Pad Thai Cafe

Inspector's notes

Observed mangos in cardboard boxes stored on the floor also observed bagged carrots on the floor of the walk in. Alerted the manager who moved the mangos and carrots onto shelving at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops sitting in stagnant room temperature (78°F) water. Alerted manager who moved the scoops to an ice bath at time of inspection. 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

Establishment operating without a certified food manager present

Inspector's notes

Observed dish washer handle dirty dishes and then switch to unloading clean dishes, without washing hands in between. Instructed PIC to correct the dishwasher. Discussed when to wash and change gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks stored on shelves with clean and sanitized dishes. Employee drinks are to be stored in an assigned "break 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 grill line employee touch ear with gloved hand and returned to work with out washing hands and changing gloves. Observed dishwasher rinse gloved hands after handling dirty dishes and before handling clean dishes with out washing hands. 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. Employees washed hands as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine based sanitizer for wiping cloths < 50 ppm, Sanitizer for wiping cloths to be at 100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large metal pot filled with tom yum in walk in cooler at 145*F. As per the staff, tom yum was just cooked and placed in walk in cooler to cooler. Discussed that foods should be cooled in shallow containers no more than 4 inches depth. Items being cooled must be cooled from 135*F to 70*F within two hours, and than from 70*F to 41*F in an additional 4 hours. Soup was stirred and person in charge placed into shallower containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen fish in prep sink being thawed in stagnant water at 68*F All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Staff turned cold water to complete thawing process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths at end of prep line with sanitizer at 0 ppm. Chlorine based sanitizers for wiping cloths are to be at 100 ppm. Sanitizer was remixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer concentration for wiping cloth bukets < 100ppm. Chlorine bases sanitizer is to be at 100ppm for wiping cloths. Buckets were remixed to = 100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee leave cook line, go to walk in cooler, get ingredients and return with out changing gloves or washing hands. Observed employee take drink from water bottle and change gloves with out washing hands. 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

Observed wiping cloths in sanitizer buckets at levels less than 100 ppm chlorine. Sanitizer to be at 100 ppm if using chlorine based sanitizers.

Inspector's notes

Observed single use water bottle n sandwich prep refrigerator across from cook line. Observed plastic cup with drink in dry storage area of food prep area 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. Drinks were moved to assigned area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer being discharged at dish was machine. Chlorine based sanitizer must be between 50 - 100 ppm. Service company was contacted for repair.

Core-4-602.13, C: Nonfood Contact Surfaces Observed some vegetation stuck to wire racks in walk in cooler. Racks are to be cleaned at regular intervals to prevent build up of old food debris. Correct By: Correct Prior To Next Routine Inspection

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 at dish wash area handle and rinse off unclean dishes, run dish washer and then handle clean dishes without washing hands. Hands are to be washed after handling unclean dishes before handling clean. Owner discussed proper handwashing to employee. Employee washed hands after handling dirty dishes. Correct By: Corrected At Time Of Inspection