Cloves Indian Groceries & Kitchen

Inspector's notes

Observed an employee actively washing dishes with rubber gloves who handled dirty dishes then cleaned dishes without removing gloves and washing hands. Observed an employee not wash their hands after using the restroom and returning to work. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and marinating chicken stored above RTE foods in the walk in cooler, including a pre-made dessert, cooked vegetables sauces and tomato gravy. Also observed raw shelled eggs stored above RTE pastry dough, raw vegetables and sauces. 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 dishes being cleaned in the mechanical dishwasher with a final rinse concentration of 0ppm chlorine when measured with a chemical test strip. Observed the chemical supply bucket too low to prime sanitizer into the supply line. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Food-contact surfaces were properly sanitized in the 3 comp sink at time of inspection. PIC stated the dishwasher would not be used until repairs are completed on the dishwasher. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 the meat band saw stored as cleaned with visible food debris on the blade. Also observed a buildup on food debris on the vegetable slices, dicer and can openers that were stored as cleaned. PIC had the machine washed, rinsed, and sanitized in place (CIP) at the time of inspection. Corrective Action: Corrected at time of inspection. *Second consecutive repeat violation* 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 an employee manually warewashing large food containers and pans by scrubbing with dish soap and spraying off before placed on the drying rack without a sanitize step. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper 3 comp setup. PIC had the dishes moved back to the 3 comp sink to be properly sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed five, 5-gallon buckets of cooling tomato gravy with more than 18 inches of cooling food held on the solid metal shelving on the middle rack at the back corner of the walk in cooler. Observed the internal temperatures ranging from 54-81*F. Per PIC, the gravy was cooked last night, cooled on the counter overnight and placed in the walk in cooler this morning. Also observed 2 buckets of tomato gravy prepared two nights ago with internal temperatures ranging from 45-56*F the PIC stated was cooled in the same way. Observed a large, plastic container of cooling onion gravy cooled in the walk in cooler overnight with internal temperatures ranging from 45-56*F. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. In the prep cooler on the cook line, observed a pan of cooling fried jalapenos stored above the fill line with internal temperatures ranging from 52-55*F the cook stated were prepared yesterday. Also observed a large, plastic container of cooling paneer in water measuring 46*F. PIC stated the paneer was fried yesterday and placed in the cooler overnight. PIC discarded both foods at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the serve line, observed TCS foods holding under 135*F including lentil soup ranging from 115-125*F, chana masala 108-135*F, and cooked potatoes and vegetables 105-120*F, cooked chicken 102-152*F and chutney containing cooked vegetables 78-80*F. PIC stated the foods had been prepared approximately 1 hour prior but were not put into the steam table right away. Observed the water bath holding the vegetable curries at 120*F. Observed a three areas where foods were held in the steamers with missing pans allowing steam to easily escape. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed an ambient air temp of 41*F when measured with a min/max thermometer. Observed vegetable stew, tomato gravy, carrot chutney and vegetable sauces at 44*F when measured with a probe thermometer. Also observed previously cooked and cooled chicken pickle measuring 46-47*F and cooked onion gravy at 44*F that were stored above a shelf of cooling tomato gravy. Observed a large amount of cooling foods within the walk in cooler surrounding the foods that were observed out of temperature. PIC had the cooler turned down at the time of inspection which resulted in the cooler air temperature lowering. Within 30 minutes the cooler was observed blowing air at 33*F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed chicken pickle and gongura pickle held at room temp on the service line in covered glass containers. PIC stated the chicken pickle is prepared with fried chicken and the gongura is prepared with cooked greens. Discussed that both foods require time and temperature control. All TCS foods improperly cold held were discarded by PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date marks on multiple TCS foods prepared more than 24 hours prior including cooked potatoes and tomato gravy, both prepared on 6/6 per the cook. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buckets of rice and ghee stored on a storage shelf next to the kitchen hand sink that did not have a splash guard to help prevent contamination of foods stored within 24 inches. PIC moved the shelving 24 inches away at the time of inspection. Advised PIC to add a splash guard. Observed a pan of raw chicken stored on the floor on the cook line. PIC stated the chicken was in active preparation and stored below the counter at the start of the inspection. Also observed dosa batter, and boxes of vegetables being stored on the floor of the kitchen and kitchen walk in cooler. Food 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 a buckets of rice, ghee, dosa batter, and boxes of vegetables being stored on the floor of the kitchen and large walk in cooler. Food 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

No hand sink observed in the customer serve line or the side Kathi roll area. The only hand sink was observed more than 25 feet away through a breezeway with a curtain, not in direct line of sight. Advised PIC additional hand sinks are required at least every 25 feet, in direct line of sight. Add necessary hand sinks in the Kathi roll area and service line prior to re-inspection on 2/19/2026. Corrective Action: Correct prior to re-inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed various cooling foods stored on the ground blocking access to the only hand sink in the kitchen area. 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 relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan of tamarind in the prep cooler on the cook line speckled with a white organic substances growing on the tamarind. 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

In multiple areas in the walk in cooler, observed raw chicken stored above raw eggs, RTE goat bones and dosa batter, as well as over RTE chana masala and sauce. 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 the can opener with a buildup of food debris on the blade. Observed multiple metal pans stored as clean with visible food debris on them. 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

In the walk in cooler, observed 7 5-gallon buckets of cooling chana masala with internal temperatures ranging from 42-57*F with a probe thermometer. Also observed a large plastic covered colander of rice containing 18-24" of cooling rice with temperatures ranging from 42-54*F, internally. The PIC stated the foods were cooked yesterday and cooled overnight in the walk in cooler. Observed all buckets with 12-18 inches of cooling chana, with the warmest temperatures observed in the middle of the buckets. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the counters in the back kitchen, observed various TCS foods in large containers and buckets with internal temperatures ranging from 82-140*F, including various vegetable and meats soups & curries, and cooked plantains, and 4 types of vegetable and meats biryanis. The PIC stated the foods holding until they were needed on the customer service line. PIC stated the foods are reheated before placing on the line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Advised PIC to prepare only enough food to fit in the front warmers if the foods are desired to be fresh and not reheated. Advised PIC to purchase additional steamers or kettles to maintain TCS food at 135*F or above, or the cool the foods in the walk in cooler. Per PIC, all foods had been prepared less than 2 hours prior. All TCS foods improperly hot held were reheated to 165°F at time of inspection. On the serve line, observed TCS foods including various preparations of meat and vegetable curries, biryanis, cooked plantains, fried peppers, and samosas with internal temperatures ranging rom 79-160*F. Observed multiple foods the PIC stated had not been stirred recently with the bottoms holding above 135*F and the upper 1-2 inches holding below 135*F. Observed 2 steamers with missing pans allowing steam to easily escape. Observed the water temp in each steamer holding at 160*F or higher. Per PIC, the foods had all been on the line for less than 2 hours. