Chennai Chettinaad Palace

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: 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

Inside areas of prep sandwich prep coolers across from grill, and next to spice rack were unclean with organic matter. Surfaces are to cleaned at regular intervals to prevent build up of food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice in rice cooker at 90*F. Hot hold of food to be 135*F or greater. Rice was discarded. Advised staff to check temperatures using a metal stem thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red chili sauce in small prep cooler at 51*F. Cold hold of food to be 41*F or lower. Sauce was discarded by person in charge. Advised person in charge to verify cold hold temperatures using metal stem thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ready to eat breaded chicken and biryani rice in walk in cooler with no discard dates on containers. As per the person in charge items were prepared on Sunday. Discard dates were added. Corrective Action: Corrected at time of inspection. Second Consecutive Violation

Inspector's notes

Small prep cooler in back by area for preparing pred with an ambient temperature of 50*F. Cold hold units must hold cold food at 41*F or lower. Upon investigation back portion has frozen and had a layer or ice. Advised person in charge to defrost and plug in to determine in unit can keep food at 41*F or lower. All TCS foods were removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grill hood, grill top and sides to be unclean with old oil and food. Also observed unclean doors at three door refrigerator. Non food contact surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris.

Inspector's notes

Missing ceiling tiles along hall to back storage area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee sweep floor, pick up trash and continue handling other cleaned equipment and utensils without washing hands.

Inspector's notes

Observed no soap at hand sink in kitchen. Soap is to be available for hand washing at all times. Soap was added to hand sink. Advised person in charge to have someone check soap dispensers at beginning of each shift. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live insects in rice flour bulk container. Rice flour was discarded

Inspector's notes

Observed noodles in walk in cooler at 45*F. As per the person in charge the noodles were prepared the night before and placed in walk in cooler over night. Discussed proper cooling practices with the person in charge. Noodles were embargoed and discarded. Advised person in charge to have staff check temperatures of food in walk in cooler in morning to verify food is at 41*F or lower. Observed to be fried pastries in small prep cooler across from ovens ar 52*F. Top portion of sandwich prep cooler was open and allowing cold air to escape unit. Pasties were embargoes and discarded. Advised person in charge to have staff use metal stem thermometers to check cold hold temperatures. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection. Provided electronic version of cooling chart to assist with cooling practices.

Inspector's notes

Observed Biryani rice, and noodles in walk in cooler with no dates of when made or to be discarded. Person in charge explained that the items were prepared the day before.

Inspector's notes

Observed chicken being thawed at room temperature at prep sink. Foods being thawed must be submerged in water to prevent uneven thawing.

Inspector's notes

Observed stored spices by back wall with no covers. When stored food must be covered to prevent contamination from premises. Corrective Action: Correct prior to next routine inspection. Second consecutive violation.

Inspector's notes

Observed large liguid spill on floor of back storage room. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed faucet at three compartment sink leaking at faucet connection and wrapped in towel. Sink is to be repaired and towel (not an easily cleanable surface) to be removed so all water exits through faucet. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ceiling tiles covered in black soot from naan oven. Surfaces are to be cleaned at regular intervals to prevent buid up of any substances. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no person on site during normal working hours with the Certified Food Managers Training.

Inspector's notes

Observed spices on shelves in prep area stored uncovered when not in use. Food items must be stored covered. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unclean can opener holder. Cleaned by staff during inspection. Observed unclean surfaces in prep cooling table across from grills in back of house. Observed unclean sides of equipment with old food debris in back of house. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on site during inspection.

Inspector's notes

Observed rice and chicken in walk in cooler at 45*F, product was not date marked and was embargoed and discarded. Observed cooked and cooled meat that was prepared and cooled the day before in walk in cooler at 50*F. Cold hold of food to be 41*F or lower. As per the person in charge the meat had been prepared and cooled the night before and placed in the walk in cooler. The meat was covered in the morning. Advised person in charge to verify cooling practices by using a metal thermometer. Items were embargoed and discarded. Corrective Action: Corrected at time of inspection. Second consecutive violation

Inspector's notes

Observed rolling cart in walk in cooler with temperature control for safety foods and no date marking, also observed containers in walk in cooler with incorrect date marks (not washed off containers). Incorrect date markings were different foods than what was observed in containers. 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). Correct dates were added to food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 gallon containers of cut fish and cooked potatoes with no lids stored on floor of walk in cooler. Only items in water tight containers may be stored on the floor, all other items to be stored 6 inches off floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on site during inspection.

Inspector's notes

Observed rice and chicken in walk in cooler at 45*F, product was not date marked and was embargoed and discarded. Observed cooked and cooled meat that was prepared and cooled the day before in walk in cooler at 50*F. Cold hold of food to be 41*F or lower. As per the person in charge the meat had been prepared and cooled the night before and placed in the walk in cooler. The meat was covered in the morning. Advised person in charge to verify cooling practices by using a metal thermometer. Items were embargoed and discarded. Corrective Action: Corrected at time of inspection. Second consecutive violation

Inspector's notes

Observed rolling cart in walk in cooler with temperature control for safety foods and no date marking, also observed containers in walk in cooler with incorrect date marks (not washed off containers). Incorrect date markings were different foods than what was observed in containers. 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). Correct dates were added to food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 gallon containers of cut fish and cooked potatoes with no lids stored on floor of walk in cooler. Only items in water tight containers may be stored on the floor, all other items to be stored 6 inches off floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tepid water of 80*F Hot and 70*F cold at sinks throughout the establishment. Water heater appears to not be able to maintain hot water at 100*F. Person in charge will contact service company for repair. Water is being heated in stove to provide hot water for three compartment sink. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature.

Priority Foundation-5-204.11, Pf: Handwashing Sinks - Location and Placement. 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 large garbage can blocking hand sink next to grill top. Hand sinks are to be easily assessible at all times. Garbage can was moved to better locations no blocking sinks or other equipment. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed large container of chili sauce and large container of onion sauce in walk in cooler at 50*F. As per the person in charge, both items were prepared the evening before and placed in walk in cooler overnight to cool. Both containers were of sauce were discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 items at buffet table were at temperatures lower than 135*F. As per the person on charge items are only held at the buffet service from 11:00am - 3:00pm, most items are changed out every 1 - 2 hours. No items were documented to be discarded within 4 hours and no written procedure was in place. Containers were marked with discard time. Advised person in charge that a timer may be used, and provided paperwork for written policy. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Observed bulk containers in back storage room with no common name in containers holding items like salt and flour. Bulk containers must be marked with common name if not easily recognizable. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed unclean spice shelf above sandwich prep coolers across from grill area. Surfaces are to be cleaned at regular intervals to prevent build up of food and other debris. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed unclean floor along floor and wall in kitchen of establishment. Surfaces are to be cleaned at regular intervals to prevent build up of food and other debris. Correct By: Correct Prior To Next Routine 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 chlorine sanitizer level at three compartment sink at 200ppm. Sanitizer for washing dishes to be at 50 ppm. Sanitizer water was removed and refilled to be at 50 ppm. Person in charge instructed staff on correct sanitizer levels for washing dishes. 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 rice in rice cooker at 90*F. Hot hold of food t be 135*F or greater. As per the person in charge, rice was cooked approximately 3 hours prior to the inspection. Rice was reheated to 165*F. Advised staff to monitor food temperatures by using a metal stem thermometer. 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 multiple containers of food in walk in cooler and prep areas with no date marking for when the food was prepared or when it must be discarded. All ready to eat foods once prepared or opened, must be marked with a open date, or discard date (not to exceed 7 days from date container was opened or food was prepared). Kitchen staff added dates to containers. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed small sandwich prep refrigerator in prep area with an ambient temperature of 45*F. Equipment to hold cold food must be at a temperature that maintains food at 41*F or lower. As per the person in charge the unit was cleaned prior to opening , chicken in bottom of unit was at 43*F. Temperature control for safety foods were removed and placed in separate refrigerator. Reinspection to be completed on or before February 16, 2024 to verify unit is working to keep food at 41*F Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 staff on site not testing sanitizer solutions and were not able to locate test strips. Test strips for checking sanitizer to be readily available. Reinspection to be completed on or before Feb 16, 2024 to see that test strips are available. Correct By: Correct Prior To Reinspection

Core-6-201.12, C: Floors, Walls, and Ceilings, Utility Lines Observed exposed drywall along back wall of kitchen along three compartment sink. Surfaces are to be easily cleanable and durable. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained; 1. The hot and cold water on the three compartment sink faucet are reversed. Provide hot water on the left valve and cold water on the right valve of the three compartment sink faucet. 2. There is currently no water available to the employee restroom. Hot and cold water must be restored to this restroom or the hand sink and toilet must be removed and all water and drain lines must be properly capped off and sealed. This restroom was taken out of service and the door was locked at the time of this inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability; 1. The wall behind the three compartment sink is severely water damaged due to a water leak. The wall must be completely repaired with new drywall, new FRP properly installed with FRP adhesive and new cove base installed behind the three compartment sink. Do not use nails or screws to install the FRP or cove base. 2 . Properly reattach and seal the three compartment sink to the wall. 3. The food prep sink adjacent to the three compartment sink has been disconnected. Reconnect the water and drain pipes to this sink and properly reattach and seal it to the wall. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods; 1. Provide a minimum of a semi-gloss paint finish to the bare wood on the underside of the countertop in the bar. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco; 1. Open drinks and drink bottles were observed throughout the kitchen and employees were observed drinking out of open containers during the inspection. Employees were instructed to remove all open drinks and stop drinking out of open containers during the inspection. Correct By: Corrected At Time Of Inspection

. 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. 1. Raw eggs were stored over butter, sour cream, milk and vegetables in the walk-in refrigerator and reach in prep refrigerators. Open packages of raw shrimp were also stored in contact with open packages of vegetables. The raw items were properly separated from the ready to eat items during the inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability; 1. No hot water is available in this facility that is open and operating. Hot water must be restored in 24 hours or the facility must close. Correct By: At Once

