Thai Chili 2 Go

Inspector's notes

Observed no employees with Certified Food Protection Manager certificates onsite 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 cooked noodles cooling in sealed bags. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Allow noodles to cool uncovered before sealing bags. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinated chicken stored on a shelf in walk-in cooler above a box of raw beef. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can with a significant dent in side as well as a can with a dent in top seam. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an unapproved meat slicer (no NSF or equivalent certification) in the establishment but not being used. Two rods from the unit appears to be rusting. Person in charge states they use this unit to slice their chicken. Discussed the importance of using NSF approved units to ensure all parts of the unit is safe, smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an unapproved meat slicer stored as clean on lower shelf of stainless steel prep table. The food contact surfaces of the slicer are difficult and unsafe to clean thoroughly to prevent buildup of food residue. Person in charge (PIC) stated that equipment is used on a regular basis to prep chicken. Establishment will cease use of equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer solution concentration at in-use mechanical dishwasher was measured at 0ppm during inspection. Please ensure chlorine sanitizer solutions are maintained at 50-100ppm. Person in charge (PIC) removed all recently-cleaned utensils and flatware and set at 3-compartment sink to be re-washed, rinsed, and sanitized. PIC instructed staff to wash dishes manually until mechanical dishwasher is repaired. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 in three compartment sink filled with quaternary ammonium (quat) sanitizer at 0ppm. Discussed with Person in Charge (PIC) the approved level of quat sanitizer is 150ppm to 400ppm. PIC made a new batch of quat at 200ppm. Correct By: Corrected At Time Of Inspection