Urban District

Inspector's notes

Observed flat panned cooked onions sitting out on speed rack at 82* degrees. Also observed large rice warmer holding white rice at 96*f degrees. Per PIC items had been out of temperature less than 2 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blocked cheese sitting out on prep counter with an internal temperature of 64*f degrees in some spots. PIC stated item was set out to defrost. Discussed defrosting under running water or refrigeration. Observed real butter sitting out on prep counter at 85*f degrees. Observed expo area small open top cold holding unit with Yogurt, yogurt mixed with spices, chutney mix, and peeled boiled egg in water between 52-74*f degrees. Per PIC all items out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen chicken thawing in prep sink with no running water. Discussed thawing with running water or under refrigeration only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee use the three compartment sink front of house to wash there hands in-between 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

Observed multiple in use knifes being stored between the reach in cooler and counter on the cook line wedged between the wall and reach in cooler. 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. The knifes was removed at time of inspection to be washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked rice is stored on the floor in a bucket under the employee hand wash sink. Employee was instructed to move the food on the prep table and away from the splash of waist water during hand washing. Corrected at the time of inspection.

Inspector's notes

Both employee hand wash sink supply water is shot off. The one in cook line has a pot of cooked rice stored under neat of the sink and after advising the manager, water turned on. The one in wear washing area has plumbing leak. Repair by re-inspection 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: No soap is available in employee hand wash sink in cook line. Manager provided the soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Policy and procedure is available in the establishment. Provided the department's handout. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked egg stored in reach in cooler at 50 degrees F. Manager discarded the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Boxes of spice and sauces stored on the floor next to the mop sink. All food must be stored at least 6 inches above the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed evidence of water outside the establishment in the back of the kitchen running on the asphalt of the street. I notified the manager. After questioning the crew, one of the employees stated that he had discarded the wastewater from mopping the floor outside on the street. Noticed the mop sink is not accessible. Requested the manager to make the mop sink accessible and train all employees to use the mop sink to discard wastewater from mopping. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Un used boxes and equipment stored in the establishment and causes obstacles to clean floor properly. Remove unnecessary items from the establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Doors, handles and shelves inside reach in coolers has an accumulation of food debris and build up. Clean with soap and sanitizer as often as necessary.

Inspector's notes

Floor in the kitchen is accumulated with food debris. Clean and mop as often as necessary.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Ware washing 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. Low temp dish washer is not dispensing chlorine for sanitizing dishes. Use three compartment sink and any sanitizer QUAT at 200 PPM and Chlorine at 50-100 PPM until dish washer is repaired. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Turmeric and vinegar sauce stored in a bucket with a label for peeled garlic in walk in cooler. Label the food item with their ingredient name. Correct By: Corrected At Time Of Inspection