Tom Yum

Inspector's notes

Observed containers of rice noodles on the side of the cookline with an internal temperature of 76*F. Internal temperature registered with an internal prove thermometer. Per PIC the noodles had been out since open, greater than 4hrs at time of inspection, stating they kept them on the line for ease of access. Per PIC the facility does not have a time as control policy. Educated PIC that the noodles were TCS and must be kept under refrigeration. 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. Third consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed an in use refrigerated prep-unit on the line with gaskets covered in duct tape, doors being held closed with duct tape, and broken door insulation. Educated PIC that 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. Correct prior to next routine inspection.

Inspector's notes

Observed excessive food debris and grease accumulation along the walls and ceiling tiles near the cookline. 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. Second consecutive violation. Correct prior to next routine inspection.

Inspector's notes

Observed a container of bean sprouts being held in an ice bath with an internal temperature of 55*F. Internal temperature registered with an internal probe thermometer. Per PIC the bean sprouts had been on the line for greater than 4hrs at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Educated PIC that when using an ice bath for cold holding, ice must be in contact with all 4 corners of the container in order to provide adequate temperature control. 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. Second consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed excessive food debris and grease accumulation along the walls near the cookline. 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. Correct prior to next routine inspection.

Inspector's notes

Observed TCS food being held in a refrigerated prep-unit and walk-in unit with an internal temperature of 43-45*F. Ambient temperature of refrigerated prep-unit registered 44*F, walk-in unit registered 43*F with min/max thermometer. Per PIC all TCS food has been held in units for greater than 4hrs at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Third consecutive violation. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Correct at once.

Inspector's notes

Observed TCS food being held in a refrigerated prep-unit and walk-in unit with an internal temperature of 43-45*F. Ambient temperature of refrigerated prep-unit registered 44*F, walk-in unit registered 43*F with min/max thermometer. Per PIC all TCS food has been held in units for greater than 4hrs at time of inspection. TCS foods included, cooked meats, cooked tofu, cooked sauces, and cut leafy greens. 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. Corrected at time of inspection.

Inspector's notes

Observed no date marks on any open packaged, prepared, cooked/cooled foods in facility. PIC was unable to determine which items were prepared 1-2 days prior to 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). All food requiring a date marked was discarded due to cold holding violation. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in a refrigerated prep-unit and walk-in unit with an internal temperature of 43-45*F. Ambient temperature of refrigerated prep-unit registered 44*F, walk-in unit registered 43*F with min/max thermometer. Per PIC all TCS food has been held in units for greater than 4hrs at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Third consecutive violation. Correct at once.

Inspector's notes

Observed reach-in refrigeration unit with an ambient temperature of 48*F. Ambient temperature of unit registered with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Second consecutive violation. Correct prior to re-inspection on 5/20/25.

Inspector's notes

Observed cooked eggplant in a sauce pan under the cookline with an internal temp of 71*F. Internal temperature registered with an internal probe thermometer. Per PIC, the eggplant was cooked 2hrs prior to time of inspection and was placed under the cook line to be held until added to the curry. Educated 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 discarded by PIC at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed cooked rice and cooled peanut sauce in a reach-in unit with an internal temperature of 51*F. Internal temperature registered with an internal probe thermometer. Per PIC all food was placed in unit the night before to cool. Ambient temperature of unit registered 50*F with a min/max thermometer. 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. Corrected at time of inspection.

Inspector's notes

Observed an in-use reach-in refrigeration unit with TCS food being held in unit with an ambient temperature of 50*F. Ambient temperature of unit registered with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct prior to re-inspection on 5/9/25.

Inspector's notes

Observed a broken door and broken gaskets along all door interiors under the line prep-unit. Educated PIC that 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. Second consecutive violation. Correct prior to next routine inspection.

Inspector's notes

Observed an employee using an improperly set up three-compartment sink at time of inspection. Employee was washing dishes in a water, soap, and bleach mixture before placing them in a water rinse then air drying. Educated employee and PIC how to correctly set up a three-compartment sink to wash, rinse, and sanitize. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed frozen shrimp being thawed in prep-sink under still water with ice. Internal temperature of shrimp registered 58*F with internal probe thermometer. 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. PIC relocated shrimp to an appropriate container and placed in walk-in to facilitate rapid cooling. Corrected at time of inspection.

Inspector's notes

Observed a broken door and broken gaskets along all door interiors under the line prep-unit. Educated PIC that 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. Correct prior to next routine inspection.

Inspector's notes

Observed employee washing dishes in three compartment sink. PIC stated the facility used bleach for sanitization. When asked for test strips, PIC was unable to locate test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Correct prior to re-inspection on 12/23/24.

Inspector's notes

Observed large amounts of chicken liquid on the floor of the walk-in cooler. 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. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Correct prior to next routine inspection.

