New India Bazaar

Inspector's notes

Observed table-mounted can opener stored as clean with visible food debris and metal burr on the food-contact surfaces. Also observed two knives stored on a magnetic strip above the prep sink adjacent to the 3-comp sink with visible food debris and grease on the food-contact surfaces. Discussed cleaning frequency with PIC. 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. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pile of cardboard boxes being stored directly outside the kitchen area in the parking lot. Also observed a large pile of boxes and refuse stored in the garage enclosure in the parking lot. Discussed the importance of keeping the area clear to eliminate pest harborage conditions with PIC. Clean the areas and keep them maintained prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed table mounted dicer and can opener stored as clean with visible dried on food debris buildup. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken tikka at 90-120F hanging in kitchen on skewers across from oven. PIC reports these chickens were cooked in oven less than 20 minutes before inspection and will be finished on stove in dishes to ordered. PIC placed cooked chicken tikka into reach in cooler to rapidly cool. Discussed hot holding methods and precooking smaller amounts of chicken to avoid TCS food falling below 135F. Observed chana masala and fried mixed vegetables at 100-110F in the buffet line steam well. PIC identified steam well was not turned on. All TCS foods improperly hot 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 135°F or above. Discussed and provided time as a control guidance. Repeat violation. 2nd consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bleach stored next to single use lids on shelf in dry storage area. Observed wood varnish above spices and seasonings on shelf in dry storage area. Observed engine oil stored next to spices and seasonings on shelf in dry storage. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lamb and chicken thawing in plastic tub on table in middle of kitchen. PIC relocated to sink and began thawing under cold running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled bulk food containers with white powders on table next to kitchen double doors. PIC identified white powders as flour and salt. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tongs stored on handle of oven with food contact surface directly touching oven with visible debris build up. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed old food debris and grease in several areas of facility including cook line, warewashing and dry storage. Ensure to detail clean and sanitize all areas of kitchen and maintain clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open box of raw shelled eggs stored in shelving unit above container of cooked green curry with no lid stored in walk-in refrigeration. Operator proceeded to relocate raw shelled eggs to bottom shelf at time of inspection. Ensure all raw food food items are stored below any read-to-eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd consecutive violation: 0ppm chlorine verified via test strip for mechanical warewashing equipment at time of inspection. Discussed with operator 3-compartment sink shall be used for adequate warewashing using the three step process: Wash, Rinse and Sanitize. Operator proceeded to set up 3-compartment sink at time of inspection. Sanitizing compartment was verified to have adequate chlorine 100ppm. Ensure mechanical warewashing equipment is repaired to adequately sanitize with chlorine concentration of 50 to 100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of 119*F for green chicken curry at stove in kitchen area. Per operator, food items are hot held in stove. Discussed with operator Time/ temperature control for safety (TCS) shall be hot held at minimum 135*F or above. Operator stated food items had been hot held less than 1hour prior and operator was instructed to reheat to 165*F at time of inspection. Verified reheating of TCS food items to 165*F or above at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Internal temperature of 49*F for cooked tomatoe sauce, 50*F cooked onion paste, 50*F cooked spinach paste stored in three door prep refrigeration unit at cook line. Ambient temperature of 46*F for three door prep refrigeration unit. Discussed with operator all TCS food items shall be maintain at 41*F or below under refrigeration, TCS food items found out of temperature were discarded at time of inspection. Per operator, all other TCS food items had been placed in unit less than 2hour prior and were immediately moved to walk-in refrigeration unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of 46*F for three door refrigeration unit at cook line. Ensure to repair/ replace unit to adequately cold hold TCS food items at 41*F or below. A re-inspection will be conducted to verify that refrigeration unit is cold holding at 41*F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2nd consecutive violation: Observed live roach on floor of center kitchen area and observed several others in sticky glue traps. Operator present a copy of pest control dated April 2025 and instructed to contact pest control and provide an updated report with today's date or earlier. A re-inspection will be conducted to verify control of pests and facility is instructed to present a license pest control service report by 8/19/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed old food debris and grease in several areas of facility including cook line, warewashing and dry storage. Ensure to detail clean and sanitize all areas of kitchen and maintain clean to sight and touch. 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. 2ND CONSECUTIVE VIOLATION. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed open container of raw chicken stored above cooked chicken, open container of raw lamb stored above rice pudding, and open box of raw in-shell eggs stored directly on top of/inside open container of ginger in walk-in. 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. Person-in-charge (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. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-304.15 (A) - Priority: Gloves, Use Limitation; Limited to One Task. 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. Addl Notes: Observed two food employees with gloves on rinse wiping cloths, wipe prep tables, rinse equipment, and then proceed to prep food. Observed food employee with buildup of organic matter on gloves and forearms. PIC instructed employees to remove gloves, wash hands and forearms, and don clean gloves at time of inspection. Gloves must be used for only one task, such as working with RTE food or with raw animal food, used for no other purpose and discarded when damaged, soiled, or when interruptions occur in the operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish machine with active warewashing test at 0ppm of chlorine sanitizer. PIC closed off dish machine until repairs can be made and relocated all food-contact surfaces to three-compartment sink with approved sanitizer concentration to be washed, rinsed, and sanitized at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back door to kitchen ajar at time of inspection. PIC closed back kitchen door at time of inspection. Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; having closed, tight-fitting windows; and having solid, self-closing, tight-fitting doors. Corrective Action: Corrected at time of inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed live cockroach on wall directly under paper towel dispenser at main handwash sink in 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 4/15/2025.

