Smile Thai Cusine

Inspector's notes

Observed accumulation of food debris, and dirt inside walk-in cooler floors as well as throughout prep area. Informed PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rusted shelf over containers of prepared curries in walk-in cooler. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mop-sink with hose attached hanging below flood rim of mop sink creating an air break where an air gap is required. Hose must stay above the flood rim to prevent potential sewage backflow into the water system. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed women's restroom without covered waste receptacle. Uni-sex and female toilet rooms requires a covered waste receptacle. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot water valve at mop sink not dispensing water when attempting to turn on. 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. Repeat violation (2nd consecutive).

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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 hot water valve at mop sink not dispensing water when attempting to turn on. 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

Observed various curry sauces made with coconut milk from a hermitically sealed can at 44*F-49*F. Per person-in-charge (PIC), curries were made the night prior. Observed curries in medium-sized metal containers they were originally cooked in. Discussed portioning curries into smaller containers once fully cooked to ensure food is properly cooled. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed broken tile with exposed concrete under dish machine with standing water. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prep table with rusted bottom shelf. Establishment must replace or paint (with a restorative paint) this prep table prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of grime and food debris behind the main cookline and a buildup of grime behind/under the warewashing machine. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (5TH CONSECUTIVE)

Inspector's notes

Observed an employee washing their hands at the 3-compartment sink; the employee was not working at the 3-compartment sink at the time they were washing their hands at the 3-compartment sink. Discussed with employee only washing their hands at the hand sinks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a maximum hot water temperature of 90*F at the hand sink in the men's restroom; the hot water handle was not functional at time of inspection. An employee indicated the hot water was turned off to the faucet and they did not know why. The hot water was restored, and a maximum hot water temperature observed at the hand sink was 105*F. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees using late gloves to prepared food. Latex gloves are not approved for food handling. Employees switched to poly gloves. Corrective Action: Corrected at time of inspection.

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.>>>Observed an employee come back into the kitchen and start plastic wrapping food without washing their hands. The employee indicated they had come back from the restroom and had washed their hands in the restroom. The employee was informed they must wash their hand upon entering the kitchen; the employee washed their hands. Also observed an employee wash their hands with their gloves still on; employee was informed that gloves are only for single use and they must wash their hands after changing tasks; the employee removed their gloves and washed their hands. Discussed with the person in charge training staff to wash their hands when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). Guidance emailed. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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.>>>Observed pink and beige organic material inside of the ice machine; the person in charge indicated the ice machine was going to be serviced soon. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the build up of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed a can of Raid household pesticide under the warewashing machine. The establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household/non-certified pest control applied pesticides. Employee indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides. Correct By: Corrected At Time Of Inspection

Core-4-501.14, C: Warewashing Equipment, Cleaning Frequency>>>Observed a white slimy residue on the inside of the dish machine. Person in charge indicated the machine was past due for a routine maintenance from the company that supplies the chemicals. The warewashing machine must be cleaned by the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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.>>>Observed house made crab puffs, spring rolls, opened tofu, and cooked potatoes with no label indicated when they were made. Person in charge indicated they were made on Sunday (10/29/23). Person in charge informed they have 24 hrs. to label foods with the day they were opened, prepared, and/or open and thawed. Person in charge labelled these foods with their preparation date. Guidance provided over email. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed food grade bucket with holes drilled in it; person in charge indicated they drilled the holes in the container themselves. Person in charge was informed that by drilling holes they have made the container not easily cleanable due to the roughness of the holes; microorganisms may grow in those holes due to inadequate cleaning. Person in charge willingly discarded of the container. Person in charge also willingly discarded of a cutting board that had a crack that went all the way through the board due to the crack making the board not easily cleanable. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-301.14, C: Ventilation Hood Systems, Adequacy>>>Person in charge indicated they installed a stove; the ventilation hood system for the stove is non-functioning. Person in charge indicated they have someone working on it. Establishment must repair the hood. In the meantime the person in charge indicated they are not cooking anything with oil under that hood system. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation 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.>>>Observed house made crab puffs and spring rolls with no label indicated when they were made. Person in charge indicated they were made on Friday (08/18/23). Person in charge informed they have 24 hrs. to label foods with the day they were opened, prepared, and/or open and thawed. Person in charge labelled these foods with their preparation date. Guidance provided over email. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling>>>Observed a bottle of Pepto Bismol and Advil Ibuprofen stored on a shelf directly above open cooling containers of curries in the kitchen. Person in charge informed all medications must be stored below/away from foods to prevent inadvertent spillage of these medications into foods. Person in charge moved the medications away from the curries in a non-food storage area. Correct By: 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.>>>Observed a 6 inch deep pot of cooked coconut soup in the walk-in with an internal temperature of 60*F. Person in charge indicated it was made 5.5 hours before inspection. Person in charge informed that all hot time/temperature controlled for safety foods must be cooled from 135*F to 70*F in 2 hours and 70*F to 41*F in 4 hours (cooling must not exceed 6 hours). Person in charge informed that large pots may not facilitate the cooling process fast enough; inspector suggested acquiring flat metal pans that are no deeper than 4 inches for cooling. Person in charge used food safe bag with ice and placed it in the middle of the soup to aid in cooling. After 10 minutes observed soup with internal temperature of 49*F. Cooling guidance provided. Correct By: Corrected At Time Of Inspection

Core-4-301.14, C: Ventilation Hood Systems, Adequacy>>>Person in charge indicated they installed a stove; the ventilation hood system for the stove is not functioning adequately. Person in charge indicated they have someone working on it. Establishment must repair the hood. Correct By: Correct Prior To Next Routine Inspection