Inspection Report

Business Name
Thai Chili 2 Go
Business Address
2010 E ELLIOT RD TEMPE AZ 85283
Permit Number
FD-71834
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
8/6/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed dishwasher in use with 0ppm of chlorine sanitizer. Person in charge (PIC) primed the dishwasher at the time of inspection and the chlorine sanitizer was still 0ppm. Discussed with PIC the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC ran the dishwashing unit several more times after priming and the levels reached 50ppm at time of inspection. Corrective Action: Corrected at time of inspection.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed industrial can opener with dried food debris on the piercing blade. Discussed with PIC to wash the opener every day that it is used. PIC took the industrial can opener to wash in the three compartment sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed packages of noodles labeled 'keep refrigerated', submerged in a bus tub sitting on the prep sink drainboard in 80*F water with the faucet below the water surface. Noodles were measured at 80*F with a probing thermometer. Per PIC the noodles were thawing and the faucet is only using the cold water 25 minutes prior to inspection. Observed the facility's faucets coldest water temperature measured at 84*F throughout the establishment prep area. Discussed with PIC foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Also discussed with PIC the faucet shall have an air gap of 1 inch of air from the faucet to the surface of the water during the thawing process. The thawing temperature shall be 70*F or less when thawing under running water. PIC places in the walk-in refrigerator to rapidly cool. Discussed with PIC thawing all foods being thawed from frozen must be thawed in an approved manner and to use other methods of thawing until the cold water can reach 70*F or less at the prep sink. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.