Soi Four

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Repeat violation: 4th. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken, beef, and shrimp stored above cooked chicken in prep cooler in kitchen. 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. Repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak in hand sink in kitchen. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Repeat violation: 4th. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager onsite at the time of the 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. REPEAT VIOLATION.

Inspector's notes

Observed raw chicken stored above fish in the walk-in cooler at the time of the inspection.

Inspector's notes

Observed Panang Curry that was prepared on 9/9 and should have been discarded on 9/15. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection.

Inspector's notes

Observed ice cream scoops used for desert sitting in a water well between uses without the water on. Water was turned on at the time of the inspection. Also observed rice scoops in hot water between 108-125'F at the time of the 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 stored at time of inspection.

Inspector's notes

Observed a leak at the back handwashing sink and the 3-compartment sink. Must repair all plumbing to a state of good repair prior to next routine inspection. REPEAT VIOLATION.

Inspector's notes

Observed a leak on the back handwashing sink in the kitchen at the time of the inspection. Repair and maintain in good working order prior to the next routine inspection.

Inspector's notes

No certified food protection manager onsite at the time of the 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

No certified food protection manager onsite at the time of the 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 ice machine with organic matter along the shute. Clean and maintain prior to the next routine inspection.

Inspector's notes

Obseved raw chicken, beef, shrimp, tofu, soup and sprouts in the right reach-in cooler at 44-53'F at the time of the inspection. Person in charge stated they have been having issues with the unit maintaining temperature during busy hours. Due to their short service windows, advised person in charge to place items on ice until unit can be serviced and place all backstock on the bottom in another working reach-in cooler and/or the walk-in cooler. 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 rice noodles in clear covered containers at the end of the cook line near the handwashing sink at 85'F at the time of the inspection. Person in charge stated they prepare the noodles via microwave heating before food service starts and leave them out at room temperature for orders during service (lunch service is 3 hours and dinner service is 4-5 hours). Advised the person in charge that if they utilize this method, they need a policy for time as a control, and the items would need to be marked with a prepare/discard time, which cannot exceed 4 hours. Must provide written time as a control procedures prior to re-inspection (Monday, May 5th). Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed panang curry in a deep pot at 48-49'F in the walk-in cooler at the time of the inspection. Person in charge stated the curry was made about two 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon in the walk-in cooler thawing in the original packaging that is labeled remove from packaging upon thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection.Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crates of thawing raw food items stored on the floor of the walk-in cooler at the time of the inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a leak on the back handwashing sink in the kitchen at the time of the inspection. Repair and maintain in good working order prior to the next routine inspection.

Inspector's notes

Observed excessive organic matter build-up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw portions of salmon thawing in walk-in cooler still in their original packaging. The person in charge had a staff member remove from packaging at time of inspection. Discussed with the person in charge that when thawing fish it should be removed from its original packaging. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use... Observed can of raid and bottle of powder pesticide being stored on shelf near office upstairs, item was discarded at time. Please ensure all pest control is performed by a professional, and hazardous pest control chemicals are not stored on the premise. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.13, C: Thawing... Observed various vacuum sealed packages of raw salmon thawing in walk-in cooler and in prep coolers. Items were removed from package at time. Please ensure vacuum packaged salmon filets are removed from their packaging prior to thawing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-5-202.11 (A), P: Approved System... Observed hose and spray nozzle connected to mop sink downstream of the faucet equipped with an atmospheric vacuum breaker (AVB). Spray nozzle was removed at time. Please ensure AVB devices are not submit to constant pressure and abuse, and only approved plumbing systems are used. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 a pitcher of water inside the hand sink at the cook line, employee stated that was used to refill the pots of water with. A conversation was had with the kitchen employee reminding them that the hand sink is only for hand washing and shall not be used for any other purpose. Employee removed the pitcher of water. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing>>> Observed salmon fillets in reduced oxygen packets (ROP) that state "remove prior to thawing", fully thawed in the walk in cooler. Kitchen employee cut open packets and removed the salmon into their own container instead. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Correct By: Corrected At Time Of Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable>>>Observed in a prep cooler on the cook line a plastic container held together with brown duct tape used to store fried tofu inside. The tofu was moved to a different container and the one with duct tape was thrown away. Multiuse equipment shall be finished to have a smooth, easily cleanable surface; Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System>>> Observed a spray hose attachment on the mop sink faucet which has an atmospheric vacuum breaker attached. The spray hose was under pressure, a kitchen employee was able to disconnect the hose from the faucet. When the spray hose/ mop sink hose is NOT in use please remember to remove the spray hose or disconnect the hose from the faucet all together. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed a white, mold-like growth on more than 5 zucchini squash in the walk-in cooler. The condition of the food should be safe, unadulterated, and honestly presented. PIC voluntarily discarded the food. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling Observed pain relief medication stored on the shelf above the reach in cold holding unit on the right side of the cook line. Medicines that are in a food establishment for the employees' use shall be labeled (Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label), and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC stated they have an area for first aid/medications and moved the medicine to that area. Correct By: Corrected At Time Of Inspection