Thai Basil

Inspector's notes

Observed only a Certified Food Protection Manager certificate for the owner who was not present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand towels available at either handwashing sinks, existing towel dispenser broken for handwashing sink inside kitchen area. Handwash sinks must be supplied with soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and raw beef stored in the same pan inside the walk-in, as well as beef in process of freezing and dripping onto solid frozen chicken and onto bottom of freezer compartment. All raw animal proteins must be stored according to cooking temperature at all times to prevent cross contamination. Chicken and beef were separated into new containers with chicken stored below beef. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple items with dates missing; tofu cooked and cooled one day prior without proper date mark; cut cabbage prepared one day prior without proper date mark. 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) to protect against risk of Listeria. PIC adjusted date marks on all containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cabbage stored inside blue grocery bag. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Advised PIC to remove cabbage from grocery bag and only used approved food storage bags. Corrective Action: Correct prior to next routine inspection. 2nd repeat violation.

Inspector's notes

Observed employee filling water pitcher from front handsink. Also observed main handsink on cookline without soap or paper towels. 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. Person in charge (PIC) provided soap and paper towels to handsink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Employee sanitized water pitchers at time of inspection. Discussed with PIC and employee that handsinks are for handwashing only, and cannot be used for other purposes due to the risk of contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage and carrots stored directly in blue to-go bags in reach-in cooler on cookline. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC relocated food into approved containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinse soiled dishes, and start putting away sanitized dishes without washing hands prior. Observed employee with water residue on hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Food-contact surface was re-sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of dust and debris on ceiling above cookline. 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. Discussed with person-in-charge importance of maintaining clear overhead areas to prevent open food from sources of potential contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed covered metal containers of curry sauce made with coconut milk from hermetically sealed containers at 44*F-49*F. Per person-in-charge (PIC), curry sauce was made and placed in walk-in approximately 2 hours prior. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of cooking oil and bean sprouts in water on floor of walk-in. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC stated containers will be moved to 6 inches off the ground. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tomatoes and chilis with black spots and white fuzzy organic material on the outside. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored directly above raw unpasteurized whole shelled eggs int he walk-in refrigerator. Also observed raw chicken skewers stored directly above raw fish. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bowls with no handles stored in sauces in walk-in refrigerator; the person in charge indicated that the bowls are used as in-use utensils. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of raw chicken, bags of uncooked rice, and pots of soup/curry stored directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Due to limited space discussed with person in charge removing unneeded items to make more room 6 inches off of the ground for food. Person in charge indicated they would move these items 6 inches off of the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping cloths stored in chlorine sanitizer with 0 ppm chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black fuzzy organic material on the racks in the drink refrigerator. Also observed rusting on shelves on shelves in the walk-in refrigerator. 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. Rusting shelves may need to be repainted with a protective coating such as rustoleum. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris and grime on floors, walls, and ceilings throughout the kitchen. 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 dead or insufficiently bright bulbs in the main kitchen/warewashing area, in the walk-in refrigerator, and in the storage room with the freezer. Person in charge must replace dead bulbs/insufficiently bright bulbs by the next routine inspection. The following light intensities must be observed in the following locations: 10-foot candles in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning, 20-foot candles in areas used for handwashing/warewashing/equipment and utensil storage/toilet rooms, and 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed boxes of raw chicken, bags of uncooked rice, and pots of soup/curry stored directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Due to limited space discussed with person in charge removing unneeded items to make more room 6 inches off of the ground for food. Person in charge indicated they would move these items 6 inches off of the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed knives and other cutting implements with food debris on them; they were stored on the metal magnetic strip on the wall. Also observed stacked cleaned plastic containers with food debris/grime on the outside contacting the inside of other containers. All food-contact surfaces must be cleaned to sight and touch. Person in charge moved all of these items back to the dish area to be rewashed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed 3 spray bottles with purple liquids in them with no label. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. Person in charge labelled all of the containers (the contents were degreaser). Corrective Action: Corrected at time of inspection.

