Chanpen Thai Cuisine

Inspector's notes

Observed a 1/6 size pan of raw shrimp stored in lower compartment of a prep-style refrigerator over ready-to-eat cooked sauces. 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. Employee moved shrimp to lowest shelf to correct during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a deep (>8") plastic container of rice noodles in water cooling at 90 degrees Fahrenheit in a reach-in freezer. 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. Per person in charge (PIC), rice noodles were rehydrated with hot water less than 1 hour prior to inspection. PIC added ice to noodles to facilitate rapid cooling - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee personal items, such as water bottles, keys, and a cell phone, stored on shelves over active prep spaces throughout the establishment. Please ensure employee beverages and personal items are stored to prevent contamination of clean equipment and food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an unopened bag of ice inside floor ice machine located in the dining area, with ice in direct contact with the unopened bag. Observed employee filling up water pitcher with ice from the ice machine. Discussed the importance of not using ice as an exterior coolant and then using the same ice as food. PIC burned down the ice inside the machine at the time of inspection. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several knives being stored in between main prep table and the swing top door at time of inspection. Discussed proper storage of in-use utensils. 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 caulking for the hand sink adjacent to the warewashing station to be missing, cracked, or otherwise in disrepair rendering the areas not smooth, nor easily cleanable. Re-seal so that areas are smooth, easily cleanable, and prevent the seepage of liquid. 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.

Inspector's notes

Observed an accumulation of grease, food residue and organic matter throughout establishment, most notably on the handles of refrigerators, metal storage racks, and the handle of the hand towel dispenser. Discussed cleaning frequency with PIC. 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. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed standing refrigerator used to store TCS food products in the warewashing area operating at 45.8'F at time of inspection. Also observed lower portion of main prep table located adjacent to the wok station operating at 65.6'F at time of inspection. The prep table cold wells were all filled with ice to supplement cold holding requirements not being met by the prep table. Per PIC, the unit is filled every morning with fresh ingredients and ice is added to ensure food items are maintained at 41'F or below at all times. All TCS food items held in the bottom portion of the prep table were transferred to alternative refrigeration. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All TCS food products stored within these units were transferred to alternative refrigeration at time of inspection. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 8/15/2025 to verify the correction. >>> Upon reinspection, observed prep table operating at 52.3'F via min/max thermometer at time of inspection. Also observed standing refrigerator operating at 51'F via min/max thermometer. All Time/Temperature controlled for Safety(TCS) foods were relocated to alternative refrigeration to rapidly cool to 41'F or below. Discussed the importance of maintaining all TCS food products at or below 41'F with PIC. PIC confirmed that their service order was carried out this past week and both coolers were looked at by a technician. Discussed removing one metal cambro from the top portion of the prep table to allow for maximum airflow to be allowed to circulate throughout the unit with PIC. A reinspection will occur on 8/29/2025 to verify the correction. **2nd Consecutive Violation** Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an accumulation of grease, food residue and organic matter throughout establishment, most notably on the handles of refrigerators, metal storage racks, and the handle of the hand towel dispenser. Discussed cleaning frequency with PIC. 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. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed minced raw chicken (51'F), marinated raw chicken skewers (55'F) being stored in the reach-in refrigerator located next to the warewashing area. Per PIC, these were prepared within the last hour from cold ingredients and were placed in the refrigerator for future use. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing refrigerator used to store TCS food products in the warewashing area operating at 45.8'F at time of inspection. Also observed lower portion of main prep table located adjacent to the wok station operating at 65.6'F at time of inspection. The prep table cold wells were all filled with ice to supplement cold holding requirements not being met by the prep table. Per PIC, the unit is filled every morning with fresh ingredients and ice is added to ensure food items are maintained at 41'F or below at all times. All TCS food items held in the bottom portion of the prep table were transferred to alternative refrigeration. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All TCS food products stored within these units were transferred to alternative refrigeration at time of inspection. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 8/15/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed ribbon fly traps full and directly over the warewashing area and neighboring food prep table at time of inspection. Discussed placement of approved pest control devices and restrictions with PIC. PIC removed the ribbon fly traps from the area and scheduled a pest control visit at time of inspection. 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 next routine inspection. **2nd Consecutive Violation**

Inspector's notes

Observed an accumulation of grease, food residue and organic matter throughout establishment, most notably on the handles of refrigerators, metal storage racks, and the handle of the hand towel dispenser. Discussed cleaning frequency with PIC. 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. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed adhesive fly ribbon traps actively in-use and full, placed directly above the warewashing area and food prep counter. PIC removed the fly traps at time of inspection. Discussed placement of approved pest control devices and restrictions with PIC. 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 next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored in between prep sink and designated hand sink in the kitchen area adjacent to the warewashing area. Also observed two ice scoopers left in the ice machine with handles in contact with the ice. PIC disposed of ice and relocated all utensils to appropriate storage areas at time of inspection. 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. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a dish rack with visible black spots throughout, being used to transport clean dishes to their proper storage area. Discussed cleaning frequency of dish rack with PIC. PIC stated that they will replace the dish rack this week. 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 caulking at the designated hand sink in the kitchen area to be missing, cracked, or otherwise in disrepair, rendering the area neither smooth nor easily cleanable. Re-seal so that the area is smooth, easily cleanable, and prevents the seepage of liquid. 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.

Inspector's notes

Observed 0 ppm Chlorine sanitizer present in 3-comp sink actively being used. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC stated they had run out of sanitizer this morning, after filling each of their buckets with sanitizer solution. PIC sent employee to store to purchase more sanitizer for the establishment at time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food items: raw shelled eggs(65'F), RTE spring rolls with shrimp(72'F), raw minced chicken (48'F) being stored in the standing refrigerator next to the 3-comp sink. PIC stated that these items were all prepared and placed in the refrigerator this morning prior to service and were taken out as needed to prepare dishes. Discussed proper cold-holding parameters with PIC. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing refrigerator located next to 3-comp sink to be operating at 49.1'F via 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. Ensure refrigerator is repaired and operating at or below 41'F prior to reinspection by 10/25/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed knives stored in between prep table and food prep counters. 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.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. >>> Observed several bowls stored above the main hand sink in the kitchen area. Observed bowls to be stacked while wet, and visible food debris was present on the food contact surfaces. PIC relocated all items to 3-compartment sink to be washed, rinsed, and sanitized at the time of inspection. Utensils, equipment, and food contact surfaces must be maintained clean to sight and touch. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>> Observed scoops used for ice cream stored in room temperature water on countertop adjacent to cooking range, and spatulas/scoops used for rice stored in a mini crockpot with water at 105'F on prep table by in front of 3-comp sink. PIC removed the utensils from the water and properly stored the spatulas and scoops inspection. Discussed proper storage methods for utensils between uses at the time of inspection. Correct By: Corrected At Time Of 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 employee conducting manual warewashing processes; handling dirty dishes while water in 'wash' compartment was heavily soiled, go on to touch clean dishes without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 back door of establishment open, and a dish cart being used to prop the back door open and blocking hand wash sink adjacent to the 3-compartment sink. Also observed large container of soap being stored within the sink basin at time of inspection. PIC moved the hand soap to a proper storage location at the time of inspection. Hand wash sinks must only be used for hand washing. Discussed proper use of hand wash sinks with the PIC. Correct By: Corrected At Time Of 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. >>> Observed raw chicken (48-51'F) stored in the bottom shelf of refrigerator next to 3-comp sink, and raw shelled eggs (58-62'F) stored directly on the floor outside the same refrigerator. All TCS foods stored within the refrigerator were at or below 41'F at the time of inspection. Per employee, the chicken was placed in the refrigerator about 1.5 hours prior to inspection. Raw shelled eggs were delivered to the establishment 2 hours prior to inspection. PIC voluntarily discarded the chicken at the time of inspection. The raw shelled eggs were moved to nearest refrigerator to rapidly cool. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling >>> Observed bottle of acetaminophen, and bottle of liquid pepto-bismol being stored on shelf directly above 3-comp sink next to clean dishes. Had employees move medications to proper storage at time of inspection. Medications must be stored in a way to prevent contamination of food, utensils, equipment, and other food contact surfaces. PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals >>> Observed no proper sanitizer present in the establishment to properly wash, rinse, and sanitize glassware at the time of inspection. PIC purchased proper unscented chlorine sanitizer at the time of inspection. Proper sanitizer must be present in establishment to allow for proper sanitizing of food contact surfaces. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves >>> Observed establishment using latex gloves for active food preparation and cooking. Explained to PIC the importance of not using latex gloves in direct contact with food. PIC discarded of latex gloves in the food preparation area and replaced with new vinyl gloves prior to next routine inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>> Observed heavy accumulation of food debris and grease build-up on fume hood vents, the refrigerator handles and doors. Observed a heavy accumulation of food debris and grease on: sauce bottles, fume hood, on the vent covers on the ceiling above the main kitchen and food prep area. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter, dust, and food debris.Non-food contact surfaces must be maintained clean to sight and touch. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves---Observed establishment using latex gloves for food service. Latex gloves are not approved for food service in Maricopa County. Discussed approved gloves with the PIC. Must replace with approved gloves prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces---Observed a heavy accumulation of grease and food debri on the hood vent filters. The manager stated the filters are cleaned when the professional hood services comes, which is every month. Discussed cleaning the filters are frequently as necessary to ensure proper ventilation is maintained and foods are not contaminated from falling debris. The manager stated the filters would be cleaned as soon as possible. Correct By: Correct Prior To Next Routine Inspection