Real Thai & Sushi

Inspector notes: Observed TCS food being held in a sushi prep-unit with an internal temperature of 50*F. Internal temperature registered with an internal probe thermometer. Observed excessive ice build up along back wall of the reach in section of the unit. Ambient air registered 50*F with a min/max thermometer. Per PIC all food has been inside unit for greater than 24hrs at time of inspection. TCS food items included raw salmon, tuna, crab, and creme cheese. All TCS food items were discarded at time of inspection. 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. Correct prior to re-inspection on 2/20/26

Inspector notes: Observed employee food in a container with food for the facility. Educated PIC that all employee food items should be kept in a separate bin labeled "Employee Food Only". PIC removed all employee food and placed them in a separate bin at time of inspection. Corrected at time of inspection

Inspector notes: Observed a vacuum sealing machine on a shelf in the back storage area. When asked PIC stated they do not use the machine for customer food. Educated PIC that all vacuum sealing must be conducted under a HACCP and the machine must be removed from the premises. Did not observe any vacuum sealed food for customer consumption. Corrected at time of inspection

Inspector notes: Observed raw pork and chicken on skewers in the same container inside a prep-unit. Educated PIC that 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. Corrected at time of inspection

Inspector notes: Observed vacuum sealed thawed yellowfin tuna inside a refrigerated prep-unit date marked 5-days prior to time of inspection. Per PIC, the facility would prep, portion, vacuum seal, then cold hold the tuna for preservation. Educated PIC that a variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyazenergovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. All fish vacuum sealed were discarded at time of inspection. PIC removed the vacuum sealing machine from the facility at time of inspection. Corrected at time of inspection

Inspector notes: Observed a broken gasket along the door of the cookline prep-unit. Educated PIC that gaskets are an important part of maintaining cold holding equipment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Correct prior to next routine inspection