Thai House Restaurant

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a chef pick up a bowl that fell on the ground and move the bowl to the ware washing area to be cleaned. Then without first washing their hands observed the chef return to cooking at the fryer. Observed chef scratch their face with their bare hand and resume cooking at the fryer without first washing their hands.

Inspector's notes

In the walk in refrigerator observed multiple open containers of raw chicken stored directly above open containers of raw beef, raw shelled unpasteurized eggs, cooked chicken, and green beans.

Inspector's notes

Near the soda fountain observed an open container of heavy cream/50°F held at room temperature. In between the prep refrigerators on the cook line observed a small pan of chopped green cabbage/54°F held at room temperature.

Inspector's notes

Observed bottom section of prep refrigerator door furthest from the kitchen entrance not closing/sealing completely. Repair door and gaskets prior to the next routine inspection.

Inspector's notes

On cook line, employee returned from restroom then immediately began working on cook line without a proper handwash. Another employee touching clothing, face, hair, then handling cooking equipment without a proper handwash. Instructed all employee to wash hands and don gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, packaged rice noodles/65*F and thin rice noodles in buckets/ 80*F out of internal temperatures. Per employee, rice noodles were removed from cold holding <4 hours. Packaged rice noodles were moved to walk in cooler and ice was added to thin rice noodles to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In two door reach in refrigerator, two covered shallow metal pans of cooked beef/80*F-99*F and in walk in cooler, uncovered metal pans, >4 inches deep, of cooked curries/ 85*F-100*F prepared within normal time parameters and in the cooling process. Metal pans of cooked beef were uncovered and instructed employee to portion cooked curries to shallow pans to continue the cooling process. 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

Throughout kitchen, on cook line, food cart shelves, fronts of reach in coolers, in walk in cooler, shelving with accumulation of food debris, grease, and dust. Maintain clean. 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

Prep area handwashing sink and mop sink faucets leaking. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, cut cabbage/65*F, packaged rice noodles/73*F and thin rice noodles/ 75*F out of internal temperatures. Per employee, cabbage and rice noodles were removed from cold holding <4 hours. Cut cabbage and packaged rice noodles were moved to cold holding unit and ice was added to thin rice noodles to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, containers of open food stored on ground. Employee moved all food containers to shelves to prevent future contamination. Food is to 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

Throughout kitchen, on cook line, food cart shelves, fronts of reach in coolers, in walk in cooler, shelving with accumulation of food debris, grease, and dust. Maintain clean. 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

Second Consecutive Violation. Prep area handwashing sink and 3-compartment sink faucets leaking. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On magnetic knife strips above prep sink, knives with accumulation of food debris of blades. Knives were moved to be warewashed. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mop sink faucet and prep sink faucet leaking. Repair. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Recommended additional employee obtain food manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In prep area of kitchen, employee used dirty dishwater to wash hands in 3 compartment sink. Instructed employee to wash in provided handwashing sink, with soap from dispenser. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In kitchen prep area, in two door reach in refrigerator, TCS foods (cut leafy greens, cooked sauces, spring rolls) with internal temperatures of 50*F-55*F. Per person in charge, power was out about half an hour. Employee switched circuit breaker on. Ambient temperature of refrigerator was 52*F at start of inspection and by end of inspection, ambient temperature had dropped to 40*F, with internal temperatures of TCS foods at 48*F. Monitor reach in refrigerator for proper temperature to ensure able to maintain temperatures throughout the day, especially at busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Recommended additional employee obtain food manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Third Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Recommended additional employee obtain food manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. On cook line, employee moved between swinging doors, touching doors, hands in employee pocket, handled cell phone, with gloved hands then started working on cook line without a proper handwash and glove change. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, rice noodles with an internal temperature of 55*F-70*F. Per employee, noodles were placed out for service <1 hour. Ice was added to container to rapidly cool rice noodles back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of walk in cooler was 55*F, 68*F, taken with establishment thermometer and inspector ambient air thermometer. Repair company was on site repairing walk in cooler. Internal temperatures of TCS foods was 45*F-48*F. Per management, walk in cooler temperature was noticed out of temperature within the hour. 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. Corrective Action: Correct within 24 hours.

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. ...........Employee touching face masks, clothing, then working with cooking utensils and customer plates without a proper handwash. Instructed two employees to wash hands to continue with tasks. Discussed the importance of proper handwashing after contamination. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of 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. ........At in use 3-compartment sink, at dishware surfaces, no detectable chlorine sanitizer. At time of inspection, no chlorine sanitizer in establishment. Employee purchased chlorine sanitizer, re-made sanitizer solution at 3-compartment sink to a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day. Ensure sanitizer is always available for use in establishment. 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. .........On magnetic knife strips above prep sink, several knives stored with food debris on blades. Per employee, knives are stored as clean on magnetic knife strips. Knives were moved to be warewashed, along with magnetic knife strips on wall. Discussed more frequent monitoring of dishware after warewashing to ensure cleanliness. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Correct By: Corrected At Time Of 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. ...........In walk in cooler, two containers of cooked chicken without proper dat marking. Per employee, chicken was prepared 5 days ago. Instructed employee to provide date marks on two containers of cooked chicken. Discussed the importance of proper date marking, with preparation date as Day 1, with 6 additional days for a total of 7 days. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ...........Throughout establishment, inside of two door reach in refrigerators, handles and doors of all equipment with accumulation of food residues and debris. Maintain clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ..........In prep area, prep sink faucet leaking. Repair prep sink faucet. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ..........On cook line, employee handled ready to eat cut lettuce with bare hands, on plate served to customer. Employee was immediately instructed to wash hands and don gloves to continue with tasks. Instructed employees on glove usage when working with ready to eat foods. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Correct By: Corrected At Time Of Inspection

Repeat Violation 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............In two door reach in refrigerator, raw beef stored over containers of ready to eat tofu and in three door reach in refrigerator, raw chicken stored over containers of ready to eat vegetables for salads. Raw beef was moved to bottom shelf and raw chicken was moved to bottom shelf. Instructed employees on storage of raw vs ready to eat foods on shelves to prevent future cross contamination. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ............In walk in cooler, open containers of raw chicken stored over boxes of ready to eat vegetables and packaged raw beef. Instructed employee to re-arrange walk in cooler shelves, with containers of raw chicken stored before vegetables and beef. Discussed proper storage of raw and ready to eat foods. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.........On cook line, rice noodles in water with internal temperatures of 55*F-63*F. Per employee, noodles were removed from cold holding <2 hours. Ice was added to two containers of rice noodles to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd