Inspection Report
Thai Basil
1111 S RURAL RD TEMPE AZ 85281
FD-15243
Food Establishment - Eating & Drinking
Re-Inspection
9/20/2024
R
0
Re-Inspection Completed
Violations
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed boxes of raw chicken, bags of uncooked rice, and pots of soup/curry stored directly on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Due to limited space discussed with person in charge removing unneeded items to make more room 6 inches off of the ground for food. Person in charge indicated they would move these items 6 inches off of the floor. Corrective Action: Correct prior to next routine inspection.
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths stored in chlorine sanitizer with 0 ppm chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed black fuzzy organic material on the racks in the drink refrigerator. Also observed rusting on shelves on shelves in the walk-in refrigerator. 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. Rusting shelves may need to be repainted with a protective coating such as rustoleum. Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed buildup of food debris and grime on floors, walls, and ceilings throughout the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
6-303.11 - Core: Intensity-Lighting Addl Notes: Observed dead or insufficiently bright bulbs in the main kitchen/warewashing area, in the walk-in refrigerator, and in the storage room with the freezer. Person in charge must replace dead bulbs/insufficiently bright bulbs by the next routine inspection. The following light intensities must be observed in the following locations: 10-foot candles in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning, 20-foot candles in areas used for handwashing/warewashing/equipment and utensil storage/toilet rooms, and 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Upon re-inspection, all violations due for correction have been corrected.
"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.