India's Flame

Inspector's notes

Observed chlorine sanitizer to be higher then 200 ppm at 3 comp. Informed PIC that chlorine sanitizer must be used at a concentration of 50-100 ppm. Sanitizer was diluted by PIC to approved levels at time of inspection. PIC relocated all food-contact surfaces to 3 comp to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken in outside walk-in cooler with an internal temperature of 48F-51F. PIC stated that the chicken was prepared at 7:30AM at the time of the inspection was 2:45PM. Informed PIC that 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 soaked peeled potatoes, cut up lettuce, cut up greens, in containers on the floor. Informed PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Kitchen staff moved containers to the walk-in cooler shelves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen knives on the back prep table wedged in-between the table and the refrigeration unit. Informed PIC that all in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly rewashed and stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The establishment does not possess a vomit and diarrheal events procedure. Informed PIC that a procedure is required to be kept onsite at all times. Obtain a procedure prior to reinspection on 8/15/2025. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection on 8/15/2025.

Inspector's notes

Observed TCS foods in the prep unit with internal temperatures ranging 45*F-52*F. These TCS foods included garbanzo curry, lentils, cooked cauliflower, and cooked carrot vegetable mix. The ambient temperature of the unit was 40.5*F, measured using min/max thermometer. PIC stated that these products had been in the unit for four hours prior. Informed PIC that due to the product being out of temperature these foods need to be discarded. PIC discarded improperly held TCS foods at time of inspection. Food was embargoed. Suggested to PIC temping food items in the top of the unit every hour or so to check product temperature and make corrective actions as needed. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed two spray bottles filled with chemicals that were missing common name labels. Informed PIC that chemicals taken out of their original containers and into a working container must be label with the common name. PIC informed that the bottles were filled with sanitizer. PIC labeled the bottles at time of inspection. Chemicals taken from their original containers must be labeled with the common name to avoid misuse. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the maximum hot water temperature available at the hand sink in the men's rest room reaching 75*F after running for more than a minute. Informed PIC that hot water of at least 100*F needs to be available at all hand sinks. Provide hot water of at least 100*F prior to reinspection. 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. Corrective Action: Correct prior to re-inspection on 4/11/2025.

Inspector's notes

Observed paneer cheese at 50*F in the top of the cold holding unit on the cook line. PIC informed that the cheese had been there since the night prior. Instructed PIC to discard the cheese. PIC discarded the cheese at time of inspection. Paneer cheese was embargoed. Observed cooked chicken and goat curry with internal temperatures ranging 46*F-49*F in the top of the cold holding unit on the cook line. The ambient temperature of the unit was 31.7*F, measured using min/max thermometer. PIC informed that these items were placed in the unit about two and a half hours prior. Instructed PIC to move these items to the reach in fridge to cool back down to 41*F or below before placing them back in the unit. PIC moved the items to the reach in to cool down 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. 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

Observed bulk containers of dried spices, dried herbs, rice, etc. without a common name label. Informed PIC that food product out of the original container must be labeled so that it is easily identifiable. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken being stored directly in plastic grocery bags in the reach in freezer in the back of the kitchen. Informed PIC that food can only be stored in food grade bags, which plastic grocery bags are not. PIC instructed the kitchen staff to remove the chicken from the bags and into food grade plastic bags which are available onsite. PIC discussed not storing food in grocery bags and only food grade bags with new kitchen staff. 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. Corrective Action: Corrected at time of inspection ***** 2nd Repeat Violation *****

Inspector's notes

Observed a large pot of chicken cooling directly on the floor of the kitchen. PIC stated that the chicken is cooling before they portion it to cool in the walk-in refrigerator. Informed PIC that food needs to be kept off of the floor at all times and discussed contamination sources. PIC instructed staff to move the pot off of the floor and onto a mobile 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. *** 2nd Repeat Violation ***

Inspector's notes

Observed raw chicken being stored directly in plastic grocery bags in the reach in freezer in the back of the kitchen. Informed PIC that food can only be stored in food grade bags, which plastic grocery bags are not. PIC instructed the kitchen staff to remove the chicken from the bags and into food grade plastic bags which are available onsite. PIC discussed not storing food in grocery bags and only food grade bags with new kitchen staff. 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. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.............Employee observed drinking from a water bottle, handling his clothing (pants and shirt), and then beginning to cut onions without washing his hands. Employee was instructed to change his gloves and wash his hands and did so. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use............A household insecticide was found no the chemical storage rack. Insecticide was discarded. Only licensed pest control applicators may use insecticides in a restaurant. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.........Cooked rice and mint chutney were observed cooling in deep, covered containers in the walk-in cooler. Foods were placed into shallow containers. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.........Observed a pot of recently cooked dal on the floor in the kitchen. Dal was moved from the pot on the floor and placed into shallow pans. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves.............Latex gloves were observed being used with food. Gloves were removed. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed soil/debris build up on the ceiling and ceiling vents in the kitchen. Person in charge will increase cleaning frequency. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-601.11(A), Pf: 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. >>> Observed commercial mixing wand with an accumulation of food debris on the food contact surface, stored as clean. PIC relocated mixing wand to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch. 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 cooked cooked lamb at 57-60'F in the two-door reach-in cooler. All other TCS foods were below 41'F at the time of inspection. The ambient minimum air temperature was measured to be 43'F. Per PIC, the lamb was cooked and cooled more than 8 hours prior to the start of inspection. PIC willingly discarded the cooked lamb at time of inspection. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>> Observed anti-adhesive liquid 'Goo-b-Gone' stored directly on food prep area across from dish pit area. PIC relocated chemicals to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Correct By: Corrected At Time Of Inspection