Tikka Shack Norterra

Inspector's notes

Observed no certified food manager onsite 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 TCS foods ranging in temperatures of 44*F-50*F including cut cabbage, leafy greens, cut tomatoes, shredded soft cheese, cooked chicken, pico de gallo with tomatoes, lamb, heavy cream, tofu in the prep table at the time of inspection. Also observed TCS butter 102*F with milk as ingredient in container by the oven. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employee, cheese, leafy greens, lamb, were taken from the walk-in cooler <4 hours prior to the time of inspection and were placed in alternative functioning refrigeration unit at the time of inspection. TCS food item temperatures in the unit were taken at 10am, >4 hours prior to inspection. Per PIC the butter was taken out of the walk-in cooler at 10am, >4 hours prior to the time of inspection. All TCS foods improperly cold held greater than 4 hours were discarded at the time of inspection. See embargo form. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed TCS food items made on site or portioned from bulk in individually portioned containers with no labels stored in a customer self serve cooler placed prior to the point of sale. Food items portioned from bulk included tiramisu, gulab jamon, and ras malai. Establishment prepares TCS mango lassi smoothies on site and presents them for self-service in individually portioned cups. Discussed food label requirements, 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. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed employee bags stored stored on storage racks above dry storage items at the time of inspection. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. PIC was instructed to move the employee items to designated area. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed cut tomatoes and TCS sauces in the prep table at 46-48°F. 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. Digital thermometer on prep table showed rising temperature for the whole unit, possible electronic malfunction. Per PIC, foods had not been in the prep table for longer than a few hours. PIC moved TCS foods to the walk-in to rapidly cool and will not use the prep table for TCS foods until maintenance is performed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, waiting on general manager to take together. Consecutive repeat violation: 5th. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, waiting on general manager to take together. Consecutive repeat violation: 5th. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no updated list of foods for Time as a Public Health Control or time stamping at time of reinspection. Per PIC, General Manager is on vacation and has not completed paperwork for all locations yet. Store manager will work on getting a store-specific document and time stamps for food by re-inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Properly document and stamp foods under Time as a Public Health Control by re-inspection (3/27/2026). Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, waiting on general manager to take together. Consecutive repeat violation: 5th. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed foods such as cooked chicken cubes and chopped tomato kept in prep table top under time as a public health control with no accompanying documentation or stamps. Foods were kept for 2 hours or less before discarding. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Properly document and stamp foods under Time as a Public Health Control by re-inspection (3/13/2026). Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 4th. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink by the cookline reach 94*F, handwashing sink in womens restroom 74*F and two restroom handwashing sinks reach a maximum of 74*F at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F. Facilities must be maintained in a condition that promotes handwashing. Can be verified via electronic means. Corrective Action: Correct prior to re-inspection on 10/13/25. 6-301.14 - Core: Handwashing Signage. 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. Addl Notes: Observed no handwashing signage at the handwashing sinks in the back or front of the kitchen or at the restroom handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut cabbage 47*F, cut tomatoes 45*F, leafy greens 48*F, cooked chicken 44*F, cooked lamb 48*F, pico with tomatoes 45*F, yogurt 49*F, sausage 48*F, heavy cream 46*F in the prep table 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. Per employee, TCS food items were taken from the walk-in at 11am, 3 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items made on site or portioned from bulk in individually portioned containers with no labels stored in a customer self serve cooler placed prior to the point of sale. Food items portioned from bulk included tiramisu, gulab jamon, and ras malai. Establishment prepares TCS mango lassi smoothies on site and presents them for self-service in individually portioned cups. Discussed food label requirements, 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. Consecutive repeat violation: 4th. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee bags stored stored on dry storage racks above dry storage at the time of inspection. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. PIC was instructed to move the employee items to designated area. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed melted butter with milk as ingredient stored at 110*F on top of the oven. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Melted butter had been out for 5 hours according to the PIC. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items made on site or portioned from bulk in containers with no labels stored in a customer self-serve cooler placed prior to the point of sale. Food items portioned from bulk included tiramisu, gulab jamon, and ras malai. Establishment prepares TCS mango lassi smoothies on site and presents them for self-service in individually portioned cups. Discussed food label requirements, 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. Consecutive repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dirty food containers being stacked on the floor because there is not enough rack space. Drainboards or equivalent equipment are necessary to separate soiled and cleaned items from each other and from the food preparation area in order to preclude contamination of cleaned items and of food. PIC was instructed to store dirty dishes up, off of the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee items including sunglasses, ear buds and car keys stored directly above prep tables at the time of inspection. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. PIC was instructed to move the employee items to designated area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed TCS food items made on site or portioned from bulk in containers with no labels stored in a customer self-serve cooler placed prior to the point of sale. Food items portioned from bulk included tiramisu, gulab jamon, and ras malai. Establishment prepares TCS mango lassi smoothies on site and presents them for self-service in individually portioned cups. Discussed food label requirements, 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. Corrective Action: Correct prior to next routine inspection. Repeat violation: 2nd

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids.

Inspector's notes

Observed employee foods stored in the walk-in next to and over ready to eat foods for food service use. Discussed storing employee foods seperate from foods used in the estabilshment for food service to protect food from contamination. Observed employee person items such as cell phone and portable speaker placed on cutting board and on top of food wrappers in a food container next to the prep cooler. The person in charge removed all employee personal items at the the time of inspection. Discussed storage of employee personal items in designated area away from areas of food prep, food storage, utensils, and food equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items made on site or portioned from bulk in containers with no labels stored in a customer self serve cooler placed prior to the point of sale. Food items protioned from bulk included tiramisu, gulab jamon, and ras malai. Establishment prepares TCS mango lassi smoothies on site and presents them for self service in individually portioned cups. Discussed food label requirements, 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. 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 cooked chicken kabobs, cooked lamb kabobs, cooked diced chicken in prep table reach in at temperatures from 50-53 degrees F. Per PIC all items had been prepared the night prior exceeding 4 hours. TCS food items must be kept at 41 degree or below to avoid contamination. All food items were embargoed and PIC threw them away. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. No one on premises could locate testing strips. Testing strips are required to be on site to ensure proper sanitation. Reinspection for test strips will be on 03/22/2024 or proof of test strips may be submitted via email. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage... Observed spray bottle of sanitizer being stored on shelf above prep table, item was moved to chemical storage at time. Please ensure hazardous cleaning chemicals are stored safely and in a way that cannot contaminate food or food contact surfaces. Correct By: Corrected At Time Of Inspection