A Ma's Kitchen and Pho

Inspector's notes

Observed final sanitizing temperatures in the high temp dishwasher at 144*F, 150*F and 151*F. Establishment is adding the high temp dishwasher under EHP2600174 but all work has not been completed yet. Observed a single 50 gallon water heater installed to service a high and low temp dishwasher. Food-contact surfaces must be properly sanitized after washing and rinsing When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized in the low temp dishwasher at time of inspection. PIC stated the dishwasher would not be used but EHP2600174 is approved. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling chicken in the walk in cooler with internal temperatures ranging from 68-90*F when measured with a probe thermometer. Observed approximately 12 inches of cooling chicken in a tightly covered plastic container. Also observed cooling onions and ginger measuring 48-60*F in a plastic covered container with more than 4 inches of cooling food and whole onions. Observed portion bags of cooling rice noodles measuring 80*F that were observed stacked 3 bags high. In various prep coolers, observed cooling shredded cabbage at 55*F, cooled cubed brisket and shrimp at 56*F that had been processed and placed directly into the prep coolers. Per PIC, the chicken had been cooling for one hour and all other TCS foods had been in the cooler for less than 3 hours. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Advised PIC that prep coolers are not intended to cool TCS foods and all cooling should be restricted to the walk in cooler or reach ins. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee don and adjust a face mask with gloved hands before returning to prepare soup for service to customers. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw thinly sliced beef stored above raw shelled eggs and ready-to-eat noodles, peanut sauce, and cooked chicken in the glass door cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on food processing equipment stored as cleaned including the back of the meat slicer blade guard, the blade of a non-NSF rotary veggie slicer, and the cutting and non-cutting portions of the non-NSF green onion slicer. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date marking observed on TCS foods in the walk in and reach in coolers that had been prepared more than 24 hours prior including cooked beef, beef tendon, chicken, pork, meatballs, and cooked onion. Per PIC, the beef, onions tendon were prepared 1/12. PIC stated all other foods were previously prepared, frozen, and placed in the cooler last night. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

No timestamp on TCS foods held on time as a control including rice noodles at 73*F, vermicelli noodles at 52*F, round rice noodles at 48*F. Per PIC, all noodles were removed at 8:30am and the clock on the register is used to monitor the time. Also observed fried spring rolls measuring 103-130*F held over the fryer. Per PIC, the spring rolls are frequently ordered and cooked twice in batches before serving. In the back kitchen, observed premade shrimp spring rolls, cut lettuce, cut cabbage, raw bean sprouts, cooked rice noodles, pork and beef that had been removed from the cooler at 9am. Observed the ingredients with internal temperatures ranging from 58-67*F when measured with a probe thermometer. No timestamp or discard time was observed recorded for any food held on TAC in the establishment. Establishment was unable to provide a time as a control policy. Must provide written time as a control procedures prior to re-inspection. 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

Observed ROP (reduced oxygen packaging) beef and pork in the glass door refrigerator and freezer. PIC stated they are no longer ROP sealing TCS foods but have some frozen foods which were still in ROP packaging. No date marks observed on any ROP sealed foods. PIC stated all foods were sealed more than 48 hours prior. All procedures in approved variance/HACCP plan must be conformed to at all times. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. A re-inspection will be conducted on 1/23/2026 to ensure all ROP sealing has ceased or is in compliance with the 48 hour exemption. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a plastic wrapped metal colander of cooling cooked chicken the PIC stated finished cooking 2 hours prior before air cooling and placing in the walk in cooler. Observed more than 12" of cooling chicken with internal temperatures ranging form 61*F on the outside at 91*F, internally. Also observed a tightly wrapped plastic container of cooling charred onions with internal temperatures ranging from 103-120*F, internally. Per PIC, the onions had been cooling for approximately 1 hour. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has added a high temperature dishwasher but does not have an irreversible temperature measuring device (min/max thermometer) to verify sanitizing temperatures. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an non-commercial boiling water dispenser for tea and coffee with a direct water connection and no backflow. Per PIC, the boiler was added approximately 2 months prior. All water connected, non-carbonated beverage dispensers must have an approved backflow device such as an inline dual check meeting ASSE 1022 standards. Since the boiler is not NSF or equivalent and a backflow is needed, the PIC disconnected the boiler at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large plastic container of pre-portioned noodles held using time as a control at the cooks line with no discard time indicated. Person in charge stated items were removed from cooler 1 hours prior. 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. TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the reach in freezer, observed 14 bags of cooked beefballs in reduced oxygen packaging (ROP) with a date mark of 09/15/2025 and 15 bags of cooked beef in reduced oxygen packaging with no date marking. Person in charge (PIC) stated items are prepared and packaged by a different location FD2501385. Location does not have an approved HACCP/variance for ROP. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. All food must be obtained from an approved source as defined by law. All food in ROP was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the reach in freezer, observed meat being stored directly in to-go grocery bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Items removed from to-go bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open employee beverage with no lid above the food prep area across from the cooktop. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Person in charge (PIC) moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

please obtaina certified food manager during the hours of foodservice , resources available on esd.maricopa.gov reviewed.

Inspector's notes

observed multiple employee open vbeverages placed atop the front service reach-in food cooler. discussed with staff regaring relocating all open beverages to a designated area, use of lids and straws for employee drinks suggested. manager removed all. corrected

Inspector's notes

observed the back food prep. room hand washing station paper towel dispenser not working. informed manager. paper towel obtained. for the hand washing station. corrected. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: observed in the front food prep. service area, all carts of dishes, and customer plated placed in front of the handwashing station. discussed with staff regarding removing articles from the sink to ensure handwashing station is available and accessible. manager removed articles. corrected.

Inspector's notes

observed in the front food prepservice area, as well as in the back room, food prep. all wet wiping cloth left on the counters and food prep. surfaces. discussed using a designated sanitizer bucket solution. manager obtained buckets. quat ammonia at 200 ppm established. all wet towels removed. corrected

Inspector's notes

establishment utilizes quat ammonia for onsite sanitizing. please obtain quat ammonia sanitizer test strips. re-inspection scheduled for 10 days. 9-2-2024

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. Staff observed touching body parts, adjusting glasses and skipping hand washing practice. Inspector coached all staff and owner the health code on hand washing requirement during inspection. Staff is now practice hand washing when it is necessary. Correct By: Corrected At Time Of Inspection