Pho Thuan Thanh

Inspector's notes

Observed water overflowing from every floor drain throughout the establishment. The water had oils and food debris floating on top and was throughout the kitchen. Observed water flooding into the alley way. PIC stated a plumber is on the way. Discussed imminent health risks with PIC and when they need to alert the Department and stop serving the public.

Inspector's notes

Observed employee drinks, protein powder, and vape on the middle cold-holding unit. Discussed with person in charge (PIC) that all employee consumables need to be kept in a designated area to reduce risk of contamination. PIC moved employee consumables to a different area away from the food. 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. 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

Observed raw shrimp above cucumbers in the walk-in cooler. Also observed raw fish (wrapped) in the same container as cooked shrimp (wrapped) in the walk-in cooler. Discussed proper storage with person in charge (PIC). PIC moved the raw and RTE foods according to cooking temperature requirements. 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 foods (cooked grilled pork, cooked chicken, rolled pork) in the middle reach-in cold-holding unit with internal temperatures (Using probe thermometer) between 46*F and 50*F. Person in charge (PIC) stated the foods were cooked and placed in the cold-holding unit the previous night. PIC voluntarily discarded foods that were improperly cold held. See embargo form. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaners in it that did not have a label. Discussed with person in charge (PIC) that all cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no probe thermometer at time of inspection. Person in charge (PIC) stated they will buy one by re-inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 05/22/2026.

Inspector's notes

Boxes of food are directly on the ground in the walk-in freezer. Person in charge (PIC) lifted them at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the rice paddles in a small crock pot with water that was holding at 85*F using probe thermometer. Discussed proper storage for in-use utensils with person in charge (PIC). Utensils were stored properly at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed peeling metal in the walk-in cooler, and rusty areas. Discussed with person in charge (PIC) that this peeling debris increases risk of contamination. PIC will need to repair these areas to reduce risk. Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: The tile floors in the kitchen are cracked, and the grout is missing throughout. Water is pooled and food debris is built up on the floors. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following food items cold holding at internal temperature of 48-52 deg F in a reach in unit that was holding >41 deg F BBQ spareribs, noodles, cooked shrimp, egg cake, BBQ pork and egg rolls were prepared earlier in day according to employee and placed in walk in. Ground shrimp, shredded pork, tiny rice noodle, sugar cane rice shrimp employee informed was prepared yesterday and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Middle reach in cold unit holding temperature at 46.4 deg F (according to the min/max thermometer) TCS food items cold holding in unit was discarded or returned to walk in. Currently there is no TCS food cold holding in unit. Owner called for repair. This is the third consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Testing strips not available for testing chlorine sanitizer in low temperature dishwasher. Provide testing strips Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 5 containers of beef soup stored on the small cart with internal temperature between 79*F to 91*F. Employee stated the soups were taken from stove less than one hour prior to inspection. Employee stated the soup were moved from stove because of other food need to be cooked during the rush hours.

Inspector's notes

Observed cooked pork blood stored in walk-in refrigerator date marked as "used by 5/25/2025". Employee stated the cooked blood was prepared two days prior to inspection and forgot to change the date mark label. Manager corrected the date marking label at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodle in a sealed plastic bag cooling in walk-in refrigerator with internal temperature of 79*F, employee stated the noodle was prepared about one hour prior to inspection. Reviewed the cooling requirements and proper cooling methods with manager. Employee moved the noodle to shallow metal container and continue cooling process at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of food debris on the underside of the meat slicer that had been stored as cleaned. Also observed food debris on multiple pans stored as cleaned on the wire rack. 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

Observed cooling beef pho broth in the walk in cooler in 5 gallon buckets with internal temperatures ranging from 45-51*F when measured with a probe thermometer. PIC stated the broth was prepared yesterday and cooled in the walk in overnight. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo). 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS rice noodles stored at room temperature measuring 63*F with a probe thermometer. PIC stated they had been busy and had been using the rice noodles for approximately 25 minutes and had not labeled the noodles since they are being sold quickly. 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 TCS foods cooling at room temperature unsupervised with internal temperatures below 135*F and no active cooling steps being taken. Observed beef stew at 98-113*F, cooked brisket and broth 82-100*F, and cooked fish at 85*F when measured with a probe thermometer. PIC stated the foods had been prepared 30-40 minutes ago. 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. Foods unattended were moved to the walk in cooler to rapidly cool. Advised PIC to actively monitor foods and take active cooling steps upon reaching 135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes and buckets of food stored on the ground in the kitchen, walk in freezer and dry goods storage room. Also observed food containers, utensils etc. stored directly on the floor near the restrooms. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping cloths stored in a sanitizer solution containing 0ppm chlorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plastic cart with various spices and seasonings lined with foil and soiled with fallen food debris. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed foil cannot be easily removed and should be replaced daily if using or to leave the cart bare and clean as needed to prevent buildup. PIC removed the foil at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 20+ metal and plastic food containers stored as cleaned with the previous date label or name of food still affixed to the side of the container. Advised PIC that labels must be completely removed to allow for proper cleaning. Discussed that labels may be absorbent and provide harborage conditions for bacteria. PIC stated all labels would be removed before use and the containers would be cleaned again. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A CFPM was able to be onsite midway through the inspection. 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 cooling beef pho broth in the walk in cooler in 5 gallon buckets with internal temperatures ranging from 51-54*F when measured with a probe thermometer. PIC stated the broth was prepared yesterday and cooled in the walk in overnight. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo). 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE rice noodles at 85*F stored at room temperature. Also observed pho broth in the walk in cooler with internal temperatures measured at 64*F. Per PIC, both foods were on time as a control at room temp but the broth was moved to the cooler at the start of inspection. No timestamp or logs observed for either food. Per PIC, both foods had been on time as a control since 9am. 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 beef bones and meat thawing in still water at 98*F with internal temperatures ranging from 51-68*F when measured with a probe thermometer. Per PIC, the bones and meat were washed in hot water while the stock pot was warming up. Advised PIC to thaw under running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC moved the foods to the stock pot to cook at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of dust surrounding the vent near the mixer and dishwasher in the back kitchen. Clean ceiling/vent prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup. Corrective Action: Correct prior to next routine inspection.

Core-6-304.11, C: Mechanical-Ventilation ------ Observed a heavy accumulation of dust surrounding the vent near the mixer and dishwasher in the back kitchen. Clean ceiling/vent prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed a damp wiping cloth stored on the prep cooler counter across from the wok station. Also observed wiping cloths stored in fresh water near the ice machine. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. 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. ------ In the walk-in cooler, observed 3 large plastic containers of cooling beef pho broth with internal temperatures at 47*F when measured with a probe thermometer. Per date mark sticker, the pho broth had been prepared yesterrday evening around 6pm. Observed all containers with more than 18 inches of cooling food and a small fat layer on top. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the pho broth did not cool in the allotted 6 hours, the manager voluntarily discarded the improperly cooled broth at the time of inspection (see embargo). 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 a 5 gallon bucket of cooling bun bo Hue noodles at 55-58*F when measured with a probe thermometer. PIC stated the noodles had been cooked, rinsed, and placed in the walk in 15 minutes prior. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the noodles were still within cooling parameters, PIC moved the noodles to multiple shallow, metal containers to rapidly cool. Correct By: Corrected At Time Of Inspection

Core-6-501.14, C: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition ------ Observed a large accumulation of dust from the vents on the ceiling near the drying rack and near the cook line. PIC stated it would be cleaned as soon as possible. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Correct By: Correct Prior To Next Routine Inspection