The India Kitchen

Inspector's notes

Repeat violation: 3rd. Observed fritters and cooked meats stored directly in contact with to-go bags in walk-in freezer. 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. Discussed proper use of food-grade containers with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** In walk in freezer, raw proteins and cooked proteins stored in grocery bags. Instructed employee to exchange grocery bags to food safe bags or containers. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In kitchen, employee handling ready to eat naan bread, for to go order, with bare hands. Instructed employee on proper glove usage when handling ready to eat foods. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At two handwashing sinks, dishware stored in basin of sinks. Dishware was removed from two handwashing sinks. Handwashing sinks are to be used for handwashing only and available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3-compartment sink, employee washed and rinsed dishware then did not sanitize dishware. Instructed employee on proper warewashing procedures at 3-compartment sink. Instructed employee to sanitize dishware in provided chlorine sanitizer for approved contact time. Food-contact surfaces sanitized using chlorine sanitizer are to be sanitized with a contact time of least 10 seconds. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in freezer, raw proteins and cooked proteins stored in grocery bags. Instructed employee to exchange grocery bags to food safe bags or containers. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In main kitchen, employee moved between back of kitchen to front of kitchen, touching swinging door, then began working with cooking utensils and food containers without a proper handwash. Instructed employee to wash hands before continuing with task. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Both handwashing sinks with dishware in basin of sinks. Dishware was removed from sinks. Ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, sides of fryer and cook top, spice containers, handwashing sinks, paper towel dispensers with accumulation of food residues. Maintain surfaces clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in freezer, raw chicken, and in walk in cooler, cooked proteins, stored in grocery bags. Instructed manager to exchange grocery bags to food safe bags or containers. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout kitchen, nonfood contact surfaces of rice cooker, mixer, and inside of top portion of prep table cooler with accumulation of food debris. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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. ...........In walk in cooler, TCS foods (cooked chicken, cooked rice, cooked curries, cooked samosas) without proper date marks. Per employee, TCS foods were prepared >24 hours. Instructed employee to provide date mark stickers to TCS food containers at time of inspection. Discussed proper date marking, with preparation date as Day 1, with an additional 6 days, for a total of 7 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals ...........At in use wiping cloth bucket, chlorine sanitizer with a concentration >200ppm. Employee re-made sanitizer solution to the correct chlorine concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of excessive use of wiping cloth bucket. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........In kitchen, employees returned from outside and began working with food containers without a proper handwash. Employees moving between cook line and prep area, using gloved hands when walking through a swinging door, then working with food and cooking utensils without a proper handwash. Educated employees on proper handwashing and glove usage when working with food or after contamination. Employees washed hands and donned gloves to continue with tasks. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. .........In walk in cooler, marinated raw chicken, stored in large container, stored above ready to eat sauces. Instructed manager to re-arrange food items so that raw food products are stored below ready to eat food products. Employee moved container of raw chicken to shelf with other raw chicken products. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ............On cook line, in top portion of prep table cooler, cooked chicken/ 68*F, cooked potato/ 55*F, and cooked paneer/ 80*F, stored in bottom portion of prep table cooler, prepared and cooling >7 hours. Cooked chicken, cooked potato, cooked paneer were discarded. See embargo form. Discussed proper cooling temperatures and methods with employees. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of 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. .........In prep area, sitting out at room temperature, cooked chicken with an internal temperature of 55*F. Per employee, chicken was removed from cold holding within normal time parameters. Employee moved cooked chicken to walk in cooler to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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. ...........In walk in cooler, TCS foods (cooked chicken, cooked rice, cooked curries) without proper date marks. Per employee, TCS foods were prepared >24 hours. Employee provided date mark stickers to TCS food containers at time of inspection. Discussed proper date marking, with preparation date as Day 1, with an additional 6 days, for a total of 7 days. PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. ..........In walk in cooler, containers of cooked chicken curry with a preparation date >7 days. Containers of cooked chicken curry were discarded. See embargo form. Discussed 7-day discard dates of TCS (time/ temperature control for food safety) foods. Correct By: Corrected At Time Of Inspection