Pho Fresh Alley & Boba Tea

Inspector's notes

Observed container of cooked steak strips in cold holding unit in main kitchen with an internal temperature of 55 degrees F. PIC stated that steak was cooked day prior and cooled in the walk-in cooler before being placed in the cold holding unit. Informed PIC that 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employees wash hands in front prep sink at time of inspection. All employees must wash their hands in a handwashing sink to prevent the spread of contamination. Discussed with person in charge (PIC) retraining staff on proper handwashing and relocating handwashing signage to be placed above handsinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items in walk-in refrigerator with an internal temperature between 49*F-54*F: cut cabbage, bean sprouts, tofu, dairy butter, cooked pork, cooked chicken, cooked rice, raw in-shell eggs, cooked chicken broth, whole milk, and cut watermelon. Ambient air temperature of walk-in refrigerator was at a minimum of 49.6*F, via min/max thermometer. Per employee, internal temperature of cooked chicken prepped yesterday was between 50*F-60*F at 11AM. No other internal temperatures of TCS food items were taken. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Per PIC, all TCS foods that were discarded had been prepped/placed in walk-in refrigerator between yesterday or the day prior. PIC relocated all TCS items prepped/purchased within 4 hours to alternative refrigeration to rapidly cool to 41*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in refrigerator with a minimum ambient air temperature at 49.6*F, via min/max thermometer. Unit was holding TCS foods with internal temperatures between 49*F-54*F. 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. Establishment observed to have 3 functioning refrigerated prep tables, one deep freezer, two standing freezers, and an ice machine. Corrective Action: Correct within 24 hours.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed multiple containers of cooked steak with an internal temperature of 88*F-100*F; containers of steak did not have a label on them indicating what time it was made/removed from temperature control. Person in charge (PIC) indicated it was cooked and placed on counter at around 4PM and they only keep it for 4 hours. Discussed adding the steak to their time as a control policy and labeling it with the time they prepared it and what time to discard it. PIC labelled the steak and it was added to the time as a control policy at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE).

Inspector's notes

Observed paint sealer and powder concrete stored above containers of rice and sugar near water heater. 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.

Inspector's notes

Operator indicated in to-go and online orders that raw sliced beef is served frozen and raw. Person also indicated that sliced beef can be served raw or undercooked in the restaurant. Observed no disclosure that raw beef maybe served raw or undercooked; establishment added reminder message to restaurant menu and online menu indicating that ingesting raw animal proteins may lead to illness. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection (this includes ALL digital platforms as well). The approved consumer advisory should include verbiage that the raw sliced beef can be served/is served raw (i.e. "steak can be served raw" AND/OR "steak is served raw"). Corrective Action: Correct prior to re-inspection 3/5/25. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employees wash their hands for less than 15 seconds. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Person in charge indicated they would discuss and train staff on how to wash their hands adequately. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed nacho cheese with an internal temperature of 127*F in a hot holding unit. Person in charge indicated it was held over yesterday service, cooled in the walk-in refrigerator, and then immediately placed in the hot holding unit ~1.5 prior to inspection. Discussed with person in charge ensuring foods are reheated within 2 hours to 165*F if held over or prepared from cooled TCS food prepared in the restaurant or 135*F if from commercially processed and hermetically sealed container; once it is reheated it must be held at 135*F and above except during preparation, cooking, cooling or when time is used as a control. The nacho cheese sauce was reheated to 170*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following ready to eat (RTE)/time temperature controlled for safety (TCS) foods with no label indicating when they were prepared: house made egg rolls, cooked chicken. Person in charge indicated they were prepared 2/9/25 (frozen the same day) and removed from the freezer last night. Person in charge was informed that the day they were prepared, frozen, and the day they were removed from the freezer must be documented to ensure that RTE TCS foods are not stored at refrigeration temperatures for more than 7 days (day 1 being the day they were prepared). The person in charge indicated these foods are used within 2 days and opted to label these foods with just the day they were prepared (2/9). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods on time as a control with no time indicating when time as a public health control started: cooked noodles (internal temperature 74*F), microwaved onions (internal temperature 85*F), and cooked boba (internal temperature 79*F). The establishment's policy was not on-site either. Per the person in charge these foods were made at 10 am and are used or discarded with 2 hours. The times were labelled on the containers. A time as a public health control policy was printed and displayed at time of inspection as well. Ensure policy is always posted and times are always documented on the containers (or any other adequate means of keeping track of the times). Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Operator indicated in to-go and online orders that raw sliced beef is served frozen and raw. Person also indicated that sliced beef can we served raw or undercooked in the restaurant. Observed no disclosure that raw beef maybe served raw or undercooked; observed no reminder indicating that ingesting raw animal proteins may lead to illness. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection (this includes digital platforms as well). Corrective Action: Correct prior to re-inspection 2/21/25.

Inspector's notes

Observed a spray bottle with pink liquid and a spray bottle with blue liquid with no label indicating what was in the spray bottles. Person in charge indicated they were sanitizer for the tables and hood cleaner respectively. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. The containers were labelled with their contents at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large wok fried rice with an internal temperature of 122*F sitting out at room temperature. Person in charge indicated it had been prepared 45 minutes to 1 hour before observed. Discussed ensuring TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less; to ensure this 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. Person in charge split the wok into several shallow containers and placed them in the walk-in to cool more rapidly. Discussed ensuring rapid cooling as soon as the food hits 135*F. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (4TH CONSECUTIVE)

Inspector's notes

Observed plastic 5-gallon containers used to store pho broth with warping from excessive heat applied to these containers. Also observed lid (lid was for container used to store cooked beef) with warping from excessive heat applied to the lid. Multiuse food-contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints. Discussed with person in charge replacing containers when they are damaged; damage to container may make it hard to clean or pose a risk to the foods that are stored in them. Person in charge indicated they would replace these containers. Corrective Action: Correct prior to re-inspection 2/21/25.

Inspector's notes

Observed employee handle cell phone with gloves and touch their midsection under their shirt with gloves and then immediately handle food from prep table and ladle pho broth. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Guidance emailed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked boba with an internal temperature of 86*F; container of boba did not have a label on it. Person in charge indicated it was cooked at 11 am and they only keep it for 4 hours. Discussed adding the boba to their time as a control policy and labeling it with the time they prepared it and what time to discard it. Person in charge labelled the boba and it was added to the time as a control policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pho broth with an internal temperature of 116*F sitting at room temperature in plastic 5-gallon containers; person in charge indicated they finished cooking these broths less than an hour before inspection. Person in charge indicated that the broth was cooling at room temperature prior to being placed in the walk-in refrigerator with ice wands to rapidly cool. Person in charge was informed that hot time/temperature controlled for safety foods can sit at room temperature to cool until they hit 135*F but then they must be rapidly cooled from 135*F to 70*F within 2 hours and 70*F to 41*F within 4 hours. Person in charge had pho broths moved to walk-in cooler with ice wands to rapidly cool to 70*F. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 an employee wash tongs they used to cook steak and then immediately put them away without sanitizing them. Person in charge was informed that all food contact surfaces must be washed, rinsed, and sanitized; the person in charge had them washed, rinsed, and sanitized. 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 cooked chicken with an internal temperature of 90*F in the walk-in cooler; it was stored in an >4 inch tall plastic container with lid. The person in charge indicated that it finished cooking 2 hours before inspection; the containers were placed in the reach in freezer to rapidly cool them down to 70*F but after 30 minutes they were only 80*F. Person in charge willingly discarded of the chicken. Discussed with the person in charge the cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the time/temperature controlled for safety (TCS) foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. The person in charge was emailed guidance on cooling techniques and cooling parameters. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 cooked beef pho broth with an internal temperature of 106*F in 5 gallon plastic containers; the employees indicated that they finished cooking the pho broth 1 hour before inspection. After 30 minutes the internal temperature was 98*F. The person in charge added ice to the containers and an internal temperature of 73*F was observed. Discussed proper cooling techniques to ensure TCS foods are cooled from from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Guidance was emailed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking>>>Observed bowl of employee food stored directly above fried rice for the establishment in walk in refrigerator. Discussed with person in charge storing all employee foods away from/below any restaurant food to prevent any unintended contamination of restaurant foods with employee foods. Person in charge stated they would create designated food storage areas for employee foods where they do not pose a risk on contamination to restaurant foods. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed a container of raw sliced beef stacked directly on a container of raw sliced onions. The raw beef was moved so it was below the raw onions. Discussed with person in charge keeping all raw animal proteins below or away from any ready to eat foods to prevent unintended contamination of ready to eat foods with potential pathogens from the raw animal proteins. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 plastic tall containers of beef pho broth in the walk-in cooler with internal temperature of 100*F - 110*F. Person in charge stated they took the broth off of heat at 9 am and they portioned them into the containers and added ice at 10 am (~1 hour before inspection). 30 minutes later the temperature did not decrease. Discussed with person in charge using appropriate cooling methods such as using shallow metal containers, adding more ice as an ingredient, ect. Person in charge added ice until they had an internal temperature of 70*F by 12 pm. Person in charge indicated they wanted to acquire ice wands to aid in cooling without diluting broth in the future. Cooling guide/methods guidance provided over email. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking>>>Observed several employee beverages with lids and straws in the walk-in cooler and in the kitchen stored directly above restaurant foods for sale. Discussed with person in charge storing all employee foods away from/below any restaurant food to prevent any unintended contamination of restaurant foods with employee foods. Person in charge stated they would create designated food storage areas for employee foods where they do not pose a risk on contamination to restaurant foods. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee moving hat and touching nose with gloved hands and then immediately preparing noodles for soup. Discussed with person in charge coaching staff to wash hands after touching body before preparing food; person in charge also informed that employees must wash their hands after any activity which may result in contamination of the hands to prevent spreading harmful chemicals and bacteria to foods. Person in charge discussed with employee washing hands after touching body. Hand washing guidance provided over email. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed raw beef and raw whole shelled eggs stored above raw sliced onion in a reach in refrigerated prep unit. Person in charge informed that all ready to eat foods must be stored above or next to raw animal proteins. Person in charge also informed that raw animal proteins must be vertically stored according to cooking temperature with the foods that have to be cooked the hottest stored at the bottom. Person in charge informed that raw animal proteins stored above ready to eat foods may result in cross contamination of harmful bacteria. Person in charge moved the raw beef and eggs so they were below the onions. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed two spray bottles of clear liquid and one spray bottle of purple liquid unlabeled in the establishment. Person in charge indicated the purple spray bottle had hood cleaner and the clear bottles had sanitizer and labelled all of the bottles. Person in charge informed that all working labels of chemicals must be labelled with their common name to prevent their unintentional misuse. Correct By: Corrected At Time Of Inspection