Mama Thai Kitchen

Inspector's notes

Observed manual warewashing actively occurring with washed and rinsed dishes dipped into quat sanitizer and immediately removed to be placed on a drying rack. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications (40-60 seconds per manufacturer label). Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 tightly covered plastic tubs of cooling steamed cabbage in the walk in cooler with internal temperatures ranging from 48-58*F when measured with a probe thermometer. Per PIC, the cabbage was steamed before opening, rinsed with cold water and placed into the tubs. Each container held more than 12 inches of cooling product. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has only watered damaged test strips without a test legend, an test strips that expired in 2021 and are ineffective at measuring sanitizer test solution. Test strips are required for any sanitizers used with food contact surfaces. PIC purchased new test strips at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked cabbage cooling in the walk-in with tight fitted lids on and with a temperature range of 56F-64F. Per PIC, the cabbage has been cooling for less than 2 hours. PIC removed lids at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. Notice the tubing for the sanitizer was disconnected from the machine at time of inspection. After priming the dish machine, it had a proper concentration range for chlorine. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold top prep table, observed tofu with an internally probed temperature of 51 degrees F. Person in charge (PIC) stated items were placed in cold top 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Reduced oxygen packaged (ROP) fish being thawed in the reach in under the cold top still in the ROP packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing wall cove under dish machine and under the 3 compartment sink. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on site 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 live roaches concentrated at the mop sink area, dry storage area, and the hallway where more dry goods are stored. PIC did not have any current pest records on site at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 10/3/2024

Inspector's notes

Observed missing wall cove under dish machine and under the 3 compartment sink. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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.-- Observed hand wash sink near the entrance to the kitchen blocked by a stool. Employee moved stool away from the hand wash sink at the time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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.--- At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. After priming the machine many times, the concentration for the sanitizer was still 0ppm. The establishment has a 3 compartment that will be utilized until the dish machine can be repair. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence--At time of inspection, observed live roaches concentrate near mop sink and dry storage. As per employee, she didn't know if pest control is coming out to treat pests. If pests are found, approved means of pest control should be used and have records on file. Follow up re-inspection will be conducted for records of approved pest control and if any more live pests are seen on/or before 5/10/2024. Correct By: Correct Prior To Reinspection

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 employee with gloves, that after touching dirty dishes, and their cell phone, removed them, and donned new gloves for putting away clean dishes. Talked to manager about hand washing policy. Employee was trained and immediately washed hands. Ensure that hand washing is occurring when going from dirty to clean tasks in the kitchen. Correct By: 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. ---Observed large trash can and chair in front of back hand sink. Manager removed the items. Ensure that all hand sinks are open and accessible at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at back hand sink. Manager added paper towels at the location. Ensure there is soap and paper towels at every hand sink at all times. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing-- Observed reduced oxygen packaged (ROP) salmon thawed in walk-in cooler. Explained to PIC, that ROP fish should be kept frozen for sell or removed ROP upon completion of thawing. Correct By: Correct Prior To Next Routine Inspection