Pho Nhat

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The hand sink in the kitchen had a soiled scrubbing sponge in it at time of inspection. It is also used to dump drink in. Discussed with person in charge (PIC) that hand sinks are only for hand washing. PIC moved the sponge and cleaned out the sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large spray container of degreaser without a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC wrote a name of the container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a water filtration system that is not approved. A container with three small water filters were sitting into a large plastic storage container with flexible tubing coming out of the bottom. The tubes drained into another large plastic container that is on the ground. The filtration works with gravity and slow draining into the bottom container. Person in charge (PIC) stated they use it to alkalize the water for the soup base/ Pho stock. PIC said they would stop using it for soup and only use for personal/employee use. Water filtration systems need to be approved by the Department. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have a valid CFPM. PIC stated their certificate has expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Renew or obtain an additional CFPM certificate prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No date marks of cooked and cooled foods stored frozen in the reach in freezer. PIC stated meats are simmer for pho broth, frozen, and removed from the freezer in batches, as needed. All RTE/TCS foods were properly date marked at the time of inspection. 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). Discussed that frozen foods should be marked with the day of prep and freezing (as day 1). Upon removing from the cooler, mark previously frozen foods with today's date + 5 days for a total of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boba pearls at 82*F the PIC stated were on time as a control but no stamp was present. PIC stated the boba was cooked at noon and would be discarded at 4pm. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were dishes in the handwash basin. Please keep the hand wash sink free of any items and limited to hand washing only. Dishes were re-located to the 3-comp sink area to correct.

Inspector's notes

PIC did not have an issued certified manager certificate at time of inspection. Please obtain the certified food manager certificate by the next routine inspection.

Inspector's notes

Establishment does not have a valid CFPM. PIC stated their certificate has expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Renew or obtain an additional CFPM certificate prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple TCS frozen foods and TCS foods that were previously frozen without date marks that were prepared more than 24 hours prior. All RTE/TCS foods were properly date marked at the time of inspection. 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). Advised PIC to datemark frozen foods with the original date of preparation as well as the day they were removed from the freezer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various cleaning chemicals stored above and co-mingled with foods intended for service to customers. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing. ------ Observed a cook cut slices of peeled cucumber for immediate service with their bare hands. Discussed that bare hands should not touch ready-to-eat foods that will not undergo another heating process of at least 145*F. Had employee reserved the portion for personal use at the time of inspection and used a new cucumber and gloves to prepare the customer order. Discussed that barehand contact with ready to eat foods may increase the risk of foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing. ------ No paper towels observed at the hand sink in the bathroom. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. ------ No hand soap observed at the hand sink in the kitchen area. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels within arm’s reach to support proper handwashing. The manager had the sink supplied with soap at the time of inspection. Correct By: Corrected At Time Of Inspection