PHOENIX COCKTAILS BAR AND GU THAI BY JAKFISH

4 findings recorded on Jul 24, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed facility actively doing dishes and the final rinse had no observable amount of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC was able to get chlorine in final rinse after talking to a technician.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Observed facility actively doing dishes and the final rinse had no observable amount of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC was able to get chlorine in final rinse after talking to a technician.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Observed three containers of cooked rice that were holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded all rice holding below 135F.

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Observed three containers of cooked rice that were holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded all rice holding below 135F.

   Official report · Item 6-1B ↗

   Correction status not recorded

3. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed multiple TCS items that were not marked with date prepared that were made/prepped more than 24 hours prior. There was all sushi fish in both sushi sides and PIC stated that the fish was prepared yesterday. There 3 trays of cheese dumplings and cooked chicken that were made yesterday in walk-in freezer. There were two coconut sauces in the walk-in cooler that were pulled from the freezer yesterday with only that starting freeze date of 6/26/26. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold,…

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Observed multiple TCS items that were not marked with date prepared that were made/prepped more than 24 hours prior. There was all sushi fish in both sushi sides and PIC stated that the fish was prepared yesterday. There 3 trays of cheese dumplings and cooked chicken that were made yesterday in walk-in freezer. There were two coconut sauces in the walk-in cooler that were pulled from the freezer yesterday with only that starting freeze date of 6/26/26. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC labeled items with date prepared or date pulled from freezer.

   Official report · Item 6-2 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.