Jayhind Cafe

Inspector's notes

Observed that the employee restroom (uni-sex) did not have a covered waste receptacle. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.Personal food stored on shelves in walk-in above and with food available for service. 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. Cooked vegetable curry and bhaji cooling in deep containers three hours after cooking at 75*F and 104*F internally. Manager stated items had been left out of cooler for some time after cooking. Embargoed, 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. In the walk-in, cooked vegetables and rice, cheese, paneer, half & half, samosa, kachori and sauce at 48*F to 50*F internally for an unknown time. Embargoed. All TCS foods improperly cold held were discarded by PIC at time of inspection. Manager determined the walk-in had been set improperly and turned the unit down. It reached 40*F 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Bag of sugar, cooked sauces and vegetable stored on the floor in the dry storage room and in the walk-in. Manager 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.

Core-6-202.15, C: Outer Openings, Protected ------ Observed gaps in the back screen door with large gaps above and below. Discussed gaps may allow pest entry and should be filled with door sweep or weather guard prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed a hand sink directly next the prep table where foods were being prepared and reheated. The hand sink and the prep table are less than 24 inches of each other. Please install a splash guard at this hand sink prior to the next routine inspection to protect food from contamination from splashes. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------Observed an aerosol can of cockroach pesticide and foggers near the back door of the establishment. Per the owner the establishment does not use these chemicals anymore. Discussed that only a certified pest control company is authorized to apply pesticides. The owner removed the pesticides from the building at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ------ Observed a cooling vegetable mixture measuring 94*F when measured with a probe thermometer air cooling on the cook line prep counter. Observed one containers with approximately 6-8 inches of cooling food and a tight fitting lid. PIC stated the food had finished cooking approximately 1 hour prior and was air cooling. Advised PIC to closely monitor cooling foods and to take active cooling measures upon reaching 135*F. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Advised PIC to monitor the temperature rather than relying on a set time to air cool as seasonal weather may allow foods to cool at different rates exposing foods to the danger zone more quickly. Since the foods had been cooling for less than 2 hours, the PIC split the large container into two more shallow containers and moved all foods to the reach in freezer to rapidly cool to below 70*F. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe......Dough and prepared vegetables stored directly in grocery bags. Manager had food transferred to food safe containers. Please use only food-safe containers and wrappings for food. Discussed that unsafe contaminates may migrate from non-food grade bags into foods. PIC purchased food grade bags at the time of inspection while an employee was at the store. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas........Cardboard used to line most shelving in the kitchen. PIC stated they are replaced weekly and no significant buildup was observed. Please discard. Surfaces in food preparation and storage areas must be non-absorbent and easily cleanable. Advised PIC to purchase durable plastic shelf liners that can withstand the rigors of cleaning. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd