Pho Avina

Inspector's notes

Observed zap style electric pest control device above the main prep refrigerator. No zapping pest control devices can be utilized in the kitchen. Remove. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled flooring underneath the equipment on the main cook line/throughout the main kitchen. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple containers of cooked and cooling noodles packed in small containers cooler to 41*F. As per the person in charge the facility cools noodles in ice water and then packages. Noodles were prepared 3 hours prior to inspection and at 51*F. Advised person in charge to cool the portioned noodles on the wire rack or tray for better flow. Portioned packages were spread out for quicker cooling. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed knife stored between shelf and toaster oven above sandwich prep cooler by walk in cooler Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee wash hands at food prep sink in kitchen. Hands are to be washed in assigned hand sinks. Explained proper hand wash location to staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shrimp (52*F), Chicken (50*F), Beef (51*F) in small prep refrigerator next to two door reach in cooler. Cold hold of food to be 41*F or lower. Items prepared and portioned in morning, beef and chicken were placed in walk in cooler to chill to 41*F. Advised staff that after prep and portion items, cool to 41*F in walk in cooler. Shrimp was cooked and cooled the night before and placed in refrigerator the night before. Shrimp was embargoed and discarded. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two door sandwich prep cooler by freezer with an ambient temperature of 50*F. Equipment must be kept at a temperature that holds food at 41* or lower. All Temperature Control for Safety foods were placed in walk in cooler until repaired. Will return on or before Friday, June 6 2025 to verify refrigeration unit has been repaired. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed knives stored between toaster oven and shelf, and microwave and shelf above sandwich prep cooler by freezer. Equipment are to be stored on or in easily cleanable surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee drink on prep table across from dish machine. Employee drinks are to be stored in an assigned break area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Marinated beef in small sandwich prep cooler next to fryers in kitchen at 45-46*F. Cold hold of food is to beat 41*F during prep and storage. The person in charge explained that the beef was cut and marinaded this morning more than 4 hours prior to inspection. Beef was embargoed and discarded. Advised staff to cool in walk in cooler prior to placing in walk in cooler. Observed chicken broth in large 5 gallon container in walk in cooler at 45*F. As per the person in charge, the broth was prepared the day before and cooled overnight. Broth was embargoed and discarded. Advised staff to verify cold hold of food with metal Stem thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wire shelving next to fryer in kitchen with food debris.

Inspector's notes

Observed employee drinks in small prep cooler by fryer and on prep table in kitchen. Employee drinks are to be stored in an assigned break area. Drinks were removed from kitchen area. Person In Charge moved employee drinks 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 employee take a drink from water bottle and return to fixing plates without washing hands. Hands are to be washed whenever tasks are changed or after eating, drinking or touching bare body parts. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that meats portioned in morning at approximately 11:00 am were at 45 - 46*F in small sandwich prep cooler next to two door freezer in kitchen. Cold hod of food to be at 41*F or lower. 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-2-401.11, C: Eating, Drinking, or Using Tobacco Observed water bottle with twist off cap on wire shelving by fryers. Employee drinks must be stored at an assigned break area. Staff removed drink from area. Correct By: Correct Prior To Next Routine Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces Observed duct tape used to keep facing over condenser on reach in freezer in kitchen. Surfaces are to be smooth, durable and easily cleanable. Repair prior to next inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed wire shelves by fryer with old food and other debris. Surfaces are to cleaned at regular intervals to prevent build up of food and other debris. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 beef broth in 5 gallon container in walk in cooler at 63*F. Cold hold of food to be 41*F. As per the chef on site, broth was cooked the day before and cooled in the walk in cooler over night. Advised staff to verify foods have cooled to 41*F. Broth was embargoed and discarded by chef. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd