Arusuvai Kitchen

Inspector's notes

There were two spray bottles with cleaner in them that did not have a label behind the front counter. Person in charge (PIC) used a marker to write the name on the spray bottles at time of inspection. All cleaners and chemicals need a label to reduce risk of contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two pans of raw chicken directly on the floor in the walk-in cooler. Person in charge (PIC) moved the pans to the rack at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all three cold-holding units out of proper temperature and unable to maintain TCS foods at 41*F or lower. Foods include cooked rice, cooked potatoes, cooked vegetables, cooked curry meats. PIC voluntarily discarded. See embargo form. Walk-in cooler temperature using min/max thermometer 55*F. Food temps using probe thermometer 44*F-58*F. Reach-in cooler temperature using min/max thermometer 50.2*F. Food temps using probe thermometer 44*F-49*F. Cooler drawers under cooktop temperature using min/max thermometer 59*F. Food temps using probe thermometer 45*F-48*F. 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

Observed the front and back doors to the establishment with gaps on all sided. The door needs to be sealed properly to reduce risk of pests. Re-seal the doors before next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed that the employees in the kitchen and front of house were working with food (cutting, adding dates, moving in and out of the cold-holding units, plating the food, cooking) while also doing various other tasks (helping customers at register, cleaning up, tec) without washing hands between tasks. Also observed two employees reach into to glove boxes and don gloves without washing hands first. Inspector asked manager to stop all the employees and have them all wash their hands properly. All employees washed their hands properly at time of inspection. Inspector discussed when to wash, where to wash, and how to wash with staff and person in charge (PIC). Inspector also left guidance documents to help with further training. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the only hand wash sink in the kitchen, has a leak and no hot water is running. Person in charge (PIC) called a plumber and the plumber is scheduled to be in the following day to repair hand wash sink and restore hot water. 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: Correct within 24 hours. ***Re-inspection is scheduled 03/19/2026 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 the hand wash sink in the back of the kitchen with containers in it and being blocked by a table with small appliances on it. The hand sink near the ice machine with not accessible at time of inspection, due to ice machine, glasses, and other serving items taking space around it. Person in charge (PIC) stated that the back kitchen hand sink was leaking and said the employees were using the floor/mop sink. Inspector asked PIC to move all items blocking back hand sink. A leak is present. PIC called a plumber and made an appointment at time of inspection. All hand sinks must be easy to access at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the front and back doors to the establishment with gaps on all sided. The door needs to be sealed properly to reduce risk of pests. Re-seal the doors before next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of raw chicken marinating, being stored directly on the ground in the walk-in cooler. Discussed with person in charge (PIC) that all food should be 6-inches off the ground and PIC placed the tray on the bottom storage rack. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large leak at the hand wash sink in the back of the kitchen. Plumber is scheduled to fix the hand wash sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection. ***Re-inspection scheduled for 03/19/2026