Thaitanic Kitchen

Inspector's notes

Observed packaged raw pork sausage above raw broccoli in reach in opposite to hand sink. Informed PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken soup with root vegetables at 110°F. Per PIC the soup had stopped boiling 2 hours prior. Advised PIC that 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 cooked rice noodles cooling on the counter with plastic wrap over the top of the bowl with an internal temperature of 92*F. PIC stated that the noodles were cooked an hour prior and they are currently portioning the noodles. Informed PIC that food must be completely cooled to 41*F before being portioned. Informed PIC that cooling must occur uncovered and under refrigeration. PIC uncovered the noodles and placed them in a reach in refrigerator unit at time of inspection. Provided cooling and cooling methods documents via email. 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.

Inspector's notes

Observed a can of Raid Ant and Roach Spray underneath a prep area in the kitchen. Informed PIC that if they need pest control, it needs to be provided by a certified applicator. Discussed with PIC that pesticides and insecticides are toxic chemicals, and they cannot be onsite. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large pool of red and brown liquid in the reach in fridge at the back of the kitchen where raw meats are stored. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dust, food debris, and organic matter. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black and grey dust buildup on the ceiling vents in the kitchen. Informed PIC that it needs to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, food debris, and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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. Dishwasher had been used throughout business day. Dishwasher cycled multiple times, concentration was 0-ppm of chlorine. Dishwasher must be maintained with 50-100ppm of chlorine. Owner called technician at time of inspection. Owner is opting to use 3-compartment with bleach until repaired. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed Pho, Beef, and vegetable stock improperly hot holding on stove with burners off between 90-104*f degrees. Owner stated items had been made fresh within 2 hours. Items reheated to 165*f degrees. Please Maintain hot held TCS items above 135*f degrees after reheat. Corrected. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. __ Rare tenderloin listed in some types of Pho were provided with reminder and disclaimer. Provide an asterisk (*) on the disclaimer and the menu items that can be served raw/ undercook. Please add consumer advisory on all venues that the customers can order food from. The disclaimer must read: " * Tenderloin can be served raw or undercooked. Consuming raw/ undercook meats may increase your risk of foodborne illness, especially if you have certain medical conditions." Correct By: Correct Prior To Reinspection

Core-5-203.13, C: Service Sink __ The establishment washes fruits, vegetables, thawing, cooling foods but there is no dedicated sink for it. Please provide a food prep sink for food prep purpose. Sink must have hot an cold water and side splashguards if it is within 24 inches from another work surface, equipment/ food storage and indirectly discharge to the nearest floor sink with minimum 1" air gap from the finished floor. Correct By: Correct Prior To Reinspection

Core-6-202.14, C: Toilet Rooms, Enclosed __ Noted there is a self-closer on the door of the men's restroom but the closer is not working properly. Repair to ensure that the door can be self-close. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability __ Noted the ceiling tiles inside restrooms were painted with black acoustic ceiling tiles. Provide light color washable ceiling tiles inside restrooms. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.12, C: Heating, Ventilation, Air Conditioning System Vents __ Noted accumulation of dust on A/C vents in the kitchen and restroom. Please clean and maintain. Correct By: Correct Prior To Next Routine Inspection

Floor sinks are not draining and sewage is actively coming out of the cleanout port near the back door. Owner called plumbing service and they cannot be on site until 2PM. Red sign posted. Notified supervisor and division manager. Correct By: At Once