Pho Dam

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee beverages and food stored on prep tables and in reach-in above food available for service.

Inspector's notes

Corrective Action: Corrected at time of inspection. Several items of employee food stored above food available for service. Manager moved items to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. Soap not available from dispenser at hand washing sink by 3 comp sinks.

Inspector's notes

Observed raw meat above the RTE foods and vegitables in the flip top cold-holding unit across from the cook station. PIC moved the raw meat to the front to reduce risk of contamination during preperation and cooking. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

The menu had recently changed and was missing asterisks at time of inspection. Person in charge (PIC) used a marker to make asterisks on the menu at time of inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it that did not have a label on it. Discussed with person in charge (PIC) that all cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cup with coffee in it on the food prep station near the slicer. Also observed the cup did not have a lid. Discussed with person in charge (PIC) that all employee drinks need to be away from food prep areas, and they need to have a lid and straw to prevent cross-contamination. PIC coached employee at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sponge for cleaning in the hand wash sink near the cook line in the kitchen. Discussed with person in charge (PIC) that nothing can be in the hand sink. Handwashing sinks need to be used only for handwashing. PIC removed the sponge at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink near the food prep station and stoves with a plastic food-storage container in it. Person in charge (PIC) discussed with employees that the hand washing sinks are only to be used for washing hands. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris in and around the food prep, cold-holding unit across from the stoves. Discussed with person in charge (PIC) that they will need to clean throughout the entire food storage area to reduce risk of contamination. PIC showed employees and discussed removing each container and cleaning it at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

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. In standing freezer, raw chicken observed stored among fruit (pineapple) lemon grass and in other standing freezer raw chicken observed stored directly above cooked products (egg rolls, dumpling etc...). Educated owner and staff the possibility of possible cross contamination during storage. Please segregate raw chicken from cooked food and vegetable with chicken stored in the lowest shelf Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Rice noodle probed internally at 78 degree F to 81 degree F. being cooled at room temperature. Per Owner, noodle was just boiled and about to place into walk in cooler. Educated staff and owner the cooling procedure of TCS food item at time of inspection. Owner instructed staff to transfer rice noodle to walk in cooler upon inspection. Repeat Violations: 1st,Correct By: 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. In walk in cooler, fried tofu, BBHue broth (beef broth) in 2 containers noted without date marked. Cooked beef for Pho had transferred from freezer was also noted without date marked. Educated owner and staff date marked code at time of inspection. Owner had staff labeled date on these TCS food upon inspection. :

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 chicken in covered container holding 58 F in walk in, per PIC chicken was made 6 hours prior. Discussed with PIC that cooling should be done in uncovered containers. Cooked chicken were discarded. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a container of pesticide in chemical storage. Owner removed at the time of inspection. All pest control must be applied by a certified pest control specialist to prevent the contamination of food, food contact surfaces, equipment, utensils and single-service items. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

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 bbq pork holding 56 F in covered container in prep table. Discussed with PIC that prep tables are not meant for rapid cooling and foods cooling should be uncovered until 41 F. Bbq pork was moved to walk in. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed a container of pesticide in chemical storage. Owner removed at the time of inspection. All pest control must be applied by a certified pest control specialist to prevent the contamination of food, food contact surfaces, equipment, utensils and single-service items Correct By: Corrected At Time Of Inspection