Sweetmagic

Inspector's notes

Observed food processor stored as clean with food debris still on the inside of the equipment and on the food contact surface. Per PIC, the food processor was clean and ready to use. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. 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 and rinsing pots, bowls, and food contact containers then hang and store the food contact surfaces as clean to dry at the time of inspection without sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed with PIC the importance of sanitizing all food contact surfaces after washing and rinsing and instructed employee to sanitize food contact surfaces previously washed at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked potatoes 51*F and cooked goat curry 67*F in the walk-in cooler at the 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. Per PIC, the TCS food items were prepared the previous day, properly cooled to 41*F and they checked the temperatures of the food items two hours prior to the time of inspection and TCS food items were 41*F or below. Instructed PIC to put the TCS food items in shallow containers to allow for rapid cooling back to 41*F at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled knife wedged in-between equipment on the cookline at the item of inspection. 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. Instructed PIC to PIC properly store all between use utensils when not in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager on site at the 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 basen flour stored in a container that was previously a laundry detergent container. A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. PIC discarded the container as well as the basen flour. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk in freezer door have ice build up on the door and on the piping by the condenser. 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 raw shell eggs stored on the top part of the walk in fridge over tikka sauce. 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 packaged Indian cuisine food items in clear plastic wrapping with no labels on them. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large sealed boxes of food stored on the floor in the freezer and yogurt containers in the cooler on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC stated that he will order raised storage for the freezer and cooler. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled knifes and metal tongs wedged in-between equipment on the line. 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. PIC took all soiled utensils and placed them in the 3 compartment sink to be washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk in freezer door have ice build up and condensation preventing the door from being able to close and latch property. 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. PIC was able to remove the ice making the door close fully. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-101.11 (A) - Priority: Characteristics- Multiuse; Safe Addl Notes: Observed raw naan bread in to-go bags stored in the walk in fridge. 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 grabbed all the bags with raw naan bread in them and disposed of them. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor drain backing up with water when handwash sink was being used. Also observed by the back handwashing sink, the prep sink not connected to outlet plumbing. Observed saran wrap blocking the drain in the sanitizer basin of the 3 compartment sink. All plumbing must be maintained in good repair at all times. PIC was able to remove all blockage by the hand-washing sink floor drain. PIC was able to call a plumber out to cap the prep sink since it does not get used. PIC stated that he will removed the saran wrap blocking the drain and repair so water can accumulate in basin without usage of the saran wrap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in walk-in cold holding unit container of chicken at 68*F; per PIC, chicken had been placed in walk-in 2 hours prior. According to PIC, chicken is par-cooked, cooled and then re-fried prior to serving. Discussed with PIC that non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Reviewed requirements of written procedures; PIC was given handout. Please have written procedures for non-continuous cooking prior to re-inspection. Corrective Action: Correct prior to re-inspection on 06/12/2025.

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 the light cover for the lights above the cold holding prep table to be broken. PIC said they would call to have the light cover replaced. Light fixtures should be shielded as to prevent light bulbs from shattering onto food prep areas. Corrective Action: Correct prior to next routine inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a build up of soil/organic matter on cold holding unit handles, walls near the cooking area. Clean as frequently as necessary to prevent the build up of soil/organic matter. Correct By: Correct Prior To Next Routine Inspection