Tandoori Nights

Inspector's notes

Observed facility without vomiting and fecal removal instructions and or a biohazard kit. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. There shall be instructions for clean up of bodily hazards and or a biohazard kit to prevent contamination of facility and to guests. Corrective Action: Correct prior to re-inspection. Supply instructions for biohazard clean up, and or biohazard kit by 1/29/26.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive grease and food debris build up below prep tables and equipment. Please ensure areas are cleaned at a frequency to prevent accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive live German cockroach activity below prep tables near warewashing machine. Service call was placed at time. Pests are hiding in food debris and dirty utensils which have fallen below prep tables - please clean these areas to prevent harborage. Please ensure premise is maintained free of pests. Corrective Action: Correct prior to re-inspection. Third consecutive violation.

Inspector's notes

Observed excessive grease and food debris build up below prep tables and equipment. Please ensure areas are cleaned at a frequency to prevent accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive live German cockroach activity below prep tables near warewashing machine. Service call was placed at time. Please ensure premise is maintained free of pests. Corrective Action: Correct prior to re-inspection. Second consecutive violation.

Inspector's notes

Observed excessive grease and food debris build up below prep tables and equipment. Please ensure areas are cleaned at a frequency to prevent accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No toilet paper was available in employee restroom during inspection, paper was restocked at time. Please ensure restrooms are stocked with toilet tissue at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive grease and food debris build up below prep tables and equipment. Please ensure areas are cleaned at a frequency to prevent accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive live German cockroach activity below prep tables near warewashing machine. Service call was placed at time. Please ensure premise is maintained free of pests. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 partially used cans of pesticide being stored below counter behind bar. Items were discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand towels available at handsink behind bar during inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. Second consecutive violation. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: No hand soap at handsink behind bar during inspection, sink was restocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine while in use during inspection. It was determined that chemical bottle was empty and no replacement was available, 3 compartment sink will be used until more machine sanitizer is available. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Curry chicken, and curry goat in walk-in cooler did not have a date mark, items had been prepared 2 days prior and were date marked at time. Please ensure all time/temperature controlled for safety food items are date marked to be discarded 7 days after they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 unlabeled spray bottles of cleaning chemical being stored near warewashing machine, chemicals were identified and labeled at time. Please ensure all hazardous cleaning chemicals are clearly labeled with common name for identification. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed multiple bottles of bleach being stored on shelf above onions, potatoes, and flour in kitchen area. Bleach was moved to a safe location at time. Please ensure hazardous cleaning chemicals are stored safely and in a way that cannot contaminate food items. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Observed excessive accumulation of dead cockroaches below prep tables near walk-in cooler, and rodent droppings are accumulated behind booth seats in dining room. Bodies were swept at time. Please ensure dead pests and droppings are cleaned and removed as necessary. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand towels available at handsink in employee restroom, or at sink behind bar. Both sinks were re-stocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewaching machine measured 0 ppm available chlorine while in use during inspection. Service call was placed and unit will not be used until it is repaired. Please ensure chlorine sanitizers are maintained between 50-100 ppm chlorine for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Very large pan of raw fish in water measured 55-57 degrees F in prep area, employee said it was out to thaw for a large order and had been out for nearly 2 hours. Fish was moved to smaller container and moved to a cooler at time. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 bottles of heavy degreaser chemicals being stored on shelf above 3 compartment sink while sink was in use. Chemicals were moved to a safe location at time. Please ensure all hazardous cleaning chemicals are stored safely and in a way that they cannot contaminate food or food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked lentils in top of prep top cooler which measured 95 degrees F, employee said it had been prepared today and moved to cooler about an hour prior. Item was moved to bottom of cooler at time to cool properly. Please ensure food items are cooled in sealed cooling equipment (in uncovered shallow containers) until they reach 41 degrees F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Floor drain where mechanical warewashing machine discharges was clogged to where machine could not drain without overflowing. Service call was placed and plumber arrived immediately to fix issue. Please ensure all plumbing systems are maintained in good repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

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 the walk-in door has issues shutting completely. Please repair the door to shut properly. 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

