Thai Rama
Permit ID: FD-08346
Permit Type: E & D
2040 W Chandler Blvd 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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination---Observed raw chicken on the shelf directly above raw shelled eggs. PIC moved the raw chicken to the bottom shelf. Discussed the importance of proper food storage and the importance of preventing cross contamination with the 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---Observed sprouts sitting out next to the prep table with an internal temperature of 53'F, several containers of rice noodles in water 58-80'F, rice noodles previously packaged in oil 53'F, and an open container of tofu inside of the prep table at 64'F. PIC stated that the items have been out since 11 am. PIC moved these items to the walk-in to rapidly cool.
At the start of the inspection observed raw chicken in the 3 compartment sink with an internal temperature of 50-54'F. PIC stated that the employees were prepping the chicken. By the end of the inspection the raw chicken was untouched. Discussed with PIC that the chicken needs to be put back in the walk-in or to finish prepping the chicken. Employees began to prep the chicken. All TCS foods must be at 41'F or colder. ***Repeat violation
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law---Observed wastewater in the floor drain not draining properly near the soda machines. The wastewater comes from the 3 compartment sink, and soda machine. Please clean/repair prior to re-inspection on 10/11.
Correct Prior To Reinspection
54
Adequate ventilation & lighting; designated areas used
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking---Observed unlabeled employee food in the walk-in that was next to the establishments food. Discussed with PIC to label a shelf that is only designated for employee food.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 2 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager---2nd repeat violation. Please obtain a certified manager's card from an accredited company. Re-inspection scheduled for 10/11. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], 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. No County legal action will result from this inspection.
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.
