Hello Vietnam Pho and Roll

Inspector's notes

Observed facility without a Certified Food Manager during hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a Certified Food manager prior to next routine inspection.

Inspector's notes

Observed in the rear of the facility a handwashing station blocked by a mop bucket and towels on the inside of the handwashing station. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility without a Certified Food Manager during hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a Certified Food manager prior to next routine inspection.

Inspector's notes

Observed in the rear of the facility a handwashing station blocked by a mop bucket and towels on the inside of the handwashing station. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

inlet. **Provide an air gap prior to re-inspection on 3/20/26** 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed ice build up on plumbing leading to the cooling unit fans in the walk in freezer. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*repeat* No personal with a CFPM onsite at time of inspection.

Inspector's notes

Observed cookline employee with gloved hands crack raw shell egg inside wok and grab other ready to eat ingredients adding them to the wok, then touched multiple clean food contact surfaces in kitchen such as utentils handles, open top fridge lid handle, and sauce bottles. Then employee plated raw seed sprouts and cut limes for ready to eat customer pho service all with the same gloved hands. Employee was stopped immediately and educated on went to wash to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed eight 5 gallon buckets of Pho broth inside walk-in cooler still in cooling process from previous night per PIC at 48*f degrees. All broth embargoed at the time of inspection. Discussed repeat violation with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, in uncovered containers >12 inches deep, cooked beef broth with internal temperatures of 45*F-47*F. Per employee, beef broth was prepared the previous night. Three containers of cooked beef broth were discarded. See embargo form. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

On expo line, in rice cooker, cooked rice with an internal temperature of 104*F. Per employee, rice is used for fried rice and ready for service and was placed in rice cooker about 2 hours. Instructed employee to reheat rice to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in small prep table cooler, TCS foods (cooked meat, raw shell eggs, garlic in oil, raw shrimp) with internal temperatures of 50*F. Per employee, TCS foods were placed out for service within normal time parameters. Employee moved TCS foods (cooked meat, raw shell eggs, garlic in oil, raw shrimp) to large prep table cooler to rapidly cool back down to the proper temperature. Ambient temperature of prep table cooler was 48.3*F, taken with inspector min/max irreversible thermometer. Discontinue use of small prep table cooler for storing of TCS foods until able to maintain proper temperature throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At small 3-compartment sink handwashing sink and other large 3-compartment sink, faucets dripping hot water. Repair faucets. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. At main handwashing sink, no hot water available. Repair company was called at time of inspection. Handwash sinks are to be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities are to be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At main handwashing sink, no hot water available. Repair company was called at time of inspection. Handwash sinks are to be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities are to be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In prep area, slicer with accumulation of food debris on blade and nonfood contact surfaces. Per employee, slicer was not used today. Instructed employee to re-wash, rinse, and sanitizer slicer. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. 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

On stovetop without the heat source on, observed a large pot of soup/110F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. : The improperly hot held soup was reheated to 165°F at time of inspection. Maintain heat on to maintain the temperature at or above 135F. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep cooler on the line, observed TCS food holding 45-46F including tofu, cut cabbage, chicken, meatballs, bean sprouts, and cut bok choy. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. An ice bath was provided to rapidly cool the TCS foods to 41°F at time of inspection. Maintain lid closed between uses and repair the unit as needed to ensure TCS food is held at or below 41F. Corrective Action: Corrected at time of inspection.

Inspector's notes

On a prep surface in the kitchen, observed chicken/94F, grilled chicken/91F and beef/89F being maintained in an water bath with the ice completely melted. Per PIC, these foods had been cooked no more than an hour before. Foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Ensure TCS food is cooled from 135F to 70F within two hours and then to 41F with the total time not exceeding six hours. Ice was added to the setup to facilitate cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot, running water under pressure at one of two faucets at the three compartment sink. Make necessary repairs. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage......Observed two knives stored between equipment at a prep cooler. Between uses, store knives on a clean, dry surface. The knives were removed and placed on the work surface. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment......In the walk-in cooler, observed ice buildup on rear evaporator fan housing. Repair as needed and ensure the walk-in cooler is in good working order. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-101.11, C: Surface Characteristics-Indoor Areas....Damaged floor surfaces especially in the walk-in cooler and near the rear exit door. Maintain durable floor surfaces that are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

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......In the bar, observed no soap available at the handwashing sink. Soap was provided. Correct By: Corrected At Time Of Inspection

Repeat Violation 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.......In prep cooler/51F on the line, observed TCS food holding over 41F including cut green cabbage/53F, cut napa cabbage/54F, tofu/52-57F, various cooked beef/47-50F, cooked chicken/51F, cooked shrimp/54F, and bean sprouts/54F. Per staff, the food was within safe time parameters and was immediately transferred to the walk-in cooler to cool and properly cold hold. Repair/replace the unit prior to refilling it with TCS food. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing......At the food prep sink, observed shrimp thawing in a bucket of standing water, and two packages of beef in an empty sink vat. Thaw TCS food submerged uder cold, running water or in refrigeration. The foods were relocated to the walk-in cooler. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....In bulk ingredient bins, observed scoop handles in contact with food and plastic cups with no handles in the food products. Ensure clean, handled scoops are provided and stored with the handles up and out of the product. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment......In the walk-in cooler, observed excessive ice buildup on rear evaporator fan housing making one of the two fans completely inoperable. This walk-in has another evaporator with two fans which appear to be working properly. Repair the unit as needed. Correct By: Correct Prior To Next Routine Inspection

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.....One kitchen handwashing sink observed filled with a knife sharpener, a few packages of disposable portion cups and lids, and two drink containers. Maintain handwashing sinks clean and available for immediate use. The items were removed from the sink. 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......In prep cooler/44.6F on the line, observed TCS food holding over 41F including cooked potatoes/48F, meatballs/47F, cooked chicken/48F, cut cabbage/51F, tofu/48F, and bean sprouts/49F. Maintain cold TCS food at or below 41F. Staff transferred the food to ice baths, and agreed to not refill the unit until it is repaired or adjusted and can maintain TCS food at or below 41F. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use ......Observed rice scoop and portion bowl stored in water at 108F. Between uses, store utensils on a clean, dry surface, in the food product with the handle up and out, in hot (at least 135F) water, or submerged under cold, running water. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable.....In the bar, observed glassware stored on shelves lined with cloth towels. Maintain all surfaces non-absorbent and easily cleanable. Remove the cloth towels. Correct By: Correct Prior To Next Routine Inspection