PHO-Bowl Vietanmese Cuisine

Inspector's notes

Observed buildup food debris on prep-table refrigerator doors and well cover and reach-in freezer doors. Discussed with PIC non-food contact surfaces are required to clean more frequently to prevent accumulation of organic matter, dirt, dust and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bowls of food being placed over other food in prep-table wells. Discussed with PIC that all TCS foods required to be placed in their own containers and inserted into well to keep it's temperature at 41F and below.

Inspector's notes

Observed buildup of food debris on prep-table refrigerator unit doors and reach-in freezer doors. Discussed with PIC that non-food contact surfaces required to be cleaned more frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed one wet mop drying on floor in dining area and one wet mop drying on floor under handwash sink. Discussed with PIC that wet mop required to air-dry upright in area away from food being prepped and served.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed buildup of food debris on prep-table lid and refrigerator doors, reach-in freezer doors, service area reach-in refrigerator doors & floor , chest freezer lid as well as buildup of ice in chest freezer. Discussed with PIC that non-food contact surface required to be cleaned more frequently to prevent accumulation of organic matter, food, dirt and dust debris..

Inspector's notes

Observed the following TCS foods in walk-in cooler reading 50-55F temperature; beef leg tenderloin, boneless chicken breast, pork and eggs. PIC voluntarily embargoed all TCS foods. Discussed with PIC that TCS food required to be stored in refrigeration at 41F and below.

Inspector's notes

Observed walk-in cooler malfunctioned reading at 80-85F, repair technician on premises working on repairing unit. PIC voluntarily closed establishment until walk-in cooler is functioning and remaining at 41F and below. Discussed with PIC that TCS foods required to be stored at 41F and below.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed several wet wiping cloths on prep tables and counters. Discussed with PIC that wet wiping cloths need to be stored in sanitizer bucket.

Inspector's notes

Observed food debris buildup on reach-in refrigerator doors and prep table reach-in refrigerator doors. Discussed with PIC that non-food contact surfaces need to be cleaned more frequently.

Inspector's notes

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

*Second Consecutive* Observed food debris on slicer stored as clean, per PIC slicer is cleaned after each use. Discussed with PIC to ensure equipment is properly cleaned prior to storing PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in freezer with accumulation of food debris and spilled liquids, per PIC they are unaware of last time freezer was cleaned. Discussed with PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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 hand sink next to 3-compartment sink blocked by fan sitting on top of box and stool. PIC relocated all items blocking hand sink at time of inspection. Discussed with PIC that all hand sinks must be accessible at all times and used for hand washing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on slicer stored as clean, per PIC slicer is cleaned after each use; also observed knives stored as clean on magnetic strip with food debris. Discussed with PIC to ensure equipment is properly cleaned prior to storing PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris and grease on floors throughout establishment and on wall near food prep table. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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. ---Observed raw pork stored above vegetables, Discussed the importance of separating raw animal foods during storage and preparation to reduce chances of cross contamination. Food separation is based on a succession of cooking temperatures. Provided food storage chart. PIC rearranged products to reduce the risk of cross contamination. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ---Observed boxes of produce stored directly on floor of walk-in cooler, PIC moved items on to shelfs at time of inspection Discussed with PIC that food should be stored to protect from contamination in clean, dry location 6 inches above floor. Correct By: Corrected At Time Of 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. ----- Observed a pan,strainer and tongs inside the hand washing sink nearest to the prep and cook line. Handwashing sinks shall be maintained so accessible at all time. Informed PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible. All items were moved and the sink was cleared at time of inspection. Correct By: 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. ------ Observed raw chicken and raw beef stored in the same bowl. Both products were in bags but the chicken was leaking while the beef was still frozen (thawing). Discussed the importance of separating raw animal foods during storage and preparation to reduce chances of cross contamination. Food separation is based on a succession of cooking temperatures. Provided food storage chart. PIC rearranged products to reduce the risk of cross contamination. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces ------ Observed organic matter build-up inside the main ice machine. Informed PIC that ice machines need to be cleaned more frequently to ensure that no build-up of matter occurs. Per PIC, ice machines will be cleaned more frequently. 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. ------ The ambient temperature of the walk-in cooler was observed at 47*F at time of inspection. Multiple food products were observed with internal temperature range of 48-51*F; cooked chicken, cooked pork, cooked shrimp and raw pork. Products listed above had been in the walk-in cooler overnight and it was unclear as to when the walk-in has been down. PIC voluntarily discarded products at time of inspection. PIC placed a work order for the walk-in cooler right away and relocated products that were recently placed in the walk-in cooler to other refrigerated units. Most were products that were being thawed, and well within proper cold holding temperatures. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. 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 multiple TCS products in walk-in cooler and reach-in cooler without a date mark (Cooked chicken, cooked pork, cooked shrimp. Per PIC, these products had been under refrigeration overnight. New adjusted date marks were placed on products. Discussed importance of ensuring food is dated accurately and does not exceed 7 days under refrigeration. Discussed with PIC that date marking shall be done within 24hrs of preparing or opening RTE TCS food. Listeria is the pathogen of concern. RTE/TCS can be kept for a max of 7 days when held at 41*F or less. :

PRIORITY VIOLATION-7-201.11, P: Separation-Storage ----- Observed WD40 lubricant and butane fuel stored above food (spices, canned goods, and single use cups were below). Toxic substances must be stored in a manner to prevent contamination of food, equipment, utensils, and single-service and single-use articles. PIC relocated products to the chemical storage area. 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. ------ The ambient temperature of the walk-in cooler was observed at 47*F at time of inspection (Confirmed with inspectors min/max and the refrigerator thermometer inside walk-in cooler). PIC voluntarily closed and placed a work order for the walk-in cooler right away. TCS products were relocated to other refrigerated units. Products that had been in the walk-in cooler for more than 4hrs were discarded at time of inspection. Discussed with PIC the importance of cold holding units to hold an ambient temperature of 41*F or below to allow for proper cold holding of TCS food items. A re-inspection was scheduled with PIC for no later than 09/13/2023 to ensure the correction of the violation. 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 cooked Boba tea being cooled under room temperature. The Boba tea was observed with an internal temperature of 79*F and PIC stated that the tea was cooked an hour prior to this inspection and placed at room temperature to cool. PIC relocated the Boba tea to the freezer to rapidly cool. TCS foods must be cooled from 135 degrees F to 70 degrees F in 2 hours, then further cooled to 41 degrees F in 4 hours. The Boba was within cooling parameters and was later observed at 50*F and dropping. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed 2 damp wiping cloths stored on the prep counter top and another wet cloth on counter by sandwich make-line unit. Please ensure that all wiping cloths are stored in the sanitizing bucket when not in use. Wiping cloths were moved at time of inspection. :

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ----- Observed an unsealed gap between handwashing sink and wall (Hand sink nearest to cook line). Advised person in charge (PIC) that fixed equipment shall be sealed to wall to ensure proper cleaning. PIC stated they will have the handwashing sinks seal repaired as soon as possible. Core-4-501.13, C: Microwave Ovens ------ Observed food residue and build-up inside the microwaves and toaster ovens. Food contact surfaces of cooking or reheating equipment shall be kept free of encrusted food deposits and other soil accumulations. Food contact surfaces shall be clean to sight and touch. Advised PIC to clean equipment more often,especially after spills. Correct By: Correct Prior To Next Routine Inspection