Chon Thai Food
Permit ID: FD-45719
Permit Type: E & D
2330 N Alma School Rd Suite 116-118 Chandler 85224
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge----PIC on duty at time of inspection has no proof of food service worker training or manager training and is unaware of basic food safety measures. PIC in charge at time of inspection cannot name any of the 5 most common foodborne illnesses. Certified food manager not available. Discussed food safety with manager on duty that included cooling, hand washing, sanitizer, glove use, and date marking. PIC on duty obtain food safety training and proof of training. PIC unable to reach certified manager.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.11, P: Clean condition-Hands and Arms--PIC on duty observed to touch faucet at dirty dish sink with gloved hands and change gloves without washing. PIC then handled raw meat from sandwich table. Raw meat embargoed. PIC observed to handle non food misc paperwork in dining room and
returned to kitchen to change gloves without washing. Discussed hand washing and glove use with PIC.
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure------Observed PIC to wash hands for 5-10 seconds and turn off faucet with freshly washed hands when finished. Demonstrated proper handwashing for PIC.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding----------------chopped cabbage 65 F., cut lettuce 61 F. on counter on top of some ice. PIC had no knowledge of using time as a control. Discussed how to use time as a control, reviewed needed policy and documentation for these PHF foods used as garnish on counter. Facility will use time as a control for these foods.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking---------Observed in walk-in Tom Yum made 2 days ago 12/17 without date mark, green curry and cooked chopped beef made yesterday without date marks. PIC dated items at
time of inspection.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers--------Coconut soup in large pot at 45 F. made 3 hours earlier withy lid on pot. Removed lid and discussed proper cooling.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Facility is using time as a control for chopped cabbage, lettuce, and tomatoes as of time of this inspection. Ch. VII Reg. 2-food service worker card requirement not met. Obtain food service worker certificates for all food handlers.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
