Z's House of Thai

Inspector's notes

The person in charge onsite is not a certified food manager. 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

In prep cooler/52.7F on the line, observed TCS food holding over 41F including chicken/51F, beef/51F, pork/51F, cut cabbage/51F and tomato puree/52F. At room temperature, observed garlic-in-oil/80F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods were determined to be prepared and stocked in the unit witin two hours and were relocated to alternative functioning refrigeration units to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge onsite is not a certified food manager, and food manager certification on file is recently expired. 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 employees cooking, cleaning, and using personal items without washing hands in between. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink in front bar obstructed at the time of inspection. Handwash sinks must be accessible to promote handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken defrosting on the countertop. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Spoke to PIC about defrosting in the fridge or under running water. PIC moved chicken into fridge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees switch between touching the order tablet, scratching their head, grabbing items from the fridge/freezer, and grabbing food out of the prep table to cook all without washing their hands and changing their gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink in the bar had a quart of water in a container inside of the basin and the handwash sink for the kitchen had several towels laying inside of the basin blocking the drain. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chopped mushrooms, cooked chicken, chopped cabbage, raw shrimp, raw beef, and cut carrots in the prep table with a temperature of 52, 50, 49, 50, 51, and 52°F respectively. Observed raw shrimp and chopped cabbage on the counter with a temperature of 72°F and 74°F, respectively. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, foods in the prep table had only been there for an hour and a half. Foods on the counter had been there for less than a half hour in anticipation of preparation. PIC placed all foods back into the reach-in fridge and on ice to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of unknown liquid underneath the table with the shrimp preparation. Spray bottles must be labeled with the common name of whatever chemical is inside. PIC got rid of the bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths in sanitizer buckets behind the bar and in the kitchen with 0ppm quat sanitizer measured by the establishment's test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

(3rd Consecutive Violation) No CFPM onsite at time of inspection.

Inspector's notes

(2nd Consecutive Violation) No CFPM on site at time of inspection.

Inspector's notes

No CFPM at time of inspection.

Inspector's notes

Observed in use mechanical dish machine with a concentration of 0 ppm at time of inspection. Drained, refilled and primed dish machine at time of inspection to ensure chlorine sanitizer concentration was at 50-100ppm. Observed rags used for food contact surfaces in 3 compartment sink at bar at a concentration of 0ppm person drained and remade sanitizer to ensure it would remain at 50-100ppm.

Inspector's notes

Observed person in charge reheat rice in microwave and place into hot holding unit at a temperature of 155-160*F person in charge did not stir or allow rice to stand coved for 2 minutes before placing in hot holding unit. Person in charge took rice out of hot holding unit and reheated to 165*F at time of inspection stirred and allowed to stand covered for 2 minutes. Time did not exceed 2 hours for reheating procedures. Person in charge informed TCS food reheated in microwave for hot holding reheated to 165°F and food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed isopropyl alcohol, spray paint, and other miscellaneous first aid items stored on top shelf above canned foods and beverages in storage area when first entering kitchen.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers... Observed 2 bottles of degreaser without a label in back section where chemicals are stored. Person in charge informed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 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 accumulation of pink, black and green organic matter on interior of ice machine around the metal where the ice is produced. Ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage--- Observed one spoon in crock pot used to scoop rice. Water was at a temperature of 109*F. Person in charge was informed that the water must remain at a minimum temperature of 135*F if used for rice scooper in-between use. Person in charge informed that the crock pot shall not be used to leave in use utensils in until the water can remain at 135*F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. >>> Observed a container of cooked white and brown rice with internal temperature 55*F stored at ambient temperature, on top of make table next to single door glass refrigerator. Except during preparation, cooking, cooling, or when time is used as a control all TCS (time/temperature controlled for safety) food to be maintained at 41°F or less. Per employee, rice was removed from refrigerator approximately 30 minutes prior and is reheated in microwave before being plated. Employee properly reheated rice in microwave to place in hot holding equipment. Discussed importance of proper cold holding with Person in Charge. 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. Correct By: Corrected At Time Of Inspection

Core-3-501.11, C: Frozen Food >>> In two door, reach-in freezer, foods stored as frozen not frozen solid to touch. Ambient temperature of freezer 37*F when measured with inspector min/max irreversible thermometer. Per Person in Charge (PIC), freezer compressor not functioning properly. PIC stated repair service was already scheduled prior to start of inspection. Stored frozen foods shall be maintained frozen unless in the process of slacking or thawing. Instructed PIC to move frozen foods to alternate chest and reach-in freezers until two door freezer is repaired. Correct By: Correct Prior To Next Routine Inspection