Inspection Report
Malee's Thai Bistro
7131 E MAIN ST SCOTTSDALE AZ 85251
FD-01491
Food Establishment - Eating & Drinking
Food Routine Inspection
12/7/2023
Not Participating
2
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
In the cold holding prep unit near the entrance to the kitchen, observed a pan of raw eggs stored on the shelf above an open pan of coconut milk. All raw foods must be stored ready to eat foods in order to prevent cross contamination. Eggs were moved to proper storage.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Repeat Violation
Description: Proper Cold Holding Temperatures
Comments:
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 small reach in cooler under the expo window, observed raw chicken at 53*F, Cooked noodles at 55*F, cooked rice at 48*F, and Cooked chicken dumplings at 47*F. All temperature controlled for safety (TCS) Foods are required to be kept at or below 41*F. All foods were placed in the unit less than 4 hours ago and they were all moved to the walk in cooler to cool.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
Violation #: 33
Repeat Violation
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
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 unit under the expo window holding at 48*F on inspectors min/max thermometer. Unit was being used for TCS foods. All equipment used for cold holding TCS foods are required to be kept at 41*F or below. Establishment will utilize other coolers. Per owner, he will be having the unit replaced.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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.
At time of inspection establishment has installed a new dishwashing unit in the bar. Unit is a high temperature sanitizing dishwasher. Establishment does not have a temperature measuring device to measure the contact temperature. Prior to the end of inspection owner had purchased a thermometer and showed the inspector for confirmation.
Correct By: Corrected At Time Of Inspection
Comments/Details
Establishment has added a dishwashing machine in replacement for the 3 compartment sink in the bar. Establishment intends on switching cooking equipment into a wok station. Establishment intends on doing a remodel of the bar to allow for easier access for employees. Establishment intends on making the sink in the icemaker area into a handwashing sink.
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection report emailed.
Notes;
Discussed remodeling and minor repairs taking place.
Sent link to remodel application.
Inspector strongly recommended having an additional sink installed or changing the sink in the ice maker area into a handwashing sink.
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.
Due to a third consecutive Priority violation, owner/manager Brian A. has been signed up for the AMC training course on 12/19. Please reach out to inspector for any scheduling issues.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.
Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA JM,Signer: Brian A.
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.