Chutneys Indian Express

Inspector's notes

Observed no certified food protection manager on the premises 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 cook scratch face with gloved hands and then go back to prepping food without washing hands at time of inspection. 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 drainage pipes to the 3-compartment sink going directly into the floor drain at time of inspection. Discussed with PIC about raising drainpipes at 3-compartment sink so that there is a 1" air gap between the flood rim of the floor drain at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several large containers of cooked rice with internal temperatures between 45*F-51*F in walk-in refrigerator. Person in charge (PIC) stated rice was cooked the night prior. 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. Discussed with PIC using shallow uncovered pans, loosing placing food into pans, and placing ice around containers to facilitate proper cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw goat meat stored directly in to-go plastic bags in walk-in refrigerator. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. 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. PIC relocated all food to food-safe containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 deep 15-20 quart bucket of sauce containing cooked tomatoes with an internal temperature between 47*F-55*F in walk-in refrigerator. Per person in charge (PIC), sauce was prepped and placed in walk-in refrigerator approximately 3 hours prior. PIC transferred curry to shallow pans to rapidly cool to 41*F at time of inspection. Also observed cooked chicken on a sheet pan on back prep table cooling at 97*F-120*F. Per PIC, chicken had been removed from cooking equipment and placed on sheet pan an hour prior. PIC placed sheet pan of cooked chicken in walk-in refrigerator at time of inspection. 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. Discussed with PIC not leaving TCS items on prep tables for extended periods of time once removed from cooking equipment. Also discussed monitoring temperatures of TCS items to ensure proper cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open bucket of uncooked rice and packaged raw chicken stored in a bucket located on floor directly underneath main handsink in kitchen. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC sanitized bottom of buckets with a wiping cloth and placed buckets on top of prep table at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment storing food in old retail containers that previously held garlic/yogurt in them. The PIC was informed these containers are not meant to be washed, rinsed, and sanitized multiple times and thus may not be adequately cleaned between uses. Discussed replacing these containers with NSF or NSF equivalent storage container meant to be reused. Owner has slowly started phasing containers out and is in the process of purchasing NSF approved containers. Corrective Action: Correct prior to next routine inspection. 3RD CONSECUTIVE VIOLATION.

Inspector's notes

Observed employee crack raw in-shell eggs, discard soiled gloves, drop clean gloves on floor, throw away clean gloves, and grab other clean gloves without washing hands in between. Observed employee wash/rinse soiled dishes, then remove sanitized dishes to air dry without washing hands in between. Dishes were re-sanitized at time of inspection. 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. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed the establishment storing food in old retail containers that previously held garlic/yogurt in them. The PIC was informed these containers are not meant to be washed, rinsed, and sanitized multiple times and thus may not be adequately cleaned between uses. Discussed replacing these containers with NSF or NSF equivalent storage container meant to be reused. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed discharge pipe for prep sink leak near floor drain, resulting in slight standing water around drain. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of household pesticide (Raid Ant Insecticide) in the area where clean dishes are stored. 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

Person in charge (PIC) indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 (5TH CONSECUTIVE)

Inspector's notes

Observed a gloved employee drop a thermometer on the ground, pick it up, and then proceed to stir a pot of food without degloving or washing their hands. Also observed an employee put gum in their mouth and then handle clean dishes without washing their hands.

Inspector's notes

Only hand sink in kitchen was inoperable at time of inspection (not hot or cold water observed). PIC indicated when the sink is turned on it floods the kitchen, so it has been turned off. PIC indicated they have been washing their hands in the bathroom when necessary. PIC was informed that employees must wash their hands after returning from the restroom. PIC was also informed that the establishment must have at least 1 operable hand sink in the kitchen. The prep sink was converted to a hand sink and the PIC was informed that failure to repair the hand sink within 24 hrs. may result in permit suspension. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed the blade of the can opener with food debris caked on it. Employee indicated they did not prepare any food today. All food-contact surfaces must be cleaned to sight and touch. Employee placed the can opener is the dish area to be cleaned. Corrective Action: Corrected at time of inspection. 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 employee washing bowls and buckets with soap and water, rinsing them off, and then immediately putting them away without sanitizing. The sanitizer compartment of the 3-compartment sink was not set up with any sanitizer at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Employees set up sanitizer compartment with chlorine sanitizer (50 ppm chlorine) and sanitized the dishes. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with the following internal temperatures throughout the kitchen: lentil daal (102*F), cooked chickpea curry (103*F), and butter (102*F). The PIC indicated that these foods had been prepared less than 2 hours before the inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods with the following internal temperatures: cut tomatoes (50*F), hardboiled eggs (76*F), yogurt/water sauce (44*F), cheese sauce (50*F), and cut cabbage (44*F). These foods were found either at room temperature or in units throughout the establishment; all refrigeration had other TCS foods had 41*F and below. Employees indicated some of these foods were on time as a control, but they did not have a policy or the times they were pulled from refrigeration listed. Employee indicated these had been removed from refrigeration less than 2 hours before 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 refrigeration unit or placed in ice baths to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment storing food in old retail containers that previously held garlic/yogurt in them. The PIC was informed these containers are not meant to be washed, rinsed, and sanitized multiple times and thus may not be adequately cleaned between uses. Discussed replacing these containers with NSF or NSF equivalent storage container meant to be reused. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 (4TH CONSECUTIVE VIOLATION)

Inspector's notes

Observed uncontained fly zapper installed over prep sink. Electrocution devices must retain insect. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Person in charge indicated they would remove the fly zapper. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 prep tables heavily rusted. Discussed either replacing or repainting these surfaces with a protective paint such as rustoleum. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handle that switches the 3 -compartment sink from the faucet to the sprayer is broken so they cannot use the sprayer. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 (4TH CONSECUTIVE VIOLATION)

Inspector's notes

Observed no hand soap at the hand sinks in the kitchen and behind the bar. 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. Person in charge stocked these locations with hand soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees washing dishes (pans, scoops) but they were putting them away without sanitizing them. Sanitizer compartment of sink was not set up at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Employees set up sanitizer compartment with chlorine sanitizer and sanitized the dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed uncontained fly zapper installed over prep sink. Electrocution devices must retain insect. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. Person in charge indicated they would remove the fly zapper. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 prep tables heavily rusted. Discussed either replacing or repainting these surfaces with a protective paint such as rustoleum. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a maximum measured internal water temperature of 83*F at a hand sink, 3-compartment sink, and prep sink. Person in charge indicated their water heater broke yesterday and they have a plumber coming today to fix it. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 09/13/24.

Inspector's notes

Handle that switches the 3 -compartment sink from the faucet to the sprayer is broken so they cannot use the sprayer. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 50*F in the refrigerated prep unit: house made sauces made with cooked vegetables (such as cooked onion, cooked chilis), house made sauce with cooked/fresh garlic in oil, cooked curry chicken, cooked curry goat, cheese balls, and spinach saag. Person in charge indicated these foods were moved from the walk-in to the refrigerated prep unit less than 2 hours before inspection and these foods were moved back to the walk-in. The measured ambient temperature of the unit was 41.0*F. Discussed with person in charge monitoring cold holding temperatures through out the day and ensuring the lid is closed so that temperatures can recover between. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. 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 the following ready to eat time (RTE)/temperature controlled for safety (TCS) foods with not date indicating when they were made: house made sauces made with cooked vegetables (such as cooked onion, cooked chilis), house made sauce with cooked/fresh garlic in oil, cooked curry chicken, cooked curry goat, cheese balls, spinach saag, cooked rice, and cut/shredded cheese. The person in charge indicated these foods were made between 04/27 - 04/28 and they were labelled. Person in charge was informed Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Discussed with person in charge RTE TCS foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens>>>Observed utensils with the eating side facing up in customer self service utensils bins. The employee used gloves to make sure the handle end of the eating utensils was up so when customers grab the utensils they do not have to grab the eating side. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed 2 red sanitizer wiping buckets with 200+ ppm of chlorine in them. Person in charge diluted the buckets down to 100 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Utensils, Equipment and Linens>>>Observed forks, spoons, and knives on tables with food/lip contact surfaces sticking up in the cup. Person in charge informed that eating utensils must be displayed with the handle side up to prevent customers from contaminating the food/lip contacting side of the utensils with their hands. Person in charge had someone with gloves moves all of the utensils so the handles were sticking up. Correct By: Corrected At Time Of Inspection

Core-4-903.12, C: Prohibitions; Single-Use/Single-Service Items>>Observed boxes of spoons and forks stored on the ground behind the bar. The improper storage of clean and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may allow contamination before their intended use. The person in charge moved the boxes so they were 6 inches off of the ground. Correct By: Corrected At Time Of Inspection

Core-4-101.19, C: Nonfood-Contact Surfaces>>>Observed table with ice bath on top in disrepair; table is wood and top portion of table shredded exposing insulation like material. Person in charge informed all equipment and surfaces that equipment and food may be stored on must be constructed from durable easily cleanable material. Person in charge must replace the table by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed wiping bucket with >200 ppm chlorine sanitizer. Person in charge informed that chlorine sanitizer must has a concentration between 50 - 100 ppm; if the sanitizer concentration is too high it may leave harmful chemical residues on equipment and food contact surfaces. Person in charge diluted the chlorine sanitizer to 50 ppm. *1ST VIOLATION* Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed a bottle of roach and ant pesticide on the ground by the back door. Person in charge informed that pesticides must be applied by a certified pest control applicator. Person in charge removed all pesticides from the premises. *2ND CONSECUTIVE VIOLATION* :

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises>>>Observed pans of chicken and a bag of carrots stored directly on the ground. Person in charge informed all foods must be stored at least 6 inches off the ground to prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed metal pan of water with in use utensils stored in it; water had internal temperature of 99*F. Person in charge informed all in use utensils stored in water must be stored in water with internal temperature of at least 135*F to prevent the growth of harmful bacteria on the utensils. Person in charge indicated they would move container to stove to maintain water temperature at 135*F and above. Correct By: Corrected At Time Of Inspection