Thai Basil

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic matter on the ceiling in the ice machine. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch and cleaned at a frequency that prevents accumulation of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed partially cooked chicken with bright pink inside and white outside, in containers in the short reach-in/tall reach-in/ prep table bottom of prep table at the entrance of the kitchen across from the wok station. Observed chicken at 79*F to 86*F measured with a probing thermometer; person in charge indicated it was partially cooked at 80% the initial cook and they cook again at another time to 165*F. PIC stated the chicken did not reach 165*F for chicken during the initial cooking step. Discussed with PIC noncontinuous cooking procedures must be written and be pre-approved by Maricopa County Environmental Services. Person in charge stated going forward they will cook all chicken to 165*F and discontinue partial cooking without approval. PIC stated the chicken was cooked 1 hour prior to inspection and took the chicken to recook to 165*F at time of inspection. Partially cooking raw animal products creates an opportune environment for the growth of spore forming, disease causing bacteria. Spore forming bacteria often produce toxins and both spores and toxins are incredibly difficult (if not impossible) to remove from food once they are created. Partially cooked animal products must also be stored below fully cooked/ready to eat products. If the establishment would like to continue partially cooking chicken, they must reach out to the inspector to develop an approved partial cooking procedure. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken in hotel pans in the bottom of the prep table at 76*F and also cut cabbage in the top of the prep table at 54*F. Per PIC the chicken had been cooked, cabbage was chopped and placed in the unit less than 4 hours prior to inspection. Discussed with PIC 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. Cooked chicken and cut cabbage was relocated to walk in to allow for rapid cooling. Discussed prep table is designed for cold holding and not designed to cool TCS products. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers of foods with bowls stored in the product. Discussed with PIC

Inspector's notes

Observed black organic matter and dust buildup in the walk-in, shelved and walls throughout the facility. Discussed with PIC Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed empty pan stored in the handwashing sink in the back of house at time of inspection. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles with temperatures between 78*F out at ambient temperature on a cart next to the cooking station at time of inspection. Per cook, noodles were cooked less than 2 hours prior to inspection and were moved to the walk-in cooler to rapid cool at time of inspection. Observed cooked tofu with temperatures between 74*F on a plate stored on top of the containers of the prep table at time of inspection. Per cook, tofu was made more than 4 hours prior to inspection and voluntarily discarded. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple knives stored between prep tables in the back of house at time of inspection. 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 wash, rinsed, & sanitized & properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up of food and debris on shelving on cart and pan storage rack at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of red and green curry with lids on in the walk-in cooler with temperatures of 45*F at time of inspection. Per cook, red and green curry were made less than 3 hours prior to inspection. Cook removed lids from red and green curry at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of cooked chicken covered with plastic wrap and stacked on top of each other in the reach-in fridge with temperatures between 58 to 64*F at time of inspection. Per cook items were made less than 2 hours prior to inspection. Discussed with PIC and cook about proper cooling methods (lids off, top shelf of walk-in, ice baths/wands) at time of inspection. Cook removed lids from cooked chicken and moved it to the top shelf in the walk-in at time of inspection.

Inspector's notes

Observed a buildup of debris and organic matter throughout the facility. Discussed with person in charge (PIC) about cleaning under prep tables, equipment, and walls where organic matter build up is occurring at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (5th Consecutive).

Inspector's notes

Observed cooked chicken in a reach-in cooler with a temperature of 52*F at time of inspection. Per cook, chicken was made the day prior and was embargoed at time of inspection. Discussed proper cooling with PIC and cook at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided establishment with cooling guidance documents at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of cooked chicken covered with plastic wrap and stacked on top of each other in the reach-in fridge with temperatures between 78 to 96*F at time of inspection. Per cook items were made less than 2 hours prior to inspection. Discussed with PIC and cook about proper cooling methods (lids off, top shelf of walk-in, ice baths/wands) at time of inspection. Cook removed lids from cooked chicken and moved it to the top shelf in the walk-in at time of inspection. Also observed two boxes filled with cooked tofu with temperatures between 102 to 103*F on a shelf at ambient temperature. Per cook, tofu was made an hour and a half prior to inspection. All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of debris and organic matter throughout the facility. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence - Observed live German cockroach on the wall of the dish area in the back of the kitchen. Eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 10/26/2023. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. - Observed multiple pans of cooked chicken with lids stacked on top of each other in reach cooler located next to the stove with a temperature of 61 to 66*F. Per employee the cooked chicken was cooked in the morning. Cooked chicken was embargoed at time of inspection. Discussed proper cooling and cooling methods with the PIC. All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed heavy accumulation of organic food debris under prep tables, dish area, reach-ins, in dry stock area, and on the metal racks holding pans. Establishment must be cleaned frequently enough to prevent the accumulation of dirt, organic matter, and food debris. Please clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. - Observed employee with gloves on scratch nose and then proceed to scoop ice without changing gloves and washing hands at time of inspection. Employee washed hands at the time of inspection. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Discussed the importance of proper hand washing with the PIC. 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. - Observed cooked chicken, raw beef, and raw pork in the prep table at 57*F (see #31). Per person in charge (PIC), all items were cut/cooked less than 4 hours prior to inspection. PIC placed items in reach-in refrigerator to rapid cool. Observed raw shrimp, half and half, cream cheese, raw chicken, shrimp, chopped cabbage, and raw beef in walk-in with temperatures between 47 to 48*F. Per PIC, half and half and peeled shrimp were in the walk-in since the day before and all other items were placed in the walk in less than 4 hours prior to inspection. Half and half and peeled shrimp were voluntarily discarded at time of inspection. All other items were moved to the reach-in refrigerator to rapid cool. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. - Observed walk-in cooler with an ambient temperature of 48.2*F. Observed prep table with an ambient temperature of 58.1*F. Observed TCS food with temperatures between 46 to 57*F in both units; see #20. All TCS food items in the walk-in were moved to reach-in coolers at time of inspection. Person in charge (PIC) called refrigerator repairman at time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair walk-in cooler and prep table so that they maintain all TCS foods at 41*F or below. Re-inspection scheduled for on 7/20/2023. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law - Observed broken drainage pipe going from the mop sink to a floor drain. Discussed with Discussed plumbing requirements with the person in charge (PIC). Repair prior to re-inspection on 7/21. Correct By: Correct Prior To Reinspection