Thai House Restaurant

Food Separated and Protected

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: Observed raw chicken being stored above shelled unpasterurized eggs. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. 2nd consecutive

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: Observed gray plastic containers of cubed raw chicken, and cubed raw beef being stored in the walk-in cooler with internal temperatures of 46-51°F. Staff stated that they had prepped the chicken and beef the day before the inspection. Specialist measured walk-in cooler with Min/Max thermometer and the reading was at 41°F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. 3rd consecutive

Priority

Certified Food Protection Manager

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager during the routine inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Please obtain a CFPM before next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive

Contamination Prevented during Food Preparation, Storage and Display

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed the metal shelves in the walk in where food is stored were rusted and have an accumulation of organic matter. Discussed with staff that the shelves need to be cleaned on a regular basis to prevent any possible contamination. Corrective Action: Correct prior to next routine inspection.