Inspection Report

Business Name
Thai Chili 2 Go

Business Address
7450 S 59th AVE Laveen AZ 85339

Permit Number
FD-23-05490

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
3/28/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Equipment inspection conducted with Hayden S. At the time of this inspection, this project was about 70% complete.
Inspection report emailed to Jeremy.

Please address the following prior to next inspection:

1. Provide HUB drain for the dipper well so that it has a 1-inch air gap minimum with drain.
2. Ensure all hot water is available to all sink fixtures within 45-seconds.
3. Ensure hot water is provided to hand sinks between 100°F-110°F through mixing valves.
4. Provide an ASSE 1013, reduced pressure zone assembly upstream of soda carbonator.
5. Certify the backflow preventer and provide copy of the backflow preventer test certification.
6. Ensure that all non-carbonated beverage systems connected to water supply have an individual ASSE 1022 upstream of the devices (coffee, beverage dispenser).
7. Provide a rigid drain line connected with a minimum 1-inch air gap to the floor sink for warewash machine.
8. Brace all waterlines and syrup lines above drain lines.
9. Provide uni-strut for the drain lines and secure all uni-struts to the floor.
10. Continue to fill all gaps, cracks, and penetrations (plumbing and electrical).
11. Provide escutcheon plates and cleanout covers where needed (cleanout needs adjustment for back cook line, 3-comp hand sink to small).
12. Provide several coats of semi-gloss paint for the exposed wood under counters and cabinet (there is a large gap there as well – provide no gap).
13. Repair the small leak on the secondary cook line hand sink (might be coming from cleanout).
14. Ensure grout is flush with all tiles throughout the kitchen and top of cove base (look behind prep sink, and prep area).
15. Seal the hood vent sides and junctures with heat resistant silicone.
16. Adjust rear door sweep (no light shining through).
17. Seal the right side of the 3-compartment sink (you may use backerod and seal).
18. Ensure all equipment is on and kitchen cleaned for final.

Please continue with construction according to plans, stipulation letter, and inspections.

Please call (602) 506-6824 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.

A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.

No county legal action will result from the inspection.

Award: Not Participating,Review Complete: CHECKED,Review Notes: QA ML,Signer: 0

"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.