Thai Basil

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, cooked tofu, cooked potatoes, and raw chicken in prep cooler measuring 47-52F. Observed ambient temperature of prep cooler measured minimum of 50F. PIC reported cooler table opened and restocked recently for lunch rush but will discontinue use for TCS foods until serviced. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef stored above raw vegetables in walk-in unit at time of inspection. 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. Also discussed designating area for employee food storage below food for service to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tom yum soup and tom kha soup with no datemarking in walk-in unit. PIC stated food items were cooked the day prior and last for 2-3 days (more than 24 hours). All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cup with no handles used as scooping equipment for produce (not served as RTE) in walk-in unit. 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: Correct prior to next routine inspection.

Inspector's notes

Observed gasket of walk-in door to be in disrepair. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food employee prepare to portion cooked potatoes with no gloves on. Employee was stopped and instructed to wash hands and don gloves at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site 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 water mug being stored in handwashing sink located at the bar. PIC removed item at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwashing sink shall be used for handwashing purposes only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked in-house peanut sauce being hot held at 122'F in steam unit located on table by cookline. Temperature of water recorded at 128'F. PIC stated peanut sauce was made less than 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (bean sprouts, crab meat, cream cheese, raw chicken, raw shelled eggs, pooled eggs, spinach, cut cabbage, kimchi, half and half milk, curries, coconut milk, tomato paste, peanut sauce) measured 48-56'F in walk-in cooler at time of inspection. PIC stated all food items have been stored in walk-in unit for longer than 4 hours and could not provide logs of when unit went out of temperature. Ambient temperature of unit observed at 47.4'F at time of inspection. All TCS foods improperly cold held were discarded by PIC 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. Chef stated walk-in refrigeration is on a 2-hour defrost cycle. Walk-in measured at 37.5'F at end of inspection. Suggested PIC to install cooler strip curtains to mitigate exposure to heat sources from the kitchen. Informed PIC to ensure defrost cycle is restricted to shorter intervals. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cups with no handles being used in food bins. Ensure scooping equipment has handles to prevent contamination from the hands. Observed cooking utensils stored in hot-well measured at 115'F. 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: Correct prior to next routine inspection.

Inspector's notes

Observed sealant strip on walk-in door to be in disrepair. Observed walk-in door not self-latching.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a rice scoop and soup ladles stored in containers of tepid-warm water measured at 84-120 degrees Fahrenheit. In-use utensils may be stored dry, in a dipper well leading to a floor drain, or in hot water held at 135'F or warmer. Instructed person in charge to replace water in containers and switch to clean utensils. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises---Observed two containers of curry and a case of raw shelled eggs being stored on the floor of the walk in cooler. Person in charge states they will move them so they are not on the floor. Discussed the importance of storing all food so that its protected from contamination in clean, dry location 6 inches above floor. Correct By: Correct Prior To Next Routine 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.---In one of the prep coolers, observed raw chicken,raw beef, cooked chicken, egg noodles, cut cabbage, and tofu having internal temperatures of 49-57*F. Person in charge states everything but the raw chicken and raw beef was placed in the unit from the walk in cooler less than 2 hours prior to the inspection. The raw chicken and raw beef had been in the unit for more than 4 hours and was voluntarily discarded. Also observed an opened container of chili paste in oil that has a label that indicated must be refrigerated after opening having an internal temperature of 77*F. Person in charge was not sure when it was opened and also voluntarily disposed of it. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. 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 smaller prep cooler in the kitchen having an ambient temperature of 49*F. Person in charge states they will get it repaired as soon as possible. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed utensils used to scoop rice and other TCS foods being in a hot water bath that measured 95*F. Person in charge replaced the utensils at the time of inspection. Discussed how in use utensils that come in contact with time/temperature control for safety (TCS) foods must be kept in water of at least 135*F, in a dipper well, or kept dry and washed at least every 4 hours to prevent microbial growth. Correct By: Corrected At Time Of Inspection