Inspection Report

Business Name
Jai Thai Restaurant

Business Address
9803 W BELL RD SUN CITY AZ 85351

Permit Number
FD-23-05169

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Advisory Inspection

Inspection Date
10/19/2023

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

OC Advisory - E&D Class 4
This inspection was conducted with the owner.
A PDF copy of this inspection report was emailed to James A. at the time of this inspection.
This facility is not currently in operation.
No county legal action will result from this inspection.

Correct the following prior to final permit approval;
1. Repair the leaking drain valve beneath the right compartment of the three compartment sink.
2. There is no cold water available at the cook line hand sink. Repair the hot and cold water valves on this faucet to be fully functional.
3. The drain board on the left side of the dishwasher is cracked and leaking onto the floor. The crack in this drain board must be rewelded and smoothed down so that it does not leak onto the floor. Caulk, JB Weld or similar temporary fixes are not sufficient.
4. The cold water valve on the two-compartment prep sink does not turn off completely. Repair the hot and cold water valves on this faucet to be fully functional.
5. The drain pipe beneath the hand sink next to the soda station is leaking inside the wall. Repair all leaks in this drain pipe.
6. Provide a new, separated hard pipe drain pipe for the ice bin at the soda fountain that empties into the nearby floor sink with a minimum 1 in. air-gap between the end of the pipe and the flood rim of the floor sink.
7. The RPZ backflow prevention device for the water supply to the soda fountain carbonator must be tested and certified.
8. Properly secure the scrap sink drain pipe beneath the dishwasher with metal brackets instead of the plastic ties that are currently in place.
9. Clean caulk and reseal the toilets in the employee restrooms to the floor. Provide a U-shaped toilet seat for the west restroom.
10. Remove the unused, white PVC drain pipe from the floor beneath the 1 compartment prep sink. Seal holes in the wall after removal.
11. There is insufficient light in the walk-in freezer. Repair the broken light in the walk-in freezer.
12. Provide access to the water heater so the capacity can be determined. A minimum 75 gallon capacity water heater is required.
13. Provide a hose bib vacuum breaker on the hose bib beneath the 1-compartment prep sink.
14. Provide minimum 1 in. air-gaps between the ends of all drain pipes and the flood rims of the floor sinks that they drain into
15. Properly cap off and seal all unused water supply pipes in the dishwasher area.

"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.