Pho 602 Vietnamese Restaurant

Inspector's notes

Observed sliced beef in Prep table at cooks line at 52*F. Beef was just moved to prep unit after thawing within the hour. At time of inspection Beef was iced to rapidly cool to below 41 degrees.

Inspector's notes

Observed drains in front of establishment with standing water inside them. Upon later inspection drains do let water flow down. Person in charge has called a plumber to address potential blockage of drains. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ventilation grates and fume hood full of dust and debris. 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 fried banana with an internal temperature of 110F. Person in charge states that items were cooked 2 hours ago. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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. Observed freezer with an ambient temperature of 50F with TCS foods such as raw chicken and seafood with internal temperature of 48F. Person in charge states that the breaker for the unit turned it off an hour ago and has called for repairs. Unit was turned back on and has reached an ambient temperature of 20F by the end of the inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. --- Observed hot holding unit atop bar at temperature of 122'F. The unit had been set to a temperature of 127'F. The food held (Fried Banana, Fried Shrimp Bread, Fried Fishballs) had been observed at 102-118'F. Employee stated that they had made and placed it in the unit for hot holding 30 minutes ago. As the hot food items had not been out of temperature for longer than 2 hours, the employee was instructed to reheat all food items to 165'F and have it hot held at 135'F at the time of inspection. Employee was also asked to raise the set temperature of the unit to 135'F or above. Employee set the unit to 145'F. Employee stated that the items are reheated to 165'F when ordered. Provided clarity to employee TCS food items must be hot held at 135'F or above. 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 reach-in cooler outside of the kitchen area holding bean sprouts (51'F) and cut leafy greens (45'F - 49'F) observed at ambient temperature of 48.5'F. Per the PIC, the establishment had closed down the day prior to the inspection for repair on this unit and the technician is scheduled to return later today for follow-up. PIC stated that the restaurant had opened at 11am about two hours ago and the food items were taken from walk-in, washed, prepped, and then stored for cold holding after opening (less than 2 hours). TCS foods must be cooled to below 41*F in an adequately working unit to prevent growth of pathogens. Instructed the PIC to move all items to walk-in cooler at the time of inspection and to refrain from using the unit in question until it has been repaired to support cooling/cold holding temperatures. 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. 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. Observed prep refrigerator on the outside of kitchen area measuring with an ambient temperature of 53 degrees F. TCS food items stored in it such as leafy greens, bean sprouts, sliced tomato, and rice noodles measured with internal temperatures ranging between 47-57 degrees F. These items had been prepped and/or stored in the refrigerator for less than 2 hours. They were moved to the walk-in refrigerator for rapid cooling. Discussed cold holding. The prep refrigerator is not necessary for flow of business. Do not store TCS food items in prep refrigerator until in good repair and able to maintain food temperatures at or below 41 degreesF 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 cooked beef stored in the walk-in, tightly wrapped, measuring with an internal temperature of 62 degrees F. The containers were wrapped and stacked on top of each other. Per PIC, the meat was prepared approx. 2 hours ago. Per instruction, the wrap was removed and the plates were removed from on top of each other- to allow for proper cooling. Discussed cooling methods Correct By: Corrected At Time Of Inspection