Desi Plaza

Inspector's notes

Observed no certified food protection manager on the premises 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 no paper towels at the handwashing sink in the back of house and no paper towels in the handwashing sink 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.

Inspector's notes

Observed open bags of packaged frozen chicken in standing fridge for retail sale at time of inspection. Frozen chicken pieces were observed partially removed from packaging and was in contact with shelf. Person-in-charge (PIC) indicated they could not verify why the package was open. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. PIC discarded goat meat at time of inspection. Repeat Violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open package of frozen raw goat meat in standing freezer for retail sale. Goat meat was observed partially removed from packaging and was in contact with shelf. Person-in-charge (PIC) indicated they could not verify why the package was open. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. PIC discarded goat meat at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed newly constructed wall in warewashing area. The wall was unpainted; person in charge indicated they will apply FRP to the wall. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Update physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ground chicken and beef shank crosscut from On Stop Halal out of California. The packages are stamped with pentagon with a "Ha" but no other marks of inspection. Person in charge was able to provide invoice. No information could be found online concerning whether or not this establishment is USDA inspected. All food must be obtained from an approved source as defined by law. Person in charge must provide proof that these animal proteins are from a USDA inspected source. Corrective Action: Correct prior to re-inspection on 08/30/24. 3-201.11 (F-G) - Core: Compliance with Food Law; Safe handling instructions. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed frozen lamb, goat, chicken without safe handling instructions. Operator must label their raw meat and poultry not in a ready to form with safe handling instructions. Person in charge was shown examples of safe handling instructions. Operator indicated they would get the stickers by the next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed spray bottle with chlorine sanitizer for sanitizing meat saw in place with concentration of 200 ppm chlorine. Person in charge was informed that chlorine for sanitizing of food contact surfaces must have a concentration of 50 - 100 ppm. The person in charge diluted the spray bottle to 100 ppm. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-602.11, C: Food Labels>>>Core-3-602.11, C: Food Labels>>>Observed frozen lamb with inspection stamp but no other label in the grab and go freezer. Person in charge indicated he buys the meat wholesale from restaurant depo and portions it out of the box to sell. Person in charge was informed that packaged food for consumer self service must be labeled with the following: 1) Name of Product 2) Processor Name 3) Processor Address or Phone Number 4) Ingredients (if more than 2) 5) Approximate Weight 6) In English Person in charge must label all retail food food for customer self service with the following information. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-3-602.11, C: Food Labels>>>Observed frozen lamb with inspection stamp but no other label in the grab and go freezer. Person in charge indicated he buys the meat wholesale from restaurant depo and portions it out of the box to sell. Person in charge was informed that packaged food for consumer self service must be labeled with the following: 1) Name of Product 2) Processor Name 3) Processor Address or Phone Number 4) Ingredients (if more than 2) 5) Approximate Weight 6) In English Person in charge must label all retail food food for customer self service with the following information. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed a frozen fish stored directly in a grocery bag; person in charge indicated it was in the bag for pick up from a customer. Grocery bag had red type face. Grocery bags are not designed for food storage as the ink on the bag can migrate to the food, the bags may be treated with chemicals, and the bags may not have been handled in a sanitary way and cannot be washed. Discussed with person in charge only using utensils and food contact surfaces of equipment that are safe, durable (i.e. corrosive resistant, non-absorbent), can withstand warewashing, smooth/easily cleanable, and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition). Person in charge moved the fish to a food safe bag. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability>>>Observed internal water temperature of hand sink, prep sink, bathroom hand sink, and mop sink to be between 73*F - 80*F. Establishment uses 3-compartment sink for ware washing. Person in charge indicated they shut off the water heater. Person in charge attempted to turn on water heater but water temperature did not increase. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. The establishment has 24 hrs. to repair the hot water heater so that there is hot water throughout the establishment. The minimum water temperatures must be observed for the following locations: 100*F at hand sinks, 110*F for all other sinks. If sufficient hot water is not observed within 24 hrs. then the establishment may face suspension if they are observed open and operating. Correct prior to re-inspection. Correct By: Correct Prior To Reinspection