Haldi Indian Cuisine

Inspector's notes

Observed samosa placed in wakl in cooler after frying in deep 6 inch container. Samosa were observed to be 125-150*F. Staff place samosa in two different containers at one level to rapidly cool to 41*F. Provided documentation for cooling to assist and verify cooling practices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food in prep-unit with an internal temperature of 45-50*F. Internal temperature registered with internal probe thermometer. Ambient temperature of unit measured with min/max thermometer registered 46*F. Per PIC food kept under the unit was kept in unit overnight. 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. Instructed PIC to not place TCS food in unit until unit is repaired to working order and maintaining <41*F. Corrected at time of inspection.

Inspector's notes

Observed TCS food in prep-unit with an internal temperature of 45-50*F. Internal temperature of unit registered with internal probe thermometer. Ambient air of unit measured with min/max thermometer registered 46*F. Observed hot air, 90*F registered with IR thermometer, blowing from back of unit. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to re-inspection 12/23/24.

Inspector's notes

Observed TCS food items in reach in prep cooler. TCS food items included cooked Punjambi Samosa that was cooked 2hrs prior to inspection, placed into cardboard box, and cooled in reach in prep unit. Internal temperature taken with internal probe thermometer registered 89-90*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. Educated PIC that all cooling must be done in shallow, metal containers, inside the walk-in to facilitate rapid cooling. Corrected at time of inspection.

Inspector's notes

Observed Punjabi Samosa cooling in their original cardboard boxes after cooking. Educated PIC that all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC removed all Punjabi from cardboard containers and placed in metal pans. Corrected at time of 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 food debris on the tomato dicer that was stored on the shelf in the prep area. Spoke with PIC and the dicer was placed in the dish area. Ensure tomato dicer is cleaned to sight and touch after each use. Correct By: Corrected At Time Of 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. Cooked chicken, cooked lamb, tofu, and raw chicken/lamb with internal temperatures between 52 degrees F and 54 degrees F cold holding in a prep table across from the grill. Ambient temperature of the prep table was determined to be 50.9 degrees F by using a min/max thermometer. PIC stated that the items had been in the prep table for a couple hours. The establishment closes just after lunch so all TCS ingredients in the prep table were moved to the walk-in to cool to 41 degrees F or below. PIC will call service technician to repair the prep table. Ensure all cold holding TCS items are held at 41 degrees F or below. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Cooked chicken, cooked lamb, tofu, and raw chicken/lamb with internal temperatures between 52 degrees F and 54 degrees F cold holding in a prep table across from the grill. Ambient temperature of the prep table was determined to be 50.9 degrees F by using a min/max thermometer (see violation 20.) PIC will call service technician to repair prep table. Establishment has sufficient cooler capacities to operate safely until the prep table can be repaired. Prep tables holding TCS items need to have an ambient temperature below 41 degrees F. Correct By: Correct Prior To Next Routine Inspection