AZ Pho & Grill

Inspector's notes

Observed kitchen employee wipe face with hand and then place on gloves to prepare food for restaurant (according to the PIC). Inspector instructed employee to properly wash hands and employee washed hands properly and then placed on gloves at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored over cooked beef in reach in unit across from frier. PIC placed eggs on bottom shelf during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large buildup of debris on surface of hood above frier. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site at time of 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 boba sitting out at room temperature with an internal range of 48F-52F. Per PIC, the boba has been out for less than 2 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed creating a time as a control policy and provided guidance document. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of built up of organic food debris inside and on the sides of the dish machine. To ensure that proper cleaning and sanitization of equipment and utensils, it is necessary to clean the surface of dish machine before use and periodically throughout the day. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dirt, grease, and food debris on the floors, walls, and ceiling through out the kitchen. 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 no CFPM on site at time of 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 a metal container of water sitting in the basin of the hand wash sink located near the stove. Employee removed metal container from the hand wash sink at time of inspection. A handwashing sink must be maintained so that it is always accessible for employee use and may not be used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bean sprouts in the walk-in with an internal temperature range of 68F-72. Also observed shredded cabbage, at room temperature, with an internal temperature of 70F. Per PIC, the cabbage and beans sprouts are served with the Pho during the lunch rush and sit out at room temperature then put back in the walk-in when not busy. Instructed PIC, to put the bean sprouts and cabbage on ice when serving or leave in the walk-in to stay cold. The cabbage and beans sprouts were out at room temperature for less 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing-- At time inspection, observed shrimp improperly thawing on the counter top in kitchen and under a cart with an internal temperature range of 45-50F. As per PIC, the shrimp has been thawing 1 hour prior to inspection. Explained to PIC that thawing seafood should be completely submerged in cold running water, kept frozen until ready to process or stored in the walk-in. Seafood was moved to the walk-in to continue thawing. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ---- Observed a containers of sauces stored on the floor of walk-in. Food must be protected from contamination in a clean, dry location that is 6 inches above floor. Instructed PIC to move the sauces to a shelf instead of storing the items on the floor. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils ---- Observed build-up of food debris as well as stacked cardboard on and around the metal shelves in the walk-in cooler. Also observed interior of prep tables with heavy accumulation of food debris on surfaces throughout cooler. Please remove the cardboard and clean the equipment to sight and touch and maintain clean. Correct By: Corrected At Time Of Inspection