Dong Que Vietnamese Restaurant & Market

Inspector's notes

SECOND CONSECUTIVE. Observed the cooler front of house underneath countertop having an ambient temperature of 52°F with TCS food items like cut lettuce (44°F), cut green onions (44°F), cut onions (44°F), and cut cilantro (44°F) These food times were placed in cooler two hours ago. All Time Temperature Control for Safety (TCS) foods which had been in the unit for less than 4 hours were moved back to the main walk-in refrigerator back of house. PIC will discontinue use of cold holding unit until able to maintain an ambient temperature of 41°F or below. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed a live cockroach in a drain pipe located back of house by mechanical warewashing station. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Re-inspection will occur on 07/10/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed by handwashing sink front of house by cook line with no paper towels available. An employee placed paper towel by hand sink at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef, chicken, cut tomatoes, cut cucumbers in the open prep cooler lid (52F - 55°F) without staff available to actively prep these foods (items placed in cooler around 30 minutes before temperature measurement). All TCS foods improperly cold-held were placed on ice and sent to walk in cooler to rapidly cool to 41°F at the time of inspection. Discussed the importance of maintaining cold holding foods under 41°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoopers being set on the side of the rice scooper in an empty stainless-steel square metal containers in-between uses past the four hour mark. In use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. PIC stated that they will use a stainless-steel square metal container in one of the steamers for storing in use utensils. All in-use utensils were properly sent to the mechanical warewashing station to be washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. to be Certified Food Protection Manager: No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee handwashing sink, by the three-compartment sink and in the employee bathroom, without paper towels available. An employee replaced the paper towels at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an outer door, by the bathrooms, with a missing base seal. Establishment to replace so that no light can be seen. Discussed protection of outer openings. Proper repair is required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager to be present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee handle their phone and then unload clean dishes from the dishwasher. The employee was stopped and instructed to wash their hands. The handled dishes were then moved to the dirty side. Discussed when to wash and the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection. Predefined Comment

Inspector's notes

SECOND CONSECUTIVE. Observed the handwashing sink in the back by the three-compartment sink with a bucket inside the basin. Alerted staff who removed the bucket at time of inspection. The automatic paper towel dispensers located near the handwashing sink by the register and the handwashing sink adjacent to the three-compartment sink were not functioning at the time of inspection. Staff placed paper napkins near both sinks. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes. Management was alerted and plans to use the 3-compartment sink to sanitize dishes until the unit can be serviced. Reviewed sanitizer concentration requirements. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various cooked meats (52-54°F), bean sprouts (54°F), cooked and cooled noodles (52°F), chili pastes (53°F), and non-cooked vegetables (53-54°F) in the prep table nearest the standing refrigerator cold holding above 41°F. The unit measured 52.8°F in the min/max. Thermometers were calibrated with staff on-site. Staff stated they had a servicer come out yesterday to fix the unit and had loaded all the food inside the unit this morning (approximately 2 hours before temperature measurement). Adequate refrigeration is available to operate safely. All TCS foods improperly cold held were relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various Time Temperature Control for Safety (TCS) foods in the prep table nearest the standing refrigerator cold holding above 41°F. The unit measured 52.8°F in the min/max. Thermometers were calibrated with staff on-site. Staff stated they had a servicer come out yesterday to fix the unit and had loaded all the food inside the unit this morning, approximately 2 hours before the temperature measurement. All TCS foods improperly cold held were relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at the time of inspection. A reinspection on the warm prep table will occur in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sink, nearest the three-compartment sink, wrapped up in cardboard and cellophane. Alerted staff who removed the cardboard and cellophane at time of inspection. EHS determined that handwashing sink was in good working order. When asked why the handwashing sink was wrapped up, an employee said they never use it. Permits are approved with the number of handwashing sinks on-site. Establishment is not permitted to block or obstruct a handwashing sink. Discussed requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher with chlorine sanitizer measuring at 0 PPM. Staff attempted to service the machine but after several cycles the chlorine sanitizer still measured at 0 PPM. Management was alerted and plans to use the 3-compartment sink to sanitize dishes until the unit can be serviced. Reviewed sanitizer concentration requirements. Corrective Action: Corrected at time of 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. Observed no soap available at the handwashing sink nearest the dishwasher. Staff replaced the soap at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and assessable 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. Observed pooled egg (60°F), raw chicken (56°F), cooked shrimp (59°F), and rice noodle (52°F) cold holding above 41°F in the left prep table on the cookline. The unit was measured at 57.2°F with the min/max thermometer. All items had been put in the prep table 3 hours earlier and were moved to the walk in, at time of inspection. Staff not to place Time Temperature Control for Safety (TCS) foods in the left prep table until it is serviced and is able to maintain foods at or below 41°F. Staff will place TCS items either in the other prep table or the walk in until the left prep table can maintain temperatures below 41°F. Discussed cold holding requirements. THIRD REPEAT. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed a chemical spray bottle containing blue liquid without a label. Staff stated it was Windex and labeled it at time of inspection. Discussed the importance of labeling chemicals at to prevent the risk of applying the wrong chemical to the wrong task. All chemicals are to be labeled when outside of their original labeled containers and must be stored in a designated spot away from food prep areas. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 left prep table measuring 57.2°F on the min/max thermometer. All TCS items in the unit for less than 4 hours were moved to the walk in at time of inspection Staff will not use the left prep table to store TCS food until the unit can maintain at or below 41°F. A reinspection on the cold holding unit will be conducted on or before 6/13. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. THIRD REPEAT. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several flies throughout the establishment. Owner states they have a pest control company that comes out twice a month to control for pests. Owner will call the servicer today to schedule more frequent visits to control for the fly population in the establishment. Discussed the importance of pest control to reduce vectors for disease throughout the establishment. Establishment must promptly get rid of dead pests. The use of fly swats is prohibited. Establishment to use only approved methods for pest control. 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. Observed pooled egg, cooked shrimp, butter, cut tomato, fried garlic oil house sauce, raw chicken, ham, chopped cabbage, cooked squid and tofu (50°F-55°F) cold holding above 41°F, in one of the prep line cooling unit. Staff confirmed all foods had been in the unit for more than 4 hours (see embargo). Staff were able to keep non-time temperature control for safety (non-TCS) sauces and non-TCS uncooked vegetables. Foods were rearranged in the two prep tables so that the non-working prep table only housed non-TCS foods.. The cooling unit measured at 51.0°F with the min/max thermometer. Manager and staff will only place non-TCS foods in the warm cooling unit until it can maintain temperatures below 41°F. Adequate alternative refrigeration is available to operate safely. Discussed cold holding requirements. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 cold holding prep table measuring at 51.0 °F on the min/max thermometer. Manager called a third party repair servicer, at the time of inspection. TCS foods in the unit for more than 4 hours were embargoed (see embargo). Establishment will only use this warm unit to store non-TCS foods until the unit is repaired and able to maintain at or below 41°F. A reinspection on the cold holding unit will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Core-3-501.13, C: Thawing Observed beef thawing at room temperature. Staff was alerted and reeducated on thawing requirements. An employee moved the beef into the walk in, at time of inspection. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered Observed no covered receptacle in the employee restroom. Discussed a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Correct By: Correct Prior To Next Routine 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. Observed TCS (time temperature control for safety) food items with internal temperatures between 46F - 50F in the reach in cooler by the cook line. TCS food items included cut leafy green salad mixes, cooked peanut and fish sauces, and packaged bean sprouts with label stating store at 40F or below. The person in charge stated the food items had been in the reach in cooler for less than 4 hours and moved all TCS food items into the walk-in cooler for rapid cooling at the time of inspection. Discussed not storing TCS food items in the reach in cooler until it has been serviced and maintains TCS cold holding temperature of 41F or below. 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. Observed containers of cooked chicken, cooked beef, cooked vegetable stew, and cooked sauces with no date markings. The person in charge stated the items had been cooked two days ago and placed date markings accordingly. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 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 the reach in cooler by the cook line with internal ambient temperature of 49.3F as measured by inspector min/max thermometer. The integrated digital thermometer of the reach in cooler showed a temperature of 49.6F. TCS food items inside the reach in cooler had internal temperatures between 43F -50F. The person in charge stated a work order had been placed and repairs were expected in the next two days. Establishment has functioning walk-in cooler and serval other prep coolers and reach in coolers. Discussed not storing any TCS food items until the reach in cooler has been fixed and maintains cold holding temperature of 41F for TCS food items. Correct By: Correct Prior To Next Routine Inspection