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
1
Violation
ID

Violation Description

Violation Comments

Correct By
20
Proper cold holding temperatures
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 right cold holding food prep unit, observed cut tomatoes at 45*F, raw chicken at 46*F, raw pork at 46*F, raw beef at 45*F, Chopped cabbage at 48*F, tofu at 47*F, and raw whole eggs at 47*F. In the left cold holding food prep unit, observed cut tomatoes at 45*F, chopped lettuce at 46*F, pre-cooked muscles at 47*F, and raw fish at 46*F. In the small reach in cooler by the fryer, observed cooked chicken satay at 62*F, and spring rolls with cooked eggs and noodles at 52*F. All time/temperature controlled for safety (TCS) foods in cold holding are required to stay below 41*f. All foods were placed in the units during prep approximately an hour and a half prior. Foods were moved to walk in coolers to cool.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed the cold holding food prep units being used for TCS foods holding at 47*F (Right) and 43*F (Left). Observed the small reach in cooler by the fryer being used for TCS foods holding at 47*F. All temperatures were taken using inspector's min/max thermometer. All cold holding units used for TCS foods are required to be kept at 41*F or below. TCS foods were removed. Please have these units repaired and holding at or below 41*F prior to using them for TCS foods.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed an open container of noodles stored on the floor by the handwashing sink in the kitchen. All non-exempt foods must be kept at minimum 6 inches off the floors. Noodles were moved to proper storage.
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed cracked tiles throughout the kitchen, missing/broken base boards throughout kitchen, broken/open ceiling tiles in the server station, and areas of the wall by the chest freezer and dishwashing area where the paint is peeling and chipping. Building must be kept in good repair. Please have these areas fixed. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of debris in the kitchen behind equipment, behind the water filter systems, in the dishwashing area, and in the dry storage shelving area. Please have the floors cleaned to a frequency to prevent accumulation of food debris and soils.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Inspection report emailed. A pattern of non-compliance is developing for Priority violation #20, 3-501.16, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. 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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