Inspector's notes

The back screen door does not seal completely when closed; the establishment currently has a makeshift air curtain using an industrial shop blower. Discussed installing an adequately sized commercial air curtain for the door and also adjusting/replacing the screen door so it completely seals when closed. These changes will aid in keeping flies out of the kitchen. Corrective Action: Correct prior to next routine inspection. 6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed 10+ small flat brown insects around the warewashing area, cookline, prep area, and near restrooms. Also observed 20+ flying insects in the kitchen area.

Inspector's notes

Observed wiping cloths stored in chlorine sanitizer with 0 ppm chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black fuzzy organic material on the racks in the drink refrigerator. Also observed rusting on shelves on shelves in the walk-in refrigerator. 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. Rusting shelves may need to be repainted with a protective coating such as rustoleum. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris and grime on floors, walls, and ceilings throughout the kitchen. 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 dead or insufficiently bright bulbs in the main kitchen/warewashing area, in the walk-in refrigerator, and in the storage room with the freezer. Person in charge must replace dead bulbs/insufficiently bright bulbs by the next routine inspection. The following light intensities must be observed in the following locations: 10-foot candles in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning, 20-foot candles in areas used for handwashing/warewashing/equipment and utensil storage/toilet rooms, and 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 an employee wash their hands after removing dirty dishes from a table and they only used water and paper towels. The employee was informed that they did not wash their hands adequately and they rewashed their hands properly. Discussed with the person in charge proper hand washing procedures: (1) Rinse under running warm water (2) Apply cleanser (3) Rub together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers (4) Thoroughly rinse under running warm water (5) Immediately follow the cleaning procedure with thorough drying using hand drying provisions (the whole process should last at least 20 seconds). Person in charge given hand washing guidance stickers. 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 pan of raw chicken stored on a shelf directly above a pan of cooling fried tofu; the the fried tofu was moved so it was stored above the raw chicken. Also observed raw duck stored in plastic wrap stored in a container with plastic wrapped raw fish on the bottom shelf of a rack; the raw duck was moved to a different container than the raw fish. Also observed a carton of raw whole shelled eggs stored on a shelf above ready to eat brewed tea; the raw eggs were moved to the bottom shelf. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Also discussed separating different raw animal foods from each other during storage, preparation, holding and display due to the different cooking temperatures necessary to kill potential pathogens specific to those raw animal foods. Always store ready to eat food next to or above raw animal foods and stored raw animal foods next to or vertically based off of their final cooking temperature (i.e. if the final cooking temperature is higher store them on the lowest shelfs). A storage chart was provided at time of inspection. 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 knives, can openers, and magnetic utensil holders with food debris on them. Person in charge indicated that these are sometimes stored dirty and cleaned prior to use and may have been used yesterday or today. Discussed with person in charge ensuring these items are cleaned after use and stored cleaned; food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. Person in charge moved these items to the dish pit to be rewashed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed hole in bottom shelf of prep table in dish area; hole has rough edges, is rusty, and is actively flaking apart. The establishment must replace the shelf of the prep table so it is smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: 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.>>>Observed 0 ppm of chlorine on dishes in the dish machine. The machine was run again and 0 ppm was observed on the dishes in the machine. It was determined the dish machine chlorine concentrate was not primed and could not be primed due to the sanitizer container being improperly set up (the establishment was cutting a hole in the container cap instead of removing it and attaching the dish washer cap). The cap was removed and the correct cap was placed, the machine was primed, and 100 ppm of chlorine was observed on the next run. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for sanitizing food contact surfaces and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration of sanitizers with test strips. 