Inspection Report
Chanpen Thai Cuisine
2727 E BROADWAY RD PHOENIX AZ 85040
FD-26261
Food Establishment - Eating & Drinking
Food Routine Inspection
2/1/2024
Not Participating
4
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. >>> Observed employee conducting manual warewashing processes; handling dirty dishes while water in 'wash' compartment was heavily soiled, go on to touch clean dishes without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employees washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. >>> Observed back door of establishment open, and a dish cart being used to prop the back door open and blocking hand wash sink adjacent to the 3-compartment sink. Also observed large container of soap being stored within the sink basin at time of inspection. PIC moved the hand soap to a proper storage location at the time of inspection. Hand wash sinks must only be used for hand washing. Discussed proper use of hand wash sinks with the PIC.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. >>> Observed raw chicken (48-51'F) stored in the bottom shelf of refrigerator next to 3-comp sink, and raw shelled eggs (58-62'F) stored directly on the floor outside the same refrigerator. All TCS foods stored within the refrigerator were at or below 41'F at the time of inspection. Per employee, the chicken was placed in the refrigerator about 1.5 hours prior to inspection. Raw shelled eggs were delivered to the establishment 2 hours prior to inspection. PIC voluntarily discarded the chicken at the time of inspection. The raw shelled eggs were moved to nearest refrigerator to rapidly cool. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling >>> Observed bottle of acetaminophen, and bottle of liquid pepto-bismol being stored on shelf directly above 3-comp sink next to clean dishes. Had employees move medications to proper storage at time of inspection. Medications must be stored in a way to prevent contamination of food, utensils, equipment, and other food contact surfaces.
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals >>> Observed no proper sanitizer present in the establishment to properly wash, rinse, and sanitize glassware at the time of inspection. PIC purchased proper unscented chlorine sanitizer at the time of inspection. Proper sanitizer must be present in establishment to allow for proper sanitizing of food contact surfaces.
Correct By: Corrected At Time Of Inspection
Violation #: 46
Repeat Violation
Description: Gloves Used Properly
Comments:
Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves >>> Observed establishment using latex gloves for active food preparation and cooking. Explained to PIC the importance of not using latex gloves in direct contact with food. PIC discarded of latex gloves in the food preparation area and replaced with new vinyl gloves prior to next routine inspection.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 49
Repeat Violation
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils >>> Observed heavy accumulation of food debris and grease build-up on fume hood vents, the refrigerator handles and doors. Observed a heavy accumulation of food debris and grease on: sauce bottles, fume hood, on the vent covers on the ceiling above the main kitchen and food prep area. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter, dust, and food debris.Non-food contact surfaces must be maintained clean to sight and touch. Clean prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
Discussed consumer advisory for any sides available to be cooked to order.
Of note: Observed containers of chili flakes with spoon (no lids) available on restaurant tables. Discussed requirements for food left on table between customers or served to multiple customers with the PIC. Food on tables must be protected from contamination and the container must be closed between uses, and dispensed from a container such as a narrow-neck bottle for re-service of food items. Discussed providing individual portions for each customer with the PIC.
Inspection conducted with RS#1206
Report emailed to PIC.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Review Notes: QA-CR-EV-RA,Signer: Alan R.,Award: Not Participating,Embargo Lbs: 5,Food Manager Licenses: 1,Request Notes: Hold for review,Review Complete: CHECKED
"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.