Bangkok Grill

Inspector's notes

Observed no written procedures for clean-up of vomit/diarrheal onsite at time of inspection. Informed PIC that written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was emailed maricopa-county guidelines for vomit/diarrheal to print out and use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered container of bean-sprouts in cold-holding prep table unit with an internal temperature of 69F. PIC stated they were taken out of the walk-in cooler and the water was changed before placing in unit at 10:30AM. Informed PIC that TCS foods must 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. All TCS foods cooling were uncovered to allow for rapid cooling and moved to walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease and food debris buildup under the grill, on sides of the equipment of the food line. Discussed with person in charge (PIC) 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.

Inspector's notes

Observed in the bottom of the prep table across from the wok station Chinese eggplant to have be wilted, mooshy and have white fuzzy organic matter. Also observed in the walk-in lemon with black fuzzy organic matter. Discussed with person in charge (PIC) all food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed several white vinegar containers without labels, worn down labels and storing other products. Per PIC some have been washed and reused, some are mixtures that require white vinegar as an ingredient, and some are for mixtures used for home. Also observed other seasoning containers being reused for other products. Discussed with PIC that as long as vinegar is used as an ingredient the mixture may be stored in that container, but they are not to be washed and reused after that mixture is used up, they shall be discarded. Discussed with PIC single-use food containers and Ziploc bags are intended for single-use and may not be re-used for storage of food. Also discussed with PIC the items that are for personal residential home use shall not be stored onsite. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 large cans of pineapple with deep sharp dents on the shelf. Discussed with PIC swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed 2 mangoes stored in the sandwich prep table by the register to be withered and have dark fuzzy spots of organic matter all over the fruit. Discussed with PIC All food must be in good condition, safe, and unadulterated. Embargoed the mangoes and all adulterated food was discarded at time of inspection by PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed half & half date marked 5/21/25 in the refrigerator of the coffee area. Embargoed the half & half and PIC discarded at time of inspection. Also observed several RTE/TCS items without date marking or date marking that was not easy to read. Discussed with Person in Charge (PIC) 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 purple liquid nail polish remover stored on a shelf above food equipment next to the walk-in. Also observed a large paint can of Ethanol Sterno next to a box of roach repellent on the cookline on a low shelf with single use packets of ketchup and products for the facility. Discussed with PIC all chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. No contamination observed. Also discussed with PIC all pest control shall be administered by licensed professionals and the PIC discarded the box of roach repellent at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several unlabeled spray bottles with different colored liquids. Also observed unlabeled spray bottle stored on the side of the handwash sink at the entrance of the cookline. Discussed with Person in Charge (PIC) all chemicals shall have common name labeled and chemicals must be stored lower and away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated, labeled and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several bulk storage containers, sugar, rice and flour with either handle less scoops and scoops with handles stored and touching the product. Discussed with PIC to use scoops with handles and either store outside of containers or store the scoop with the handle sticking upright and not touching the food. PIC discarded all handle less scoops and stored all handle scoops upright. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 silverware rack stored in the hand wash basin in the back prep area. Discussed with Person in Charge (PIC) proper usage of hand wash sinks. Hand wash sinks may only be used for hand washing and be maintained accessible. PIC relocated the silverware rack at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals >>> Observed over 200 ppm chlorine in sanitizer in 3-compartment sink actively being used in the back of the restaurant. PIC made a new batch of sanitizer at the 3-compartment that tested at 50-100 ppm at the time of inspection. Chlorine sanitizer levels must be between 50-100 ppm. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMCToolbox---Approved-Source. ----- In the walk in cooler, observed approximately 5 squash/melons and 2 trays of pre-portioned bread pudding that was dated 9/13-9/20 with white, black, and grey fuzzy growths on them resembling mold. PIC voluntarily discarded all items at time of inspection (see embargo). Food items must be unadulterated and honestly presented to prevent contamination. Correct By: Corrected At Time Of Inspection

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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The manager added additional chlorine to the solution and re-measured at 50ppm. Discussed re-sanitizing any dishes that had recently been washed. Correct By: Corrected At Time Of 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. ------ In the reach in cooler next to the wok, observed an ambient air temperature of 48*F when measured with a min/max thermometer. Observed a large ice block formed on the underside of the cooler. Inside the cooler, observed TCS foods with internal temperatures ranging from 46-50*F when measured with a probe thermometer, including: RTE pastrami, chicken, pork, rice noodles, potato salad and cooked rice. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated the foods had been in the cooler longer than 4 hours and voluntarily discarded the out-of-temperature foods at the time of inspection (see embargo). Advised PIC to manually defrost the cooler once emptied of all non-TCS foods and verify holding temperature before replacing TCS foods. Advised PIC to store TCS foods in the adjacent prep cooler until repairs are completed. Correct By: Corrected At Time Of Inspection