Zen Thai Cafe

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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 1/9 size pan of cooked eggplant cooling at 115 degrees Fahrenheit in the top compartment of a prep-style refrigerator at the cook line. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per person in charge (PIC), eggplant was cooked and placed in unit less than 30 minutes prior to inspection, within the parameters for proper cooling times and temperatures. PIC moved the eggplant to the walk-in cooler to cool rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

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

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed deep cuts at the cutting boards at the prep-style refrigerators at the cook line, making them difficult to clean. Cutting surfaces shall be maintained in good condition to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Non-Food-Contact Surfaces Clean

4-602.13 - Core: Nonfood Contact Surfaces Addl Notes: Observed significant food residue buildup on interior nonfood contact surfaces surfaces of reach-in refrigerator closest to the exterior delivery door. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrective Action: Correct prior to next routine inspection.