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 the following time/temperature controlled for safety foods with internal temperatures between 45*F -48*F in the walk-in cooler: cooked chicken, cooked sweet and sour soup, and cooked house made orange sauce. Person in charge indicated these foods had been in the unit overnight and had not been removed. Person in charge indicated they just had a delivery and the unit had been left open for 40 minutes; they did not check internal temperatures today. The unit had a measured ambient temperature of 41.0*F using a min/max thermometer. Person in charge willingly discarded of the foods listed above; discussed not leaving the walk-in door open during deliveries and lowering the unit temperature to help buffer the food temperatures if the unit is opened for long periods of time. Also observed cooked egg plant with an internal temperature of 78*F; person in charge indicated it was cooked at 11 am and they were going to throw it away at 3 pm. Establishment did not have a time on the container nor did they have a time as a public health control policy; person in charge willingly discarded of the egg plant and inspector helped person in charge develop a time as a public health control policy. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 the following ready to eat time/temperature controlled for safety foods with no date indicating when they were opened, prepared, or opened and thawed: cheese egg rolls, cooked duck, cooked chicken, and cooked sticky rice. The person in charge indicated these were opened, prepared, or opened and thawed between 2 and 3 days before inspection. Person in charge labelled all of these foods. Person in charge was informed that foods that ready to eat time/temperature controlled for safety foods that are stored in the establishment for more than 24 hours must be labelled with their opened, prepared, or opened and thawed date to ensure they are discarded/sold within 7 days (day 1 being the day they were opened, prepared, or opened and thawed). Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained>>>Observed prep sink with leak from handle and base when it is turned off. Establishment must repair the sink. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 partially cooked chicken (chicken not cooked to 165*F) stored in a bowl directly above hermetically sealed packages of tofu in the walk-in cooler. Person in charge informed that partially cooked raw chicken must be stored as raw and thus below any ready to eat foods or any raw proteins that require a lower final cooking temperature such as fish, beef/pork/ or ground non-chicken meat. Person in charge had the chicken cooked to 165*F due to lack of non-continuous cooking procedures. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. 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 chicken with pale pink inside and white outside in prep units (internal temperature 43*F) and in walk-in cooler (internal temperature 39*F); person in charge indicated it was partially cooked and did not reach 165*F during the initial cooking step last night. Person in charge indicated after they partially cooked it they submerge it in ice until it had an internal temperature of 40*F (cooking and cooling did not exceed 2 hours). Person in charge informed that non-continuous cooking procedures must be written and be pre-approved by Maricopa County Environmental Services. Person in charge cooked all partially cooked chicken observed to observed internal temperature of at least 170*F. Person in charge stated going forward they will cook all chicken to 165*F and discontinue partial cooking. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 shredded cabbage (internal temperature 48*F) and cut iceberg lettuce (internal temperature 45*F) packed tightly into plastic containers with lids on. Person in charge indicated they cut these foods last night and placed them into the containers with lids on immediately and no internal temperature was taken to verify if they cooled down to 41*F. Person in charge informed that when cooling foods they must use shallow pans (preferable metal) with no cover as oppose to plastic covered containers to cool foods to ensure that all time/temperature controlled for safety foods are cooled from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Person in charge discarded of the cabbage and lettuce. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-202.11, Pf: Restriction-Presence and Use---Observed 1 spray can of Raid Ant Control in cabinet behind front counter. Person in charge indicated that the can was applied outside and not inside. Person in charge was informed that pesticides can only be applied by a certified pest control applicator and unnecessary/pesticides not supplied by the certified pesticide control applicator cannot be stored in the restaurant; this prevents misuse or contamination of food/food contact surfaces. Establishment showed inspector pest control reports from their certified pest control applicator; inspector suggested the person in charge request their certified pest control applicator treat outside for ants if they are concerned with ants to prevent pesticides from ending up in the restaurant. Person in charge removed the can of raid from the premises. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap>>>Observed spray arm of three compartment sink with less than 1 inch of air-gap when attached to hook and extends past the flood rim when not hooked. The end of a spray arm, faucet or its attachment must not extend below the flood rim of the sink and must be at least 1 inch above the flood rim. Establishment must take corrective action (i.e. repair or have scheduled repair) on or before 08/31/23. Correct By: Correct Prior To Reinspection