Inspection Report

Business Name
Thai Basil

Business Address
403 W UNIVERSITY DR TEMPE AZ 85281

Permit Number
FD-09499

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/25/2026

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 several containers of food stored in refrigeration not actively in the cooling process to be stored without lids. Also observed towels used to cover food. Discussed with PIC all foods not actively going through the cooling process shall be covered with nonabsorbent lids or food grade plastic wrap. Lids were placed on the containers at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 dried coconut milk and black organic matter on the blade of the industrial can opener. Discussed with person in charge (PIC) All food-contact surfaces must be cleaned to sight and touch. PIC took can opener to clean at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 18

Repeat Violation

Description: Proper Cooking Time and Temperatures

Comments:

3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. 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/4616/25575/AMC-Toolbox---Cooking. Addl Notes: Observed partially cooked chicken with bright pink inside and white outside, in the bottom of prep table at the entrance of the kitchen across from the wok station. Observed chicken at 48*F measured with a probing thermometer; person in charge indicated it was partially cooked at 80% the initial cook and they cook again at another time to 165*F. PIC stated the chicken did not reach 165*F for chicken during the initial cooking step. Discussed with PIC noncontinuous cooking procedures must be written and be pre-approved by Maricopa County Environmental Services. Person in charge stated going forward they will cook all chicken to 165*F and discontinue partial cooking without approval. PIC stated the chicken was cooked 1 hour prior to inspection and took the chicken to recook to 165*F at time of inspection. **Partially cooking raw animal products creates an opportune environment for the growth of spore forming, disease causing bacteria. Spore forming bacteria often produce toxins and both spores and toxins are incredibly difficult (if not impossible) to remove from food once they are created. Partially cooked animal products must also be stored below fully cooked/ready to eat products. If the establishment would like to continue partially cooking chicken, provide documentation of procedure for Maricopa county approval. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed rice noodles soaking in a deep container in the prep area. Per PIC the noodles are soaking and will get cooked by end of lunch within a 4 hour window under Time as Public Health Control (TPHC). Noodles were 41*F at the surface and 66*F halfway in the center. Discussed with PIC item under TPHC shall have written documentation and a time stamp/time log. PIC was unable to provide a policy at time of inspection. Assisted PIC with policy to hang in facilty. A 4-hour time stamp was placed on the container. Corrective Action: Corrected at time of inspection.

Violation #: 43

Repeat Violation

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed used rice scoops stored in a metal pan at room temperature. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl Notes: Observed vegetables and basil stored directly in the white bags with red ink that say 'thank you'. Discussed with PIC Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. All items were placed in proper containers at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 49

Repeat Violation

Description: Non-Food-Contact Surfaces Clean

Comments:

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed black organic matter and dust buildup in the walk-in, shelves and walls throughout the facility. Discussed with PIC Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) all employee drink/food shall be stored low to prevent contamination. 2) adequate refrigeration for cooling foods.

"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.