Paradise Biriyani Pointe

Inspector's notes

At time of inspection, in the far left reach in at the cooks line, observed two medium containers of housemade sauce with date mark of 08-23, a container of cooked chicken with date mark 08-24, a small container of chickpeas with date mark of 08-21, and medium container of saag with date mark 8-16. In the reach-in to the right, observed a small container of paneer with date mark of 8-17. 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

Establishment using chlorine sanitizer at time of inspection. No test strips available for chlorine sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection 09/14/2026

Inspector's notes

In the reach in cooler on the cooks line next to the freezer, observed 3 medium containers of cooked house made sauce with a date mark of 4/10 and a medium container of cooked goat with a date mark of 4/13. Person in charge (PIC) stated items were frozen after preparation and removed from the freezer Monday night. 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). PIC updated new discard date to reflect time the item was frozen. When pulling RTE/TCS foods requiring date marking from the freezer, discard date should be updated to reflect discard date of 7 days under refrigeration. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of insect killer spray at the mop sink and one under the 3 comp sink. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of cooked chicken on stored on prep table at room temperature with plastic wrap cover. PIC stated item was just cooked less than an hour prior and placed on counter to cool prior to placing in fridge. Internal temperature measured at 92-99 degrees F. 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 cooling were uncovered and placed in reach in to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 mug at the cook station near the hot holding rice. The mug did not have a lid or a straw. Discussed with person in charge (PIC) that all employee drinks need a lid and straw and to be stored in a designated area to reduce risk of contamination. PIC moved the mug at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of raw chicken above a case of butter and a container of sauce. Discussed with person in charge (PIC) that all animal proteins need to be organized by cooking temperature and not above RTE foods. PIC moved the chicken to the bottom shelf at time of inspection. 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 knives on the magnetic strip that had food debris on them and a couple of them were wet. Discussed with person in charge (PIC) that only clean, dry knives can be store on the magnetic strip. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employees working around food shall retrain their hair and beards. Observed multiple employees with long hair and beards without anything preventing the hair from falling onto food or surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The mop sink was leaking at time of inspection. There are also some gaps between the mop sink basin and the wall. Discussed with person in charge (PIC) that the leak needs to be fixed and the gaps need to be sealed. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Food equipment towel-dried after washing. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC had equipment re-sanitized and air-dried.

Inspector's notes

Corrective Action: Corrected at time of inspection. Spray cans of Germicidal Cleaner stored on dry storage rack above food handling gloves and food items, Spray bottle of Easy-off stored above the sanitizer sink. PIC moved chemicals to proper storage. 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.

Inspector's notes

No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks stored on dishwasher and on prep table. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. No paper towels at the front hand washing sink. 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 provided hand drying provision for handwash sink at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked goat, cooked chicken and cooked onions available in the reach-in 3 to 5 days past discard date. Embargoed. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Bags of rice stored directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved rice to proper storage.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris and grease on gaskets and hinges of reach-ins, on walls around the hot wells, on paper towel dispeser at hand washing sink next to the cook line, on cart and dry storage shelves. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee food stored above food available for service in the reach-in. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee washed hands at the food prep sink. Employee properly washed hands at handwash sink at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. No paper towels at front hand washing sink. PIC provided hand drying provision for handwash sink at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked vegetables, cooked sauces, paneer, cooked meats cut cabbage and other TCS items in the cold table at 47*F to 49*F internally for an unknow time. Embargoed. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Two cans of Rustoleum stored above a container of sesame seeds. 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.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/12/25. Cook line cold table holding TCS foo 47-49*F. Unit read 46*F on the min/max thermometer at the time of inspection. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked and dry rice stored on the floor. Manager had items moved to proper storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Large chest freezer lid broken, exposing insulation. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris inside the reach-ins, on condiment and spice containers, and on dry storage shelves. 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.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/12/25. Sprayer hose extends well below the flood rim of the 3 comp sink. Please repair to restore sufficient air gap.

Inspector's notes

No certified manager present.A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. Boxes of raw chicken stored on top of container of curry leaves. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Boxes of raw chicken in the reach-in in the southeast corner of the cooking area at 67*F internally for an unknown time. Embargoed. 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.

Inspector's notes

Corrective Action: Correct prior to re-inspection 12/23/24. Reach-in in the southeast corner of the cooking area holding TCS food at 67*F. Unit thermometer read 72*F and 70*F on the min/max at the time of inspection 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. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Corrective Action: Corrected at time of inspection. Cooked chicken cooling in covered, stacked bins at 67*F to 70*F internally. All TCS foods cooling were uncovered and moved to the freezer to allow for rapid cooling. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Container of soaking rice and container of dough stored on the floor. PIC moved items to proper storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Corrective Action: Corrected at time of inspection. Spoons stored in container of 86*F water. 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 stored at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Box of to-go cups/lids stored on the floor. Employee moved items to proper storage, at least 6" above the floor.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Large chest freezer lid broken, exposing insulation. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of food debris inside freezer and on equipment handles. 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.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please obtain a current food manager certification and food handler certifications for all other food employees.

