Pho House Restaurant

Inspector's notes

Observed no soap at hand wash sink in kitchen. Staff refilled the soap at time of inspection. Discussed designating a staff member to ensure all hand wash sinks are stocked with soap and paper towels every morning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed debris on metal cart and on containers below dish storage rack. Discussed increasing cleaning schedule. 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 commercial dishwasher unable to sanitize items. Person in charge called company to come repair the machine. Advised PIC they may still use dishwasher but must sanitize via the three compartments sink afterwards. Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sink near walk-in refrigerator with steady leakage. PIC stated they would call repairman for the leaky faucet. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unnecessary clutter throughout the establishment, including a broken refrigerator that is used to store unnecessary items. Discussed removing non-functioning equipment, removing non-essential items, organizing useful equipment, and designating specific areas for personal items. Discussed keeping all areas dry, well-lit, and easily cleanable to prevent pests. Person in Charge shall remove unnecessary items to prevent harborage conditions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dead pests such as roaches throughout the establishment. Pest control is being conducted every other week (receipts were provided at the time of inspection). Discussed removing dead pests and preventing pest presence in dark, wet places. Discussed unnecessary litter, cleaning frequency and procedures with the Person in Charge. Corrective Action: Correct prior to next routine 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 multiple TCS food items (such as milk and half and half) in the standing refrigerator by the front boba bar with internal temperatures between 48-50°F at the time of inspection. The cooler had an ambient air temperature of 48.3°F. The Person in Charge (PIC) stated that the refrigerator and these items had been verified to have temperatures of 41°F or below less than 4 hours before the inspection time, so food was removed from this unit and placed in a different refrigeration unit. This unit will not be used until it is repaired. Discussed cold holding policies and monitoring procedures with PIC. Ensure all food being maintained by cold holding has internal temperature of 41°F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. --Observed boba being stored in a crock pot with intention to be monitored by Time as Public Health Control (TPHC) procedures. There was no discard time or policy posted for TPHC. Instructed Person in Charge (PIC) to post policies and discard time. Written procedures for TPHC must be on-site at all times. When following TPHC ensure the proper procedures are followed: initial start temperature for 4 hour hold time is 41°F or less when removed from cold holding and 135°F or greater when removed from hot holding, food is to be cooked and served within 4 hours from time it was removed from temperature control, food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control, and food that is unmarked or marked to exceed 4 hours must be discarded. Procedures were written at the time of inspection. 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 multiple TCS food items (such as spring rolls and cooked rice) with internal temperatures between 43-46ºF in the walk-in refrigerator at the time of inspection. The walk-in unit was not functioning (see violation 31). The Person in Charge (PIC) stated the walk-in unit was functioning less than 4 hours before inspection time. Ice was placed around and on top of food to ensure TCS food items are maintaining internal temperatures of 41°F or below. Discussed cold holding policies and procedures with PIC. Ensure all TCS foods being monitored by cold holding maintain internal temperatures of 41°F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the walk-in refrigerator with ambient air temperatures varying between 46.2-48.4°F at the time of inspection. PIC stated this unit was maintaining temperatures below 41°F earlier in the morning, but the temperature setting was changed by an employee. The door to the walk-in was also frequently open due to a malfunctioning door handle (see violation 45). Discussed cold holding policies and capacity requirements. The settings were changed and the ambient air temperature was 45°F at the end of inspection. Ice was placed in the walk-in unit and on food to ensure cold holding is being properly maintained. Ensure the walk-in door remains CLOSED except for when entering and exiting. A technician was called and scheduled for later that day for repairs. A reinspection will occur on or before Friday, August 25th to ensure the walk-in is repaired and able to maintain food with internal temperatures of 41°F or below at all times. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment --Observed walk-in door handle malfunctioning. The door did not close automatically, and could only be closed when forcefully pushing the door closed. When closed, the walk-in door was unable to be opened from the inside. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Ensure the walk-in unit door is able to close automatically and able to be opened from inside the walk-in. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --Observed buildup of residue on the ceilings and floors throughout the establishment. Increase cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection