Thai Chili 2 Go

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. PIC stated they will be taking the exam this month. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment has purchased a new meat slicer which does not appear to meet NSF/ANSI or equivalent standards for cleaning. Observed sharp corners and threaded nuts and bolts to secure the blade assembly. Observed small welds and a rough texture on the inside of the device. No NSF label was observed on the units. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. A re-inspection will be conducted on 1/16/2026 to ensure the unit is no longer in use or an NSF or equivalent machine has been purchased. Corrective Action: Correct prior to re-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. PIC stated they will be taking the exam this month. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishes cleaned in the low temp chemical dishwasher with a final rinse concentration of 0ppm chlorine sanitizer after priming for approximately 3 minutes and running 5 times. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine). Observed the supply bucket with 1 inch of sanitizer remaining which may not be in reach for the supply tubing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. PIC stated dishes would be manually washed until the dishwasher is repaired. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed an accumulation of food debris on the can opener. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Observed a non-approved meat slicer stored as cleaned with visible food debris on the rotary blades. All food contact surfaces must be cleaned to sight and touch. Food equipment must be NSF or equivalent that is smooth and easily cleanable. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed par-cooked chicken and shrimp held in the walk in cooler with visibly undercooked portions. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Establishment is documenting cooling procedures on a daily dry-erase marker laminated page that is not recorded and maintained onsite. Written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; o Be maintained in the food establishment and are available to the regulatory authority upon request; o Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; o Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; o Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. A re-inspection will take place on 1/16/2026 to ensure a non-continuous cooking policy has been created or raw animal proteins are fully cooked in one continuous cooking step. Logs must be maintained onsite for 180 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an unapproved meat slicer stored as cleaned for slicing raw animal proteins with visible food debris in between the circular blades. The blades are not easily cleanable. Also observed sharp corners and threaded nuts and bolts to secure the blade assembly. No NSF label was observed on the units. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. A re-inspection will be conducted on 1/16/2026 to ensure the unit is no longer in use. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the reach in cooler next to cook's line, observed a large plastic container of pre-portioned prepared pad Thai noodles with an internal probed temperature of 44-50 degrees F. Person in charge (PIC) stated items had been in the cooler since the night prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee touch face and scratch their head while cooking, without first washing their hands. Instructed employee to wash their hands for 20 seconds and did so at time of inspection. Also observed separate employee, cleaning and scrubbing wok with hands and proceed to grab ingredients without first washing hands. Discussed importance of washing hands in between switching tasks.

Inspector's notes

Observed dried up raw chicken on food contact surfaces of meat tenderizer. According to PIC, equipment was last used 1 day prior to inspection and dissasembled to wash rinse and sanitize at time of inspection.

Inspector's notes

Observed dumplings 50*F, cut tomatoes 46*F, tom kha 48-50*F tofu 63*F, on assemble line prep table. PIC, provided documentation showing when last temperature was taken and documented at 41*f and below, 1 hour prior to inspection. PIC moved all TCS foods to walk-in cooler to rapidly chill. All other TCS foods were below 41*F and ambient air temperature of unit was 39*f. It was determined tofu was filled past the fill line and discussed importance of keeping below fill line to maintain temperature at 41*F and below.