coolers without lids. Please cover the products prior to the next routine inspection. All food products that have completed the cooling process must be covered to prevent contamination from the environment. Correct By: Correct Prior To Next Routine 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 multiple TCS food products, such as cooked chicken, in the reach-in refrigerator unit next to the walk-in cooler measuring between 47'-48' F minimum at time of inspection. The PIC indicated that the cooler had been open for awhile during morning prep. The ambient air temperature of the unit was measuring between 39-40' F. The PIC moved the products to the walk-in cooler to rapidly cool the items. Discussed with the PIC about monitoring how long TCS foods are left out during prep to ensure they maintain 41' F or below. If products are left out please ensure they are cooled in the proper equipment. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination -------- Observed no splash guard at the handwash sink near the walk-in cooler. Please provide a splash guard to the right side of the sink prior to the next routine inspection. If the PIC converts the sink to a prep sink then a hub drain with an air gap will need to be installed. All food and food contact surfaces within 24" of handwash sinks must have splash guards to prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ------- Observed the facility utilizing deli containers for scooping dry and cooked food products. The deli containers were being left in the products between use. Please remove the containers and provide scoops or ladles with handles for these food products. All in-use utensils, between use, must have handles to prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ------- Observed the restroom handwash sink separating from the wall. Please re-caulk the sink to the wall prior to the next routine inspection. All fixed sink fixtures and equipment that cannot be properly spaced must be sealed to the walls with silicone. Core-4-101.19, C: Nonfood-Contact Surfaces ------- Observed unfinished wood supports under the reach-in cooler located in the dry storage room. Please provide a semi-gloss paint finish to the wood and caulk around the wood base prior to the next routine inspection. All nonfood contact surfaces must be smooth, durable, non-absorbent, and easily cleanable for cleaning and maintenance. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ------- Observed the gaskets at the dry storage reach-in cooler torn. Please replace the gaskets prior to the next routine inspection. All equipment must be in good repair and proper adjustment to ensure they operate as designed. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-301.12 (A-B), Pf: Manual Warewashing, Sink Compartment Requirements; 3 Compartment Sink Shall be Provided; Adequately Sized. 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 very large stock pots that could not fit within the three compartment sink compartments. The PIC will remove the items and provide only stock pots that can fit within the three sink unit. All food contact surfaces must be able to fit 50% minimum within the three sink compartments to ensure they can be properly cleaned and sanitized. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered ------ Observed no sanitary napkin waste container at time of inspection. Please provide a separate covered trash receptacle prior to the next routine inspection. All restrooms used by female staff and consumers must have a sanitary napkin waste container. Correct By: Correct Prior To Next Routine Inspection