Khao Thai & Sushi

Food-Contact Surfaces: Cleaned and Sanitized

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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: At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Employee exchanged empty bottles of sanitizer solution and detergent, machine was primed, and re-run with chlorine sanitizer concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after periods of inactivity, and when exchanging bottles of solutions. Corrective Action: Corrected at time of inspection.

Priority

Proper Cold Holding Temperatures

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 walk in cooler, TCS foods (shell eggs, crab meat mix, cream cheese, raw beef, raw chicken, rice noodles, cut cabbage, sprouts, raw fish) with internal temperatures of 52*F-55*F. Per employee, shell eggs, crab meat mix, cream cheese, raw beef, raw chicken were in walk in cooler from previous day. Shell eggs, crab meat mix, cream cheese, raw beef, raw chicken were discarded. See embargo form. Rice noodles, cut cabbage, sprouts, raw fish were received <4 hours. Rice noodles, cut cabbage, sprouts, raw fish were moved to other cold holding units to rapidly cool back down to the proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Priority

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: Walk in cooler with an ambient air temperature of 54.1*F and 55.5*F, taken with inspector probe thermometer. Discontinue storing of TCS foods in walk in cooler until repaired. Repair company was called at time of inspection. Establishment has insufficient cold holding capacity for safely storing of TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.