Thai Spices

Inspector's notes

The ware wash machine measured at 0ppm for chlorine. Person in charge (PIC) tried to prime and troubleshoot the issue. There was no chlorine observed and PIC called to have machine fixed. PIC moved to the 3-compartment sink at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Chlorine needs to be at 50-100ppm. Corrective Action: Correct prior to re-inspection. ***Re-inspection is scheduled for 07/22/2026.

Inspector's notes

Observed multiple containers of TCS food (sprouts, cooked noodles) being stored with ice and with a time stamp. The person in charge (PIC) they were kept on time as a control for safety. The establishment does not have a policy/procedures for time as a control. Discussed time as a control requirement and left PIC a guidance document through email. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection is scheduled for 07/22/2026.

Inspector's notes

Observed two condiment containers with cleaners in them. There was no label on the containers. Discussed contamination risk of using food/condiment containers for bleach, and to not have a label to warn people that it is a chemical/cleaner versus oil/condiment. Person in charge (PIC) wrote a label on the containers at time of inspection and will look into new bottles designed for chemical use. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed butane, batteries, and cigarettes stored above curry and single service items in the storage room. Discussed proper storage to reduce contamination risk. Person in charge (PIC) properly stored at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of food stored directly on the ground. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a small crockpot of water with a rice spoon and other utensils in it. The water was 72*F. Person in charge (PIC) turned the crockpot higher. 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 a sprayer nozzle attached to the hose at the mop sink, not under pressure. Person in charge (PIC) removed the sprayer nozzle at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box with food waste, torn bags, and other debris on top of dry goods in the food storage area. Person in charge (PIC) stated the box was garbage and moved the box to the trash at time of inspection. Nothing meant to be thrown away should be stored above food. Also observed spices/sauces in boxes that were stored directly on the ground. PIC moved the times off the floor at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Food shall never come into contact with anything meant for disposal. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no chlorine sanitizer at ware wash machine at time of inspection. 0PPM was measured using inspector's and Person in charge (PIC) chlorine test strips. PIC scheduled the ware wash machine for servicing and asked the employee doing dishes to move to the three-compartment until the ware wash machine was corrected. Chlorine sanitizer must be 50-100PPM. Corrective Action: Corrected at time of inspection. 4-302.14 - Priority Foundation: 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. Addl Notes: The quat test strips for the three-compartment sink were soiled and unusable. Person in charge (PIC) ordered more test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 04/10/2026

Inspector's notes

Observed water tanks and filters being stored on shelves that are falling down. Under the shelve there is a floor drain with pipes below the rim of the drain. Inspector would like the shelves, tanks, and filters to be fixed so that they are not pushing the pipe directly below the rim of the floor drain. The pipes need to be 1-inch above the rim of the floor drain. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times.

Inspector's notes

Observed a buildup of grease behind the cook station on the stainless backing. Also observed drops of oil all along the rim of the hood above the cook station. Also observed a buildup of dust from the ceiling tiles and air vents in the kitchen. There is a buildup of dark grey/black organic matter along the seal/wall at the ware wash station. 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.

Inspector's notes

checked bar wiping cloth sanitizer. noted at 0 ppm. discussed the right concentration. manager drained and refilled. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the bar handwashing station, paper towel is in disrepair. per manager on duty. it will be replaced. re-inspection 10 days scheduled. Corrective Action: Correct prior to re-inspection.10-8-2025

Inspector's notes

observed milk and cream in use containers at the bar refrigerator, temperatures taken, indicating 54-55 deg f. manager discarded. please ensure tcs food is kept at 41 deg f. see embargo. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed bar milk cooler in use at 54-55 deg f . per manager a service call will be made. re-inspection scheduled 10 days, 10-8-2025. please ensure a cooler can maintain 41 deg f for storing tcs food, Corrective Action: Correct prior to re-inspection.

Inspector's notes

checked bar wiping cloth sanitizer. noted at 0 ppm. discussed the right concentration. manager drained and refilled. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure facility has a certified food manager during the hours of food service. list of available resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at the bar handwashing station, paper towel is in disrepair. per manager on duty. it will be replaced. re-inspection 10 days scheduled. Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed milk and cream in use containers at the bar refrigerator, temperatures taken, indicating 54-55 deg f. manager discarded. please ensure tcs food is kept at 41 deg f. see embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed bar milk cooler in use at 54-55 deg f . per manager a service call will be made. re-inspection scheduled 10 days, 9-25-2025. please ensure a cooler can maintain 41 deg f for storing tcs food, Corrective Action: Correct prior to re-inspection.

Inspector's notes

checked bar wiping cloth sanitizer. noted at 0 ppm. discussed the right concentration. manager drained and refilled. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

An employee washing dishes and preparing food was observed chewing gum during inspection.

