Hungry Bird Indian Bistro

Inspector's notes

Observed large deep container of red sauce with an internal temperature of 48F, PIC stated it had been prepared and cooling since 8:30AM. Informed PIC that all 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soda cans, and single-use containers being stored on the floor. Observed several dirty pots, pans and utensils on the floor next to the 3-compartment sink. Informed PIC that food/food-items must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unpackaged raw chicken stored directly in wash basin of three-compartment sink. Per person in charge (PIC), they are in the process of rinsing the chicken. PIC could not confirm when the basin was last sanitized. Food can only contact surfaces of equipment and utensils that are cleaned & sanitized or contact single-service and single-use articles and cleaned linens. PIC discarded chicken at time of inspection. PIC properly sanitized sink basin and surrounding area at time of inspection. Discussed with PIC use of containers when storing chicken to minimize contamination. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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. Addl Notes: Observed raw in-shell eggs and raw fish stored directly above containers of gulab jamun, a milk-based dessert, in walk-in refrigerator. 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 a large container of vegetable purée with an internal temperature at 56*F in beverage cooler next to reach-in freezer. PIC stated it was cooked the day prior. Cooked 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. Discussed use of ice baths, ice wands, shallow pans, using ice as an ingredient, and using equipment that rapidly cools food. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed a large container of masala at 61*F in the walk-in. PIC stated that it was cooked the day prior. Informed PIC that the masala did not meet cooling parameters and needs to be discarded. PIC discarded the masala at time of inspection. Masala was embargoed. Discussed proper cooling parameters with PIC and provided the cooling document via email. Discussed proper cooling methods with PIC and provided the guidance document via email. Cooked 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 chickpea masala, masala, cooked cauliflower, mango lassi, tamarind lassi, and gulab jamun without date marks. PIC informed that all items other than the gulab jamun were cooked the day prior. Gulab jamun were cooked two days prior. Informed PIC that all TCS foods prepared and kept over 24 hours need to be datemarked with the prep date and discard date. PIC properly date marked all items at time of inspection. Provided guidance document via email. 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.

Inspector's notes

Observed employees wash their hands in the prep sink and the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid wastes. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 handheld peelers and a straining basket with leftover food debris. Person in charge indicated these were already cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC (person-in-charge) 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 cell phone stored on cutting board of refrigerated prep unit. Also observed other employee personal items throughout the kitchen hanging above food prep areas or commingled with food. Except for properly stored refrigerated medicines and first aid supplies, lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Establishment must create a space for employee personal care items and possessions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed roti stored directly in to-go bags with type face. 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. The roti was moved to a food safe bag at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed wastewater piping from hand sink in dining room and hand sink in bathroom leaking when the faucet is turned on. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to re-inspection. Corrective Action: Correct prior to re-inspection 01/31/25.

Inspector's notes

Observed trays of unpasteurized raw whole shelled eggs stored directly above bulk containers of ready to eat yogurts and chutneys. 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 cooked chicken labelled 9/16 and cooked onion sauce labelled 10/01; person in charge indicated these labels were old and they were made 10/07. Person in charge indicated that these containers were washed, rinsed, and sanitized in between but the old labels were not removed, and new labels were not affixed. Person in charge replaced the old labels with updated labels. Corrective Action: Corrected at time of inspection. 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 cook onion sauce with label indicating it was made 10/01; person in charge indicated the label was correct and discarded the onion sauce. Ready to eat (RTE)/time/temperature controlled for safety (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.

Inspector's notes

Observed yogurt stored in Home Depot 5-gallon plastic bucket. Per the Home Depot website the bucket is not considered food safe. Food contact surfaces must be constructed of safe materials. Discussed with person in charge purchasing food contact surfaces that are designed for food storage. Person in charge discarded the yogurt and the bucket at time of inspection. Corrective Action: Corrected at time of inspection. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed the establishment storing cooked foods in old garlic plastic container, yogurt 5-gallon containers. Person in charge indicated once the original food is depleted, they warewash these containers and reuse them for other foods. Person in charge was informed that these containers were not designed to be warewashed and reused; because they were not designed for these purposes they maybe susceptible to pitting/breaking or may not be adequately washed, rinsed, and sanitized between uses. Person in charge informed they must replace their non-multiuse containers with containers that were designed to be warewashed and used multiple times. Corrective Action: Correct prior to next routine inspection.

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing --------- Recaulk the sink fixture gaps and to the walls, as needed, with silicone. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment --------- Observed a small crack between the left and middle compartments of the three compartment sink. Please weld or caulk the split. Core-4-202.16, C: Nonfood-Contact Surfaces -------- Refinish the rusted areas of the walk-in cooler door, as needed. Recommend utilizing a rustoleum paint. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained -------- Correct the following: 1) Switch the hot and cold water at the east restroom handwash sink. The hot must be on the left. 2) Repair the leak at the east restroom handwash sink. Core-5-202.11 (B), C: Cleanable Fixtures ---------- Provide a u-shaped toilet seat in the east restroom. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --------- Correct the following: 1) Caulk all wall holes throughout the facility with silicone. 2) Caulk-in all escutcheon plates and plumbing penetrations throughout the facility with silicone. Correct By: Correct Prior To Next Routine Inspection