Thai Patio

Inspector's notes

Observed cut vegetables stored directly in plastic drawers in walk-in cooler and freezer. Discussed switching the drawers to a food safe container or using liners such as food grade bags to store cut vegetables to prevent the migration of deleterious substances. Corrective Action: Correct prior to next routine inspection. **Second consecutive**

Inspector's notes

Observed seal of walk-in beginning to crack and separate from door. Discussed the importance of maintaining the seal and encouraged the replacement of the seal prior to the summer. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken handles for handwashing sink and food prep/3-comp sink. Observed a dipper well with inconsistent water supply. Discussed keeping plumbing in good repair and repairing fixtures before next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut vegetables stored directly in plastic drawers in walk-in cooler and freezer. Discussed switching the drawers to a food safe container or using liners such as food grade bags to store cut vegetables to prevent the migration of deleterious substances. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut vegetables such as carrots onion and celery contacting directly on office bin pull out drawers in walk-in. food items directly contacting surfaces must be food grade and approved. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following TCS items holding in the line between 46-55*f degrees. Pork gyoza, chicken gyoza, veggie gyoza, orange chicken, egg rolls, spring lettuce, bean sprouts, cabbage, mussels, scallops, swai fillet. Reach-in is regularly rotated out and supplemented with ice per manager. Its placed in unit at 11am. Items moved to walk-in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three chemical bottles with no label, one identified as degreaser, and other two bleach. labeled at time of inspection. Chemicals must be labeled Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-206.11 - Priority: Restricted Use Pesticides, Criteria Addl Notes: Observed can of raid near dishwasher area. discarded on site. Pest control must be conducted by a certified pest applicator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed line unit holding TCS foods from violation #22 holding 44*f degrees. Please fix by re inspection 8/8/24.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 cookline chef crack raw egg and continue cooking duties without removing gloves and washing hands. Discussed with chef when to wash for contaminating tasks. Items removed and chef washed hands before continue working. Correct By: Corrected At Time Of 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 Dishwasher in use at time of inspection dispensing 0ppm of chlorine. Manager troubleshot unit until working. Dispensed 50-100ppm of chlorine 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 cooked chicken over small amount of ice and water cooling on open top cookline at 50*f degrees. Instructed chef to continue adding ice until 41*f degrees. Observed pot of curry cooling with in the 6 hour time frame in a deep pot in walk-in with an internal temperature of 46*f degrees. Kitchen staff put curry into a shallow bowl to finish cooling at time of inspection. All Items cooling must be iced appropriately or cooled in the walk-in with shallow pans. 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 Temperature control for safety foods (TCS) such as raw shrimp, sliced raw beef, raw pork, bean sprouts, tofu, eggs, cut tomatoes holding between 46-50 degrees on the open top of the cookline reach in. Person in charge (PIC) stated that they were having problems adjusting proper temperature on reach-in so it would not freeze over. PIC Adjusted refrigerator to proper cold holding temperature and PIC immediately iced all TCS items. Correct By: Corrected At Time Of Inspection