Tom Yum

Inspector notes: Observed reach-in refrigeration unit with an ambient temperature of 48*F. Ambient temperature of unit registered with a min/max thermometer. 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. Second consecutive violation. Correct prior to re-inspection on 5/20/25

Inspector notes: Observed cooked eggplant in a sauce pan under the cookline with an internal temp of 71*F. Internal temperature registered with an internal probe thermometer. Per PIC, the eggplant was cooked 2hrs prior to time of inspection and was placed under the cook line to be held until added to the curry. Educated PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrected at time of inspection

Inspector notes: Observed an in-use reach-in refrigeration unit with TCS food being held in unit with an ambient temperature of 50*F. Ambient temperature of unit registered with a min/max thermometer. 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 5/9/25

Inspector notes: Observed a broken door and broken gaskets along all door interiors under the line prep-unit. Educated PIC that 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. Second consecutive violation. Correct prior to next routine inspection

Inspector notes: Observed an employee using an improperly set up three-compartment sink at time of inspection. Employee was washing dishes in a water, soap, and bleach mixture before placing them in a water rinse then air drying. Educated employee and PIC how to correctly set up a three-compartment sink to wash, rinse, and sanitize. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrected at time of inspection

Inspector notes: Observed employee washing dishes in three compartment sink. PIC stated the facility used bleach for sanitization. When asked for test strips, PIC was unable to locate test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Correct prior to re-inspection on 12/23/24

Inspector notes: Observed frozen shrimp being thawed in prep-sink under still water with ice. Internal temperature of shrimp registered 58*F with internal probe thermometer. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC relocated shrimp to an appropriate container and placed in walk-in to facilitate rapid cooling. Corrected at time of inspection

Inspector notes: Observed a broken door and broken gaskets along all door interiors under the line prep-unit. Educated PIC that 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

Inspector notes: Observed a walk-in cooler with food in containers without date marking. Per PIC food was made the day before but were uncertain as to when. Informed PIC that all RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrected at time of inspection

Inspector notes: Observed a walk-in refrigeration unit with warm ambient air temperature. Ambient air temperature taken with infrared thermometer read at 51*F at blowers. Ambient air temperature of unit taken with min/max thermometer read at 44*F-47*F. Walk-in unit cannot maintain 41*F cold holding temperature. 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 at once. 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 deep-containers of cooling chicken temped at 110*F using internal probe thermometer. Pans were greater that 4" in depth, open, but on the lowest shelf in the walk in. Educated PIC that all 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrected at time of inspection

Inspector notes: Observed unapproved fly paper glue traps above the wok cooking area, cold holding area, and other food prep areas. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrected at time of inspection

Inspector notes: Observed boxes of raw chicken on the floor under the food storage racks. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrected at time of inspection

Inspector notes: Observed large amounts of chicken liquid on the floor of the walk-in cooler. 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. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Correct prior to next routine inspection