Pho Dalat

Inspector's notes

Observed a buildup of organic matter inside back of ice machine. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of dust on several vents above ware-washing area. PIC stated they will remove dust. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing or dark organic matter on existing caulking along the dish area and the hand sinks in the server area and the prep area. Discussed with person in charge (PIC) all fixed equipment shall be sealed with caulking along the wall and splash guards to prevent the accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed separated, missing and hanging caulking along the fixed parts of the kitchen and prep ventilation system. Discussed with PIC all fixed parts of the ventilation system shall be sealed with high temperature caulking to create a smooth and easily cleanable surface and prevent grease buildup and drippage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed in server cooler 2 ounce portion cups with lids of purple boba (cooked tapioca) with an internal temperature of 48*F. Per PIC the purple boba was in the unit for more than 48 hours. Discussed with Person in Charge (PIC) cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrected at time of inspection 2nd Consecutive Violation

Inspector's notes

>>>Observed in top refrigeration of the prep table at the furthest point in the kitchen to have cooked beef with an internal temperature of 52*F. Also observed at the prep table at the entrance of the kitchen with TCS items at an internal temperature of 50*F to 62*F. The items in that prep table were cooked chicken, uncooked brisket in the top part of the table and cooked sausage in the bottom of the unit. Per the PIC all out of temperature items were made 1 hour prior to inspection and were then placed into the walk-in to rapidly cool. Discussed the importance of proper cooling and proper cooling methods with PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table, top or bottom refrigeration. Corrected at time of inspection 2nd Consecutive Violation

Inspector's notes

>>>Observed a buildup of grease and food debris under the handles of the all the refrigerator door handles of the short reach-in and both the prep tables on the cookline. Discussed with the PIC to clean the handles at a frequency necessary to avoid accumulation. Per PIC it will be cleaned prior to next routine inspection.

Priority Foundation-3-202.15, Pf: Package Integrity. 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/4619/AMC-Toolbox---Approved-Source. >>>Observed 3 large cans of bamboo with dents along the bottom and side hermetic seal. Discussed with Person in Charge (PIC) packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Embargoed the cans of bamboo and PIC discarded at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. >>>Observed very large deep container of Pho Broth on a cart in the walk-in, with a center internal temperature of 58*F. Per PIC the broth was placed in the walk-in unit from the freezer at 9:30pm the previous night. Freezer held at 6*F internal ambient temperature and walk-in held a 42*F internal ambient temperature at time of inspection. Discussed with PIC proper cooling cooked foods must be cooled from 135-70'F in the first 2 hours and from 70-41'F in the next 4 hours for a total of 6 hours of cooling. Discussed the importance of proper cooling with the PIC. Embargoed the Pho Broth and PIC discarded at the time of inspection. Provided cooling handout to the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. >>>Observed in top refrigeration of the prep table across from the soup burner to have cooked chicken with an internal temperature of 48*F and BBQ Pork at 47*F internally. Per PIC the chicken and pork were recently sliced and placed into the unit 30 minutes prior to inspection. PIC placed the chicken and pork in the walk-in to rapidly cool. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table top or bottom refrigeration. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. >>>Observed no chlorine test strips available at time of inspection. Discussed importance of having chlorine test strips to determine concentration of sanitizer levels. Reinspection scheduled 4-25-24 Correct By: Correct Prior To Reinspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 container of food inside the back hand sink. Observed employee filling up front hand sink with soap bucket. Managers removed both containers. Ensure that all hand sinks are open and accessible at all times. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed boxes of sealed foods including rice noodles and canned goods stored directly on the floor in the dry storage area. Discussed that foods should be stored at least 6 inches off the floor to prevent contamination and allow for thorough cleaning of facilities. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed multiple drain lines in the kitchen and service stored below the flood rim line on various floor sinks. Discussed public health significance of proper drain line storage with manager. The manger was able to raise several drain lines and stated the additional drain lines will be raised ASAP. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed multiple floor sinks with visible food debris inside the basin. Clean areas and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection