Curries

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. Via email, provided weblink to assist in obtaining food manager certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Manager primed machine and after machine was run again, chlorine sanitizer unable to reach correct concentration. Machine was placed out of order and repair company was called. All dishware will be warewashed in working main warewashing machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

At expo station, cooked rice with internal temperatures of 98*F-120*F. Per employee, rice was portioned into containers about 1 hour. Instructed employee to move rice to reheat to 165*F to maintain proper temperature. Recommended to maintain portioned rice under heat lamp to ensure proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, in larger prep table cooler, cooked curries and cooked vegetables with internal temperatures of 61*F-75*F. Per employee, curries and cooked vegetables were in shallow ice for lunch service <4 hours. Employee provided deep ice baths to rapidly cool curries and vegetables back down to the proper temperature. Recommended repair of prep table cooler to ensure proper temperatures. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Third Consecutive Violation*** On cook line, container of in use utensils stored in water with a temperature of 75*F. Instructed employee to discard water, warewash utensils, then store utensils in clean container with no water or in container with hot water. In-use utensils are to 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 are to be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Third 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

At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware and wash hands to continue with task. Several employees on cook line handled trash can, dirty dishware, then touched clothing, then donned gloves to work with food product for customer orders, without a proper handwash. Instructed all employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use main warewashing machine and bar warewashing machne, no detectable chlorine sanitizer at dishware surfaces. Manager primed both machines and after machine was run again, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day or after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in prep table cooler nearest wall, cooked curries with internal temperatures of 78*F-85*F. Per employee, curries were left out for lunch service for about an hour. On expo line, in small prep table cooler, cold sauces with yogurt with internal temperatures of 50*F-55*F. Per employee, sauces were placed in prep table cooler within 2 hours. Ambient temperature of small prep table cooler was 52.7*F, taken with inspector min/max irreversible thermometer. Discontinue use of small prep table cooler for storing of TCS foods until able to maintain proper temperatures. Instructed employees to move cooked curries and cold sauces to walk in cooler to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in prep table coolers, containers of cooked curries and cooked proteins without date marks. Per employees, curries and proteins were prepared >24 hours. Instructed employees to date mark containers of cooked curries and cooked proteins. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, in use dry wiping cloths stored on in use cutting boards. Instructed employee to provide quat sanitizer bucket to store in use wiping cloths in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, container of in use utensils stored in water with a temperature of 85*F. Instructed employee to discard water, warewash utensils, then store utensils in clean container with no water or in container with hot water. In-use utensils are to 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 are to be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several utensils stored in a container of water/81F. 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. Instructed PIC at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No single use towels at the handwashing sink in the bar. Staff provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a damp wiping cloth on a work surface in the kitchen. Between uses, store damp wiping cloths in an approved sanitizer solution. PIC made a sanitizer bucket for the wiping cloth at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in cooler operating at 47F at time of inspection and not maintaining TCS food at or below 41F. Facility cold holds and carries out advanced procedures, like cooling, for large quantities of TCS food. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed worker handling baked chicken with his bare hands. Bare hand contact is not approved with ready-to-eat (RTE) food items. Reviewed with staff. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine was observed in the final rinse of the in-use kitchen dish machine. No chlorine observed in the final rinse of the mechanical dishwasher in the bar as well. Properly sanitize food contact surfaces after washing. Staff to use the three compartment sink until the mechanical dishwashers are operating correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler/47F, observed (using a calibrated thermometer) TCS food holding over 44- 53F including chicken, lamb, cooked vegetables, rice pudding, cheeses, yogurt, etc. 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. It was determined that the food was out of temperature for more than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. See embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler operating at 47F at time of inspection and not maintaining TCS food at or below 41F. Facility cold holds and carries out advanced procedures, like cooling, for large quantities of TCS food. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed containers of baked chicken/100-114F being maintained at room temperature. One container was about 10 to 12 inches deep. The other container was about 6 inches deep and covered. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per staff, the chicken had been prepared about 40 minutes prior. Staff was instructed to spread the chicken on shallow, uncovered pans, and rapidly cool in properly operating refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop handles in contact with consumable ice in the bar and the server area. 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. Inspector removed the handles from the ice at time of inspection and reviewed procedures with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no single use towels at the handwashing sink in the bar. When asked, worker indicated that a cloth towel is used for drying hands. Towels must be single-use. Disposable towels were supplied at the handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In a kitchen prep cooler, observed an open container of raw shrimp stored on open shelving above an uncovered pan of cooked food. 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

In the bar mechanical dishwasher, observed no chlorine sanitizer in the final rinse. The chlorine supply canister was almost empty. Bar staff to use kitchen dish machine or the three compartment sink until chlorine is obtained for this dishwasher. Corrective Action: Corrected at time of inspection.

Inspector's notes

No probe food thermometer available for use. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Provide a probe thermometer for establishment. Email proof of corrective action to inspector within about a week. Corrective Action: Correct prior to re-inspection.