Pho Lotus Sai Gon Boyz Sandwiches

Inspector's notes

**2nd consecutive violation** Observed raw beef and chicken in the reach-in cooler on the line with internal temperatures ranging from 46-48*F when measured with a probe thermometer. According to manager, lid on the cooler had been left open. Beef and chicken were moved to the walk-in to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pho broth with a preparation date mark of 4/20. According to manager, broth is made daily and sticker was not updated. Observed opened milk and coconut milk with no date mark. Open, ready-to-eat, TCS foods must be date marked within 24 hours and sold or discarded within 7 days, day of preparation being day 1. All items were properly date marked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice noodles in water at room temperature with no time label for time as a control. All items on time as a control must have documentation on the written policy and documentation of the 4 hour time. Rice noodles were labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottles of medicine stored above cooler in the boba area and next to the dry storage boba items. All medicines must be stored separately from customer food to prevent contamination. Medicines were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked meat in the bottom of the reach-in cooler on the cook line with an internal temperature of 65-70*F. According to manager, meat had been cooked shortly before inspection. All food must be cooled in the walk-in in a shallow, uncovered container to allow for rapid cooling. Meat was moved to the walk-in to cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several flies in the kitchen. Please seal outer openings, keep doors closed, and monitor for pests. Keep establishment free of pests prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen meat stored directly in plastic grocery bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Please discontinue use of grocery bags for food storage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris buildup on the outside of equipment. All nonfood contact surfaces and equipment must be kept clean and free of food debris. Please maintain equipment and facility clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken, shrimp, tripe, meatballs, and bean sprouts in the reach-in cooler on the cook line with internal temperatures ranging from 46-55*F when measured with a probe thermometer. According to person in charge, items had been in the cooler since the afternoon lunch rush (less than 4 hours). All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. All items were moved to the walk-in at time of inspection to cool to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee using front hand sink to rinse drink glasses. Hand sinks must be used for hand washing only to prevent contamination. Discussed only washing glasses in the back three compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice noodles at room temperature with no time stamp. Rice noodles must be time stamped to be replaced every four hours at room temperature to prevent bacterial growth. Rice noodles were labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried tofu being stored above cooling threshold in the reach-in cooler on the line. All TCS (time and temperature controlled for safety) food must be stored below the cooling threshold to ensure food is properly cold held. Tofu was moved to the bottom of the unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of food debris and soil throughout establishment, under equipment, on walls, and on surfaces of equipment. Discussed cleaning dust and black organic matter from surfaces in the walk-in. Deep clean establishment and maintain clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed back door left open with no screen. Doors must be kept closed at all times to prevent insects from entering the establishment. Door was closed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw beef in the reach-in on the cook line with an internal temperature of 53*F when measured with a probe thermometer. According to person in charge (PIC), beef had been taken out of reach-in during lunch about an hour ago and was placed back in reach-in. All hazardous foods must maintain internal temperatures of 41*F and below. Beef was moved to walk-in to cool at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Pho Meatballs, tendon, cooked, sticky rice in walk in cooler were not observed with prepped date. Addressed code with owner/manager. Made date is now labeled on containers of these items by owner. 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. Pho rice noodle probed at 72 degree F. , fried onion with oil probed at 68 degree F. set at room temperature without time log of 4 hours. Coached Owner/manager regarding written policy and time log for any tcs food items that can be use during rush hours/at the line. Owner stated that fried onion and oil was prepared at 11am, rice noodles brought out from walk in at 11am. Please discard these items by 3pm. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed spilled food in the bottom of freezer near walk-in and various surfaces and inside of microwaves with buildup of debris. Please maintain equipment and surfaces throughout the kitchen clean to sight and touch and free of food debris. Second repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter - Please remove unnecessary items from establishment to remove clutter and facilitate cleaning. Second repeat violation. Core-6-501.12, C: Cleaning, Frequency and Restrictions- Please ensure regular cleaning of establishment to maintain clean to sight and touch. Floors, walls, and under equipment must be cleaned regularly. Second repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-202.11, C: Light Bulbs, Protective Shielding - Observed light panel above food preparation area with no protective shielding. All light bulbs need shielding to protect from possible physical contamination. Please provide shielding prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection