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Thai Basil - Downtown

Permit ID: FD-21506

Permit Type: E & D

114 W Adams St Suite C-104 Phoenix 85003


*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
D
5
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash - Observed employee with gloves on (on cook line preparing food) touch face with glove and take dish over to 3 compartment. Employee then washed and rinsed container with gloves on, no sanitizer step, and returned to the cook line with the container. Gloves were removed, new gloves put on, and employee began handling food without washing hands. Educated employees about when to wash hands.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities - Currently establishment has one hand wash sink in the kitchen that is in a very tight fitting location. Inspector has to turn sideways to reach sink. PIC will modify sink so it is more accessible or add an additional sink to kitchen. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance - When inspector arrived bar hand sink was being used to store water pitchers and the kitchen hand sink was blocked by a broom and dust pan. PIC moved items and will ensure that hand sinks are accessible at all times.
Correct Prior To Reinspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination - In walk-in refrigerator raw pooled eggs were being stored above a box of corn. In prep unit raw shrimp was being stored over garlic. PIC re-arranged items so cross contamination would not occur. Refer to posted storage charts.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning - Observed employee wash and rinse a container and take the container back to the prep table for use without sanitizing container. PIC will educate employees about washing, rinsing, and sanitizing all equipment prior to use.
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 - Insufficient refrigeration to continue operating. Walk-in was holding at 56*F and all food was between 52-56*F. Also, a prep table across from cook line was holding foods at 58*F and unit was holding at 57*F. PIC said they had been having issues with units over the weekend and service was called on Sunday to fix unit. Unit was working on 7/23, per owner, but nobody had checked unit the day of inspection. All TCS food was discarded. Food included: Pooled eggs, raw shrimp, tofu, rice noodles, raw shelled eggs, leafy greens/cut cabbage, curry sauces with coconut milk from can, egg rolls, half and half, cooked chicken, raw chicken, bean sprouts, cream cheese. Service was called to repair unit and unit was holding at 41*F by the time inspector left.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Observed degreaser and Comet cleaner being stored above dish machine and dishes. PIC will store all chemicals in an area where contamination will not occur.
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 - Insufficient refrigeration to continue operating. Walk-in was holding at 56*F and all food was between 52-56*F. Also, a prep table across from cook line was holding foods at 58*F and unit was holding at 57*F. PIC said they had been having issues with units over the weekend and service was called on Sunday to fix unit. Unit was working on 7/23, per owner, but nobody had checked unit the day of inspection. All TCS food was discarded. Food included: Pooled eggs, raw shrimp, tofu, rice noodles, raw shelled eggs, leafy greens/cut cabbage, curry sauces with coconut milk from can, egg rolls, half and half, cooked chicken, raw chicken, bean sprouts, cream cheese. Service was called to repair unit and unit was holding at 41*F by the time inspector left.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 5 Priority, 3 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 # [6 and 20], [2-301.14 and 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.


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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