Peacock Indian Bar & Grill

Inspector's notes

The back door to the kitchen is left wide open to let the smoke in the cook line out of the room. A screen door should be installed to prevent entrance of insects or rodent. PIC shut the door. Install the screen door if needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Water is continually leaking from the faucet into employee hand wash sink in wear washing area and to correct, PIC has closed the cold water. Repair the faucet and let water get mixed for hand washing at the proper temperature of 110 degrees F. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The ventilation system is not adequate to take the smoke due to baking bread and chicken in tandoori oven in the cook line. Kitchen is filled with excessive heat, steam, condensation, vapors, smoke, and fumes that burns the eyes and reduce the visibility. The mechanical ventilation of sufficient capacity Should be provided. Repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink near three-compartment sink with no hand drying provision. All 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. Person in charge supplied sink with paper towels at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: Observed faucet attachment on handwashing sink at bar. Attachment is for dispensing drinking water for staff as per person in charge. Handwashing sinks must not be used for purposes other than handwashing. Person in charge 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 establishment washing dishes in three-compartment sink by sanitizing, then rinsing and washing. When manually washed in a three-compartment sink, food-contact surfaces must be washed with detergent, then rinsed, then sanitized. Discussed proper warewashing procedures with person in charge. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Repeat violation: 3rd. Observed diced tomatoes and cooked plant food in prep cooler across from grill at 54 °F. Foods had been in cooler for about two hours as per person in charge. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. After discussion with the person in charge it was determined that the chef with the food manager certification was not onsite during the inspection today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed chef handling their cell phone, and then without first washing their hands observed the chef begin cooking and touching the handles of pans and utensils.

Inspector's notes

Observed built up food debris in the microwaves. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Clean the microwaved thoroughly and ensure they are cleaned as frequently as necessary to prevent the build up of food residue prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the upper section of the prep refrigerator across from the grill observed fried potatoes/ 56°F, butter/47°F, and cooked lamb/45°F.

Inspector's notes

Observed an unlabeled spray bottle of clear liquid on the counter in the kitchen across from the tandoor oven. After discussion with the person in charge it was determined the spray bottle was filled with sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The person in charge labeled the bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chef use pillow/towel used to place naan dough in tandoor oven. After discussion with the person in charge it was determined the towel is changed out every other day or when soiled. Discussed utilizing a clean towel per order. Instructed person in charge to change the towel at time of inspection. Ensure food contact surfaces are clean and protect food from miscellaneous sources of contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils stored in standing water/107°F on a small counter next to the stove.

Inspector's notes

Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. After discussion with the person in charge it was determined that the chef with the food manager certification was not onsite during the inspection today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Core-2-102.12(A), C: Certified Food Protection Manager No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. After discussion with the person in charge it was determined that the chef with the food manager certification was not onsite during the inspection today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe a chef making bread scratch their head/hair, then without first washing their hands observed chef continue making bread. Observed a different chef cooking and handling food at the prep cooler. Observed the chef cough near their hands, and without first washing their hands observed the chef continue cooking and handling multiple TCS foods (shrimp, lamb, cooked vegetables, gravies, cottage cheese/paneer).

Inspector's notes

At time of inspection observed the a chef place cooked naan bread into a basket for service with their bare hands. At the bar observed a food worker place a lemon wedge on the rim of a glass with their bare hands.

Inspector's notes

In the walk in cooler observed a tray of raw unpasteurized shelled eggs stored on a shelf directly above a container of cooked makhani gravy. In the prep cooler across from the stove observed packaged raw fish and a container of raw shrimp stored on the shelf directly above small containers of cottage cheese and makhani gravy.

Inspector's notes

In the bar walk in cooler observed a container of mango lassi/56°F. According to the person in charge the mango lassi was made this morning less than 4 hours ago. In the prep cooler across from the stove observed raw shrimp/54°F, raw fish/52°F, cooked lamb/52°F, korma gravy/51°F , makhani gravy/51°F, cooked chicken/50°F, raw chicken/51°F, cottage cheese paneer/ 50°F, and cooked eggs/51°F.

Inspector's notes

Observed large containers of makahni gravy, korma sauce, dal makhani in the walk in cooler with no date mark. After discussion with the person in charge it was determined all ready to eat foods missing date marks were cooked on Monday (6/2/25).

Inspector's notes

The large prep cooler across from the stove used to store assorted TCS foods (see violation #22) is not maintaining TCS foods at 41°F or less. Minimum internal temperature of the prep cooler measured at 51.8°F with inspector's min/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

No probe thermometer observed onsite at time of inspection.