Thai Basil

Inspector's notes

Observed sink to right of kitchen handwash sink with leakage and unable to be turned off with sink knobs. 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 handwashing sink located next to ice machine filled with ice. PIC removed ice from sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple bulk food containers filled with powders without any labelling. PIC reports MSG, salt and sugar stored in these bulk containers. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink next to ware washing station that had a continuous flow of water and could not be shut off with sink nobs. 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 dust and black organic matter around fridge units doors and ventilation airways. 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 TCS foods such as cooked oyster sauce, stir fry noodles and raw proteins in reach in closest to prep table with an internal temperature of 48F, unit found to have an internal temperature of 50F. Had person in charge discard TCS foods kept overnight in unit as well as move raw meats to other smaller cold holding equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods such as cooked oyster sauce, stir fry noodles and raw proteins in reach in closest to prep table with an internal temperature of 48F, unit found to have an internal temperature of 50F. Had person in charge discard TCS foods kept overnight in unit as well as move raw meats to other smaller cold holding equipment. Other main wall fridge does not contain any TCS products but has an internal temperature of 50F. Establishment is deemed as not having enough cold holding equipment to operate at full capacity. Re-inspection to occur in 24 hours. Correct prior to re-inspection by 7/10/25.

Inspector's notes

Observed dust and black organic matter around fridge units doors and ventilation airways. 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 case of raw in-shell eggs, case of raw beef sirloin, bags of spring mix with cut lettuce, and multiple cartons of half-and-half stored on cart in indoor back alley at time of inspection. Per person-in-charge (PIC), food items arrived at the establishment thirty minutes prior. Observed carton of half-and-half with an internal temperature of 62*F. Cold TCS food items are to be received at 41'F or below with the exception of raw shelled eggs received at 45'F or less. Cooked TCS food and food received hot shall be received at 135'F or above. PIC moved all TCS food items to refrigeration to rapidly cool to 41*F at time of inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bag of raw bean sprouts, raw bean sprouts in water, two containers of tofu, and bag of spring mix with cut lettuce at 45*F-48*F located in far left corner standing reach-in cooler. Ambient air temperature of unit was a minimum of 46*F. PIC stated TCS food items were placed in unit two hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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 far left corner standing reach-in cooler with a minimum ambient air temperature of 46*F. PIC relocated all TCS food items to alternative functioning cold holding equipment at time of inspection. PIC stated unit will not be used to hold TCS food items until repairs can be made. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 4/8/2025.

Inspector's notes

Observed half gallon of milk stored directly in ice within ice bin. Per PIC, ice in bin is also used in beverages. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC removed container of milk from ice bin and removed surrounding ice from bin at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing water on ground located between dish machine and handwash sink in kitchen area. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. Physical facility must be cleaned frequently enough to prevent accumulation of water, dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chef wash hands for less than 20 seconds in between changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Chef was instructed to wash hands properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot mixing valve in disrepair and not present at handwashing sink located by 3-comp sink. Water dispensing out of functioning cold valve measured at 81'F. 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. Hot water available at other water fixtures throughout the establishment. Re-inspection scheduled on 10/02/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed two cases of bean sprouts being delivered at 55'F; packaged less than 4 hours prior to delivery per PIC. Cold TCS food items are to be received at 41'F or below with the exception of raw shelled eggs received at 45'F or less. Cooked TCS food and food received hot shall be received at 135'F or above. Bean sprouts were immediately put on ice at time of inspection and was reading 41'F by end of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing water in kitchen area at time of inspection. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. The establishment must be cleaning up spills at a frequency that precludes standing water puddles. 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 VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe --- Observed RTE (Ready-To-Eat) papaya used for papaya salad stored in to-go grocery bag with graphics, in reach-in unit opposite of cookline. PIC (Person-In-Charge) removed papaya from to-go bag at time of inspection. Ensure food is not stored in to-go grocery bags to prevent contamination from deleterious substances. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Observed rusting on shelfing above 3-comp sink, where lids and metal pans used for food are stored. Observed heavy rusting on shelfing in reach-in unit by food prep table. Suggested PIC to resurface lower shelf or replace unit to prevent potential contamination. Food contact surfaces shall be clean to the sight and touch. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 containers of raw chicken satay being stored directly above containers of raw beef and raw pork in the refrigeration unit located by the food prep table. Observed container of raw shelled eggs stored directly above RTE cooked red curry in the same refrigeration unit. PIC moved items accordingly following proper food storage guidelines at time of inspection. Discussed the importance of preventing cross contamination with PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; 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/4125/Food-SafetyOperator-Resources. --- Observed red curry, yellow curry, green curry, penang curry, jungle curry, masa curry on food prep table at temperatures 125-133'F being stored at ambient temperature. Observed time stamps of 11:00am-3:00pm taped onto curry containers. PIC confirmed time as control is used for these items as they are only used for lunch operating hours which are from 11am-3pm. PIC stated there is no written procedure for time as control policy at the establishment. Written procedure was written and printed at time of inspection. TCS foods on time as a control must have an approved written procedure and items must have time logged in some way to prevent misuse and growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation --- Observed red sanitizer bucket with chlorine and wiping cloth was reading 25 PPM. Chlorine solution shall be between 50-100 PPM. PIC added bleach to bucket and sanitizer was reading 100 PPM at time of inspection. Please ensure that test strips are used to measure the proper amount of sanitizer to avoid possible contamination. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

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 3 pans of cooked chicken in the bottom of the prep table across from wok station with an internal temperature of 64*F. Per Person in Charge (PIC) the chicken was cooked and placed in unit 1 hour prior to inspection. Discussed with PIC to put cooked chicken in the reach-in to rapidly cool at the time of inspection. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in/reach-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

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe >>>Observed to-go plastic bags being used to store green and red peppers in the reach-in and oranges on the expo line small refrigerator. All items were transferred to proper food grade containers at the time of inspection. Discussed the importance of storing food in proper food grade containers to prevent the migration of deleterious substances. Correct By: Corrected At Time Of Inspection