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Observed egg pastries at 115*F in the warmer behind the service counter. Per PIC, the pastries had been in the warmer less than 2 hours. Observed goat and vegetable pastries in the same warmer holding above 135*F that were cooked more recently than the egg pastries. Advised PIC to ensure the warmer is set to a high enough temperature and turned on prior to placing TCS foods inside. Observed a kettle of lentil soup measuring 88-95*F. Per PIC, the soup was reheated in the morning. Observed the kettle on the lowest heat setting. PIC discarded the soup at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 43*F in the prep cooler on the line across from the cook line. Inside the cooler, observed TCS foods in the top of the cooler holding at 47*F including Manchurian sauce, biryani masala, goat and chicken. Observed a large bucket of cooling fried paneer stored below the foods. After the paneer was removed, observed the cooler blowing air at 39*F. Discontinue cooling in prep coolers to ensure all TCS foods in the prep cooler remain at 41*F or below. Other TCS foods holding in the bottom of the cooler in larger containers were observed holding at 41*F or below. 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. Per PIC, the paneer and out-of-temperature foods had been in the cooler less than 4 hours. PIC relocated the out-of-temperature foods to the walk in cooler to rapidly cool. Observed a gallon of milk stored at room temp on the cook line with internal temperatures observed at 52*F when measured with a probe thermometer. Observed cooked tandoori chicken in the microwave with internal temperatures at 66*F. Per PIC, the chicken was removed from the cooler less than 1 hour prior to reheat but was forgotten about. PIC moved the chicken back to the walk in to rapidly cool. All TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date marks on multiple TCS foods prepared more than 24 hours prior and incorrect date marks observed on foods containers where the previous label was not removed before warewashing. Observed sweet chana from 2/6, goat bones from 2/7, chana masala, chicken, goat pie filling, and various curries prepared 2/8. In the reach in cooler across from the line, no date marks observed on TCS foods prepared more than 24 hours on 2/8 including biryani, cooked chicken, and paneer patties. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection. *Third consecutive repeat violation* 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 a pan of chana masala dated from 2/1-2/7 that had not been discarded. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed window cleaner and sanitizer stored in multiple areas above spices and containers used to store food in the meat market and restaurant. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling fried paneer in the prep cooler across from the cook line with internal temperatures ranging from 48-52*F when measured with a probe thermometer. Observed the paneer in a 5 gallon plastic container with 12"+ of cooling paneer cheese. 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. Discussed that prep coolers are not approved for cooling of TCS foods are only intended to hold already cooled TCS foods. PIC stated the paneer had been cooling for less than 4 hours. Since the food had cooled below 70*F within 2 hours, the PIC separated the paneer into two shallow containers and placed in the walk in cooler to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buckets of rice, ghee, dosa batter, and boxes of vegetables being stored on the floor of the kitchen and large walk in cooler. Food 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 an reverse osmosis system install at the water connection beneath the 3 comp sink that does not have a proper backflow. All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. Install required backflow, removed RO elements so the filtration system uses only carbon filters, or remove the device prior to re-inspection on 2/19/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed two bags of carrots being stored in the floor of the kitchen next to the walk in. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge discarded carrots on the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager onsite 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. Repeat violation: 2nd

