Jay's Fusion Grill

Inspector's notes

Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed repeat consecutive violations for Priority Foundation Violations 2-103.11, 5-205.11, 4-601.11(A), 3-501.17, and 6-501.111 (C). Observed repeat consecutive violations for Priority Violation 3-501.18. Person in charge (PIC) was unable to answer food safety questions and was not monitoring employee activities (for example, employee was using chlorine test strips for quaternary ammonia sanitizer, and PIC could not answer questions regarding proper datemarking procedures and when food items were prepped). A primary responsibility of the person in charge is to ensure compliance with Code (Food and Drug Administration Food Code 2017) requirements. The PIC must ensure their establishment is in compliance with Code requirements prior to the next routine inspection; this can be achieved by learning and implementing Code requirements and ensuring that staff is not only aware of Code requirements, but that they are practicing code requirements. The PIC must also ensure corrective actions are in place for when Code requirements are not practiced. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed handsink at near grill with no hand soap, no functioning paper towel dispenser, and the cold water valve shut off, supplying hot water exceeding 130*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. PIC provided hand drying provision and soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed dicer with buildup of food debris (cut lettuce) in between blades stored next to clean containers and other utensils. PIC states dicer was not used today. 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. REPEAT VIOLATION (3RD CONSECUTIVE) PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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. Addl Notes: Observed employee wash and rinse container that previously held cooked rice and store as clean without sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Employee stated food-contact surfaces are normally washed with detergent, rinsed, sanitized, and then rinsed again. Discussed with employee and PIC that food-contact surfaces must be left to air dry once sanitized so as to not re-contaminate them. Also discussed that when using a chlorine sanitizer, food-contact surfaces must be fully submerged for at least 10 seconds, and when using a quaternary ammonia sanitizer, food-contact surfaces must be fully submerged according to manufacturer specifications (60 seconds per sanitizer establishment has onsite). Discussed with PIC and employee that mixing chemicals is dangerous and should not be performed. Set up three-compartment sink with employee and PIC with the appropriate quaternary sanitizer concentration at time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice in rice cooker on prep table at 50*F-60*F. Rice cooker was observed to be turned off at time of inspection. Employee states rice was cooked the day prior, cooled in reach-in cooler overnight, and placed in turned-off rice cooker for service around 9:50AM this morning, and is to be reheated on stove once ordered. Employee states rice is used for specific dishes offered, with rice cooker containing rice typically kept off until lunch time (12PM) when more orders containing rice are placed. Discussed with PIC and employee that TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Additionally, when not in the process of prepping, cooking, or cooling, TCS food items must be held at 41*F or below, 135*F or above, or under a time as a control policy (requires written documentation). Discussed with PIC and employee the risk of bacterial growth when TCS food is not held at the proper temperature. PIC discarded rice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE)/TCS foods labelled with the following preparation dates or with no label indicating when they were prepared: salsa verde (4/16), j sauce containing chipotle peppers removed from can (no date), and 2 bottles of nacho cheese (5/23 and no date). PIC could not indicate when they were prepared. Employee stated the sauces were portioned 2 days prior on 7/13 once the bottles were sanitized. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded within 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. REPEAT VIOLATION (3RD CONSECUTIVE) PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Observed container of cooked biriyani masala with a prep date of 7/3 in standing reach-in refrigerator in back of kitchen. PIC confirmed biriyani was prepped on 7/3. Per PIC, biriyani can be kept for up to 30 days. PIC stated biriyani contains cooked onions and tomato paste removed from a can. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded within 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed with PIC that any food dishes containing, but not limited to, cooked vegetables, cooked meats, and food items removed from a hermetically sealed container (such as tomato paste), are considered time/temperature controlled for safety and ready-to-eat and must follow datemarking procedures. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed two small cockroaches on wall/floor near prep table and handsink next to grill. Also observed rat/mouse feces on top of shelf directly next to and under dough mixer, inside front cabinet labeled "refill drinks", and inside front area cabinets storing dry paper/plastic goods. PIC states pest control services visit multiple times per month. PIC states they will contact pest control services. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Discussed doing a deep clean prior to pest control treatment to aid in the effectiveness of the treatment. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Must remove mice/rat droppings from establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection 7/25/25. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed hand sink near grill with spices and pitcher inside the basin. Sink was also blocked by pots. 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.

Inspector's notes

Observed repeat consecutive violations for Priority Foundation Violations 4-601.11, 3-501.17, 7-202.11, and 6-501.111(C). Observed repeat consecutive violations for Priority Violations for 3-101.11, and 3-302.11, 3-501.18. Person in charge (PIC) was unable to answer food safety questions (for example PIC was unable to name the approved concentration of quaternary ammonia sanitizer and did not have the correct test strips for the quaternary ammonia sanitizer they were using). A primary responsibility of the person in charge is to ensure compliance with Code (Food and Drug Administration Food Code 2017) requirements. The PIC must ensure their establishment is in compliance with Code requirements prior to the next routine inspection; this can be achieved by learning and implementing Code requirements and ensuring that staff is not only aware of Code requirements, but that they are practicing code requirements. The PIC must also ensure corrective actions are in place for when Code requirements are not practiced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed peppers and zucchini with holes and white fuzzy organic material on them. Also observed peppers with black fuzzy material dotted with black specs on it. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed raw bacon stored directly above butter chicken and onion gravy in sliding refrigerated drawers. Also observed unpasteurized raw whole shelled eggs stored directly tortillas and packages of paneer in one of the reach-in refrigerators in the back.

