La's Thai Cuisine

Inspector's notes

Throughout establishment, door handles of reach in freezers, shelving inside reach in freezers, along cove base of floors with accumulation of food residues. 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

On magnetic knife strips above 3-compartment sink, several knives with accumulation of food debris on blades. Per employee, knives are to be stored as clean on magnetic knife strips. All knives were moved to be warewashed and wall and strips were cleaned. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, bean sprouts/ 49*F, open packaged rice noodles/53*F and loose rice noodles/60*F out of internal temperatures. Per manager, sprouts and noodles were removed from cold holding <1 hour. Ice bags and additional ice was added to ice baths 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 warewashing and prep area, handwashing sink not working. In establishment, only one handwashing sink available for use to all employees. Repair handwashing sink before re-inspection. (A) Except as specified in ¶¶ (B) and (C) of this section, at least 1 HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in areas specified under § 5-204.11, and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Throughout establishment, door handles of reach in freezers, shelving inside reach in freezers, along cove base of floors with accumulation of food residues. 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

Establishment hot water heater not working. Per manager, hot water tank failed the previous day. Provide adequate hot water at all sink fixtures prior to re-inspection. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On cook line, in bottom portion of prep table cooler, container of wrapped raw chicken skewers over top of container and touching other food containers, including ready to eat foods. Employee moved raw chicken skewers to bigger container to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, warewashing area, handwashing sink with small leak at water lever under basin of sink. Repair sink to prevent future leaking. 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, in hot holding well, three cooked sauces with internal temperatures of 98*F-110*F. Per employee, sauces were placed in hot holding well within normal time parameters. Employee moved three containers of sauces to cook top to reheat to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, noodles/ 65*F, cracked raw eggs/ 70*F, and rice noodles/ 55*F out of internal temperatures. Per employee, TCS foods were placed out for service within one hour. Noodles were moved to walk in cooler and ice baths were created for eggs and rice noodles. 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

At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After machine was primed and multiple cycles run, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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: At in use 3-compartment sink, employee washed and rinsed dishware then soaked dishware in sanitizer solution <5 seconds. Instructed employee that per manufacture guidelines, quat sanitizer soaks in solution 60 seconds. Employee moved dishware to sanitizer solution for increased soak time. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications. Corrective Action: Corrected at time of inspection.

Inspector's notes

At cook line prep table, employee cutting produce without a proper wash before preparation. Instructed employee to wash produce before preparation. (A) Except as specified in ¶ (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Corrective Action: 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. .........In walk in cooler, cooked chicken/ 85*F prepared and stacked in bags and at front counter, in small glass front drink refrigerator, spring rolls/ 68*F prepared and immediately placed in drink refrigerator for cooling. In walk in cooler, red sauce/ 68*F prepared and cooling in covered shallow containers. Per manager, all foods were prepared within 2 hours. Red sauce was uncovered to facilitate heat transfer from the food, springs rolls were moved to walk in cooler and bags of cooked chicken were separated and stored flat on top shelf to continue the cooling processes. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe...............In reach in freezers, food items stored directly in single use grocery bags. Instructed employee to remove food from grocery bags and place in food safe bags for storage. Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A) May not: (1) Allow the migration of deleterious substances, (B) Shall be: (1) Safe. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak under the hand wash sink by the 3 compartment sink. Discussed with person in charge that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed back of house with excessive organic material buildup along the baseboards under the sinks and the baseboards behind all back of house shelving and equipment. Discussed with person in charge that the cleaning frequency should be increased to preclude the accumulation of debris. Correct By: Correct Prior To Next Routine Inspection