Golden Thai Kitchen

Inspector's notes

Observed organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine more frequently to minimize the accumulation of organic matter inside the ice machine. The person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several small plastic containers of cooked and cooling chicken inside of a freezer that were tightly wrapped in plastic wrap. The internal temperature of the cooling chicken ranged from 73°F - 86°F as measured using a probe thermometer. The chicken had been cooked and placed into the freezer approximately 90 minutes prior to the temperature assessment. The containers of cooling chicken were unwrapped and placed into ice baths to rapidly chill down to 41°F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cooked shrimp, cooked chicken, and a house-made chili condiment containing garlic & oil to not have date marks. PIC stated all items were made the previous Saturday, 3 days prior to inspection. Had PIC date mark items accordingly. Cooked TCS foods kept over 24 hours must be date marked for no more than 7 days (prep day + 6 days) to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed several employee drinks being stored on prep table where active food prep was taking place and on shelf directly over clean dishware. PIC moved drinks to proper storage. Employee food/drinks must be stored in a way to prevent contamination of food, equipment, and food contact surfaces. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed unpackaged raw ground meat on tray being stored over cooked potatoes and raw veggies in tall reach in next to dry storage. PIC moved meat to proper storage. Raw animal proteins must be stored according to minimal cooking temperature and in a way to prevent contamination of vegetables/cooked foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked chicken cooling in large, tightly-wrapped metal bowls and pans, approximately 4-8 inches deep in tall reach in on side of cookline. Per PIC, chicken had been cooked approximately 1 hour prior. Chicken observed at 92-110*F. Had PIC remove plastic wrap and move large bowl contents to smaller container. Discussed with PIC that metal retains temperature, recommend cooling in plastic container to promote heat transfer. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed Thai basil being stored wrapped in paper towels and then wrapped in newspaper in plastic containers in prep unit. Had PIC remove newspaper and only wrap basil in paper towel. Food must be stored to prevent miscellaneous sources of contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed several handles of scoops sitting in direct contact with rice and dry goods throughout establishment. PIC moved scoops. Handles of scoops must remain out of contact with food to prevent contamination. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed grease accumulation on grates and around fume hood above cookline. Also observed dust accumulation around air vents in kitchen. Clean and clean at a frequency to prevent accumulation of grease, food debris, dust, and other organic matter. Correct By: Correct Prior To Next Routine Inspection