Yupha's Thai Kitchen

Inspector's notes

Observed no date marking for cooked beef in prep table farthest from dry storage. PIC mentioned beef was cooked the previous day, and added the correct date. Informed PIC 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several stacked away as clean containers stacked wet. Discussed with person in charge (PIC) all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked the containers to allow for proper air drying a time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the smaller three compartment sink by the ice machine to leaking with valves turned off. Also observed the faucet was loose and leaking water at the base. Discussed with PIC all plumbing shall be maintained in good repair at all times and must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large soy sauce containers filled with raw broccoli in the walk-in and RTE rice noodles on the cook line. Also observed peeled garlic container with fresh basil and white vinegar bottles with worn off labels with a brown sauce in the container. Discussed with person in charge (PIC) single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace re-use of single use containers with food safe reusable containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS items on the server line and cook line at an internal temperature of 60*F. Per PIC the items are held out of temperature for lunch shift of four hours. Discussed with PIC except during preparation, cooking, cooling or when time is used as control all TCS foods must be maintained at 41°F or below. Discussed utilizing Time as Control for the listed items and assisted PIC with creating policy for facility. TCS items moved to Time as Control are sliced tomato, salad, and rice noodle on the server line and the cookline. PIC added 4 hour time stamp at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three stacked deep containers of cooked, thick rice noodle on the bottom shelf of the prep table across from the wok line. Per PIC the noodles were cooked an hour prior to inspection and have an internal temperature of 60*F. 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. PIC relocated noodles to a shallow pan and placed into the walk-in to rapidly cool. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Inspector's notes

Observed wet stacked containers above the prep sink stored away as clean. Discussed with PIC all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked containers at the time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing airgap of the drainage pipes of the dishwashing machine. Discussed with PIC to include a minimum of one inch gap of air between the drainage pipe and the floor sink to prevent back syphoning of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed containers of chicken in the top of the prep table across from the wok station with an internal temperature of 47* in the center and 45*F along the edges of the containers. Several pieces of chicken were bright pink in the center and white outside. Per Person in Charge (PIC) the chicken was cooked and placed in the prep table the previous day. Discussed with PIC all 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. Embargoed the chicken and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed container of cooked chicken in the bottom of the prep table across from the wok station. Several pieces of chicken were bright pink in the center and white outside. Per PIC this batch of chicken was cooked 1 hour prior and placed in the prep table. Discussed with PIC all 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. PIC recooked the chicken to 165*F and placed into shallow pans to rapidly cool in the walk-in. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed a large container of broccoli and of cooked rice noodle being stored directly on the ground in the walk-in. Discussed with PIC food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. No contamination was observed and PIC relocated to store the food 6 inches above the ground. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed several large plastic bottles of Vinegar filled with a red sweet and sour sauce. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for storage of food. PIC relocated the sweet and sour mix to correct restaurant reusable containers and discarded the cleaned vinegar bottles in the dish area at the time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking. >>>Observed partially cooked chicken with pale pink inside and white outside, along with partially cooked beef bright red in the middle and browned on the outside, portioned in bags in the bottom of prep table at the entrance of the kitchen across from the wok station. Observed chicken and beef with in prep units (internal temperature 41*F) and in walk-in cooler (internal temperature 39*F); person in charge indicated it was partially cooked and did not reach 165*F for chicken and 155*F for beef during the initial cooking step. Person in charge (PIC) indicated after they partially cooked it they cool the chicken and beef in the walk-in with an internal temperature of 40*F (cooking and cooling did not exceed 2 hours). Discussed with PIC non-continuous 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, the beef to 155*F and discontinue partial cooking. PIC label the partially cooked chicken and beef for personal use. 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 and beef they must reach out to the inspector to develop an approved partial cooking procedure. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. >>>Observed Ribeye steak offered cooked to order on the menu without a consumer advisory. A consumer advisory must be present on the menu for any items that may be served raw, undercooked, or not otherwise processed to eliminate pathogens. Reinspection 4-17-24 Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 slices of cooked chicken in the top and bottom of the prep tale across from the wok station at the entrance of the cook line with internal temperature of 48*F to 50*F. Per PIC the chicken was cooked and then placed into the prep table unit, less than 4 hours prior to inspection. PIC relocated the sliced cooked chicken to walk-in rapidly cool to 41*F or less. Discussed with PIC all items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table top or bottom refrigeration. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 noodles and cooked rice stored at room temperature inside office with internal temperature between 59*F to 67*F, Observed cut raw tomatoes and cut lettuce salad stored at room temperature in the kitchen with internal temperature between 59*F to 61*F. Manager stated the above food were taken from walk-in about 2 hours prior to inspection. All TCS food must be cold holding at 41*F or below. Manager put the above food back to walk-in for fast cooling at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Observed raw tuna available for order (Tuner Tower) on the menu without a consumer advisory. A consumer advisory must be present on the menu for any items that may be served raw, undercooked, or not otherwise processed to eliminate pathogens. Must correct prior to re-inspection on 12/22/2023. Correct By: Correct Prior To Reinspection