KIMTHAO Bakery

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked noodles, cooked meats, cooked vegetables and tofu in the sliding door reach-in at 52*F to 54*F internally. The cooked noodles and some of the cooked mixed vegetables and cooked pork had been in the unit more than two hours and were embargoed, then discarded by the manager. The remaining TCS food had been in the unit less than two hours and was moved to another unit to re-cool.

Inspector's notes

Corrective Action: Correct prior to re-inspection 7/28/26. Sliding door reach-in holding TCS food 52-54*F, read 53*F on min/max thermometer at the time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 7/28/26. Live roaches in the large prep room. Please have certified pest control to ensure eradication.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Faucets on 3 comp sinks in the kitchen and in the tofu room leaking at the base. Please repair.

Inspector's notes

Corrective Action: Corrected at time of inspection. Drip tray missing in the hood over the fryer and grill. Manager replaced.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee washed hands at a prep sink. Manager had employee wash hands at a hand washing sink.

Inspector's notes

Corrective Action: Corrected at time of inspection. No detectable sanitizer in in-use automatic low temperature dishwasher. Employee determined the dispenser had lost prime when the container was changed out and re-primed the chemical line and adjusted the dispenser to the proper 50-100 ppm concentration.

Inspector's notes

Corrective Action: Corrected at time of inspection. Rice cooked and set to cool closed in plastic bags in the walk-in 3 hours before, per manager, at 77*F internally. Embargoed, manager discarded.

Inspector's notes

Corrective Action: Corrected at time of inspection. Rice cakes stored above the rim in a pan in the top of a cold table at 47*F internally. Manager stated they had been held as such more than two hours and discarded.

Inspector's notes

There was no soap at the hand wash sink near the cold-holding unit in the back kitchen. Person in charge (PIC) re-filled the dispenser at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle/container of cleaner without a label. Discussed with person in charge (PIC) that all chemicals and cleaners need a label to reduce risk of contamination. PIC used a marker to write the name on the container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single service containers in multiple areas of the establishment and in both kitchens that were not being stored upside down. Discussed with person in charge (PIC) that storing containers upside down reduces the risk of contamination. PIC coached employees and turned them all upside down at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of contamination. PIC used a marker to write the name of the cleaner on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks without a lid or straw in the food prep area. Discussed the possible risk of contamination with the person in charge (PIC). PIC coached employees and moved drinks at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwash sink in the back near the three-compartment sink with a hose attached as an employee was using it to clean a large piece of equipment and a small metal tray was also sitting in the sink. Discussed with person in charge (PIC) that hand sinks can only be used for hand washing at all times. PIC had employee remove the hose and clean out the sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing.

Inspector's notes

Observed an employee place gloves on to start prepping food without washing hands first. Discussed with Person in charge (PIC) that hands need to be washed properly before donning gloves to work with food. Employee properly washed hands at handwash sink at time of inspection and put on new gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bowl of food and a drink on the food prep station in the kitchen near the cook station. Discussed that all employee food needs to be separate from where food is prepared for customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwash sink in the back near the three-compartment sink with a hose attached as an employee was using it to clean a large piece of equipment. Another handwash sink behind the front counter had a soiled yellow towel in it. A third handwash sink near where clean dishes are kept was filled with ice. Discussed with person in charge (PIC) that all hand washing sink can only be used for washing hands to help reduce risk of contamination. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bananas on the top shelf of wrack used to store clean dishes. Discussed with person in charge (PIC) that food needs to be stored away from clean dishes to prevent contamination. PIC moved the bananas and coached employees on proper storage. Corrective Action: Corrected at time of inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Various staff drinks observed on shelf with food items. Please keep drinks separate from customer's food. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Fish cake and crab meat mix in standing refrigerator noted without date mark. Manager had staff labeled date 4/15/2024 at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.14, C: Warewashing Equipment, Cleaning Frequency Dish washing reservoir observed too build up. Please maintain clean. :

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Miscelaneous items (pens, paperwork, comb etc) observed on shelf for food storage. Please keep all unnecessary items and litters in proper places. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 cutting board heavy buildup. Discussed with Owner that equipment food contact surfaces and utensils shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Observed covered containers of cut lettuce and cabbage walk in cooler holding from 50-70 F. Discussed with PIC that TCS food items cooling must be uncovered to cool properly. Food items were uncovered to cool properly. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Observed rice in unplugged warmer holding 81-83 F, per PIC rice was unplugged to cool to be recooked two hours prior. Discussed with PIC that cooling must be done under refrigeration. Rice was discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 portioned packaged house made yogurts and flans in to go fridge with no date mark. Discussed with PIC that yogurt and flans must be date marked properly. Yogurts and flan were date marked properly. Correct By: Corrected At Time Of Inspection

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 time as control for TCS food items like cooked eggplant, grilled chicken,and fried rice on to go line not being marked at time removed from temperature control. Discussed with PIC that per policy food items being used on time as control needs to be marked when removed from temperature control. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Observed facility bottling thai tea with ROP without preapproved policy. Discussed with PIC that thai tea must be stored in non reduced oxygen packaging or that variance must be submitted to department. Bottled thai tea was discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Observed covered containers of noodles, cooked meats, and cut lettuce in walk in cooler holding from 50-80 F. Discussed with PIC that TCS food items cooling must be uncovered to cool properly. Food items were uncovered to cool properly. Correct By: Corrected At Time Of Inspection