Inspector's notes

Corrective Action: Corrected at time of 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: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Repeat Violation PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap......Pot filler faucet at cook line is connected to a long hose that extends well below the flood rim of the adjacent hand washing sink with no back flow prevention or air gap. Please provide sufficient air gap or install a back-flow prevention valve to the faucet prior to reinspection 5/21/24. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.14, P: Cooling.........Three deep containers of sauce containing cooked onions in the reach-in at 73*F to 78*F internally. Per the date mark and per the manager, the sauce was cooked yesterday, then left on the prep table all night before being moved to the reach-in this morning. Embargoed, manager discarded. Reviewed proper cooling with the PIC. Cooling starts when any part of the food drops below 135*F. Please ensure all TCS food is cooled to 70*F or below in no more than two hours, then to 41*F or below in no more than four additional hours. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.......Chlorine in in-use 3 comp sink at greater than 200 ppm. Employee re-made sanitizer to proper 50-100 ppm concentration. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items.......Box of to-go utensils stored on shelf under cans of air freshener. Employee rearranged items to proper storage. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment......The inside cover of the lid on the large chest freezer has detached, exposing the insulation material on thee side. Please repair to be smooth, non-absorbent and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils......Accumulation of food debris on the backs of the handles of the reach-ins and on spice and condiment containers on the dry storage racks. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap......Pot filler faucet at cook line is connected to a long hose that extends well below the flood rim of the adjacent hand washing sink with no back flow prevention or air gap. Please provide sufficient air gap or install a back-flow prevention valve to the faucet prior to reinspection 5/9/24. 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 employees to be washing hands for less than 10 seconds. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of bacteria and contamination. Employees washed hands for full 20 seconds at time of inspection. Correct By: Corrected At Time Of Inspection

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 in reachin refrigerator across from prep table to have several RTE/TCS items without date marking: Chicken masala (red and green masala), tofu masala, fried cauliflower and shredded cabbage. Per Person in Charge (PIC) the TCS items were made on 12/10. Embargoed the Chicken masala, tofu masala, fried cauliflower and shredded cabbage and PIC voluntarily discarded. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 items being held as time as control (TAC) with an an in and out time, such as hard boiled eggs, fried chicken and raita yogurt sauce. Requested the TAC policy from the PIC and they were unable to provide document. Assisted PIC with developing policy document at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>>Observed above small ice machine next to mop sink with multiple chemicals being stored on the top and over hanging the unit. Per PIC the ice is used from consumption. Discussed with PIC chemicals shall be stored in a way to prevent contamination. PIC moved chemicals to a safer spot on the ground away from the ice machine. Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>>Oberved several spray bottles of chemicals without any label or markings to indicate what was in the bottle. PIC wrote on the bottles (window cleaner) at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed prep table and three compartment sink with valves in the off postition still running water. Also observed the three compartment sink piping underneath leaking on the sanitizer basin side. Per PIC the plumber is coming this week to fix the issues. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed heavy accumulation of grease on the walls and ceiling around the prep table by the cook line. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Heavy accumulation of grease and food debris on the sides of cook line equipment, condiment shelves, the blender base and condiment lids and containers. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Employee water bottles stored on prep tables and shelves with food available for service. PIC removed drinks to proper storage. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination.......Pan of raw shrimp stored on shelf in reach-in above pan of cooked, peeled eggs. PIC moved shrimp to proper storage. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning......Employee washed and rinsed pans and two skillets at the 3 comp sink, then returned them to clean equipment rack and to the cook line without sanitizing. Had equipment put into the automatic dishwasher for proper sanitizing before use. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation.......Container and portion cups of yogurt raita, stored on the counter at 77*F and 68*F internally, and container of cream at the cook line at 72*F internally, with no discard marks or written time control procedure. PIC provided discard time for the items. Please provide a time control procedure for all TCS foods not kept under temperature control. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers....Spray bottle of blue liquid unlabeled. Employee identified the liquid as detergent and water and labeled the bottle. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. ...Two trays of cooked chicken, cooling on the prep table for about one hour, per PIC, at 98*F and 105*F internally. PIC moved chicken to the reach-ins to allow to rapidly cool. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-204.112 (E), Pf: Temperature Measuring Devices-Functionality; Warewashing machines........Home style tabletop fridge with no integrated thermometer used to store yogurt lassi and cooked vegetables at the front service area. Requested manager remove the TCS items to NSF coolers. Do not use this fridge for TCS food items. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage....Utensils stored in a container of 77*F water between. PIC removed utensils to dishwashing. Please store utensils in a manner to maintain clean between use, dry, in running water or in water 135*F or above. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap......Pot filler faucet at cook line is connected to a long hose that extends onto the floor with no back flow prevention or air gap. Hose is currently coiled below the level of the adjacent hand washing sink and tied with a piece of thin plastic film. Please provide sufficient air gap or install a back-flow prevention valve to the faucet prior to reinspection 9/26/23. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained....Cold water faucet at hand washing sink by cook line missing, replaced by a towel wrapping in plastic film wrap. Please replace the handle to provide proper functioning and cleanable repair. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions....Heavy accumulation of grease on the walls and ceiling around the prep table by the cook line. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-303.11, C: Intensity-Lighting....No working lights are in the cook line vent hood over the fryers, grill and tandoor oven. Please provide sufficient lighting in these food preparation areas. Correct By: Correct Prior To Next Routine Inspection