Masala Maniac

Inspector's notes

Observed black organic matter on the ceiling of the ice machine. Discussed with PIC to clean prior to next routine inspection by manufacturer's specifications or by soap, rinse, sanitize and airdry if there are none. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several empty plain yogurt containers stored with different sauces, stored empty /cleaned, and also observed several single use seasoning containers with labels crossed out and new product written on them. Discussed with Person in charge (PIC) the Single-use food containers are intended for single-use and are not designed to be re-used for storage of food. Discussed to replace with food grade reusable containers or line the containers with food grade bags. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed several empty plain yogurt containers stored with different sauces, stored empty /cleaned, and also observed several single use seasoning containers with labels crossed out and new product written on them. Discussed with Person in charge (PIC) the Single-use food containers are intended for single-use and are not designed to be re-used for storage of food. Discussed to replace with food grade reusable containers or line the containers with food grade bags. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed yellow and red curry with temperatures between 108 to 120*F at time of inspection. Per cook, curries were put in hot holding well less than 2 hours prior to inspection. Cook reheated the curries back up to 165*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 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rusted shelfing throughout the establishment. Replace or refinish the rusted shelving units in the walk-in cooler unit. Utilize a rustoleum paint for any refinishing. Repeat violation: 3rd consecutive. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed cove base with 90* angle in the dry storage room at time of inspection. Provide a 3/8 inch minimum cove base to the floor/wall junctures of the dry storage room. Provide rubber cove base or finger/tool cove with silicone grout. Repeat violation: 3rd consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee cooking falafel on the grill, drop some onto the floor, pick up fallen falafel with gloved hands and then go back to plating the rest of the order without changing gloves and washing hands at time of inspection. Employee properly washed hands at handwash sink at time of inspection. 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. Provided person in charge (PIC) with handwashing guidance documents at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed baba ghanoush, feta cheese, cut tomatoes, shredded lettuce, and pickled cabbage in the prep table in the front of house with temperatures between 47 to 56*F at time of inspection. Observed ambient temperature of the prep cooler at 48.6*F at time of inspection. Per employee all items were placed in the prep table less than an hour prior to inspection. Person in charge (PIC) called out repairman at time of inspection. All items were moved to the walk-in to rapid cool 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop cleaner tablets stored on top of the ice machine at time of inspection. Observed room air freshener spray stored on table where onions were being prepped at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment pickling cabbage at room temperature at time of inspection. Observed pickling cabbage with temperatures between 68 to 70*F at time of inspection. Per person in charge (PIC) & employee, cabbage had been prepped the day prior to inspection and is left at room temperature for 24 hours prior to being placed into the walk-in cooler. Pickeled cabbage was embargoed at time of inspection. Discussed with PIC about pickling cabbage under refrigeration. PIC stated that they will discontinue pickling cabbage at room temperature and only pickle cabbage under refrigeration. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances.

Inspector's notes

Observed fly tape attached to the ceiling with dead fly's attached above the prep table containing dry spices in the kitchen. Person in charge (PIC) removed the fly tape at time of inspection. Insect control devices cannot be above food prep areas. Discussed with PIC about utilizing certified pest control & only utilizing approved insect control devices. Corrective action: Corrected at time of inspection.

Inspector's notes

Observed no splash guard between the handwashing sink in the back of house and the rack containing clean dishes. Provide a splash guard handwash sink located next to the clean dish rack. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed rusted shelfing throughout the establishment. Replace or refinish the rusted shelving units in the walk-in cooler unit. Utilize a rustoleum paint for any refinishing. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed drain pipe from prep sink and ice machine going into the flood rim of the floor drain at time of inspection. Trim the ice machine and prep sink drains to provide 1" minimum air gaps above the floor sink flood rims. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cove base with 90* angle in the dry storage room at time of inspection. Provide a 3/8 inch minimum cove base to the floor/wall junctures of the dry storage room. Provide rubber cove base or finger/tool cove with silicone grout. Repeat violation: 2nd consecutive. Corrective Action: Correct prior to next routine inspection.