Inspection Report

Business Name
Chanpen Thai Cuisine

Business Address
2727 E BROADWAY RD PHOENIX AZ 85040

Permit Number
FD-26261

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/6/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

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 minced raw chicken (51'F), marinated raw chicken skewers (55'F) being stored in the reach-in refrigerator located next to the warewashing area. Per PIC, these were prepared within the last hour from cold ingredients and were placed in the refrigerator for future use. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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 standing refrigerator used to store TCS food products in the warewashing area operating at 45.8'F at time of inspection. Also observed lower portion of main prep table located adjacent to the wok station operating at 65.6'F at time of inspection. The prep table cold wells were all filled with ice to supplement cold holding requirements not being met by the prep table. Per PIC, the unit is filled every morning with fresh ingredients and ice is added to ensure food items are maintained at 41'F or below at all times. All TCS food items held in the bottom portion of the prep table were transferred to alternative refrigeration. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. All TCS food products stored within these units were transferred to alternative refrigeration at time of inspection. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 8/15/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

6-202.13 - Core: Insect Control Devices, Design and Installation Addl Notes: Observed ribbon fly traps full and directly over the warewashing area and neighboring food prep table at time of inspection. Discussed placement of approved pest control devices and restrictions with PIC. PIC removed the ribbon fly traps from the area and scheduled a pest control visit at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine inspection. **2nd Consecutive Violation**

Violation #: 49

Repeat Violation

Description: Non-Food-Contact Surfaces Clean

Comments:

4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed an accumulation of grease, food residue and organic matter throughout establishment, most notably on the handles of refrigerators, metal storage racks, and the handle of the hand towel dispenser. Discussed cleaning frequency with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed back door opening frequently during service, ensure kitchen remains closed off to prevent pest harborage conditions. Also discussed sanitizer requirements with PIC. A reinspection will occur on or prior to 8/15/2025 to verify the correction of Violation #33.

"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.