Inspector's notes

Employee washing wares at the 3-compartment sink was observed dipping the wares into the sanitizer basin for 1-3 seconds after being washed. The cutting board was observed being washed, rinsed, and placed to air dry without being sanitized.

Inspector's notes

Several containers of tofu, pork sauce, and a large container of cooked pad thai sauce were observed in the walk-in cooler without date marks. Foods were prepared yesterday morning per manager. the

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has one CFPM. PIC stated they are in the process of obtaining their certificate. 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 cove basing missing in multiple areas beneath 3 comp sink and dishwasher. Replace cove basing to restore a 3/8" radius cove base along the floor to wall juncture. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has two CFMs. 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 a buildup of grease along the hood vent exterior and filters. Observed sections with droplets of grease collecting. Per PIC, the hoods are scheduled for cleaning this week and are pulled down monthly for cleaning with a full service completed every 3 months. Advised PIC additional vent cleaning may be required per business needs to ensure large droplets do not collect and risk contaminating food or food prep service. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the 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 an employee with gloved hands place dirty dishes in the dishwasher, spray hangs off at the pre-rinse sink, then touch knives, utensils, food containers and the walk in door handle. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes being washed, rinsed and sanitized in a solution containing less than 150ppm quat sanitizer when measured with a chemical test strip. Discussed that quat sanitizer concentration should be maintained between 150-400 ppm (per manufacturer's instructions) and verified with a chemical test strip. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC stated dishes would be washed in the dishwasher unit repairs are completed. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed undated baby corn, cabbage, cooked curry bases, salad mix and cooked tofu the PIC stated we all prepared yesterday. All RTE/TCS foods were properly date marked at the time of 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).

Inspector's notes

Observed a buildup of food debris on multiple wire racks in the walk in cooler. Clean areas and maintain a regular cleaning frequency to prevent buildup. Discussed shelving may cause unintentional contamination of cooling or uncovered foods. 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.

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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm quat sanitizer when measured with a chemical test strip. Discussed that quat sanitizer concentration should be maintained between 150-400 ppm (per manufacturer’s instructions) and verified with a chemical test strip. The PIC stated there was an issue with the dispenser but had not yet been serviced. No additional corrections were made to manually add sanitizer. Reviewed three compartment setup and sanitizer testing with PIC. The PIC emptied the solution and refilled the compartment fresh water and chlorine sanitizer at 50ppm. Advised PIC not to mix the quat and chlorine sanitizer. PIC stated recently washed dishes would be re-sanitized. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 wide rice noodles with an internal temperature at 63*F when measured with a probe thermometer. PIC stated the rice noodles are on time as a control but no time stamp or log was present. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC stated the rice noodles were removed from the walk in cooler at 11am and a 11a-3p stamp was added to the rice noodles. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils ------ Observed a buildup of food debris on multiple wire racks in the walk in cooler. Clean areas and maintain a regular cleaning frequency to prevent buildup. Discussed shelving may cause unintentional contamination of cooling or uncovered foods. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 wide rice noodles with an internal temperature at 62*F when measured with a probe thermometer. PIC stated the rice noodles are on time as a control but no time stamp or log was present. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC stated the rice was made at 11am and a 11a-3p stamp was added to the rice. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing ------ Observed thawing raw squid in still water measuring 41*F on the counter on the cook line. Discussed that when thawing in the sink, a constant stream of cold water must run into the basin to help wash away loose particles. Discussed monitoring the temperature to ensure foods to not thaw beyond 41*F. PIC stated the squid is usually stored in ice water so the container was moved to the prep cooler to continue defrosting. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ------ Establishment does not have a bimetallic stem probe thermometer to verify food holding and cooking temperatures. Discussed the importance of utilizing thermometers to verify food temperatures and to ensure equipment is properly functioning. A re-inspection will take place on 11/3/2023 to ensure an NSF or equivalent probe thermometer has been purchased and is available for use. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 a canister of whipped topping stored directly in the ice in the ice machine inside the kitchen. Discussed that ice used as an exterior cooling may not be used as an ingredient as the ice has become contaminated. PIC removed the whipped topping and emptied the ice into the 3 comp sink at the time of inspection. Discussed only storing employee foods and beverages in areas where they pose no risk of contaminating customer food or food contact surfaces. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting ------- Observed a dim light installed in the corner of the walk in cooler so all areas of the unit were not fully illuminated. Ensure there is at least 108 lux (10 foot candles) inside walk in coolers. Advised PIC to replaced bulb with one bright enough to illuminate all areas of the walk in or add additional lighting to allow for proper cleaning. The manager stated that the bulbs would be replaced as soon as possible. Correct By: Correct Prior To Next Routine Inspection