Haldi Indian Cuisine

Inspector's notes

Observed multiple cartons of raw in shell eggs above RTE foods like sauces, meats, and vegetables in the walk in refrigerator located back of house. 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 mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles. Inspector advised PIC to utilize three compartment sinks until the mechanical dishwasher is served and testing at 50-100ppm. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

SECOND CONSECUTIVE. Observed a repurposed milk carton with mango lassi inside the carton unlabeled. All bulk food items not easily identifiable must be labeled with common name of food. PIC labeled the cartons at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two repurposed milk cartons with mango lassi inside the cartons unlabeled. All bulk food items not easily identifiable must be labeled with common name of food. PIC labeled the cartons at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kofta stored in to-go bags inside the walk-in freezer. Use of non-food grade bags (including to-go bags and trash bags) are not approved for storage of open food items to prevent migration of deleterious substances. PIC grabbed all the bags with the kofta and placed them in food safe bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the bar handwashing sink without paper towels available. Staff provided hand-drying provisions for handwash sinks at the time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a tall speed rack of various curries (48-51°F) and cooked vegetables (62°F) sitting outside the walk-in. Staff stated speed rack was only out of the walk-in for less than 1 hour. All TCS foods improperly cold held were placed back into the walk-in to cool to 41°F at the time of inspection rapidly. Discussed the importance of keeping cold-holding foods under temperature control. Staff to immediately move the speed rack back into the walk-in after organizing the walk-in in the morning. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. No Certified Food Protection Manager (CFPM) was onsite. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed the in-use main dishwasher with chlorine sanitizer measuring at 0 PPM. Staff attempted to service the main dishwasher and ran multiple cycles. After retesting the main dishwasher chlorine sanitizer measured 50 PPM, which is in the recommended range 50-100 PPM. Staff to test the sanitizer strength on the first cycle of dishes. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed staff towel drying utensils at the time of inspection. Staff were stopped and instructed to rewash all dishes in the recommended range of chemical sanitizer. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the main dishwasher with chlorine sanitizer measuring at 0 PPM. Staff attempted to service the main dishwasher and ran multiple cycles. After retesting the main dishwasher chlorine sanitizer measured 25 PPM which is still below the recommended range 50-100 PPM. Staff to test the sanitizer strength on the first cycle of dishes. Manager alerted owner who called their third party servicer. Staff plan to use the 3- compartment sink to sanitize dishes until the unit can be serviced. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy grey matter build up on the grates throughout the kitchen and in the walk in. Also observed orange build up on the light cover in the prep area and build up in the floor drain attached to the walk in causing it to not drain. Alerted manager who stated they will do a deep clean this week. Staff to protect any open foods while cleaning. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a heavily melted plastic grate covering on the freezer cooling unit. Manager states they are currently working with a freezer company and to get a replacement part on order. Discussed concerns around the potential for physical contamination from the melted plastic. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bar handwashing sink and employee restroom handwashing sink without paper towels available. Staff provided hand-drying provisions for handwash sinks at time of inspection. 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: Corrective Action: Corrected at time of inspection.

Core-3-305.14, C: Food Preparation Observed a large metal bowl of vegetable batter sitting on top of an open trash bin. No direct contamination was observed with the vegetable batter. Staff was instructed to remove the bowl from on top of the trash can and replace the bowl with a fresh clean bowl and wash their hands before returning to frying the vegetable batter. Discussed the need to store the bowl of vegetable batter in an alternative location going forward. Discussed reducing contamination risks during preparation of foods. Correct By: Corrected At Time Of Inspection

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required Observed a semi wet cloth towel sitting on top of a dish rack with clean dishes. Dishwasher stated that they dry the dishes with the cloth. The cloth towel was removed from the dish area at time of inspection. EHS reeducated staff of air-drying requirements and the dishes were rewashed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed heavy dust build up on the vents in the kitchen and walk in and melted plastic on the grate protector of the fan in the freezer. Staff to clean vents regularly and replace them as needed to reduce the risk of contamination both physical or otherwise as air blows across the grates. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Must clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed the dishwasher by the bar operate with 0ppm chlorine sanitizer due to an empty sanitizer container. The person in charge stated the dishwasher had already been in use for the day and placed a full sanitizer container then cycled the dishwasher until 50-100 ppm chlorine sanitizer was observed. Discussed checking availability of sanitizer on a regular basis and test the chlorine concentrations prior to using the dishwasher to ensure 50-100 ppm chlorine or manufacture specifications. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd