Panchakattu

Inspector's notes

Handwashing sink at the bar does not have water connected 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. Corrective Action: Correct prior to re-inspection 03/17/26.

Inspector's notes

In the cold tables on either end of the cooks line, observed raw eggs being stored above RTE sauce. In the reach-in under the middle cold table observed raw chicken stored above herbs and garlic. 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 two large, covered metal containers with house-made sauce cooling in the walk-in cooler with an internal temperature of 73-74 degrees F. PIC stated items were cooked about an hour prior. Loosely covered both containers of sauce in the walk-in at time of inspection. In the middle cold table observed cooked chicken with an internal temperature range of 62-68 degrees F. PIC stated items were cooked two hours prior and placed in cold table. PIC relocated chicken to the walk-in to cool uncovered. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

The employee bathroom did not have a proper hand drying provision at time of inspection. Person in charge (PIC) put a roll of paper towels in the bathroom 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle under the sink behind the bar with no label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write a name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drink and personal items stored on dry storage shelf above condiments available for service. PIC moved employee items to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked potato masala piled high above the rim of a pan in the top of the cook line cold table at 48*F internally. Manager stated it had been held as such less than two hours. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw meat stored directly in to-go bags in the freezer. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances.

Inspector's notes

Corrective Action: Corrected at time of inspection. Several employee beverages stored on and above prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee washed hands then dried them on cloth towel, employee dried hands with their apron. Had employees rewash hands properly. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Inspector's notes

Corrective Action: Corrected at time of inspection. In cook line reach-in raw chicken stored above flour, pan of raw chicken stored above condiments in the 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. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. No detectable sanitizer in in-use automatic low temperature dishwasher. Determined chlorine bottle was empty. Had equipment manually sanitized in the 3 comp sink until the dishwasher could be adjusted/repaired to dispense chlorine at the proper 50-100 ppm concentration.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pans of cooked food stored on the floor of the freezer and boxes of food stored on the floor in the walk-in. Manager had items moved to proper storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Corrective Action: Corrected at time of inspection. Wiping cloths stored on the prep tables between use. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Latex gloves in use. Manager discarded the latex gloves. Latex gloves are not approved for food handling.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage....Ice scoop stored directly on the ice machine. Employee provided clean scoop stored in a clean pan. Pan of water for holding in-use utensils at 112*F. PIC heated the water to above 135*F. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises..........Several containers of food, including cut onions, rice, salt and condiments, cooked meats, vegetables and sauces stored directly on the floor in the kitchen, in the walk-in and in the freezer. PIC had items moved to proper storage, at least 6" above the floor. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. ....Employee wearing gloves touched their face and continued handling food. Employee wearing gloves left kitchen, touched phone, returned to the kitchen through a door and started to handle food still wearing the gloves and without washing hands. Had employees wash hands and reviewed required hand washing. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.......Tray with glassware and utensils stored covering the bar hand washing sink. Employee removed tray. Please ensure easy access to hand washing at all times. 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. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. ....No soap at bar hand washing sink. Employee provided. 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. Priority Foundation-6-301.12, Pf: Hand Drying Provision.....No paper towels at bar hand washing sink. Employee provided. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking.....No date marks for any of the meats, vegetables and sauces made more than 24 hours ago available for service in the walk-in. PIC determined dates and marked the food for proper 7 day (prep+6) discard. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. .......No written time control procedure or marked discard time for cooked, peeled eggs, cooked chicken and cooked cauliflower (at 52*F to 81*F internally) under time control per PIC. PIC determined discard time and marked items. Please provide a written time control procedure, including which foods will be held under time control. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage....Open caulking gun stored on dry storage shelf above and with unwrapped to-go containers and lids. Employee removed caulking gun to proper storage. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing.....Boxes of raw chicken and a pan of cooked vegetables held thawing on the prep table. Had PIC move items to the walk-in to thaw. Please ensure thawing is done properly, thawing only in the walk-in or completely submerged under running water in the prep sink. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected....Kitchen door to outside completely open at the time of inspection. Had door closed. Please keep door closed or have air curtain on to prevent pest entry. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items.....Several packages of boxed and unboxed to-go cups and lids stored directly on the floor in the kitchen and in the beverage area. PIC had items moved to proper storage, at least 6" above the floor. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected * Ensure back door is self closing or air curtain is activated when door is opened :

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability * Fill grout in areas where low throughout kitchen. * Cover hole in stainless steel table with cleanable material * Replace rusted shelving in walk-in :

Core-6-303.11, C: Intensity-Lighting * Increase lighting in hoods and in walk-in freezer. :