Tom Yum Thai Restaurant

Inspector's notes

Observed establishment without a designated manager at the time of inspection. Spoke with multiple employees to understand the management structure of the business. Per staff the manager was away on vacation. Spoke with owner via telephone at the time of inspection and verified the owner and only other designated manager are both on vacation. Discussed designating additional management to ensure coverage during all operating hours. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Per staff, manager is returning next week. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the time of inspection, no manager was present on site. There were no staff on site at the time of inspection with a Food Protection Manager Certification either. Spoke with owner via telephone and confirmed they are certified. Discussed obtaining additional certifications for appropriate staff to ensure better coverage during all operating hours. 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 drainage deficiency at the mop sink. The mop sink is not draining water at an acceptable rate. Observed mop sink basin taking 10 minutes to drain after only filling the basin 1" above the flood rim of the drain. The basin is fully draining. The drainage deficiency is isolated to the mop sink. All other floor sinks are draining immediately upon use. Discussed with the owner contracting a plumber to service the drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dirt, dust, and other organic debris along the wall and ceiling of the cook line located directly above food prep refrigeration units. Observed additional accumulation along the metal storage racks located inside the walk-in refrigerator. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Must clean physical facility prior to next routine inspection. *2nd consecutive violation 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed multiple holes in the walls of the establishment including electrical sockets without socket covers. In addition, observed multiple sections of tile cove base either missing or damaged near the mop sink section of the kitchen. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black organic material collecting on fan guard of second walk-in cooler. Discussed with person in charge cleaning frequency to reduce risk of material falling onto ready-to-eat foods. 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

No Hand towels at hand sink in dish washing area. PIC provided at time of Inspection. Replace hand towel dispenser if cannot locate key to open and restock.

Inspector's notes

Observed Breaded Cooked Chicken made one day prior not with no date label.

Inspector's notes

Observed soiled floors and surfaces of equipment in back kitchen. Discussed regular cleaning frequency with PIC.

Inspector's notes

Observed food debris and organic matter on shelves of walk-in cooler. Untreated wooden board used under the soup warmer is porous and not easily cleanable. Kitchen associate will remove wooden board. Ensure shelves and other non-food contact surfaces are cleaned at a frequency to prevent the accumulation of soil. Non-food contact surfaces need to be smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed kitchen associate wash a pan in soapy water, rinse, and then store pan as clean on shelf. Sanitizing step was missed in the ware washing process. Spoke with PIC and the pan was washed, rinsed, and sanitized. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed proper set up of three-compartment sink with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walls throughout kitchen and prep area have food soil build up and need to be cleaned. 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. Second consecutive violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Prep table at the end of the kitchen has a broken door. Inside portion of the door is separating from the metal outside .All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Walls throughout kitchen and prep area have food soil build up and need to be cleaned. Floors around cove basing and under equipment need to be cleaned. 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

Cut leafy greens, cut tomatoes, curry sauce, cream cheese, cooked shrimp, shelled eggs, tofu, cooked chicken, and cooked noodles with internal temperatures between 46 degrees F and 52 degrees F were cold holding in the walk-in cooler. First reading of ambient temperature of the walk-in cooler was 47.4 degrees F using min/max thermometer. Cooler then turned on and ambient temperature but did reach 41 degrees F with min/max thermometer. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked chicken and cooked shrimp in the walk-in cooler without a date mark. Kitchen associate stated that the cooked chicken and shrimp were cooked on Sunday (10/13/2024.) All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoop stored in metal tin with stagnant room temperature water. PIC removed scoop and placed in the dish washing area. 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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cut leafy greens, cut tomatoes, curry sauce, cream cheese, cooked shrimp, shelled eggs, tofu, cooked chicken, and cooked noodles with internal temperatures between 46 degrees F and 52 degrees F were cold holding in the walk-in cooler. First reading of ambient temperature of the walk-in cooler was 47.4 degrees F using min/max thermometer. Cooler then turned on and ambient temperature did reach 41 degrees F with min/max thermometer. PIC will call technician to repair cooler to hold ambient temperature below 41 degrees F. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to re-inspection on 10/18/2024. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No certified food protection manager on site during operation hours. 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 soil and food debris floors in the walk-in cooler underneath shelving units. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

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 chicken cooked and cooled tightly covered in walk in cooler at 44.7*F. As per staff, the chicken was cooked and placed in walk in cooler to cool over night. Cold hold of food must be stored at 41*F or lower. Chicken was embargoed and discarded. Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Observed bulk ingredient containers on bottom shelf of prep table across from dish wash machine with no common names (Flour, Sugar etc). Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket in bar area with no sanitizer for wiping clothes. Sanitizer to be between 50 - 100 ppm if using bleach sanitizer or 150 - 400 ppm if using quaternary ammonia based sanitizers Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 cooked and cooled breaded meats stored in cardboard boxes in walk in cooler and walk in freezer. Food is to be stored in easily cleanable containers. Items were placed into easily cleanable totes for storage. Correct By: Corrected At Time Of Inspection