5R CHA THAI BISTRO
Permit ID: FD-19111
Permit Type: E & D
2011 N Recker Rd Mesa 85215
*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.
There is no current certified food manager at time of inspection, and a priority violation occurred. Food manager certificate must be obtained within 90 days.
Correct Prior To Next Routine Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Observed chorine bleach less than 50 ppm in low temp dishwasher. PIC stated repair person is coming today. PIC stated 3 comp sink will be used until dishwasher is repaired. Ensure dishwasher is repaired prior to reinspection.
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 the following items in lift top/reach-in cold holding unit at 45-74 degrees F: Tofu, raw chicken, raw beef, leafy greens, and cooked noodles. Per the PIC, raw chicken, raw beef, and tofu were placed in lift top at 11 am (over 2 hours prior to inspection) and raw chicken and noodles in reach-in section was placed in unit last night. PIC discarded raw chicken and noodles in reach in and discarded the tofu in lift top. PIC placed raw chicken that was in lift top and raw beef in walk-in to cool. Leafy greens at 74 degrees F and per the PIC, leafy greens had been on top of lift top since 11 am. PIC discarded leafy greens. Observed cabbage next to lift/top reach-in cold holding unit at on counter sitting on ice at 63 degrees F. Per the PIC, cabbage had been there since 11 am. PIC discarded the cabbage. Observed raw chicken at 46 degrees F in small reach in at front of kitchen. Per the PIC, chicken had been there since last night. PIC discarded raw chicken.
All potentially hazardous foods must be held at 41 degrees or less. Spoke to PIC on proper way to place food on lift top and the proper way to use ice to cold hold.
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 RTE TCS sauces containing peanut butter, coconut milk, and curry paste in the walk-in without date marks. Per the PIC, sauces were made the night prior. If products are not consumed within 24 hours, they need to be date marked. PIC date marked the sauces at time of inspection. Ensure proper date marking procedures at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods
Observed noodles at 46 degrees F in lift top reach/in wrapped in plastic. Per employee, noodles were made last night and were cooled to 68 degrees before wrapping them in plastic and cooling down in walk-in. Per the PIC, wrapped noodles were placed in unit last night. PIC discarded noodles since they had been hotter than 41 degrees F for an extended period of time. Ensure noodles are uncovered when cooling..
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Observed lift top/reach-in cold holding unit at 48 degrees F. Ensure it is repaired or replaced prior to reinspection.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices
Chlorine test strips not available at time of inspection. Ensure test strips are obtained prior to reinspection and are available for use at all times.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 2 Priority, 5 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. 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. Re-inspection scheduled for 6/18.
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.
