Thai Basil

Inspector's notes

Observed an employee refill the pitcher of water for steaming vegetables from the handwashing sink. Handwashing sink must only be used for handwashing. Had discussion with manager about using the handwashing sink for handwashing only.

Inspector's notes

Observed a can of raid in the back storage closet. Pesticides must be applied by certified applicators and pesticides must not be stored on site. Manager removed can from the premises.

Inspector's notes

Observed several heavily scored and chipping cutting boards. Cutting surfaces must remain smooth and easily cleanable. Please have cutting boards resurfaced or replaced. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Addl Notes: 2nd consecutive violation. Observed approximately 25 egg rolls stored in a plastic to go bag. These bags have the risk contaminating the food with deleterious materials. Egg rolls were embargoed. Observed cooked tofu placed directly in the original box it came in without any protection from contamination from the box. Tofu was embargoed. The inside of the box is not a food contact surface and cannot be used to store foods directly on the cardboard.

Inspector's notes

In the walk in cooler, observed a large bucket of raw, whole eggs stored directly over ready to eat milk and rice noodles. All raw food must be stored below ready to eat foods. Eggs were moved to proper storage. In the prep cooler on the cook line, observed a pan of raw chicken stored directly over various veggies and tofu. Manager moved chicken to proper storage. Vegetables were intended to be cooked. All raw foods must be stored according to their minimum cook temperatures.

Inspector's notes

Observed thai herbs (employee did not know the English name for the herb) was stored directly in a thank you/To go bag and in a grocery bag. These bags can transport deleterious substances to the food and are not safe for direct contact with foods. Thai herbs were embargoed.

Inspector's notes

Observed some grease build up near the top corner of the vent hood and some build up on the ceiling tiles. Please clean these areas. 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

4TH REPEAT VIOLATION Arrived on site and discussed the progress that has been made since the last inspection. Observed dead roaches by/in the mop sink and under the 3 compartment sink. Observed one live and one dead roach by the fryer. By the back door in the kitchen observed one large live roach. Per manager they are still seeing roaches as well. Activity is still present and violation will be noted again. Instructed owner to have pest control increased at least until the roach activity has subsided. Corrective Action: Correct prior to re-inspection.

Inspector's notes

3rd repeat violation. Arrived on site and reviewed most recent pest control invoice. Instructed establishment to have pest control come more frequently. Currently they are coming once per month. In the back, observed 3 juvenile roaches under the trash can by the fryer. Observed 3 more juvenile roaches by the 3 compartment sink. Instructed manager to continue working on filling holes and missing tiles. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed grease and food debris accumulating on the walls, floors, and hood vents surrounding the cooking equipment. These areas are already attracting roaches. Please have these areas cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd repeat violation. Upon re-inspection, observed live roach activity under the three compartment sink, under and inside the fryer. One dead roach observed on the edge of the fryer oil. Observed several dead roaches throughout the facility. Roach activity is present and will be re-inspected for again in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed grease and food debris accumulating on the walls, floors, and hood vents surrounding the cooking equipment. These areas are already attracting roaches. Please have these areas cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no certified food protection manager was present on the premises. A CFPM is required to be on the premises at all times of operation. Please have a CFPM present for the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 15+ live roaches under the three compartment sink and the cooking equipment in the kitchen. Establishment must remain free of pests. Please have pest issues eliminated prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several vegetables and herbs stored directly in grocery bags in the reach in freezer. Grocery bags are not food safe. All foods must be placed in food safe bags or containers. Manager moved foods to food safe containers. Vegetables will be washed prior to use.

Inspector's notes

Observed grease and food debris accumulating on the walls, floors, and hood vents surrounding the cooking equipment. These areas are already attracting roaches. Please have these areas cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no certified food protection manager was present on the premises. Please have a CFPM present for the next routine inspection.

Inspector's notes

At time of inspection, no certified food protection manager was present on the premises. Please have a CFPM present for the next routine inspection.

Inspector's notes

Observed the kitchen handwashing sink being used as a filtered water dispenser. A device had been added to the sink that had water run through a water filter machine and then dispense it next to the faucet of the handwashing sink. Handwashing sink must not be used for any other purposes including filtered water dispensers. Establishment removed filtered water device from the sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an R/O system without a backflow prevention device on the water line. Please have a backflow device installed on the water line before the R/O system.

Inspector's notes

Observed several TCS food items prepared the night before and cooled overnight temp high. Food items include cook chicken (44*F), rice (47*F), and chopped cabbage with carrots (45*F). Food out of temp were in large containers covered preventing heat transfer. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed served TSC foods stored in deep containers, covered, in walk in fridge. TCS foods include rice noodles, cooked rice, curry sauce, cooked chicken, raw chicken, raw beef, raw pork. 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. Recommended metal shallow pans for cooling to PIC. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths in bucket with chlorine bleach, measured 25ppm. Correct concentration is 50-100ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Please read concentration instructions on bleach bottle indicating 1 tbsp of bleach per 1 gallon on water when preparing sanitizer. 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

Observed bowl inside two sauce containers in walk in fridge, bowls were used as ladles with no handles. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Staff member replaced bowls with ladles with handles. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes at 55F inside prep fridge. Manager had several containers of foods stored above the cold line in the fridge. Manager relocated items put in fridge 1-2 hours ago to down below in closed door areas. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buld up of grease on ceiling just outside of the hood area. Talked to manager about getting hood and ceiling cleaning. Manager said they had contact a cleaning company and hope to be here soon. Ensure that ceiling and grease build up is removed often enough to avoid build up. Corrective Action: Correct prior to next routine 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 under counter dishwasher at 0 ppm bleach after a fresh cycle. Manager set up 3 compartment sink at 50 ppm bleach. Ensure that 50-100 ppm bleach is at the bleach dishwasher at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 large container of eggs on counter since 2 pm, with no time stamp. Manager had employee add the time stamp. Ensure that there is documentation for the container of eggs kept on the counter, and thrown out after 4 hours. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 container of raw eggs sitting on counter and ready to be used at the cook line. Manager said they had been out for 1 hour, and no time stamp present. Ensure item is timestamped and used up or thrown away within 4 hours of removal from fridge. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ---Observed several unused items in the kitchen(soap dispensers, equipment). Ensure that all unused items are removed from the establishment. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ---Observed employee chewing gum in the kitchen. Ensure that eating and chewing gum occurs in dining room, and not bey employees in the food prep area. Employee removed gum from kitchen. Correct By: Corrected At Time Of Inspection

Core-4-301.14, C: Ventilation Hood Systems, Adequacy ---Observed build up of grease debris on walls/ceiling above and to the side of the hood. Move side piece of metal to the hood to the inside of the hood, instead of along the outside, as grease is getting is gap and moving up along the side of the hood. Ensure hood side panels are sealed/or on the inside to prevent grease from travel in hard to clean areas and creating fire hazard. Correct By: Correct Prior To Next Routine Inspection