Inspector's notes

Cooked chicken, cooked shrimp, cut melon, raw pork, raw chicken, eggs, cut leafy greens, tofu, bean sprouts, and dairy products with internal temperatures between 44 degrees F and 51 degrees F cold holding in the walk-in cooler. Ambient temperature of the walk-in cooler was determined to be 46.4 degrees F. PIC discard TCS foods at time of inspection. PIC called service technician to repair walk-in cooler and they should arrive within the hour. Establishment does not have efficient cooler capacities to operate safely. PIC locked the doors and placed a closure sign on the front door. Once the unit is repaired a re-inspection will occur to ensure the walk-in cooler is holding temperature below 41 degrees F.

Inspector's notes

Observed walk-in refrigeration unit with warm ambient temperature. TCS food items internal temperature taken with internal probe thermometer found between 44*F-51*F. TCS food items included: cooked chicken, cooked shrimp, cut melon, raw pork, raw chicken, dairy products, eggs, cut leafy greens, tofu, and bean sprouts. All TCS foods improperly cold held were discarded by PIC at time of inspection. Educated PIC and employees that all TCS food items need to be held at 41*F or below and regular temperature checks should be made. Corrected at time of inspection.

Inspector's notes

Observed a walk-in cooler with food in containers without date marking. Per PIC food was made the day before but were uncertain as to when. Informed PIC that all 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 were properly date marked at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed a walk-in refrigeration unit with warm ambient air temperature. Ambient air temperature taken with infrared thermometer read at 51*F at blowers. Ambient air temperature of unit taken with min/max thermometer read at 44*F-47*F. Walk-in unit cannot maintain 41*F cold holding temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Correct at once. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed deep-containers of cooling chicken temped at 110*F using internal probe thermometer. Pans were greater that 4" in depth, open, but on the lowest shelf in the walk in. Educated PIC that all 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrected at time of inspection.

Inspector's notes

Observed unapproved fly paper glue traps above the wok cooking area, cold holding area, and other food prep areas. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrected at time of inspection.

Inspector's notes

Observed boxes of raw chicken on the floor under the food storage racks. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrected at time of inspection.

Inspector's notes

Observed large amounts of chicken liquid on the floor of the walk-in cooler. 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. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Correct prior to next routine inspection.

Repeat Violation Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 test strips have been obtained for the establishment. A re-inspection will occur within 10 days to verify that the test strips have been purchased. Ensure test strips are available onsite to test concentration of sanitizer. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Cooked rice with an internal temperature of 50 degrees F cooling in a closed food storage bag inside the walk-in cooler. PIC stated that the rice was cooked and portioned into the bags yesterday. No temperatures were taken to verify that the rice reached 41 degrees F yesterday during the cooling process. Rice was discarded. Discussed cooling methods with PIC. TCS foods must be cooled from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F in four hours. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises. Carrots stored on the floor of the walk-in cooler. PIC moved carrots to shelf. Ensure food items are stored 6 inches above the floor. Correct By: Corrected At Time Of Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces. Tofu stored in a cardboard box on a shelf in the walk-in cooler. PIC removed the cardboard and placed tofu in plastic container. Food is to be stored in containers that are durable and easily cleanable. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Establishment does not have chlorine test strips to test concentration chlorine sanitizer. A re-inspection will occur within 10 days to verify that chlorine test strips have been obtained for the establishment. Ensure test strips are always available and used to determine that the chlorine sanitizer concentration is between 50-100ppm. Correct By: Correct Prior To Reinspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed large amount of dried food debris and soil on the bottom of the reach-in freezer near the mop sink. Spoke to PIC about cleaning frequencies and that equipment is kept free of encrusted food deposits and other soil accumulations. Ensure the freezer is cleaned and maintained by next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Heavy grease and dust build up on the ceiling tiles, vents and walls near the wok grill. Ensure these areas are cleaned by next routine inspection. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Wall near mop sink is missing portions plastic corner guards that keep FRP in place causing FRP to separate from wall near bottom. Repair all affected areas so that they are smooth and easily cleanable. Second consecutive violation. Correct By: 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. ---Chemical dishwasher measured a chlorine sanitizer concentration <50ppm. Chemical levels were checked, sanitizer primed, and dishwasher run again with no change in concentration. Person in charge will contact company to service unit. Until dishwasher dispenses chlorine sanitizer at 50-100ppm establishment will manually sanitize at 3-compartment sink. 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. ---White rice in rice warmer near entrance to kitchen measured an internal temperature of 117'F. Per employee rice had been cooked and placed into warmer around opening <2 hours prior. Staff was instructed to reheat rice in microwave before placing back into warmer. TCS foods shall held at 135'F or higher when hot holding. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ---Prep sink in back area of kitchen leaking at faucet. Repair sink so that it does not leak and maintain. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods ---Wall near mop sink is missing portions plastic corner guards that keep FRP in place causing FRP to separate from wall near bottom. Back of 3-compartment sink is separating from wall. Repair all affected areas so that they are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection