AZ Pho And Grill

Inspector's notes

Observed personal employee food and beverages stored throughout the prep tables and above prep table. PIC rearranged food to designated area. Please designate area for personal items to prevent contamination. **Repeat violations**

Inspector's notes

Observed build up of food debris on deli slicer non-food contact surfaces. PIC disassembled to be washed, rinsed and sanitized at time of inspection.

Inspector's notes

Observed wontons, shredded lettuce, beans sprouts, and spring rolls with an internal temperature of 56*F in single door reach-in cooler. According to PIC, all items were in cooler for more than 4 hours and were discarded at time of inspection. Also observed bean sprouts in standing water with an internal temperature of 75-80*f. Discussed importance of maintaining bean sprouts below 41*F and using ice as an option to ensure temperature remains below 41*F at all times. Item was discarded at time of inspection.

Inspector's notes

Observed cooked flank steak, brisket, chicken breast, red pork, shrimp in walk-in cooler without a date. PIC stated food items were made day prior or moved from freezer.

Inspector's notes

Observed single door reach-in cooler on cook line holding ambient air temperature of 56*F at time of inspection. Please make repairs prior to 7/21/22.

Inspector's notes

Observed several priority violations at the time of inspection. No certified food manager card was available at the time of inspection and PIC was unable to demonstrate knowledge relating to prevention of foodborne illness at the time of inspection.** REPEAT VIOLATION**

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. CFPM was not available upon request at time of inspection. Employees also did not have any food handlers cards available. Must obtain prior to next routine inspection. ** REPEAT VIOLATION**

Inspector's notes

Observed several priority violations at the time of inspection. No certified food manager card was available at the time of inspection and PIC was unable to demonstrate knowledge relating to prevention of foodborne illness at the time of inspection.** REPEAT VIOLATION**

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. CFPM was not available upon request at time of inspection. Employees also did not have any food handlers cards available. Must obtain prior to next routine inspection. ** REPEAT VIOLATION**

Inspector's notes

Observed several employee food and beverages stored throughout the kitchen and in food prep areas. PIC re-arranged foods to designated area at time of inspection.

Inspector's notes

Observed employee wash hands for less than 20 seconds without using soap. Employee was instructed to wash hands for 20 seconds using hot soapy water.

Inspector's notes

Hand soap was not available at handwashing station adjacent to walk-in freezer. PIC restocked at time of inspection.

Inspector's notes

Observed low temperature dishwashing machine dispensing 0 PPM of chlorine sanitizer while actively being used. It was determined bucket of sanitizer had ran out and did not have an extra one. PIC made a service call at time of inspection and switched to manual warewashing, using quat sanitizer at 200 PPM. Will re-inspect on 3.27.26 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed build up of food debris on deli slicer food contact surfaces. PIC disassembled to be washed, rinsed and sanitized at time of inspection.

Inspector's notes

Observed cooked flank steak, brisket, chicken breast, red pork, chicken wings, shrimp in walk-in cooler without a date.

Inspector's notes

Establishment did not have probing thermometer at time of inspection. Must obtain prior to 3.27.26.

Inspector's notes

Observed several bins of seasonings without labels.

Inspector's notes

Establishment did not have chlorine or quat test strips to test sanitizer. Please obtain prior to 3.27.26

Inspector's notes

Observed no CFPM present. PIC did not know the major foodborne illnesses. Discussed them during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM present. Please have at least one CFPM present during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook washing hands with gloves still on. The employee removed her gloves and washed her hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw in shell eggs placed over jalapenos and a container of shredded carrot mix. PIC moved the eggs to the bottom shelf to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the dish-machine at <10ppm chlorine concentration, and the 3-compartment sink quat sanitizer at <10ppm. Inspector demonstrated how to fill the sanitizer compartment with bleach for sanitizing. Please continue to use this method until the chemicals are delivered. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spring rolls and spring rolls made of rice paper holding 65F. PIC said they were made at 1pm today and placed in the refrigerator. The items were placed in containers with lids. The lids were removed and the food items were placed in the walk-in to cool properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bag of onions stored on the floor. Employee picked the bag off the floor and stored it on a shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of soup/debris spillage on the floors of the walk in freezer. Please clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee jacket, purses, and drink stored above and next to a cutting board/prep table area. PIC moved all items. Personal belongings must be stored in designated areas to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bag of onions stored on the floor. Employee picked the bag off the floor and stored it on a shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of debris and grease on the floor near the fryer area. Please clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee rinsing off hands in prep sink after picking a bag of onions off the floor. Employee was instructed to wash hands in the hand sink using hot water. Employee properly washed hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bean sprouts holding 60F. PIC said they were put into a container on ice 30 minutes prior. PIC added more ice into the container to allow for a proper ice bath. Also observed multiple items in the main prep coolers holding 50F such as coked tofu, chicken, chopped lettuce 60F, and cabbage. The containers were filled above the fill line. Discussed cooling food items in the walk in refrigerator or freezers prior to placing on the top portions of the prep table cooler on the assembly line. Only small amounts may be stored in these areas when there are no prepared food items already holding 41F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp and chicken at 58F cooling in bags that were closed. PIC moved the chicken to a 3 inch pan and left it uncovered to continue cooling in the refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no PIC/CFPM present and multiple priority violations. Trained staff on cooling procedures/sanitizer requirements/temperature control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM present. A CFPM must be present during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken stored over pork and beef. Employee re-arranged the items to place the chicken on the bottom shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bean sprouts (60F) and cabbage (60F) in the low boy cooler near the kitchen entrance. The unit was holding 55F. The sprouts had just been placed in the unit and the cabbage was there since the morning, per PIC. The cabbage was discarded. Also observed a garlic/oil mixture at 72F in a prep cooler. Employee said it was made this morning. The mixture was discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the low boy cooler by the kitchen entrance holding 55F. PIC moved all TCS food products out of the unit and will use a different refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp thawing in sitting water. The shrimp was moved to the prep sink basin and cold water was turned on to allow for continuous flow. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoops used to scoop rice stored in 100F water. The scoops were removed from the water and cleaned.

Inspector's notes

Observed a heavy accumulation of debris behind the fryer and Wok station. Also observed an accumulation of grease/dust in the vents underneath the hood system. Please clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored above washed cilantro in the walkin. Manager moved the eggs. Ensure that raw animal products are stored below the fruits and veggies. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawing pork only half covered by water, and sitting in container on the countertop. Reviewed thawing policy with manager. Ensure that thawing meats are put in the fridge, or fully covered by water and under constant running cold water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed facility food prep. staff, all engaged in food prep. lines, all handling rte/food such as egg rolls, cooked beef, assembling plated and assembling shrimp rolls, including adding garnishing to food plates, all with bare hand. spoke to manager regarding the strategies to minimize bare hand contact with rte food. manager provided food handler gloves . employee training was provided at the time of inspection.

Inspector's notes

observed at the back food prep. pans of egg rolls at 68 deg f , as well as pans of spring roll and shrimp rolls, prepared on site left atop food prep. surfaces. Inquired from PIC regarding on site food temperature startegies. per manager facility utilizes time as a control daily chart. however, staff had not filled the food prep. charts. manager reviewed with food prep. staff. time of food prep. and 4 hours discard policy reviewed. manager will continue to monitor on site food is being documented on the forms daily prepared. filled by manager for egg rolls, spring rolls, and shrimp rolls. corercted

Inspector's notes

observed in the kitchen back food prep. area, onions placed on the kitchen floor. discussed with manager regarding use of a designated container or a designated shelf. manager relocated onions to a shelf. corrected

Inspector's notes

observed in the cookline , and the front service area, some of the wet wiping cloth left on the food counters. informed manager. manager prepared designated sanitizer solution. wet wiping towels removed. please monitor during the shift.

Inspector's notes

observed at the ice machine interior, ice scoops placed in the ice machine. one immersed in ice. recommended. and reviewed with manager to keep handles out of consumable ice. use of a separate designated clean bucket for the ice scoop suggested.

