Bikanervala

Inspector's notes

Per employees, manager is not in today. No one present was considered the person in charge. Employee called manager/owner who spoke with the inspector and said they had just stepped out and would be back in 10 minutes. A person in charge who has their food manager certificate shall be present in the establishment whenever it is open and operating. As well, all employees who handle food shall have their food handler's certification (basic/essentials). Owner showed up as report was being typed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee using barehands as they cut a naan and put it on a plate for service. Per employee, they do not usually wear gloves when working with the naan cooker due to the extreme heat. Discussed wearing gloves when handling after it comes out of the cooker. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bowl on top of the handwashing sink in the kitchen, as well as a big floor mixer in front of the sink. Had employees remove bowl and discussed moving the mixer to a different spot to make the handwashing sink more accessible and to protect the mixer from handwashing splashed. PIC stated they do not use the mixer here and was planning to move to a warehouse. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes in the mechanical dishwasher in the kitchen with chlorine concentration of 0 ppm. Employee switched bucket of concentrate and machine was primed. Final concentration was 100 ppm. Discussed checking concentration daily to ensure chlorine concentration is between 50 and 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. 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

inquired regarding a certified food manager. unable to locate. please ensure one staff on duty has obtained a certified food manager. available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the food prep., cooking grill area, hand washing basin filled with equipment. and blocked. informed pic. please ensure the hand washing basins are kept available and accessible. staff in charge removed articles. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed multiple pans of tcs food containing beef, cooked potatoes, stewed vegetables. temperatures were taken registering at 98-114 deg f . discussed with manager. per manager food is from the walk-in and brought out as needed. recommended to monitor hot holding temperatures for tcs food. suggested to adjust steam table temperatures to ensure all tcs food is maintained at 135 deg f . staff in the kitchen reheated food pans to 165 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed multiple chemical spray bottles filled in the food prep. area. no identification labels. discussed with staff. please ensure all chemicals' filled sprayers are labeled. staff in charge corrected Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: proper placement/storage of chemicals reviewed. observed over the three-compartment basin drying rack, toilet cleaner liquid , and other sprayer placed near washed food pan lids. suggested to place chemicals in a designated area away from food pans. relocated to under the 3-compartment basin by manager. also observed bottles of grill cleaner placed with food herbs and spices in the dry shelves. notified staff. all removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed on site prepared food , pans and trays placed on the walk-in floor. discussed with staff. please utilize a designated shelf for storing food containers.

Inspector's notes

multiple wet wiping cloth , placed on the food prep. stations, and food prep. tables. facility has a sanitizer, multi quat dispenser. discussed placing wet wiping cloth in a designated sanitizer solution. prepared multi quat bucket at 200 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure, facility has sanitizer test strip. discussed with PIC via phone, please obtain multi quat sanitizer test strip. re-inspection scheduled for 10 days. 11-28-2025 Corrective Action: Correct prior to re-inspection.

Inspector's notes

proper placement for employee personal drinks reviewed. observed multiple drink bottles on the prep. counters, placed above food prep. discussed with staff on duty. all removed. use of a designated area, drink cups with lids and straws reviewed. Corrective Action: Corrected at time of inspection.