Inspector's notes

Observed customer use soiled plate to obtain additional food from buffet line. Self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment. PIC placed sign indicating new dishes must be used before obtaining additional food from buffet line. Discussed employee monitoring of buffet line with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked biryani rice, fresh tomato salad, cooked cauliflower curry, and cooked chicken curry on buffet line. Biryani rice was measured at 103'F and fresh tomato salad was measured at 66'F. PIC stated the buffet line is a lunch special from 11am through 3pm and all food items on the buffet line is discarded at end of lunch special. PIC failed to provide proper policy for time-controlled food. Time-controlled food must be documented with time of prep and time of discard, not exceeding 4 hours. Must provide written time as a control procedures prior to re-inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Re-inspection scheduled for 08/29/24.

Inspector's notes

Observed no Certified Food Protection Manager present on-site at time of inspection. 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 raw chicken and raw beef items stored directly on top of RTE curry sauce in walk-in unit at time of inspection. Observed raw shelled eggs stored directly on top of RTE green chili sauce on a different shelfing in walk-in unit. Observed raw salmon stored directly on top of RTE cooked food items on a different shelfing in walk-in unit. 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. Reviewed proper food storage with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-house cooked curry sauce and fried cauliflower in walk-in unit with no datemarking. PIC stated food items were made on Monday of 08/19. Observed dairy sour cream with no datemarking in walk-in unit. Sour cream was opened day of inspection. 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.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained * At drain line from hot holding well to ensure a 1 inch air gap above finishes floor :

Core-6-303.11, C: Intensity-Lighting * Increase lighting in hood area. Brighter bulbs will be sufficient. :

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. Unwrapped shell eggs observed stored over ready to eat items. Operator moved eggs. Discussed proper storage. :

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. * Observed lentil and curry base that had been removed from walk-in and placed back in walk-in more than 6 hours prior. The lentil base (52°) and curry base (45°F) did not reach cooling parameters. Items were embargoed at time. :

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability * Provide hot water at hand wash sink in restroom. Water must be between 100-110°F. :

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained * Brace drain line from hot holding well to ensure a 1 inch air gap above finishes floor * Provide an open vent riser that does not extend above the lowest portion of the basin at the direct connection for the 3 compartment sink as discussed. * Remove the cover from the hub drain for the condensate and ice machine and provide rigid plumbing with 1 inch air gap as discussed. :

Priority Foundation-6-302.11, Pf: Toilet Tissue, Availability * Toilet tissue was not available in restrooms. Provide toilet tissue. Core-5-203.12, C: Toilets and Urinals * Provide u-shaped toilet seats on all toilets. :

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability * Replace rusted rack in kitchen area * Remove all foil from shelving and throughout the kitchen. Discussed refinished with a rust resistant product to help make the shelves smooth and easy to clean. * Seal all holes in dry storage area and on front wall. Repaint with semi or high gloss paint. * Observed plywood in dry storage area. Paint with semi or high gloss paint. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed * Provide cove base in dry storage and around 3 compartment sink. :

Core-6-202.11, C: Light Bulbs, Protective Shielding * Provide protectives covers on light fixtures where missing. Core-6-303.11, C: Intensity-Lighting * Increase lighting in hood area. Brighter bulbs will be sufficient. Core-6-501.14, C: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition * Clean filters of hood. Accumulation of grease present. :