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

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 0 ppm chlorine sanitizer in the back of house dish machine. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. The machine was primed and tested correctly. 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 lamb, cooked chicken, onion sauce, tamarind sauce, cooked lentils, and cooked veggies in the left cold holding unit at the cook line with temperatures ranging from 48*F-60*F. Ambient air temperature taken of the unit was 53*F with a min/max thermometer. Per PIC they had been placed into the unit yesterday. 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 an ambient air temperature of 53*F using a min/max thermometer in the left cold holding unit at the cook line. 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. In-person reinspection will be on Friday, July 26th. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed a pain relief medication stored on the shelf above the reach in cold holding units in the back of house. Medications should be kept stored away from food or drink items to prevent possible contamination. PIC removed the medication to a separate area. Correct By: Corrected At Time Of Inspection

Please correct the following items: 1. Trim riser at 3-compartment sink so it does not extend above sink basin. Install a studor vent on top of riser. 2. Test Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer for carbonated soda system, and provide test report. Carbonated beverage system is not ins use, however states they plan to use it. 3. Provide one air gaps for bar drain pipes draining into floor sink. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Correct the following items: 1. Install coved base floor/wall juncture in customer restrooms. 2. Install and seal FRP inside cabinets (bottom shelf and walls) that are underneath steam table in dining room. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Please correct the following items: 1. Ensure mop sink and dishwashing machine drain lines have a one inch air gap above floor sink. 2. 3-compartment sink is directly connected. Install riser with a studor vent no higher than bottom of sink basin. 3. Test Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer for carbonated soda system, and provide test report. 4. Provide one air gaps for bar drain pipes draining into floor sink. Provide cover for floor sink and drain pipes that is smooth and easily cleanable. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Correct the following items: 1. Repair remaining floor tiles underneath mop sink so they are smooth and easily cleanable. 2. Repair missing section of coved base under left middle storage rack in walk-in refrigerator. 3. Move large stove burner to other side of stove grill to ensure cooking equipment is underneath hood with a 6 inch overlap. 4. Provide floor sink cover under prep sink. 5. Install coved base floor/wall juncture in customer restrooms. 6. Repair damaged areas around handwashing sink faucets in customer restrooms and reseal. 7. Reseal coved base behind bar so it flush with floor/wall juncture. 8. Provide smooth and easily cleanable top panel on far right sneeze guards that is exposed to dining room. 9. Install and seal FRP inside cabinets that are underneath steam table in dining room. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed debris build-up behind bar, underneath kitchen equipment, kitchen floors/walls, and on hood filters. Advised person in charge (PIC) to removed any unused equipment and clean areas at a frequency to prevent build-up. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Correct the following items by the next reinspection: 1. Trim mop sink drain line to one inch above floor sink. 2. Ensure chemical dispenser are installed with ASSE 1055A internal air gaps. 3. Separate directly connected dishwashing machine drain pipe to nearby floor sink. Provide indirect drain to floor sink with one inch air gap above floor sink. 4. Provide indirect connection at 3-compartment sink with a hub drain with a one inch air gap. 5. Fix running restroom toilet and reseal around base of toilet. 6. Test Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer for carbonated soda system, and provide test report. 7. Provide one air gaps for bar drain pipes draining into floor sink. Provide cover for floor sink and drain pipes that is smooth and easily cleanable. 8. Verify if outside misting system has a backflow prevention device. If not, install a double check valve assembly backflow preventer and provide test report. If misting system will not be used, remove the misting system. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Correct the following items by the next reinspection: 1. Repair floor tiles underneath mop sink. 2. Seal drain line penetrations in walk-in refrigerator. 3. Provide coved base in walk-in refrigerator. 4. Resurface or replace rusted wire rack shelves in walk-in refrigerator. 5. Reseal 3c sink 6. Provide smooth and easily cleanable cover for kitchen grease trap access. 7. Replace missing ceiling tile above stove. 8. Move large stove burner to other side of stove grill to ensure cooking equipment is underneath hood with a 6 inch overlap. 9. Reseal around prep sink and 3-compartment sink to wall. 10. Provide floor sink cover under prep sink. 11. Resurface rusted door in walk-in refrigerator and rusted floor in freezer so it is smooth and easily cleanable. 12. Repair light in freezer. 13. Repair damaged door frame molding inside employee restroom where bare wood is exposed. 14. Install coved base floor/wall juncture in front of freezer and in customer restrooms. 15. Provide brighter lights in customer restrooms. 16. Repair damaged areas around handwashing sink faucets in customer restrooms and reseal. 17. Repair base of wall near soda system rack. 18. Repair coved base behind bar. 19. Provide smooth and easily cleanable panels on side of sneeze guards and install a sneeze guard on back of salad bar that is 54 - 60 inches high. Correct By: Correct Prior To Reinspection