Sala Thai Street Eatery

Inspector's notes

Observed no certified food protection manager on the premises 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 multiple bags of raw chicken on a cart in the back of house at time of inspection. Observed raw chicken with temperatures between 38 to 50*F at time of inspection. Per PIC, raw chicken was in the process of being thawed and had been out for less than 1 hour. Instructed PIC and employee to move raw chicken into walk in refrigerator at time to rapidly cool to 41*F or below. Employee placed raw chicken in shallow container and moved into walk in refrigerator at time. Reviewed proper thawing procedures with PIC at time of inspection. Corrective action: Correct at time of inspection.

Inspector's notes

Observed active warewashing with dish machine at a chlorine concentration of 25ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Establishment was observed to have a three-compartment sink with quaternary ammonia sanitizer at a concentration of 200ppm. PIC relocated all food-contact surfaces to three-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop sink faucet leak from opening after hose with sprayer nozzle attachment was removed. 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. Discussed with PIC utilizing a hose quick connector for faucet. Also discussed having faucet and atmospheric vacuum breaker inspected/repaired by a backflow prevention specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black and white food residue on the opening blade of the countertop can opener. Informed PIC that the can opener must be kept clean to sight and touch. Informed PIC that the blade is a food-contact surface due to it entering the can and product upon use. This surface must be washed, rinsed, and sanitized. PIC moved the opener to the ware washing area to be cleaned at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salmon filets thawed inside ROP in the bottom of the left most cold holding unit. Informed PIC that the filets need to be removed from the ROP prior to thawing under refrigeration or removed from ROP immediately after thawing under cool running water. PIC removed the filets from the ROP at time of inspection. 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 frozen house made sausages in reduced oxygen packaging (ROP) in the freezer. Person in charge indicated they are prepared, packaged, and immediately frozen; the ones observed were prepared 7 days prior to inspection. Person in charge was informed that time/temperature controlled for safety foods that are reduced oxygen packaged in the establishment must either be removed from the packaging within 48 hrs. or they may acquire a variance with Maricopa County Environmental Services. The sausages were removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles stored in a shallow plastic covered container with an internal temperature of 91*F in the refrigerated prep unit on the cook line. Person in charge indicated they had finished cooking the noodles <1 hour before inspection. Time/temperature controlled for safety (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. The container was opened and moved to a larger reach in refrigerator to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef stored directly in “to-go” plastic grocery bag with red type face. 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. Person in charge moved the beef to an approved container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hole is ceiling covered in plastic above dry storage area. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 employee crack raw unpasteurized whole shelled egg with gloves and then, without washing their hands and donning the same gloves, handle ready to eat cucumber and cilantro for an order. Discussed with employee that they need to wash their hands after engaging in activities that contaminate their gloves or hands such as handling raw animal proteins before handling ready to eat foods. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following preparation dates: cut cabbage (9/24), cooked sticky rice (10/03), and cooked gyozas (10/02). 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen beef and chicken on a cart. Employee indicated these foods were thawing. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Discussed thawing these foods under refrigeration if they cannot be placed under running water or cooked from frozen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in use rice spoon stored in water with an internal temperature of 78*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: Corrected at time of inspection.

Inspector's notes

Observed hole is ceiling covered in plastic above dry storage area. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>>Observed an employee beverage with a straw but no lid sitting on a prep table in the kitchen. Person in charge was informed that employee beverages must have lids and straws and be stored in a manner that prevents contamination of restaurant foods. Person in charge indicated that going forward employee beverages will have lids and straws. Correct By: Correct Prior To Next Routine Inspection

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 an employee eating on the cook line; the employee was also stirring pots and pans containing food intended for restaurant use. The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). Discussed with person in charge training staff to not eat in kitchen and to always wash their hand prior to preparing food. Person in charge instructed employee to wash their hands and they did. Correct By: Corrected At Time Of Inspection

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 a capped plastic container of rice (internal temperature 48*F) in the reach in refrigerator in the kitchen; person in charge indicated that this rice was leftover rice from yesterday that was cooled in the unit for use today in fried rice. Person in charge indicated that they did not monitor the internal temperature of the rice while it was cooling and did not take a temperature of it today. Person in charge was informed that the cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the time/temperature controlled for safety (TCS) foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Person in charge willingly discarded of the rice; discussed appropriate cooling methods and guidance document was emailed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 a container of sticky rice labeled 1/30. Person in charge indicated the date was correct. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Person in charge willingly discarded of the sticky rice. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed in use rice scoops stored in water with an internal temperature of 81*F. Person in charge indicated they had only been used for 2 hours. Person in charge was informed that in use utensils must either be stored in water with an internal temperature of 135*F and above, in running water (such as a dipper well), or stored dried and washed, rinsed, and sanitized every 4 hours. Person in charge indicated they would find something to heat the water to 135*F and above. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting ------ Observed multiple burnt lights throughout the facility. Please replace the lights, as needed. Please ensure all food and food contact areas are provided with adequate lighting. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------- Observed multiple indirect drain lines going to floor sinks without a proper air gap. Please provide 1" minimum air gap above the floor sink flood rims prior to the next routine inspection. Observed the vent drain cup for the soda RP backflow preventer missing. Please provide a vent drain for the unit and air gap the drain to the floor sink. All plumbing systems must be maintained in good repair according to code to prevent contamination. Core-5-202.11 (B), C: Cleanable Fixtures -------- Observed multiple rusted floor sink grates. Please replace or refinish the floor sink grates prior to the next routine inspection. All plumbing fixtures must be smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods The following need to be corrected: 1) Fill all wall holes throughout the facility. 2) Repair the damaged wall corners, as needed. Recommend corner guards to prevent damage. 3) Replace the missing ceiling tiles with smooth, washable vinyl ceiling tiles. 4) Caulk-in all escutcheon plates and plumbing penetrations throughout the facility. All gaps, cracks, holes, and penetrations must be properly sealed for cleaning and to prevent pest harborage. Correct By: Correct Prior To Next Routine Inspection