Thai House

Inspector's notes

At time of inspection observed a chef crack a raw unpasteurized egg with gloved hands, then without first washing their hands and changing their gloves observed the chef continue cooking, touch a clean plate, and plate cooked food. At time of inspection observed a chef touch their glasses with their gloved hands then without first washing their hands and changing their gloves observed the chef continue food preparation on the line.

Inspector's notes

No detectable chlorine (0 PPM) observed in sanitizer bucket used to store sanitizer wiping cloths by the soda machine. Ensure that sanitizer buckets have proper sanitizer levels between 50-100 PPM using chlorine sanitizer test strips. Th person in charge emptied the bucket at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean hotel pans stacked and put away as clean while still wet on the shelf across from the three-compartment sink. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Had staff unstack wares and allow them to fully air-dry before stacking and storing them at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Observed in the 3-compartment sink wares being sanitized in a solution that measured 0-10ppm chlorine as measured on chlorine test strips. Food-contact surfaces must be sanitized in a solution with a concentration of 50-100ppm chlorine or as indicated on bottle label. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Had staff add chlorine to sanitizing solution until it measured 50ppm chlorine on chlorine test strips and instructed them to re-sanitize wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wares being stacked and put away as clean while still wet. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Had staff unstack wares and allow them to fully air-dry before stacking and storing them. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility without a certified manager present during hours of operation.

Inspector's notes

Observed on dry storage shelving bulk bins of cornstarch, sugar, flour, brown rice, and white rice without common label names.

Inspector's notes

Observed underneath prep tables, cooling units, underneath shelves in walk in cooler, and under grill line.

Inspector's notes

Observed slimy organic matter growth in the soda nozzles. Soda nozzles must be cleaned frequently enough to prevent organic matter growth. Please have nozzles cleaned. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed the 3 compartment sink at 0 ppm of chlorine while in use sanitizing dishes. Chlorine must be kept in concentration as stated on the bottle. Manager added bleach to solution to make it to 50ppm.

Inspector's notes

In the walk in cooler, observed cooked chicken, pre-cooked breaded chicken, cooked noodles, cooked rice, and cooked potatoes all without date marks. Per chef these items were prepared 1-3 days prior. Chef added dates to food items.

Inspector's notes

Observed a spray can of hot shot pesticide spray on the shelf next to several stacks of various to go containers. This shelf with the spray was directly above ready to eat food in the expediting window. All toxic substances must be stored to prevent any contamination of food, utensils, and food contact surfaces. Employee discarded the spray. Pesticides are not to be stored on the premises and must be done by a licensed professional. Had discussion with PIC about chemical and pesticide storage. Corrective Action: Corrected at time of inspection.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed 2 unlabeled spray bottles of cleaning chemicals being stored near restrooms, chemicals were identified and labeled at time. Please ensure all hazardous cleaning chemicals are clearly labeled at all times. Correct By: Corrected At Time Of 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 raw chicken being stored above raw beef in the walk in cold holding unit. Separate types of raw animal foods from each other during storage, preparation, holding and display by arranging each type of food so that cross contamination is prevented. The PIC moved the raw chicken to a bottom shelf in the walk in. Handout provided showing proper food storage. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed 2 knives on the magnetic holder to have food debris on them. Food contact surfaces and utensils shall be clean to sight and touch. Clean utensils before storage. The PIC removed the soiled knives to be cleaned and wiped the knife storage rack with a sanitizer wiping cloth at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths being kept in water without sanitizer. Moist cloths used for food contact surfaces that are not kept in an approved sanitizing solution, at the proper concentration. For chlorine, the sanitizer solution should test between 50ppm and 100ppm. The PIC refilled the bucket with water and sanitizer at the correct concentration. 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 the temperature of the walk in cooler to be 50.5F measured with a calibrated min/max thermometer. Cold holding units must be able to keep TCS foods at a temperature of 41F or below. The establishment has 3 functioning prep tables which are not sufficient for the establishment to continue to operate. The PIC called for service at the time of this inspection and closed the establishment until repairs to the cold holding units are complete. The establishment has closed and will remain closed until the walk in is holding the required temperature. Correct By: Correct Prior To Reinspection

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 the temperature of TCS foods in the walk in cooler to have internal temperatures, measured with a calibrated probe thermometer, ranging from 48F to 51F. TCS foods included raw and cooked cut meats, cut cabbage and tofu. Per the PIC, the foods had been in the walk in for more than 4 hours. A full list of foods discarded can be found on the embargo form. The PIC discarded all TCS foods from the walk in at the time of this inspection. Correct By: Corrected At Time Of Inspection