Inspection Report

Business Name
Thai House Restaurant

Business Address
1155 S POWER RD MESA AZ 85206

Permit Number
FD-09033

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/14/2024

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: No CFPM present and multiple priority violations noted. Discussed cold and hot holding temperatures as well as all other noted violations with the staff. Corrective Action: Corrected at time of inspection.

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No Certified Food Protection Manager was present during the inspection. Contacted the Operator via telephone. Operator stated that he is planning on having more staff take the certificate prior to the next routine inspection. Please email inspector as soon as an employee has signed up for the exam. ***4th REPEAT VIOLATION Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

2-301.15 - Priority Foundation: Where to Wash. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed an employee walking in front the back door and washing his hands in the prep sink. Inspector trained the employee on where to wash and discussed using soap and paper towels as well as washing for 20 seconds. Hand washing must only occur at hand wash stations. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed the following in the walk-in refrigerator: raw in shell eggs stored over broccoli and peppers. Also observed raw shrimp stored above cooked chicken. Observed raw chicken in a bowl stored over noodles. Employee re-arranged all food items according to final cooking temperatures and stored ready to eat foods on the top shelves. Raw animal foods must be stored beneath RTE food to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Addl Notes: Observed microbial growth behind the ice machine deflector in the kitchen. Please clean. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: Observed <20ppm chlorine concentration in the 3-compartment sink while an employee was washing and sanitizing the dishes. Employee added more chlorine into the sink until 50ppm was achieved. The dishes were re-sanitized. Chlorine concentrations must be between 50-100ppm when sanitizing. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed fried rice holding 125F in the rice cooker. Employee stated that the rice was cooked an hour and a half prior and that the rice cooker was broken. The rice was reheated to 165F and placed in a working unit. TCS food items must be stored at 135F or greater when hot holding. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

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 cooked chicken holding 51F on the top portion of the prep table of the assembly line. It was determined that the chicken was piled too high and was spilling over the container. The chicken was holding 41F at the bottom of the container. Discussed only filling to the fill line, and the top portion of the chicken was moved to the bottom portion of the prep table to cool back down to 41F, as it had been less than 2 hours since placed in the container. Also observed a large amount of raw beef 85F stored on a table surrounded in water. Staff stated that the beef was thawed in the morning in the prep sink. The beef was to be cut and cooked same day. Discussed thawing until the internal temperature of the food item is 41F, then storing it in the refrigerator until ready to use. An employee began to cut the beef and cook it immediately. TCS food items must be held at 41F or below when cold holding. ***1st REPEAT VIOLATION. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed a leak at the prep sink that will not allow the water to be shut off. Observed another leak at the faucet of the 3-compartment sink. Please correct. Corrective Action: Correct prior to next routine inspection.

Violation #: 52

Repeat Violation

Description: Sewage and Waste Water Properly Disposed

Comments:

5-403.12 - Core: Other Liquid Wastes and Rainwater Addl Notes: Core-5-403.12, C: Other Liquid Wastes and Rainwater Observed frozen condensate on top of bags of frozen chicken in the walk in freezer. Please move all food items away from any areas that may be leaking, and call for maintenance to fix the condensation leak. Also observed a heavy condensation leak in the walk-in refrigerator. A metal container was placed underneath to catch the liquid. Food items were stored without lids directly under the leak. Employee moved all of the food from the area to prevent contamination. Please correct. Corrective Action: Correct prior to next routine inspection. **1st REPEAT VIOLATION

Comments/Details

Predefined Comment: No County legal action will result from this inspection.

"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.