Inspection Report

Business Name
Taste of Thai

Business Address
4855 E WARNER RD PHOENIX AZ 85044

Permit Number
FD-55300

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/3/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: In the walk in cooler, observed 6 pans of various sauces and a pan of shrimp without any protective covering. In the walk in freezer, observed rangoons, spring rolls, and various meats without lids or protective covers. To eliminate general risks of contamination, covers are required to be on all non-cooling foods. Please have covers added to foods. Corrective Action: Correct prior to next routine inspection.

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: In the kitchen, observed a large container of noodles in water between 50*F and 68*F. Ice was recently added to the noodles. Per manager the noodles are always full of ice but they refill it when it melts. The noodles had been out for less than 4 hours and were moved to the walk in to cool. Recommended soaking the noodles in the walk-in or taking temperatures of the water to ensure it is always below 41*F. On the prep cart, observed a container of bean sprouts at 55*F. Ice had recently been added to the container. Per manager, the sprouts are always under ice and they refill it when it melts. The sprouts had been out for less than 4 hours and were moved to the walk in to cool. Recommended keeping the sprouts in the prep cooler, or ensuring that they remain 41*F or below with ice. Predefined Comment: 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. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-208.11 (B) - Priority: Storage-First Aid Supplies; Storage

Addl Notes: Observed a first aid kit stored on the shelving above plates and bowls, food, single use articles, and a microwave. All first aid items and medicines must be stored away from food, food prep areas, food contact surfaces, and single use articles. Manager moved first aid kit to proper storage. Corrective Action: Corrected at time of inspection.

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: ***** 2nd Consecutive Violation ***** Observed all cutting boards heavily scored and chipping. Once heavily scored and chipping, cutting boards are no longer smooth and easily cleanable. All cutting surfaces must be kept smooth and easily cleanable. Please have the cutting boards resurfaced or replaced. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: ***** 2nd Consecutive Violation ***** Observed grease, food debris, and residue accumulation beside, below, and behind the cooking equipment in the kitchen. Observed food debris and residues accumulating on the walls and floors under the 3 compartment sink and dishwashing machine. Please have these areas cleaned and cleaned more frequently. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: In the kitchen/food prep area, 2 of the 3 florescent lighting wells were not covered and the lights did not have any protective shielding. To prevent breakage and prevent contamination of food if the lights were to break, all non-shatterproof lights must have a form of protective shielding. The manager and chef stated that they were removed for cleaning and are off of the premises. Please have these replaced prior to re-inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed removing the salt gun for pests.

"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.