Thai Chili 2 Go

Inspector's notes

PIC was unable to provide proof of certified food service manager. Obtain certification from an accredited agency and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Tofu cut in cubes cold holding in a container of water in the walk in at an internal temperature of 56 deg F. Cook informed the Tofu had been placed in walk in unit earlier in day and removed some of the water and placed in freezer for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. After priming the dish machine, the dish machine still did not have a proper concentration range for chlorine. Establishment will be utilizing the 3 compartment sink while the dish machine is being repaired. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. 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: At time of inspection, observed food debris on a whisk that was being stored as clean. PIC moved whisk to be washed, rinsed, and sanitized at time. Equipment food-contact surfaces and utensils must be clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site at 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 the dishwashing machine leaking water out the front door during wash cycle. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. The sanitizer bucket was just changed, and after priming the dish machine, dish machine still did not have the proper concentration range for chlorine. Instructed PIC to utilize the 3 compartment sink until the dish machine is repaired. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yellow, red, green curry and tom kha gai soup located in the prep cooler with an internal temperature range of 48F-50F. Per PIC, the soup and curries have been in the prep cooler for a few days. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler near the stove with a minimum ambient air temperature of 50.9F; maintaining TCS foods above 41F at time of inspection. The facility has other cold holding units for storage and for cooling TCS food to continue operating without a re-inspection. 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 prior to next routine inspection.