Inspector's notes

Observed can opener with caked on food debris on blade. Also observed knife, dicer, measuring cups, and juicer with food debris and grime on them stored on a metal magnetic bar. Person in charge indicated these items had not been used today. 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. REPEAT VIOLATION (2ND REPEAT)

Inspector's notes

Observed fried chicken sitting at room temperature with a measured internal temperature of 85*F. An employee indicated the chicken had been prepared at 11 am and had been sitting at room temperature since then (~3 hours before inspection). Except during preparation, cooking, cooling or when time is used as a control all time/temperature controlled for safety (TCS) foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked jalapeno sauce and cooked goat with no label indicated when they were prepared. PIC indicated they were prepared 3/25. 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. REPEAT VIOLATION (2ND CONSECUTIVE) PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Observed the following ready-to-eat (RTE)/TCS foods labelled with the following preparation dates: biriyani (3/17), butter chicken sauce (3/14, 3/17), coleslaw (no date, date could not be determined), paneer (no date, date could not be determined), cooked chickpeas (3/19), cooked birria (3/15, 3/16), cooked goat (3/18), Saag (3/14), enchilada sauce (3/14, 3/16), canned chipotles (3/16), tomato paste/crushed/sauce (3/16). PIC confirmed these dates were correct. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed a bottle of Insect Killer Home Defense Spray in the 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed rat/mouse feces under reach-in refrigerator in kitchen. PIC was unable to provide pest control records at time of inspection. PIC indicated they have called for pest control services to be completed in the next week.

Inspector's notes

Observed naan dough on sheet pan with plastic bag garbage bag touching the naan. 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. PIC discarded the naan. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using quaternary ammonia to sanitize food contact surfaces. The establishment indicated the only test strips they had were chlorine test strips. Test strips are required for any sanitizers used with food contact surfaces. Quaternary ammonia test strips were acquired prior to the end of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris, food, and trash under tables and equipment throughout the establishment. Also observed a fine layer of grease coating equipment and walls throughout the establishment. 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

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 maximum internal hot water temperatures of 77*F at the following fixtures: 3-compartment sink, at hand sinks, and prep sink. Person in charge indicated the water heater was inadvertently turned off. Hot and cold water under pressure is required at all sink fixtures at all times. 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 160°F at mechanical warewashing units sanitizing with high temperature. Person in charge turned on water heater and the maximum measured water temeprature at all fixtures was 125*F. If an establishment is observed open and operating failure to provide hot water at all sink fixtures at all times may result in permit suspension due to lack of hot water consituting a potential imminent health hazard. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 maximum hand sink water temperature of 85*F at hand sink next to grill; hot water handle was broken at time of inspection. Handwashing sinks must remain unobstructed and 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 repair hand sink hot water handled prior to re-inspection and ensure that sink has a minimum hot water temperature of 100*F. Corrective Action: Correct prior to re-inspection 11/01/24.

Inspector's notes

Observed pan of cooked beans with white, veiny organic material coating the top. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pans of raw chicken and beef stored directly above pans of cooked hot dogs and paneer in the refrigerated drawers underneath the stove. Also observed raw chicken stacked directly on top of cooked goat and raw unpasteurized whole shelled eggs stored directly above ready to eat tortillas, sour cream, and other ready to eat sauces in the main reach in refrigerator in the kitchen. 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 can opener with caked on food debris on blade. 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 covered ~8-inch metal soup pot and covered 6-inch plastic container of butter sauce made with cooked vegetables and butter with an internal temperature of 89*F - 98*F in the main reach in refrigerator. Person in charge indicated the butter sauce was cooked 2.75 hours before inspection. Cooked time/temperature controlled for safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following RTE/TCS foods labelled with the following preparation dates: liquid cheese (10/12), enchilada sauce (10/09, no date), rasmali (no date). Person in charge indicated that the foods with dates had old labels and that these foods were prepared in the last 7 days. Person in charge indicated that the foods not labeled were prepared in the last 7 days but more than 24 hours prior to inspection. All foods were labelled with their correct preparation dates.

Inspector's notes

Observed a bottle of Insect Killer Home Defense Spray in the kitchen. Person in charge (PIC) indicated that they were using it in conjunction with they licensed pest control applicator to deal with a pest issue.

Inspector's notes

Observed two small flat brown insects in the kitchen by the warewashing sinks. 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 11/01/24.

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing -------- Recaulk the sink fixtures to the walls, as needed, with silicone. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment --------- Replace the torn refrigerator door gaskets at the reach-in coolers, as needed. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --------- Provide stoppers to the three compartment sink to ensure it can be adequately filled for cleaning. Correct By: Correct Prior To Next Routine Inspection

Core-4-301.14, C: Ventilation Hood Systems, Adequacy --------- Move all equipment under the ventilation hood within 6" of all sides of the hood system. Correct By: Correct Prior To Next Routine Inspection