Banh Mi Mekong

Inspector's notes

The hand wash sink in the back of the kitchen had a cooling rack and dolly/hand truck blocking it. There was also a container in it. All hand sinks need to be clean, clear, and ready to use at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two raw shell eggs that were on a shelf near the baking area that were room temperature. Person in charge (PIC) said they had been left out from early. Person in charge (PIC) was not sure how long they are out of temperature and decided to discard the eggs. 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 multiple spray bottles with blue and clear liquid in them. Person in charge (PIC) staeted that (2) containers might be water, and that (1) bottle was cleaner. PIC used a marker to write labels on the spray bottles at time of inspection. All cleaners and chemical need a label to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of salt, sugar, and other bulk ingredients in various containers without a label. Person in charge (PIC) will label the containers. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection. 3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Observed multiple pre-packed foods (desserts, soups, sticky rice with corn, sticky rice balls with mung beans) being sold with any labels. Person in charge (PIC) stated they will make labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed canned foods stored on the ground under the dry-foods storage rack. Person in charge (PIC) moved the foods to the shelves 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 several employee drinks around the kitchen with no lid and no straw. Discussed with person in charge (PIC) that employee drinks need a straw and lid, and should be stored in a designated area to reduce risk of contamination. PIC moved employee drinks at time of inspection. 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 two trays with cooked meat and containers of meatballs that were made three days prior, in the sandwich cold-holding unit that did not have a date. Discussed with person in charge (PIC) that all prepared/cooked foods need a date to ensure they are use or discarded after 7-days. PIC put dates on the foods at 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the menu there is a sandwich that has an egg undercooked egg. The menu has a consumer warning at the bottom, but no asterisk for the menu item that the consumer warning applies to. The menu is digital and is being edited. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks and phones stored on the shelving above food prep areas in two areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various dry goods and refrigerated snacks without proper labeling, including peanuts, pandan cookies, coconut jelly, and soup. Also observed several foods without the establishment address or phone number and approximate weight. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. PIC stated the additional information would be added as soon as possible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection no certified food protection manager was present on the premises. Please have a CFPM present for the next routine inspection.

Inspector's notes

In the walk in cooler, observed a box of raw eggs stored over containers of pickled cabbage. Manager moved items to proper storage.

Inspector's notes

On the back chemical shelving, observed a can of raid pesticides. Manager removed pesticides from establishment.

Inspector's notes

No CFPM onsite at the 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

No CFPM onsite at the 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 packaged foods for sale at above the display case and in the reach in cooler without food labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. PIC stated they had printed out labels for all foods but employees had not been properly trained on placing labels or foods. PIC had labels placed on foods at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have a valid CFPM. Current CFPM certificate has expired. 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.

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed various frozen foods stored on uncoated wooden shelves under the wire racks that were stored directly on the floor. Discussed that foods should be stored at least 6 inches off the floor to prevent contamination and allow for thorough cleaning of facilities. Discussed all shelving should be smooth, easily cleanable, non-absorbent and durable. PIC stated the shelves would be lowered ASAP. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 . ------ In the walk in cooler, previously cooked and sliced meats for sandwiches (including RTE pork roll, head cheese, pork shoulder) measuring between 50-52*F when measured with a probe thermometer. PIC stated the meats had been sliced less than 2 hours prior. Observed all meats tightly wrapped in plastic and stacked 8-10 inches high. Also observed cooling sesame and mung bean balls measuring 64*F internally that had been cooling for approximately 1 hour per PIC in containers 10 inches high and tightly wrapped in plastic. 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. PIC uncovered and separated into multiple containers on the top shelf opposite of the fan to rapidly cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Core-3-602.11, C: Food Labels------ Various retail foods are being sold at establishment observed without a proper label including: various grab and go desserts, drinks etc. Establishment has added labels on all foods with the Establishment name, food name, and ingredient list. Ensure that foods are properly labeled the name of the establishment, address or phone number of establishment, ingredients, approximate weight of food, and description of food by the next routine inspection. Also observed cereal powder and dried fruits with Vietnamese language labels only. Add missing information to each food prior to the next routine inspection. *Fifth repeat violation* Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Repeat Violation 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 . ------ In the walk in cooler, observed covered and stacked styrofoam containers of cooling chicken curry between 78-90*F when measured with a probe thermometer. PIC stated the curry had been cooling for less than 1 hour. 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. PIC uncovered and placed in single layers on the top shelf opposite of the fan to rapidly cool. Advised PIC to utilize ice baths or shallow pans before separating rather than cooling in the styrofoam containers. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-602.11, C: Food Labels ------ Various retail foods are being sold at establishment observed without a label including: chili oil, fried shallots, non-TCS various pickles, gelatin desserts, etc. Ensure that foods are properly labeled the name of the establishment, address or phone number of establishment, ingredients, approximate weight of food, and description of food by the next routine inspection. Observed labels added to some foods that were not showing the address and approximate weight. Observed other simple prep foods (such as the chili oil) the PIC stated they did not realize required a label. Add missing information to each food prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th