Pho Mai

Inspector's notes

Observed two spray bottles of cleaner in the kitchen with the other cleaners that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write a label on the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stacks of wet containers on the clean equipment and utensil rack. Discussed with person in charge (PIC) that all equipment, dishes, and utensils need to be air dried after being cleaned and sanitized. PIC separated the stacks to air dry at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks stored on shelves above prep tables and food available for service. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee entered the kitchen through a door and put on gloves to handle food without washing hands. Employee wearing gloves cracked a raw egg and continued handling food without washing hands, putting on new gloves. Manager had employee wash hands. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cut cabbage in a plastic bag in a pan in the top of the cold table at 50*F internally for unknown time. Embargoed, employee discarded. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pho broth cooling in four large, deep containers on the kitchen floor. Manager had the broth cooled with ice and moved the containers to the walk-in.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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drink stored above food items available for service in the walk-in. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Self service table chili oil in large-mouth jars re-served between customers. Manager had chili oil jars removed to dishwashing.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection 10/7/24

Inspector's notes

Corrective Action: Corrected at time of inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco...Several employee drinks stored on the prep tables, on shelves above food available for service. Employees removed drinks to proper storage. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash............Employee cleaning put on gloves and started to work with food without washing hands. Employee wearing gloves touched their clothing and continued food handling. Had employees wash hands, reviewed proper glove use.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. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure......Employee handled dirty dishes then washed hands for less than 10 seconds. Had employee re-wash hands properly, for at least 20 seconds. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ......Cooked chicken in a pan stored on top of a pan on the cold table at 52*F internally. Employee stated the chicken had been stored as such less than two hours and returned it to the walk-in to re-cool. 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/4576/AMC-Toolbox---Cold-Holding. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage.....Spritz bottle of dry erase board cleaner stored on a shelf above the rice cooker and paddle. Moved bottle to proper chemical storage. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage........Rice paddle stored in container of 75*F water. Removed paddle to dishwashing. Please store rice paddle dry, in hot water, or in running water, such as a dipper well. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected __ Noted the door sweep of the backdoor is torn. Please replace to seal pests entrance. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability __ Noted the wall behind the bar's 3-comp sink was not provided with FRP, tiles or stainless steel backsplash. Please provide before the final construction inspection for RM-11107. Backsplash must be from the top of the cove base to the countertop's substrate. Caulk and seal all gaps, cracks and penetrations that has the thickness of a business card. Correct By: Correct Prior To Next Routine Inspection