Inspector's notes

In the walk in cooler, observed medium metal container of batter, a medium plastic container of cooked curry, and a medium plastic container of cooked sauce all with discard date of 08-17. 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.

Inspector's notes

No certified food protection manager observed 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

In the walk in cooler, observed cooked masala sauce with an internal probed temperature of 46-47 degrees F. Person in charge (PIC) stated item was prepared last night and placed in walk in to cool. In the reach in coolers on the cook line, observed container of cooked rice with an internal temperature of 45-47 degrees F. PIC stated items were also prepared last night and placed in reach in to cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the reach in coolers on the cook line, observed a container of cooked rice and meat with no date marking. PIC stated items were made Sunday. In the same cooler observed open container of tamarind sauce with no date mark. PIC stated item was opened the day prior. In the walk in cooler, observed a container of cooked chickpeas with no date mark. PIC stated item was prepared the day prior. 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

No discard time observed for hot food items using time as a control. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed a bucket of beans and bucket of rice being stored on the floor of the kitchen. Observed carrots stored on the floor of the walk in cooler. Food 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. Repeat violation: 2nd

Inspector's notes

No Time as a Public Health Control policy observed at time of inspection. No discard time for food documented at time of inspection. Kitchen staff stated item were removed from temperature control at 4PM. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Completed Time as a Public Health Control policy template at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 spray bottles next to the front reach in freezer with no labels. Employee stated bottles were filled with window cleaner and sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottles were properly labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large plastic containers of soaked rice and a bag of carrots stored on the floor of the kitchen. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Employee relocated food at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Certified Food Protection Manager certificate of PIC was expired 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 a large metal container of chicken curry and a metal container of potato curry that were marked prepared on 11/3/24. After speaking with PIC, the curries are normally stored in the walk-in and taken out to be reheated and served at the buffet. Both curries were observed to be at 45*F. PIC willingly embargoed the curries. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a package of frozen samosas on the walk-in freezer floor, observed large containers of cut ginger and vegetables in the walk-in on the floor. Asked PIC to move the containers to a rack. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sprayer hose attached to the mop sink faucet. The water was on and the sprayer was under pressure. Spoke with PIC and asked them to remove the sprayer and avoid keeping the atmospheric vacuum breaker under pressure. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge Based on today's inspection with various repeated Priority and priority foundation violations noted. Throughout 3-25-2024 inspection visit, staff referred to inspector for food safety instruction for correction. Inspector's assessment noted the person in charge did not properly demonstrated food safety knowledge during this inspection. 2017 FDA required a minimum of 1 CFSM with sufficient knowledge of food safety to conduct and managing the food operation duties during the hours of operation. Please provide a CFSM license by re-inspection. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-2-301.11, P: Clean condition-Hands and Arms. 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. Throughout today's inspection, inspector observed kitchen staff going and coming into the kitchen from outside of the facility without immediate hand washing upon entering the kitchen facility and went on to cooking line to cook. Other female staff came back into kitchen picked up the tray of samosa without practicing hand washing. Please conduct hand washing practice upon entering kitchen facility. Inspector addressed code violation with all staff during this inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Potato Samosa probed at 98 degree F. internally, Onion Samosa probed at 101 degree F. internally, at the hot holding unit. These items returned to oven for reheating to 165 degree F. by kitchen staff. This is a repeated violation from inspection dated 11/13/2023. *** Inspector inspected Hot holding unit and found unit was not set at proper temperature to hold hot TCS items at or above 135 degree F. Steam table checked and found was set at 98 degree F. Advised staff to have temperature at steam table raised to 165 degree F minimum. Staff raised temperature upon inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-4-203.11, Pf: Temperature Measuring Devices, Food-Accuracy Line cook staff do not have a thermometer to accurately checking for food temperature. An available and accurate food temperature thermometer must be used to regularly checking hot/cold food. Please provide thermometer by re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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. Observed male cook staff touched the soap with gloves on then about to pick up the bin of Taro, inspector requested staff to stop to wash hands. Staff went to hand washing sink rinsed off the hands under running water before returning to preparing food. Please All hand washing shall be washed with temped water, rub hands for a minimum of 15-20 seconds before rinse off soap prior to using gloves or returning to food preparation duties. Staff was requested to rewash hands at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. Onion and carrots observed stored directly on floor in walk in cooler. Please keep all food a minimum of 6 inches above the floor at all time. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Samosa, and TCS pastries inside hot case inspected and held at 98-109 degree F. These items shall be held at a minimum of 135 degree F in hot case until sold. Manager had staff discard the pastries during inspection. Refer to embargo form for details. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 Tandori chicken thighs in a metal pan on prep table probed with an internal temperature of 89 degree F. Staff discarded Tandori chicken at time of inspection. Refer to embargoed form for details. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Observed the following food items inside walk in cooler without made date: Biryani Rice, Red Curry Chicken, Cooked Califlower, deep fried Cali-flower, Vegetable stew, Vegetable soup. Staff stated that product were made over 24 hours ago. Addressed code violation with manager that all cooked ready to eat TCS food that made for more than 24 hours shall have date marked labeled on items for a maximum of 7days. (6 storage days and 1 cooked day) . Correction shall be verified on follow up re-inspection date. Correct By: Correct Prior To Reinspection

Repeat Violation 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. Deep fried vegetable snacks in a lexan container stored at room temperature on shelf in kitchen. Internal temperature of product probed at 78 degree F. Manager on duty had this product discarded at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st