Inspection Report

Business Name
Thai Rama

Business Address
2040 W CHANDLER BLVD CHANDLER AZ 85224

Permit Number
FD-08346

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/1/2026

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee personal drinks, foods and personal items stored on shelving above foods or food prep areas throughout the establishment. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed an ambient air temp in the walk in cooler at 46*F when measured with a min/max thermometer. Inside the cooler observed TCS foods holding between 44-46*F including raw and cooked shrimp, chicken, beef and pork, cut cabbage, watermelon, cooked potatoes, rice and sweet sticky rice. PIC stated the unit was displaying 41*F approximately 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Unit is directly connected to a walk in freezer which was temporarily propped open to allow the main walk in cooler to hold ambient air temps at 36*F. PIC placed a workorder on the unit at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed an ambient air temp in the walk in cooler at 46*F when measured with a min/max thermometer. Unit is directly connected to a walk in freezer which was temporarily propped open to allow the main walk in cooler to hold ambient air temps at 36*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Discussed that the walk in cooler is the only unit approved to cool TCS foods. Advised PIC to discontinue cooling processes until the cooler is repaired. Advised PIC to self-close if the cooler cannot be repaired within 24 hours. Corrective Action: Correct within 24 hours.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

*Second consecutive repeat violation*

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed aluminum foil in use as a ceiling tile covering throughout the main kitchen. Per PIC, foil was added over vinyl ceiling tiles due to heavy soiling from cooking vapors. Observed boxes of ceiling tiles in the back and multiple tiles already replaced. PIC stated they are working to replace the other soiled tiles as soon as possible. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Remove foil and clean or replace tiles prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

A re-inspection will take place within 24 hours to ensure priority foundation violation #33 has been corrected.
No County legal action will result from this inspection.
Observed a steady leak from the mop sink AVB when in use. Advised PIC to repair, replace ASAP to ensure backflow is functioning properly.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.