Inspection Report
Thai E-San Restaurant
616 W INDIAN SCHOOL RD PHOENIX AZ 85013-3151
FD-23-04585
Food Establishment - Eating & Drinking
Food Routine Inspection
12/26/2024
Not Participating
1
Re-inspection required
Violations
Violation #: 5
Description: Clean-up of Vomiting and Diarrheal Events
Comments:
2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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 no written bodily fluid clean up procedures or bodily fluid clean up kit. Provided bodily fluid clean up instructions to operator at the time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee drinks stored on shelf over open top prep coolers and food prep areas. The person in charge directed all employee person items to be stored in desiganated area away from food storage, food prep, food equipment to prevent contamination. Predefined Comment: PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. 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 containers of half/half dairy milk with internal temperature between 53F -54F in the beverage cooler behind the bar. The person in charge stated the food items had been in the beverage cooler for more than 4 hours and the food items were embargoed at the time of inspection. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.
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 cooked rice under time as a control with no written policy or time marked to indicate when the food item was removed from temperature control. The person in charge stated the rice had been placed under time as a control 1 hour ago and marked the container accordingly. Provided time as control written policy guidance at time of inspection. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed spray bottle with colored liquid and no label stored on top of the mechanical dishwasher. The person in charge stated the spray bottle contained degreaser, labeled it accordingly, and stored it in designated area with other chemicals. Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at 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 beverage cooler behind the bar with minimum internal temperature between 52F - 54F. The beverage cooler was being used to store TCS foods at the time of inspection. The person in charge discontinued use of the beverage cooler for storing TCS foods and placed a work order for service/repair. Predefined Comment: 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. Re-inspection to take place by 1/6/25. Corrective Action: Correct prior to re-inspection.
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed in use utensils for rice stored between use in container of water with temperature of 117F. The person in charge placed new utensils with water 135F or more for between use storage. Predefined Comment: 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.
Violation #: 46
Description: Gloves Used Properly
Comments:
MCEHC Chap. 8, Sec. 2, Reg. 5a - Latex gloves may not be used in direct contact with food. Addl Notes: Observed latex gloves used for food prep and handling clean utensils. The person in charge directed all employees to discontinue use of latex gloves and provided non-latex gloves for employees to use. Predefined Comment: Latex gloves are not approved for food handling. Corrective Action: Corrected at time of inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observe accumulation of grease, food debris, and organic matter, under and around equipment on cook line, under storage racks and other areas of the establishment. Clean more frequently. Predefined Comment: 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.
6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a hole in the wall under the three compartment sink. Observed wearing and separation of the floor wall junction along the back wall if the walk-in cooler. Observed broken floor tile by the cook line. Observed broken cieling light covers throughout the back kitchen. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
6-201.14 - Core: Floor Carpeting, Restrictions and Installation Addl Notes: Observed carpeted mat behind the bar next to the three compartment sink and ice bin. Discussed Non-approved floor coverings installed in food preparation areas, walk-in refrigerators, warewashing areas, and toilet room areas, Carpeting used in food prep areas, Carpeting used in walk in refrigerators, Carpeting used in warewashing areas, Carpeting used in toilet room areas (including handwashing lavatories, toilets, or urinals), and Carpeting used in refuse storage rooms. The person in charge removed the carpeted mat at the time of inspection. Corrective Action: Corrected at time of inspection.
6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed a build up of soils on ceiling tiles, and peeling of coating on ceiling tiles throughout the back kitchen. Discussed cleaning frequency. The person in charge stated a work order for replacing ceiling tiles has been placed. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
Discussed removing remaining protective film around the handles of the prep coolers by the cook line. Discussed repairing the door handles for the freezer reach in and removing tape from handles and under the ventilation hood. Discussed installing stainless steel backsplash for outdoor mop sink to replace the wood backing.
"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.