Thai Rama

Inspector's notes

Observed in use utensils stored in hot water baths measuring 120*F and 123*F. 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. All in-use utensils were properly stored at time of inspection. Advised PIC to fill up the holding units with already hot water as the heating unit may take too long to reach 135*F unassisted, allowing harborage conditions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed aluminum foil in use as a ceiling tile covering throughout the main kitchen. Per PIC, foil was added over vinyl ceiling tiles due to heavy soiling from cooking vapors. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Remove foil and clean or replace tiles prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed raw eggs placed atop cooked chicken wings. discussed the proepr placement for raw meat and rte. manager relocated cooked food to a higher shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some spices in plastic tubs. no identification label. manager removed and related food ingredient powders. corrected

Inspector's notes

In the top cooler drawer on the cook's line, observed cooked preportioned rice with an internally probed temperature of 50 degrees F. Under the left cold table, observed a container of raw chicken and an open container of tofu with internally probed temperature range of 46-48 degrees F. Person in charge (PIC) all stated items were placed in coolers at opening about 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°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

In the walk in cooler, observed two metal containers of peanut sauce containing coconut milk with a date mark of 09/04. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. In the walk in cooler, observed a plastic container of coconut milk and sugar with no date mark. PIC stated item was prepared 09/06. In the walk in cooler, observed preportioned cooked rice with no date mark. PIC stated items were prepared 09/09. In the cooler next to the ice machine, observed preportioned rice with no date mark. PIC stated items were prepared on 09/09. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some wet wiping towels on the food prep. stations. also the sanitizer towel bucket checked. at 0ppm. notified manager. sanitizer drained and refilled. chlorine at 50 ppm established. corrected

Inspector's notes

observed some damaged ceiling panels in the food prep. area, panels taped , tapes separated. also some damaged dry wall in the front service station. showed PIC. Please repair.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. Female staff held cilantro with her bare hands. Please use barrier such as gloves when handling ready to eat food. Addressed code violation at time of inspection, staff washed cilantro and use gloves to handle them after correction was addressed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. White Coconut curry sauce in the pot at room temperature probing in the range of 108 degree F to 121 degree F. Discussed hot holding violation at time of inspection, Coconut curry sauce was transferred to stove for reheating by staff. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Raw chicken on cutting board probed at 63 degree F. Big fat rice noodle in a box probed 83 degree at room temperature of kitchen, Red sauce marinated raw chicken in cold drawer probed at 46 degree F. ****Raw chicken at cutting board is now submerged in ice to bring temperature down, Big fat rice noodle had transferred back to walk in cooler at time of inspection. Staff added ice to the drawer where the red sauce marinated raw chicken stored to reduce temperature to 41 degree during inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-404.11, Pf: Segregation and Location-Distressed Merchandise. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw chicken being stored on cutting board near by the cooked and ready to eat green onion. Inspector coached staff to relocate the raw chicken away from the cutting board and far from ready to eat food at time of inspection. Raw chicken had been relocated to a separate counter from cold holding unit cutting board. Correct By: Corrected At Time Of Inspection