Maricopa County, AZ

Malee's Thai Gourmet

Permit ID: FD-01491

Permit Type: E & D

7131 E Main St Scottsdale 85251

*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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. - Vegetable slicers in hall area to main cook area stored as clean per person in charge found with red cabbage debris. Person in charge removed items and placed in warewashing area for proper cleaning. Equipment food contact surfaces and utensils must be clean to sight and touch. 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. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. - Observed black residue on ice deflector plate inside ice machine. Fix prior to next routine inspection. Cleaning must be done in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil. 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.
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. - Shredded red and green cabbage, coconut milk, and cooked chicken skewers in cookline on top and inside of prep coolers found at 51 to 58 deg F. Per person in charge items had been placed out less than an hour ago for dinner service. Cooks placed items in ice and cooler cooler to rapidly cool to 41 deg F. Time/Temperature Control for Safety food must be cold held at 41 deg F or below. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Ajax chemical cleaner found stored next to chili sauce and above lemon juice in dry storage area. Person in charge moved cleaner to dishwasher area. Poisonous or toxic materials must be stored so they can not contaminate food, equipment, utensils, linens, and single service and single-use articles.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed missing floor tiles through out kitchen, broken ceiling tiles in server station area, holes in ceiling in cookline, missing coved base in warewashing area, and hole in baseboard area in tea area. Premises must be maintained in good repair. Core-6-501.12, C: Cleaning, Frequency and Restrictions - Accumulation of food debris and residue observed on walk-in cooler floor, dishwashing area walls, and drinkware wall shelves. Premises must be cleaned with enough frequency to maintain them clean.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation and 3 Core Violations on this inspection. No County legal action will result from this inspection. Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events - No written procedures for clean-up of vomit or diarrheal events. Provided sample procedures to person in charge via email. A food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.


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.
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