Simply Thai

Inspector's notes

***SECOND Consecutive Violation*** On cook line, employee returned from dining room eating lunch, then immediately returned to cook line, handling food containers and cooking equipment without a proper handwash. Instructed employee to wash containers, wash hands to continue with tasks. 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

On cook line, container of vegetables stored in basin of sink. Container of vegetables were moved. All handwashing sinks are to be empty and made available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, bags of sticky rice/68*F-75*F out of internal temperatures. Per manager, rice was out of cold holding <4 hours. Bags of sticky rice were moved to cold holding to rapidly cool back down to proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***SECOND Consecutive Violation*** In walk in cooler, several containers of cooked chicken/ 55*F-70*F prepared and cooling in covered shallow containers. Ice was added to containers of cooked chicken to continue the cooling process. TCS foods are to 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

On cook line, employee returned from outside on phone call, donned apron and hat, then began working with food containers and equipment without a proper handwash and glove change. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, two containers of thick rice noodles/ 70*F and several containers of cooked chicken/ 65*F-70*F prepared and cooling in covered shallow containers. Rice noodles were partially uncovered and ice was added to containers of cooked chicken to continue the cooling process. TCS foods are to 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

Establishment uses quat sanitizer for wiping cloth buckets. Establishment unable to locate quat test strips.Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In a bucket at the end of the line, observed rice noodles stored in water/66F at room temperature. 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, the noodles were within safe time parameters, and ice was added to the water to cool the noodles and maintain them cold. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep cooler on the line, observed a raw, shell eggs stored over containers of noodles. 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 the raw eggs 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

In server area, observed in-use utensils stored in water/128F. 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. Recommended heating the water prior to placing it in the warmer. Train staff as needed. Corrective Action: Correct prior to next routine inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling.....In the walk-in cooler, observed cooked chicken/62F in covered shallow pans. Maintain cooling foods uncovered to facilitate the cooling process. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage....By the rice warmer, observed utensils stored in water/116F. When storing utensils in standing water, ensure the temperature is 135F or above. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing....Frozen raw chicken satay thawing at room temperature. After instruction, the manager relocated the satay to the walk-in cooler. Correct By: Corrected At Time Of Inspection