Authentic Thai Kitchen

Inspector's notes

Observed food build up on and around cooking stations and walls of kitchen. Discussed cleaning frequency with person in charge.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine while in use during inspection. Service call was placed at time and wares will be sanitized in 3 compartment sink until unit is repaired. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Fried chicken, raw eggs, and yellow curry in prep top cooler measured 61 degrees F internally. Person in charge said this unit had stopped working properly yesterday and these items had been there since then. Items were discarded at time. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Handsink in back area was being used to store soiled utensils, and was heavily coated in fry oil and food debris during inspection. Sink was cleared and cleaned at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at all times. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine while in use during inspection. It was determined that the sanitizer line was broken and not feeding chemical into the machine. Service call was placed and wares will be cleaned in 3 compartment sink until it is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two large covered containers of red curry in reach in cooler measured 48 degrees F internally, person in charge said they had been prepared the nigh before and left in cooler to cool. Items were discarded at time. Please ensure food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way to 41 degrees F in no more than 6 hours total. (Shallow uncovered containers facilitate efficient cooling). Corrective Action: Corrected at time of inspection.

Inspector's notes

Back door of kitchen was propped open throughout inspection, door was closed at time. Please ensure outer openings are protected to prevent entry of pests. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive buildup of grease and food debris below cooking equipment and on floors, please ensure areas are cleaned at a frequency to preclude such accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No handsoap at handsink in kitchen area, sink was re-stocked at time. Please ensure all handsinks are stocked with hand washing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Back door was propped open during inspection, door was closed at time. Please ensure doors are closed and outer openings are protected to prevent entry of pests. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw shrimp, raw chicken, raw beef, raw eggs, tofu, cooked chicken, cooked potatos, cooked rice, yellow curry, red curry, and green curry in prep top cooler all measured between 49-57 degrees F internally. Ambient temperature of unit measured 51 degrees F with min/max thermometer. Raw shrimp, raw chicken, cooked potatoes, yellow and green curry had all been stocked recently and were moved to working cooler at time, other items were discarded. Service call was placed and unit will not be used until it is repaired. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of 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... Handsink in kitchen area was heavily soiled with grease and food debris during inspection, it was being used to dispose of waste from frying. Sink was cleaned and cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination... Observed cases of raw eggs being stored on top of bases of raw broccoli and carrots, eggs were moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. 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 covered container of yellow curry in reach in cooler which measured 92 degrees F, employee said it was prepared nearly 4 hours prior. Item was discarded at time. Please ensure food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way to 41 degrees F in no more than a total of 6 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected... Back door was propped open during inspection while air curtain was not running. Door was closed at time. Please ensure all outer openings are protected from entry of pests. Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring... Observed excessive amounts (10+) of live house flies throughout kitchen area. Please ensure premise are maintained free of pests. Correct By: Corrected At Time Of Inspection

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge... No food manager present during inspection, with repeat priority violation present. Please ensure a certified food protection manager is present during all operating hours. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination... Observed multiple containers of raw chicken being stored on shelf above cooked chicken, dumplings, and cooked rice in prep top cooler during inspection. Raw product was moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 large container of yellow curry cooling in top portion of prep top cooler, item measured 91 degrees F and had been prepared around 4 hours prior. Item was discarded at time. Please ensure food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way down to 41 degrees F in no more than a total of 6 hours. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding... Observed large container of raw eggs being stored on counter at ambient temperature, eggs measured 83 degrees F and had been out for around 4 hours. Items were discarded at time. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or less when cold holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd