Pho 32

Inspector's notes

Observed no employees with Certified Food Protection Manager certificates onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed no employees with Certified Food Protection Manager certificates onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Upon arrival to inspection, observed hot water for main hand sink turned off. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC turned on hot water for hand sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no irreversible thermometer onsite to check dishwasher temperatures. Dishwasher reached proper temperature at time of inspection. Must obtain an irreversible thermometer prior to reinspection. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 8/24/26. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed wiping cloths stored in unlabelled bucket with 0ppm chlorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. PIC added bleach to bucket and labelled container. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed no employees with Certified Food Protection Manager certificates onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Upon arrival to inspection, observed hot water for main hand sink turned off. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC turned on hot water for hand sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no irreversible thermometer onsite to check dishwasher temperatures. Dishwasher reached proper temperature at time of inspection. Must obtain an irreversible thermometer prior to reinspection. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 8/14/26

Inspector's notes

Observed wiping cloths stored in unlabelled bucket with 0ppm chlorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. PIC added bleach to bucket and labelled container. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed no Certified Food Protection Manager certificates onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee reach into ice machine with bare hands and grab ice to put in personal drink. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths in a solution of sanitizer at around 25ppm chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. PIC added more bleach to the sanitizer bucket. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice vermicelli noodles stored in water and cooked boba stored at ambient temperature according to establishment's Time as Control policy without time stamps. All TCS foods being held under time as a control were properly time stamped at time of inspection. Items were within parameters for TPHC policy and removed from temperature control less than 2 hours prior the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with clear liquid and no label stored on the food serving cart. Per person in charge (PIC), the bottle contained a mixture of bleach and water. Chemical products should always be labeled with the common name when removed from the original container. PIC labeled bottle during inspection to correct. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: Chlorine sanitizer concentration at large sanitizer solution bucket in active food prep area was >200ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC remade sanitizer solution at 50ppm, within the acceptable range of 50-100ppm for chlorine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hand washing sink closest to 3-compartment sink was filled with a strainer and a cooking pot. Hand washing sinks may only be used for washing hands. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing and removed items from sink basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of commercially-manufactured sambal chili sauce repackaged by the establishment for "grab and go" retail sale. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hand washing sink closest to 3-compartment sink was completely blocked by large garbage receptacle while dishes were actively being washed. Ensure hand washing sinks are always accessible and ready for employee use at any time. Person in charge (PIC) moved receptacle away from sink to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially-covered container of raw marinated pork stored on shelf above ready-to-eat romaine lettuce in walk-in refrigerator. 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. PIC and employees moved pork to freezer to correct during the inspection. Visible cross-contamination of romaine lettuce was not observed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled spray bottle of clear liquid on cart near front-of-house (FOH). Per person in charge, spray bottle contained a mixture of water and all-purpose cleaner. Please ensure chemical products are labeled with the common name of the product when removed from the original container and placed into working containers such as spray bottles. PIC labeled bottle during inspection to correct. Corrective Action: Corrected at time of inspection.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 rice noodles in uncovered buckets at the three compartment sink that is being utilized. Food product shall be protected from sources of contamination. Person In Charge covered rice noodles buckets and place them on the prep table across from three compartment sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability.==== Observed Hand-washing sink without soap. Notified PIC(Person in charge) PIC properly restocked handwashing sink with soap. All handwashing sinks shall be properly supplied with handwashing cleanser. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. ==== Observed cooked beef in bottom reach in unit with internal temperature of 45-48f. Notified PIC. According to PIC, beef had been cooked the previous evening. PIC discarded beef. Discussed with PIC utilizing walk in as primary cooling unit, cooling in metal pans, & using an ice bath. TCS items must be cooled from 135* to 70*F within 2 hours and from 70* to 41*F within an additional 4 hours to prevent growth of pathogens. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ==== Observed container of grill cleaner & degreaser with no chemical name by handwashing sink. Notified PIC. PIC placed label with written names of chemicals on bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection