Pho & Boba

Inspector's notes

No certified food protection manager present 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.

Inspector's notes

Observed no hand drying provision at handwash sink next to cookline. Observed no soap at handwash sink across from cashier register. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision and soap for handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, raw shrimp, and raw shelled eggs stored above ready-to-eat vegetables inside walk-in cooler. All raw animal proteins shall 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

Observed container of garlic oil mixture next to cookline without timestamp. Per PIC, garlic oil mixture was made at 9am and PIC plans to discard container of garlic oil mixture at 1pm. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Container of garlic oil mixture being held under time as a control was properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris along floor under/behind cookline equipment, along non-food contact surfaces of cookline prep cooler, along floor of dry storage room, and along floor of walk-in cooler. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed preventing accumulation of pest attractants with PIC. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed soiled flooring in the walk in refrigerator and underneath the cooking equipment on themain cook line. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed numerous ready to eat meats, salads, and soups in the walk-in refrigerator without date marks. Per PIC, these items were prepped 2 days ago. Instructed PIC to place date marks on the containers. Discussed date marking

Inspector's notes

In the walk-in refrigerator, 4 large pots containing pho broth prepared the evening prior to routine inspection (more than 6 hours) measured with internal temperatures ranging between 46°F - 51°F. These items had been cooling for more than 6 hours and did not meet time temperature requirements. Products were recommended for discard - see embargo.

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 prep refrigerator measuring with an ambient temperature of 50-59 degrees F. TCS food stored in the refrigerator such as cooked/raw meats, cooked noodles, and cabbage measured with internal temperatures ranging between 49-61 degrees F. All items were recommended for discard- see embargo form. Discussed proper way of conducting temperature checks and cold holding. 5th consecutive violation Prep refrigerator is required for flow of business- see violation #31 Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep refrigerator measuring with an ambient temperature of 50-59 degrees F. TCS food stored in the refrigerator such as cooked/raw meats, cooked noodles, and cabbage measured with internal temperatures ranging between 49-61 degrees F. All items were recommended for discard- see embargo form. Discussed proper way of conducting temperature checks and cold holding. Prep refrigerator required for flow of business. Can not be used to store TCS foods until in good repair and able to maintain food temperatures at or below 41 degrees F. A re-inspection will be conducted within 10 days to ensure unit is in good repair. 3rd consecutive violation Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence. Observed life roach on the wall near the three compartment sink. Instructed PIC to have establishment treated by a license pest control company. Discussed maintaining premises free of pests. A re-inspection will be conducted within 10 days to ensure treatment has occurred. Correct By: Correct Prior To Reinspection

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 prep refrigerator on cook line measuring with an ambient temperature of 52 degrees F. Various TCS food items such as raw/cooked meats, noodles, and eggs measured with internal temperatures ranging between 47-61 degrees F. Items had been stored in the refrigerator for more than 4 hours and were recommended for discard. Discussed cold holding and conducting routine temperature checks. 4th consecutive violation Prep refrigerator required for flow of business. See violation #31 for details Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep refrigerator on cook line measuring with an ambient temperature of 52 degrees F. Various TCS food items such as raw/cooked meats, noodles, and eggs measured with internal temperatures ranging between 47-61 degrees F. Items had been stored in the refrigerator for more than 4 hours and were recommended for discard. Discussed cold holding and conducting routine temperature checks. Prep refrigerator required for flow of business. TCS food will not be stored in the refrigerator until in good repair and able to maintain temperatures at or below 41 degrees F. A temporary solution to operate is in place- they will use ice baths to maintain TCS food items at or below 41 degrees F. A re-inspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection