DAAWat LLC

Inspector's notes

Observed multicolor organic matter built up on the sides of equipment, cook surfaces, and the outside of the microwaves. Discussed the importance of routine and frequent cleaning. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multicolor organic matter built up on the walls, floors, high touch surfaces (ex. light switches) and underneath equipment throughout the kitchen. 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

Observed ice condensate dripping down from the cooling unit onto open foods (samosa, kofta, curries, etc.). Alerted the Person in Charge (PIC) who discarded items at time of inspection. Other open foods embedded in the ice will be discarded once thawed from the ice. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Discussed the importance of keeping foods closed once frozen to minimized contamination risks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large qualities of opened personal foods stored (greens, buttermilk, dough, etc.) in the prep table nearest the cook line. The foods (57°F) were not properly cold holding, and the unit was measuring 51.6 °F with the min/max. Alerted manager who plans to fix the prep table so that it is able to maintain foods below 41°F. Discussed storing all personal food in a designated area inside of the walk in away from the cookline. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep unit measuring 51.6 °F with the min/max. The prep table is nearest the cookline and is essential to operation. Alerted manager, who plans fix the prep table so that it is able to maintain foods below 41°F. Discussed cold food capacity concerns with staff. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multicolor organic matter built up on the sides of equipment, cook surfaces, and the outside of the microwaves. Discussed the importance of routine and frequent cleaning. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multicolor organic matter built up on the walls, floors, high touch surfaces (ex. light switches) and underneath equipment throughout the kitchen. 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

Observed hand wash sink near dish area not in service. PIC stated that the sink is not used. Instructed PIC to remove items from the sink and stock the sink with soap and paper towels. Discussed ensuring all hand wash sinks are in good working order Corrective Action: Corrected at time of inspection.

Inspector's notes

Excessive debris throughout entire kitchen. To include ceilings, floor, equipment. Discussed increasing cleaning regimen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice in rice cooker being reheated at 155*F -162*F. As per the owner, the rice was cooked the day before cooled and placed in rice cooker to reheat. Item was in rice cooker for 1.5 hours. When reheating food, product must be reheated to 165*F within two hours. Rice was reheated in microwave to 165*F. Rice was placed in the microwave to continue reheating to 165*F Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths in chlorine based sanitizer at <50 ppm. Chlorine sanitizer for wiping cloths to be 100 ppm. Additional bleach was added to achieve 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Lowe's buckets being used to store bulk dry ingredients.

Inspector's notes

Observed unclean areas with old food on shelves holding microwaves, and sides of oven and fryers in kitchen area. Surfaces are to be cleaned at regular intervals to prevent the build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chlorine based sanitizer for wiping cloths with 0ppm sanitizer. Sanitizer to be at 100 ppm for wiping cloths. Discussed using tepid water for sanitizer - not hot water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old food debris (Organic matter) on floor of walk in cooler. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Onserved unclean shelves with microwave ovens and side or cooking equipment with old food debris. Surfaces are to be cleaned at regular intervals to prevent the build up of old food and dirt. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed yogurt at small sandwich prep cooler at 45*F. Cold hold to be 41*F. Yogurt was embargoed and discarded. Chicken in walk in cooler at 47*F As per the person in charge chicken was prepared the day before and cooled over night. Biryani rice in walk in cooler at 47*F - Rice was embargoed and discarded On site prepared Curry sauce with tomato and onion at 48*F in walk in cooler - Sauce was embargoed and discarded. Advised owner to verify any foods cooled overnight has reached 41*F by using a metal stem thermometer Corrective Action: Corrected at time of inspection.

Inspector's notes

Small two door sandwich prep cooler observed to have an ambient temperature of 46*F in base. Sauces at top portion were observed to be at 42-43*F. Upon further investigation ice build up was observed inside . Sauces moved to walk in cooler until unit is defrosted and able to hold food at 41*F. Corrective Action: Correct prior to next routine inspection. Observed walk in cooler had an ambient temperature of 45-47*F. As per the owner, it was observed that the condenser and fan area had ice build up and turned the walk in cooler off for two hours to defrost. Unit had been turned back on approximately 40 minutes prior to the inspection beginning. Once door was closed for 30 minutes unit did begin blowing air at 39*F. Max Min thermometer showed 44*F. Freezer door attached to unit opened to allow colder air in to walk in cooler. Will return on 6/6/2025 to verify walk in cooler is able to maintain food at 41*F. Will return on 6/15/2025 to verify sandwich prep cooler is able to hold food at 41*F.

Inspector's notes

Observed no thermometers in cold hold units to assist in verifying cold hold ambient temperatures. All cold hold equipment must have thermometers that display internal ambient temperatures. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed chlorine based sanitizer for wiping cloths with 0ppm sanitizer. Sanitizer to be at 100 ppm for wiping cloths. Discussed using tepid water for sanitizer - not hot water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old food debris (Organic matter) on floor of walk in cooler. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Onserved unclean shelves with microwave ovens and side or cooking equipment with old food debris. Surfaces are to be cleaned at regular intervals to prevent the build up of old food and dirt. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed opened containers of peanuts, rice and other dry goods stored uncovered throughout the food prep area. Keep items while stored, covered. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unclean bottom shelf and sides (old food debris and spilt dry ingredients) of prep table next to three door sandwich prep cooler. Observed unclean surfaces with old oil grease along fryers and cooking equipment in kitchen. Surfaces are to be cleaned at regular intervals to prevent build up of food and other items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Door frame at back entrance/delivery door damaged near upper left corner and bottom left and right corner. Holes and cracks are not easily cleanable. Surfaces are to be easily cleanable and durable. Corrective Action: Correct prior to next routine inspection. 6-201.12 - Core: Floors, Walls, and Ceilings, Utility Lines Addl Notes: Observed unclean ceiling and upper portion of walls with grey fuzz from vents and return vents in ceiling. Surfaces are to be cleaned at reguler intervals to prevent build up of dirt and other substances. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed that small two door prep cooler by hand sink with food debris along the base ond internal floor of refrigeration. Also observed old food debris around containers holding food in flip top portion of unit. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Operator began cleaning surfaces during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice with chicken in walk in cooler in large grey tote at 44-45*F. Cold hold of food to be at 41*F or lower. As per the owner, the product was prepared the night before and places in walk in cooler to cool. Product has been in cooler for more than 8 hours. Product was embargoed and discarded. Food being cooled may be uncovered. Once cooled cover product for storage. Advised the owner that food is to be cooled in shallow pans (no mire than 2 inches in depth - due to protein chunks of chicken) once cooled to 41*F place into larger containers. Corrective Action: Corrected at time of inspection. This is a second consecutive violation

Inspector's notes

Container of raw chicken on shelf in walk in cooler with no cover. Items of food on rolling cart in walk in cooler on trays (type of stuffed dumpling) with no covers. Food items that are being stored must be stored with cover or lid. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shelves where microwaves are located with old food debris. Observed crevices and surfaces of three door refrigerator and prep table in kitchen with old food debris. Sides of fryer and stove in kitchen unclean with old food debris and grease. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection. This is a second consecutive violation

Inspector's notes

Observed garlic and Ginger paste, thawed shrimp and diced tofu in 3 door sandwich prep cooler at 54*F, 51*F and 52*F. Cold hold of food to be at 41*F or lower. As per the owner, items were prepared in morning and placed in refrigerator to cool. Items were placed into walk in cooler to rapidly cool. Breaded peppers in 3 door sandwich prep cooler at 54*F. As per the owner, the peppers were prepared the day before and in cooler over night. Breaded peppers were embargoed and discarded at time of site visit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that three door sandwich prep cooler across from cooking equipment with an ambient temperature of 54*F. Equipment must hold food at 41*F or lower. As per owner the condenser was looked at and covered with ice. Owner unplugged to defrost and will turn back on once defrosted. All temperature control for safety foods were moved to walk in cooler or discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shelving, prep tables (bottom shelves) ans sides of fryers and other equipment with old food and other debris on surfaces. Surfaces are to be cleaned at regular intervals to prevent the build up of any old food or other debris Corrective Action: Correct prior to next routine inspection.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed areas beneath cutting boards along back table unclean. Observed stainless steel area between sections of sandwich prep cooler unclean. Observed some food storage containers on back shelf by door with dirt and other debris. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris Correct By: Correct Prior To Next Routine Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed unclean fan guards (black fuzz) in walk in cooler and unclean surfaces (black fuzz) on ceiling on tiles and vents. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Glass cleaner stored with lime juice in back utensils/and equipment storage area area. Person in charge moved chemical over to chemical storage area. Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling - Observed supplements, acetaminophen, and prescription medication found on top of prep cooler used for personal items as well as butter storage. Bottle of liquid ibuprofen stored with drinks in front cooler. Person in charge moved all items to front storage area with personal items. Medicines that are in a food establishment for the employees' use must be labeled located to prevent the contamination of food, equipment,utensils, linens, and single-service and single-use articles. Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator - Observed large pesticide container in back area underneath warewashing sink. Person in charge removed pesticide from establishment. A restricted use pesticide must be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces - Surfaces of container lids, equipment doors, racks with microwaves, splash guard, and handwashing sink found with accumulation of food debris and grease. Nonfood contact surfaces must be maintained clean. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Handwashing sink in main cooking area found to have a small leak in faucet. Plumbing must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Accumulation of food debris and residue observed beneath cookline equipment and warewashing sink. Premises must be cleaned with enough frequency to maintain them clean. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed unclean ceiling areas near vents in kitchen area. Observed some unclean shelves holding microwave ovens. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed Lentles and ginger paste in small two door prep cooler at 53*F Observed diced tofu, shrimp, and raw chicken in three door sandwich prep cooler at 60*F, held over night in cooler Observed Chicken Biryani, and Chicken Makhini in walk in cooler at 45-47*F, product was prepared and cooled overnight in walk in cooler Cold hold of food to at 41*F or lower. Operator removed and discarded items from sale Advised owner to monitor cold hold of food by using a metal stem thermometer. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 three door sandwich prep cooler next to walk in cooler with an ambient temperature of 60*F. Equipment must be set at a temperature that can hold food items at 41*F or lower. Owner unplugged refrigerator to defrost and will plug pack in at check to make certain unit can hold food at 41*F. Call repair if it cannot hold foods at 41*F. Reinspection to be completed on 8/17/2023 to verify equipment is holding food at 41*F. Correct By: Correct Prior To Reinspection