Thai Lotus Restaurant

Inspector's notes

Observed prep cooler out of operation in prep line. Person in charge stated that cooler is awaiting repairs. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair prep coolers such that they maintain TCS foods at 41°F or below. Repeat violation: 2nd. Corrective Action: Correct prior to re-inspection on 2/17/2026.

Inspector's notes

Observed no probe thermometer for measuring food temperatures in establishment. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 2/19/2026.

Inspector's notes

Observed ambient air temperature of 44 °F in walk-in cooler and ambient air temperatures of 51-60 °F as measured by min/max holding themometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Technician repaired walk-in cooler to maintain air temperature of 40 °F at time of inspection. Must repair prep coolers such that they maintain TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 2/12/2026.

Inspector's notes

Observed no probe thermometer for measuring food temperatures in establishment. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 2/19/2026.

Inspector's notes

Observed raw chicken, raw beef, raw pork, raw fish, tofu, cooked tapioca, cream cheese, bean sprouts, cooked rice noodles, cooked rice, and cooked potatoes in prep coolers and walk-in cooler at 44-51 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. All TCS foods improperly cold held for four hours or more were discarded by person in charge at time of inspection. All TCS foods improperly cold held for less than four hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bean sprouts, cooked bamboo shoots, and cooked water chestnuts in coolers and ice bath at prep line in kitchen at 48-50 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. Person in charge stated that foods had been placed in cooler and ice bath less than four hours prior. 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 empty container of dishwashing detergent containing food residue and ladle in walk-in. A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Discussed restrictions on use of chemical storage containers with person in charge. Person in charge will discontinue using chemical storage containers for food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Obsevered plastic 5 gallon buckets commerically labeled "Pot and Pan Detergent," resued to store sauces and noodles in the walk-in cooler. Discussed a container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. The person in charge discarded the sauces and noodles at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tongs stored inside the food containers in the prep cooler with the tong handles in direct contact with the food. Observed in use utensils stored in container of water by the cook with with water temperature of 86F. The person in charge replaced the tongs with utensils of longer handles that want fall into the food and replaced the utensils in water with water 135F.

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. Observed the dishwasher operating with 0 ppm chlorine sanitizer. The person in charge adjusted and primed the sanitizer line until the dishwasher was operating with 50-100 ppm chlorine sanitizer. Discussed with the person in charge maintaining mechanical warewashing equipment to provide proper sanitizer concentration. :