Repeat Violation PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law; 1. The atmospheric vacuum breaker on the hose bib used to fill the steam table has been removed and must be replaced. 2. The major water leak in the wall behind the three compartment sink must be repaired. 3. The water leak from the water filters in the cabinet beneath the soda fountain must be repaired. 4. The uncapped, PVC drain pipe beneath the water heater must be properly capped off and sealed. Correct By: At Once,Repeat Violations: 1st

Repeat Violation PRIORITY VIOLATION-5-402.13, P: Conveying Sewage; 1. The non-working toilet in the employee restroom that is full of sewage must be repaired and the restroom must be cleaned and sanitized within 24 hours. Correct By: At Once,Repeat Violations: 1st

Core-5-502.11, C: Frequency-Removal; 1. The trash, wet rags, sheets, and employee clothing articles must be removed from the floors and storage areas throughout the kitchen. Correct By: Correct Prior To Reinspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability; 1. The wall behind the three compartment sink is severely water damaged due to a water leak. The wall must be completely repaired with new drywall, new FRP properly installed with FRP adhesive and new cove base installed behind the three compartment sink. Do not use nails or screws to install the FRP or cove base. 2 . Properly reattach and seal the three compartment sink to the wall. 3. The food prep sink adjacent to the three compartment sink has been disconnected. Reconnect the water and drain pipes to this sink and properly reattach and seal it to the wall. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods; 1. The cabinet beneath the soda fountain where the carbonator is located has standing water inside and is severely water damaged. The water must be removed and the cabinet must be properly repaired to be smooth, non-absorbent and easily cleanable. 2. Provide a minimum of a semi-gloss paint finish to the bare wood on the underside of the countertop in the bar. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. 1. There were no paper towels available at any of the three hand sinks at the beginning of the inspection. Paper towels were provided during the inspection. 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. 1. Measured the temperature of cooked chicken and vegetables in shallow uncovered pans in the self-service steam table at 120°F - 128°F. The manager removed and discarded these items during the inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. 1. Measured the temperature of food items including cooked meats, salad dressing and cut leafy greens in the self-service salad bar and in two of the reach in prep coolers in the kitchen at 45°F - 52°F. The manager removed and discarded all of these items during the inspection. :

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. 1. Two of the prep refrigerators in the main cooking area were measured holding TCS foods at 45°F - 52°F. All TCS foods were removed from these refrigerators during the inspection. These prep refrigerators must be repaired to maintain foods at 41°F or less or they must be removed from the kitchen. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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. 1. The damaged and scored cutting board on one of the cook line prep refrigerators must be replaced or repaired to be smooth, non-absorbent and easily cleanable. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap 1. There is a new ice machine that was installed on milk crates with a flex drain pipe submerged and draining into a bus tub on the floor. Provide a hard pipe drain pipe that empties into a floor sink with a minimum 1 in. air-gap between the end of the pipe and the flood rim of the floor sink. Also provide a proper solid surface table such as stainless steel for the ice machine to be placed onto. 2. Provide minimum 1 in. air-gaps between the ends of all drain pipes and the flood rims of the floor sinks they drain into. This includes the drain pipes in the bar area and in the mechanical dishwasher area. PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required; 1. There is a hose connected to a hose bib beneath the self-service steam table with no backflow protection. Provide a hose bib vacuum breaker for this hose or remove it completely from the facility. PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law; 1. There is an uncapped sewer pipe beneath the water heater that must be capped off and sealed. 2. The relief valve drain pipe for the water heater is missing a section and must be reconnected with metal piping to the metal pipe that drains into the floor sink beneath the mechanical dishwasher. 3. The evaporator pan for the back walk-in refrigerator is non-functional and overflowing with stagnant putrid water. This evaporator pan must be replaced with a functional evaporator pan. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage; 1. The drain pipe for the three compartment sink is leaking onto the floor beneath the sink. Repair all leaks in the three compartment sink drain pipe and ensure that it drains into the nearby floor sink with a minimum 1 in. air-gap and does not connect to the drain pipe for the adjacent food prep sink. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions; 1. There is a buildup of grease, food debris and soil on the exhaust hoods, cooking equipment beneath the hoods, sinks, floors and walls throughout the kitchen. Thoroughly clean the hoods cooking equipment, sinks, floors and walls. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods; 1. The cabinet shelf beneath the soda fountain where the carbonator is located is completely severely water damaged and completely disintegrated. The shelf inside this cabinet and the adjacent broken cabinet doors must be repaired. Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability; 1. The floor in the room where the back door is located must be repaired to be smooth, non-absorbent and easily cleanable. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed; 1. Repair and replace all missing and peeling cove base below the sinks in the bar and in the back room where the back door is located. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods; 1. All of the bare wood on the underside of the bar must be finished with a minimum of a semi-gloss paint finish. Correct By: Correct Prior To Reinspection