Inspection Report
Real Thai & Sushi
13749 N LITCHFIELD RD SURPRISE AZ 85379
FD-24-00771
Food Establishment - Eating & Drinking
Food Routine Inspection
2/21/2024
1
Completed
Violations
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices - Some thermometers were missing in refrigerators, please provide in all equipment you are keeping.
Correct By: Correct Prior To Reinspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe - Rice cooker Teflon layer is shedding, please replace the pan.
Correct By: Correct Prior To Reinspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces
1). Please clean racks in the walk-in refrigeration unit.
2). Clean the fan covers inside the walk in refrigeration unit.
3). Detail the reach in refrigeration units.
4). Clean all equipment, like meat slicer, after use. Unit was soiled.
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-204.12, C: Backflow Prevention Device, Please have the backflow valve upstream of the soda system re-tested and provide certification at re-inspecting.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -
1). In several areas, in the kitchen and storage room, polyurethane foam is sticking out of the wall, cut back and finish out with caulk and provide smooth and easily cleanable surfaces.
2). Please re-paint the walls where damaged in the hall way at the back door. Also at bar and dry storage room, remove caulk at the bar and fill in holes first where painting. provide a smooth and easily cleanable surface.
3). Re-set the toilets and caulk to the floors.
4) Mount the bar hand wash sink and then caulk the hand sink at the wall junctures.
5). Where you do not paint, clean the walls, back doors etc.
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter - Please, in the transition remove any equipment that is not is use, will not be used or is not needed for the new business.
Core-6-501.12, C: Cleaning, Frequency - Multiple areas in the kitchen:
1). walk-in cooler;
2). freezer;
3). behind the wok station;
4). floor throughout kitchen and other rooms also clean and between equipment;
5). walls, multiple areas;
6). vents in the ceiling.
:
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-303.11, C: Intensity-Lighting - Lighting in the restrooms and at the bar is below 10 foot candles in most of the areas. Provide 20 foot candles throughout the restrooms and 20 - 50 at the bar where you work with open foods.
:
Comments/Details
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.
This establishment/operation has been evaluated and qualifies for the issuance of the permit. To complete the permitting process, meaning issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Note that fees paid up to this inspection approval did not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Checks and money orders are also accepted via US Mail. If you select payment via US Mail. For further instructions on mail in payments please refer to the printed invoice.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. No operating permit is valid, until the permit fee is received by the Department. It is also the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.
At the re-inspection please provide proof of parasite destruction, log sheets for the time as a control. Consumer advisory is on the menu already. Thank you.
No County legal action will result from this inspection.
Certified managers will be on site.
E-mail set for electronic communication.
E-mailed inspection report.
Award: Not Participating,Signer: Joy
"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.