Inspection Report

Business Name
PP Thai & Sushi Bar

Business Address
17 W Main ST mesa AZ 85201

Permit Number
FD2502568

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/10/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed an open personal employee drink on the shelf by the three compartment sink. Covered drinks with a lid and straw placed in an area away from potential contamination of food and / or food contact surfaces area allowed. Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection.

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 crack an egg and proceed to handle plates and other food products without washing his hands. Coached on proper handwashing procedures and the employee properly washed his hands at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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: No paper towels were available for the handwashing sink in the kitchen area at the start of the inspection. Operator replaced the roll at the time of inspection. Corrective Action: Corrected at time of inspection.

5-205.11 - Priority Foundation: 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. Addl Notes: Observed the handwashing sink in the kitchen area blocked by a stool and other items at the time of inspection. Please keep access to handwashing sinks at all times. Corrective Action: Corrected at time of 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: Observed cut cabbage at 67 Deg. F., portioned noodles at 67-70 Deg. F., cooked rice at 107 Deg. F. sitting out on the line. Per operator the items were placed out approximately 2 hours prior and are only out for the busy service times. The cabbage was embargoed and the other items were placed back in the walk-in refrigerator. Suggested using time as a control for these products. 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-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed two chemical spray bottles stored on a shelf next to clean food contact surfaces. The chemical spray bottles were moved to a location below the sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 red curry sauces cooling in a container with melted ice at 107 Deg. F. Per operator, the sauce was made approximately an hour prior. Had the operator provide more ice to augment the cooling process. Also, observed two covered cooked dishes with chicken and vegetables that were placed in the walk-in approximately two hours prior in the walk-in at 59 - 70 Deg. F. Items were uncovered at the time of inspection. Coached on proper cooling including monitoring the cooling time frames to be from 135 Deg. F. to 70 within 2 hours and down to 41 with in an additional 4 hours and no more than 6 hours total.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: No probing thermometer to measure proper food temperatures was present at the time of inspection. Obtain prior to the Re-Inspection on 3/19/2026.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Replace the damaged door sweep on the back door of the establishment. Repeated violation.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-904.11 - Core: Kitchenware and Tableware-Preventing Contamination; Single Use/Single Service Items Addl Notes: Observed boxes of single service containers on the floor in the front service area. Elevate at least 6" to prevent potential contamination. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Provide FRP around the mop sink area for cleanability. Replace the perforated acoustical ceiling tiles above the mop sink, women's restroom, and front service station. Corrective Action: Correct prior to next routine inspection. Repeated violation.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Report was emailed. A Re-Inspection is scheduled for 3/19/2026. Suggest scheduling an Active Managerial Control Training Inspection with the Department. Please contact the Department to schedule.

"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.