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw beef stored over cooked oxtail and noodles in the small reach in refrigerator on the far right of the assembly line. The items were re-arranged to place the raw food items beneath the cooked or ready to eat items to prevent cross contamination. ***REPEAT VIOLATION Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 bean sprouts 47-51F in an ice bath around non TCS garnishes. PIC removed the garnishes from the ice bath and added water to the container to surround the bean sprouts. Also observed fresh garlic/oil mixture near the grill area. Discussed botulism risk with PIC. The items were prepared within the hour and the garlic/oil was placed into the refrigerator to cool down. Discussed using 4 hour time as a control moving forward if desired. Also observed cut cabbage, bok choy, and cooked tofu at 48-52F on the top portion of the main prep cooler on the assembly line. The items were stayed beyond the fill line. PIC moved half of the contents to the bottom portion of the cooler. Please do not overfill the containers, to ensure cold holding temperatures remain at 41F or below. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed scoops used for rice in water at 129F. Discussed water temperature requirements for in-use utensils having to be at 135F or greater. PIC removed the scoops. Please keep in-use utensils clean and dry, or in hot water at the approved temperature to eliminate bacterial growth Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. PIC could not provide quat test strips. Please obtain to properly monitor quat sanitizer levels in buckets. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a heavy accumulation of grease surrounding the fryers and production area, as well as debris on the floors in the kitchen. Please clean to prevent contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed a cell phone stored on a shelf over open foods. Observed an employee drink without a straw on the shelf over the main assembly line. PIC moved all items to a designated area. ***REPEAT VIOLATION Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed a cell phone stored above a box of gloves. Observed multiple drinks and water bottles stored on shelves next to sauces. PIC moved all items to a designated area. ***REPEAT VIOLATION Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw beef stored over vegetables in the walk in refrigerator. Also observed raw beef stored over cooked meatballs in a refrigerator on the assembly line. The items were re-arranged to place the raw food items beneath the cooked or ready to eat items to prevent cross contamination. ***REPEAT VIOLATION Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. Observed employee entering kitchen after being outside and putting on gloves. Inspector told employee to wash his hands prior to putting gloves on when re-entering the kitchen. Employee washed his hands. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. Observed a part for a coffee maker in the hand sink basin by the bar, along with a spoon. Inspector removed the items. Hand sink basins must be empty and used only for hand washing. **1st Repeat violation Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. Observed no hand cleanser at the hand sink by the bar. PIC provided soap. Hand sinks must be supplied with hand soap at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw pork in a container stored over a container of bok choy in the walk in refrigerator. Also observed raw beef stored on top of cooked oxtail in the prep cooler on the assembly line. The raw items were moved to the bottom shelf. Raw animal foods must be stored under cooked or RTE foods to prevent cross contamination. 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 bean sprouts holding 55-66F on an ice bath only touching the bottom of the container. Employee stated that they were removed from refrigeration an hour prior and placed more ice into the ice bath. Also observed sliced pork holding 53F on the top portion of the prep cooler on the line. The pork was in a container placed over another container, preventing proper air flow. The pork was moved to the bottom portion of the unit to cool. Discussed proper cold holding methods. Also observed fresh garlic in oil holding 86F. PIC stated it was made today. Discussed the risk of Botulism toxin with fresh garlic/oil environments. The item was moved to an ice bath. TCS food items must be held at 41F or below when cold holding. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed a metal tray with lettuce on top, placed over a garbage can. PIC moved the tray to a table. Food equipment and utensils must be stored in a manner that prevents contamination. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves Observed employees actively using Latex gloves and multiple boxes of Latex gloves in the kitchen. Please discontinue the use of Latex gloves due to risk of allergic reaction. Correct By: Correct Prior To Next Routine Inspection

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Observed cardboard placed on the edge of the hood. Employee did not know why it was placed there. Please remove. Also observed foil soiled with debris and grease on top of shelves near the small toaster oven. Please remove. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Observed the hot water at the hand sink by the kitchen entrance turned off. The staff turned on the hot water. A leak was observed. Please correct the leak to ensure there is hot water availability at all times. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed food splash and food debris, as well as a heavy accumulation of grease under the stove top and grill areas, walls, shelves. Please clean. Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed a purse and drink on a prep table where a colander of onions was stored. The items were moved to a designated area. Employee items must be stored in a designated area to prevent cross contamination. Correct By: Corrected At Time Of Inspection