Khao Thai & Sushi

Inspector's notes

Employee moved from main kitchen to sushi area, through dining room, touching hair, clothes, and trash, then began handling food containers and equipment without a proper handwash. Instructed employee to wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, 3 containers of cooked curry with preparation date on 5/24, 4 days past the 7-day discard date. Employee discarded 3 containers of cooked curry. See embargo form. RTE/TCS foods requiring date marking are to 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

Establishment uses time as a public health control to monitor cooked white sushi rice. At time of inspection, cooked rice with a discard time of 400pm. After discussion with manager, sushi rice was prepared about 5 hours ago, with incorrect discard time noted on rice container. White sushi rice was discarded. See embargo form. Reviewed establishment written procedures. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the ice maker, observed growth on the upper deflector. Clean/sanitize more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk-in cooler, observed curries (coconut milk) datemarked 8/11 and 8/14 and held more than 7 days from date of preparation. 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). These curries past 7 days of preparation were discarded by PIC at the time of inspection. Also, observed four curries with questionable datemarks that, per PIC, were incorrectly datemarked. The datemarks on these curries were corrected at time of inspection. PIC to train staff on datemarking. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed worker crack a raw egg with his gloved hand, wipe his hand on a towel hung from his belt, and then continue to touch kitchen surfaces and wares. 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. Discontinue the practice of wiping hands on a cloth towel when handwashing is required. Also discussed the option of using an oversized disposable glove which can eliminate handwashing when the glove is used properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

In rice warmer, observed rice/123-128F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, the rice had been transferred from the rice cooker to the warmer approximately thirty minutes before. It was reheated to 165°F at time of inspection. Discussed the importance of transferring the rice promptly after cooking. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three unlabeled chemical spray bottles. After instruction, the soap and sanitizer bottles were correctly labeled as such. Corrective Action: 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.......No detectable chlorine in final rinse of "in use" mechanical dishwasher because the sanitizer bucket was empty. New sanitizer was supplied, the machine primed, and 50-100ppm chlorine restored to the final rinse of the machine. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 sushi rice/112F, being monitored using time as a control; however, the available written procedures pertained to the previous owner's practices and closing between lunch and dinner. Procedures were rewritten at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing.......In the walk-in cooler, observed sealed vacuum packages of raw ground tuna labeled "Remove product from package when thawing". Follow label instructions. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation.....In the sushi area, observed a damp wiping cloth on the work surface. Between uses, maintain wiping cloths in an approved sanitizer solution. Proper wiping cloth usage was reviewed with staff. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils......Observed soiled surfaces including the exhaust baffles over the woks, the make table lid hinges, the white plastic knife holder, the mechanical dishwasher dispenser well, etc. Detail clean and maintain throughout as needed. Correct By: Correct Prior To Next Routine Inspection