Inspection Report

Business Name
My Thai bowl

Business Address
1065 E BASELINE RD GILBERT AZ 85233

Permit Number
FD-83308

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/13/2026

Grade
D

Priority Violation
5

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl Notes: Observed an employee touch his face and proceed to food prep without washing his hands in between. Coached on proper handwashing at the time of inspection. Corrective Action: Corrected at time of inspection.

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 glasses soaking in the sanitizing basin of the three compartment sink with bleach sanitizer concentration of 25 ppm. Operator remade the sanitizer in the basin to be at 50 ppm. bleach at the time of inspection. Maintain at 50 - 100 ppm bleach to ensure proper sanitation levels. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 a box of fried tofu sitting out on the counter at 80 Deg. F. Per operator it was made approximately 2 hours prior. Observed a sealed bag of diced cooked chicken at 46 - 47 Deg. F in the large reach-in in the back area. Per operator, it was made approximately 6 pm the day prior. Both products were embargoed at the time of inspection. Reviewed proper cooling procedures with the operator. All Time Temperature Control for Safety Foods (TCS) must be cooled from 135 Deg. F. to 70 Deg. F. with-in 2 hours and down to 41 Deg. F. with-in an additional 4 hours. Acceptable methods include shallow uncovered containers no more then 2 to 3" deep in a refrigerator, using an ice bath, or using ice as an ingredient.

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 raw eggs in the top portion of the prep. refrigerator at 61 Deg. F. Observed a large box of raw eggs left out in the dry storage area at about 75 Deg. F. Per operator the eggs were purchased and brought to the restaurant at about 11am. The eggs were embargoed at the time of inspection. Raw eggs must be maintained at 45 Deg. F. or below. Observed a heaping container of seed sprouts at 54 Deg. F. on the top portion in the cookline prep refrigerator. Per operator this was just restocked with-in the previous half hour. Item was placed in the larger refrigerator to cool down at the time of inspection. Coached staff on assuring that all TCS products must be maintained at 41 Deg. F. or below. Also, reviewed that TCS products must be maintained at least an inch below the top of the pans in preparation units and to keep the lids closed in order to maintain proper temperatures. The units were maintaining at 41 Deg. F. or below at the 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) - Priority: Restriction and Storage-Medicine; Storage & labeling

Addl Notes: Observed cold medicine being stored in the front small service refrigerator and pain medication stored over prep areas in the back area. All medicine and personal items must be stored away from food and/or food contact surfaces. Items were properly relocated at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Addl Notes: Observed a build-up of organic debris on the vent hood filters above the friers. Clean as needed. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed the FDA's Employee Illness Guide with staff. Also, reviewed proper procedures for pre-soaking pasta under refrigeration at the time of inspection. Reviewed that one Active Managerial Control Training Inspection maybe made per year. Contact the Department to schedule an AMC Training Inspection.
Report was emailed.

"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.