Taste of Thai

Inspector's notes

In the walk in cooler, observed 6 pans of various sauces and a pan of shrimp without any protective covering. In the walk in freezer, observed rangoons, spring rolls, and various meats without lids or protective covers. To eliminate general risks of contamination, covers are required to be on all non-cooling foods. Please have covers added to foods. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the kitchen, observed a large container of noodles in water between 50*F and 68*F. Ice was recently added to the noodles. Per manager the noodles are always full of ice but they refill it when it melts. The noodles had been out for less than 4 hours and were moved to the walk in to cool. Recommended soaking the noodles in the walk-in or taking temperatures of the water to ensure it is always below 41*F. On the prep cart, observed a container of bean sprouts at 55*F. Ice had recently been added to the container. Per manager, the sprouts are always under ice and they refill it when it melts. The sprouts had been out for less than 4 hours and were moved to the walk in to cool. Recommended keeping the sprouts in the prep cooler, or ensuring that they remain 41*F or below with ice.

Inspector's notes

Observed a first aid kit stored on the shelving above plates and bowls, food, single use articles, and a microwave. All first aid items and medicines must be stored away from food, food prep areas, food contact surfaces, and single use articles. Manager moved first aid kit to proper storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

***** 2nd Consecutive Violation ***** Observed all cutting boards heavily scored and chipping. Once heavily scored and chipping, cutting boards are no longer smooth and easily cleanable. All cutting surfaces must be kept smooth and easily cleanable. Please have the cutting boards resurfaced or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***** 2nd Consecutive Violation ***** Observed grease, food debris, and residue accumulation beside, below, and behind the cooking equipment in the kitchen. Observed food debris and residues accumulating on the walls and floors under the 3 compartment sink and dishwashing machine. Please have these areas cleaned and cleaned more frequently.

Inspector's notes

In the kitchen/food prep area, 2 of the 3 florescent lighting wells were not covered and the lights did not have any protective shielding. To prevent breakage and prevent contamination of food if the lights were to break, all non-shatterproof lights must have a form of protective shielding. The manager and chef stated that they were removed for cleaning and are off of the premises. Please have these replaced prior to re-inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several heavily scored and used cutting boards. Cutting boards must stay smooth and easily cleanable. Instructed establishment to have them resurfaced or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease, food debris, and residues accumulating on the walls and floor near the wok station. Please have this area cleaned and cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler and walk in freezer, observed various pans of foods stored without a lid. For general food protection, please have lids or other effective means of protecting the foods. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of WD40 stored on the metro shelving directly above plates, bowls, and various food items. All chemicals/toxic items must be stored separate from food, food contact surfaces, utensils, and single use articles. Manager moved WD40 to proper storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of fish stored in 52*F water. Fish was not fully submerged nor was it under flowing water. Proper thawing in water requires that the fish is fully submerged and under running water. Manager moved fish to prep sink to thaw under running water and lowered the fish so that they are fully submerged in the water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of organic debris in multiple floor sinks throughout the establishment. Observed a heavy accumulation of hood vent filters, especially above the wok station and on the wall near the woks. PIC stated hoods are cleaned every 2.5 months. Observed scale and grease formation on the inside of the dishwasher. 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. Advised PIC to clean drains to reduce pest harborage conditions. Advised PIC to adopt a regular cleaning frequency for hood vent filters to prevent heavy accumulation of grease so that filters do not become a source of contamination to foods. Advised PIC to descale dishwasher so all areas and maintained cleaned to the sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of organic matter inside soda nozzles of soda dispenser at time of inspection. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. ---Observed employee filling up a water container at the only hand sink in the kitchen area. Manager had employee fill up at another sink. Ensure that all hand sinks are open and accessible and only used for hand washing. Correct By: Corrected At Time Of Inspection

Core-6-202.12, C: Heating, Ventilation, Air Conditioning System Vents ---Observed build up of debris on vents in bathroom, and in the kitchen. Ensure that air vent are cleared to prevent dirt and debris from getting on food, and keeping air flowing in the kitchen. Correct By: Correct Prior To Next Routine Inspection