Aroma India

Inspector's notes

Observed parts of mop buckets in employee bathroom hand sink. PIC relocated all items blocking handwash sink at time of inspection. PIC will 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

Observed cooked chicken, cooked potatoes, tofu, cream sauces, butter stored in prep table cooler measuring at 68-75F. PIC reported all items in cooler placed there less than 2 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. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table cooler measured at 69F coldest ambient temperate with mix/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed handwash sink without handwashing provision next to prep line. PIC provided hand drying provision for handwash sink 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.

Inspector's notes

Observed vacuum sealed fish thawing in walk in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef and raw chicken stored above RTE food items such as cooked yellow curry sauce and cooked rice in refrigeration unit located far left in refrigerator storage room. 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. Second consecutive violation.

Inspector's notes

Observed multiple in-use utensils such as rice scoop, ice cream scoop and ladles stored in containers with water at a temperature of 70-90 F at the time of inspection. PIC was informed that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. All in-use utensils were properly stored at time of inspection. Establishment will store ladles and scoops in water hot held at 135 F going forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 3RD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef and raw chicken stored above RTE food items such as cooked yellow curry sauce and cooked rice in refrigeration unit located far left in refrigerator storage room. 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 multiple TCS food items (cooked spinach 06/21, cooked chicken 06/22, cut cabbage 06/22, cooked yellow curry sauce 06/21, cooked tomato sauce 06/21, boiled eggs without shell intact 06/21) with no datemarking in refrigeration units throughout establishment. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Provided datemarking guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3-compartment sink using quat sanitizer solution but no quat test strips available on-site at time of inspection. Reviewed with to ensure sanitizer concentrations are always tested using test strips prior to washing them to ensure all food contact surfaces at the establishment are properly washed, rinsed and sanitized. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 07/03/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed active dishwashing with food contact surfaces being sanitized in quat sanitizer concentration lower than 150ppm. Dishwasher was asked to demonstrate how sanitizer compartment is filled up. Demonstration showed that running water is added in addition to quat sanitizer solution dispensed from pre-calibrated automatic dispenser; resulting in dilution of sanitizer concentration. PIC was asked to drain sanitizer and refill with sanitizer concentration directly from automatic dispenser without manually adding water from faucet. New sanitizer concentration reads 150ppm. Quat sanitizer concentration shall be 150-400ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored directly above raw shrimp and raw fish items in standing reach-in unit located beside stand-in freezer. 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 knives stored-clean on magnetic strips with visible food debris at time of inspection. Cook was requested to have knives in question cleaned and sanitized at time of inspection. Cook proceeded to rinse knives under water and stored knives on cleaned wares area to be dried; without soap-wash and sanitization steps. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturer's specifications. Reviewed the importance of proper cleaning procedures for food contact surfaces. All knives in questions were properly washed, rinsed and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans, cottage cheese, cooked lamb and cooked veggies in standing reach-in unit with no datemarking. Cook stated cooked beans were made 2 days prior, cooked lamb was made the day prior, and cottage cheese was opened the day prior. Observed tomato sauce dated 10/26 in standing reach-in unit. Cook stated item had the wrong datemarking and tomato sauce was opened on 11/04. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of butter (69-71'F) stored at room temperature above tabletop prep cooler unit in the kitchen. Cook stated establishment uses time as control for the butter items alongside all cooked items in prep cooler and sauces in ice bath by cookline. Observed no proper time stamps or documentation present. Establishment uses time as control for lunch special which runs from 11am-2pm for 3 hours; and all time-controlled items are discarded at end of special, per Cook. Staff could not provide time as control written procedure at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of 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. Must provide written time as a control procedures prior to re-inspection. Re-inspection scheduled for 11/14/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed plate with no handles used as scooping equipment in chicken curry container located in reach-in unit located by freezer. Observed handle in contact with cooked vegetables in reach-in comparment of tabletop prep 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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using latex gloves for food preparation. Latex gloves are not approved for food handling. PIC had vinyl gloves in storage and were brought out to be used. Corrective Action: 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.----Observed a container of cooked beef (carne asada) in the standing cooler having an internal temperature of 46-50*F. Kitchen employee states that it was made 2 days prior to inspection and placed in the unit since then to cool down. Employee voluntarily disposed of the carne asada at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. 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.---Observed a cut tomato, in house horchata (dairy), tres leches cake (dairy drizzle), and in house salsa in to-go containers with no date marking. Person in charge states these items were made/prepped 2-6 days prior to inspection and were dated appropriately at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. Observed burgers on menu for establishment. Employee stated that burgers can be served undercooked as requested by consumers. Discussed with employee that a consumer advisory and an asterisk next to undercooked items are required to be indicated on menu for consumers. Please add a consumer advisory such as “These items may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness” to all menus and add asterisks to food items. Reinspection to occur in about 10 days. Correct By: Correct Prior To Reinspection

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.---Observed an employee grab raw chicken and immediately proceeded to grab bread with the same gloves. Employee was instructed to remove their gloves and wash their hands before handling any other ready to eat food. Bread was voluntarily disposed of as well. Discussed the importance of employees removing their gloves and washing their hands after touching any raw animal products and before touching any ready to eat food/utensils to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 the handwashing sink in the bar, observed no paper towels available. Employee stocked the handwashing sink with paper towels at the time of inspection. Discussed how all handwashing sinks must be stocked with paper towels and soap to practice proper handwashing. Correct By: Corrected At Time Of Inspection