Cloves

Inspector's notes

two containers of cooked chicken and fried fish immersed in a hot-sauce and vinegar-based brine (i.e., quick pickling), held for two days on the display counter have an internal temperature of 78 °F. PIC was notified that cooked items must cool down to proper temperature of 41 degrees F with date marking and be stored in cooler. Items should also be date marked for 7 days including the date that is prepared.

Inspector's notes

A spray bottle of sanitizer is hanging on the storage shelf next to the spray bottle of water. PIC removed spray bottle of chemical and stored in a designated area with other chemicals. Corrective Action: Corrected at time of inspection. 7-101.11 - Priority Foundation: Identifying Information, Prominence-Original Containers Addl Notes: Spray bottle of sanitizer is not provided with the chemical's name. PIC labeled it Corrective Action: Corrected at time of inspection.

Inspector's notes

4th consecutive repeat violation, PIC cannot document a certified manager in food safety.

Inspector's notes

Goat in gravy at 124 degrees F, chicken in gravy at 120 degrees F, Fried breaded chicken at 90 degrees F, Cooked beans and potato at 130 degrees F, Potato at 120 degrees F, paneer in dairy gravy at 100 degrees F potato sambuusa field with cook vegetable at 120 degrees F. Items were in steam table with low water. PIC discarded the items placing in this unit about 2.5 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd repeat violation. Mix rice, goat, white rice, chicken, rice marsala and mashed potato cooked two days ago in reach in cooler in the kitchen are not date marked.

Inspector's notes

2nd repeat violation. Observed one baby roach crawling inside a cabinet full of unused equipment.

Inspector's notes

The top storage shelf in warewashing area, where washed and clean equipment are stored is made of bare wood. Repair, paint or replace to make a non-absorbent, smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In wear washing area walls and three compartment sink are accumulated with splash and grease build up. Clean and sanitize as often as necessary. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Establishment is cluttered with unnecessary items and utensils inside the cabinet in cook line remove the items clean and sanitize. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3rd Consecutive repeat. No Certified Food Manager certification available on-site for staff working at establishment.

Inspector's notes

Sugar cane juicer is accumulated heavily with food debris and fruit flies.

Inspector's notes

Cooked rice and meat (biryani), cooked goat meat chopped, cooked white rice, cooked garbanzo beans prepared the day before to be used for the next two or three days. Is not labeled with a date mark. Items were date marked. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a baby roach crawling on the floor toward the drain in the ware washing area near the three-compartment sink. PIC called pest control company and scheduled for inspection.

Inspector's notes

*2nd repeat* No personal with a certificate onsite at time of inspection Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed male staff member handle inside of trash can while making a vegetable dish with gloved hands and continue to touch food with same hands without degloving and washing hands. Observed female staff member eating with fingers directly touching mouth and immediately glove for food service. Both employees were asked to stop and wash hands before resuming. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* No paper towels at kitchen main hand sink at time of inspection. Supplied at time of inspection.

Inspector's notes

Observed goat curry stored directly beneath raw chicken inside double door fridge across from the 3- comp sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

*3rd repeat* Observed chili fried chicken inside main hot well holding 98*f. Observed tofu curry, goat curry, samosas, and white rice sitting out on kitchen counters without indication of time control or heat source between 86-111*f degrees. Per PIC the intent of all out of temperature items is a 4 hour hold and rotation period. No template could be provided or time stickers seen at time of inspection. Owner expressed interest over the phone about creating a time as a control policy. Per PIC items had been out of temperature less than 4hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed backside outdoor area of establishment littered with refuse both ways down the alley. Please clean at a rate that keeps area clean to avoid pest harborage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

None onsite at time of inspection Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels at kitchen main hand sink at time of inspection. Supplied at time of inspection.

Inspector's notes

Observed kitchen employee washing dirty dishes with soap water, rinsing manually and storing as clean. Educated PIC and employee on proper ware wash techniques, filled 3 comp sink correctly to promote a corrected wash rinse and sanitize. Discussed sanitizer contact times. Dishes re washed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat violation** Observed Vegetable Chutney, lentil soup, mixed vegetable curry, and fried onion dish, improperly hot holding between 108-120*f degrees. Items out of temperature less than 2 hours per PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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 in the steam table cooked chutneys at 87-89°F and cooked chicken at 120°F. Per PIC, items had been in the steam table for 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed using time as a control for cooked chutneys, PIC was given handout. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packages of pickled chicken made at the establishment stored in the beverage display case without datemark. Per PIC, items were made 5 days 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.

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed raw chicken and raw eggs stored above cooked rice in the reach-in fridge closest to the three compartment sink. All raw food items must be separated from RTE food items during storage in order to prevent potential cross contamination. The cook moved the chicken to the bottom shelf and the rice to the shelves above. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed the quat sanitizer concentration in the three compartment sink with a concentration above 400ppm. All quat sanitizers must have a concentration between 150-400ppm in order to properly sanitize food contact surfaces. The PIC indicated that the solution will be manually diluted to the correct concentration until it is calibrated properly. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices The cook and the PIC were unable to provide a food-probe thermometer at time of inspection. All establishments must have a thermometer readily available in order to properly measure TCS food products. Re-inspection for food probe thermometer to be conducted by 05/03/2024. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices The establishment does not have a food probe thermometer available to read temperatures of food. All establishments shall have a food probe thermometer available at all times in order to properly measure temperature of food products. Re-inspection for the food probe thermometer will be conducted by 9/5/2023. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towel dispenser above the hand wash sink next to the three compartment sink broken and not properly dispensing paper towels. All handwash sinks must be properly equipped with hand wash sinks in order to properly wash hands. The PIC placed a box of paper towels at the sink. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed raw eggs stored above cooked rice in the reach in fridge by the three compartment sink. All raw foods must be properly stored in order to prevent any potential cross contamination of ready to eat foods. The PIC moved the eggs to the bottom shelf of the unit. Correct By: Corrected At Time Of Inspection

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. Observed fried vegetables sitting in a tray inside of a hot holding unit with a temperature of 84F. The PIC indicated that the food was placed in the unit 1.5 hours prior to inspection. All foods held for hot holding must be kept at 135F at all times. The chef placed the food back into the oven to reheat back to proper temperature. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices The establishment does not have a food probe thermometer available to read temperatures of food. All establishments shall have a food probe thermometer available at all times in order to properly measure temperature of food products. Re-inspection for the food probe thermometer will be conducted by 8/25/2023. Correct By: Correct Prior To Reinspection