AZ Pho and Grill

Inspector's notes

2nd Consecutive violation In the walk in cooler, observed raw chicken and raw eggs stored directly over containers of sauces. In the raw meat prep cooler, observed raw beef on a shelf above cooked beef in the bottom of the unit. All raw meats must be stored below ready to eat foods. All raw meats were moved to proper storage at time of inspection.

Inspector's notes

2nd Consecutive Violation At time of inspection, establishment was actively using their dishwashing machine with 0 ppm of chlorine sanitizer after 2 fresh cycles. Chlorine must remain in the concentration stated on the bottle, 50 ppm to 200 ppm. Until unit is properly dispensing the sanitizer at the right concentration, the establishment will be using the 3 compartment sink to sanitize dishware. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan of egg rolls stored in a pan at room temperature. The eggrolls were 90*F to 95*F at time of inspection. Per manager and employee, the rolls were there for approximately 30 minutes after they were fried. Per manager, they typically keep them at room temperature because they go through them so fast. Foods were on temperature control, not time control, so they were moved to the walk in cooler to rapidly cool. Discussed cooling requirements and hot holding requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd Consecutive Violation In the back prep area, observed various ointments, a first aid kit, and Tylenol over noodles and the food prep counter. In the front of house, observed Tylenol, Advil, Pepto Bismol, and tums chews on the shelf with sauces and above a shelf containing causes and table seasonings. All first aid supplies, medications, and any other toxic items must be stored away from foods, food prep areas, food contact surfaces, utensils, and single use articles. Manager moved everything to the office. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed a box of fresh vegetables, a box of green onions, and a container of tea stored directly on the ground. Instructed manager to move the items from the ground and to find a more permanent place for the foods to reside that is 6 inches off of the floor.

Inspector's notes

2nd Consecutive Violation At time of inspection, observed a rice paddle stored in water at 85*F and two knives stored between the cold holding unit and the wall. The wall was visible unclean with residues and debris. All utensils stored in water must be kept above 135*F or in constantly flowing and replenishing water. Paddle was moved to the crock pot water at 142*F. Knives were removed and sent to the back to be washed.

Inspector's notes

***** 6TH CONSECUTIVE VIOLATION ***** In the back prep and dish area, observed food debris, residues, and grease accumulating on the walls and floors around the dishwashing machine, under the prep tables, and by the BIB shelving. In the kitchen grease, food debris, and residues were observed under the cooking equipment and behind and under the cold holding equipment. Also in the kitchen, observed dust accumulating on the ceilings. Facility must be kept clean and cleaned at a frequency to prevent the accumulation of soils (food, debris, residues, etc.). Please have the facility cleaned and cleaned more frequently to prevent the accumulation of soils.

Inspector's notes

For the duration of the inspection, no certified food protection manager (CFPM) was present on the premises. A CFPM must be present at all times of operations. Please have a CFPM present for the next inspection.

Inspector's notes

In the middle prep cooler on the cook line, observed a large pan of raw beef stored above cooked beef and cooked pork. All raw beef must be stored below ready to eat foods. Employee moved foods to proper storage.

Inspector's notes

At time of inspection, observed the dishwashing machine in use with 0 ppm of chlorine sanitizer after 2 fresh cycles. Dishes that did not get properly sanitized were placed in the 3 compartment sink to be rewashed. Dishwashers that use chemical sanitizers must be kept in the concentration as stated on the chemical container, in this case 50-200 ppm. Until unit is repaired, establishment has been instructed to only use the 3 compartment for warewashing.

Inspector's notes

Observed a plate of spring rolls with pork and cooked veggies sitting on top of the pans in the top of the prep cooler. Rolls were observed at 64*F to 66*F. Per employees, the rolls were placed in the unit approximately 45 min prior. Rolls were moved to the walk in cooler to rapidly cool prior to returning to cold holding. Instructed employees to keep rolls in the bottom of the unit to ensure they are in contact with the cold air of the unit.

Inspector's notes

In the walk in cooler, observed 2 containers of cut lettuce, 2 pans of cooked noodles, 4 containers of cooked chicken, pork, and beef, and a colander of cooked shrimp all without date marks. All foods were cooked yesterday or prior. All foods were date marked at time of inspection.

Inspector's notes

In the back prep area, observed various first aid creams and gels stored on the metro shelving directly above the prep table and storage of clean utensils. In the front server station, observed bottles of Advil, ibuprofen, and Tylenol stored amongst bottles of sauces. All first aid items and medications must be stored away from and below food, food prep areas, and food contact surfaces. Employee moved first aid items and medications to proper storage.

Inspector's notes

On the cook line, observed a knife stored between two prep coolers and a knife stored between a prep cooler and the wall. Both areas were not clean to sight and touch. These areas are not safe for the storage of food contact surfaces. Employee took the knives to be washed. Discussed proper storage with employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***5TH CONSECUTIVE VIOLATION*** Observed grease, food debris, residues, and other soils accumulating on the floors under the prep coolers, under the prep tables in the back, and under and behind all cooking equipment on the cook line. Facility must be cleaned and cleaned frequently enough to prevent accumulation of soils, residues, debris, and grease.

Inspector's notes

Observed a can of insecticide stored on the bottom shelf of rack in bar area. Discussed ensuring that all pest control is performed by a licensed third-party company. Manager threw away can during time of inspection. Corrected at time of inspection. ***Third Consecutive Violation*** Discussed legal process and ensuring that pattern of non-compliance does not continue.

Inspector's notes

Observed a build-up of grease, food debris, and organic matter on the floors and corners under the prep sink, prep tables, dishwasher, and various other locations across the facility. 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. ***Fourth Consecutive Violation***

Inspector's notes

2nd repeat violation. In the middle prep cooler on the prep line, observed a container of raw beef stored on the shelf above 2 containers of cooked beef. Manager moved foods to proper storage.

Inspector's notes

Observed the dishwashing machine in use with 0 ppm of chlorine sanitizer. Until repaired establishment will use the 3 compartment sink for all dishwashing. Chlorine sanitizer must remain in the concentration as stated on the bottle (50-100 ppm) to fully sanitize the dishes during the rinse/sanitize cycle. Corrective Action: Corrected at time of inspection.

Inspector's notes

2nd repeat violation. By the back door, observed 2 cans of raid insect killer. All pesticides were removed from the establishment at time of inspection.

Inspector's notes

On the cook line, observed a rice spatula stored in water between uses. Water was 88*F. Instructed manager to stored the spatula dry, in food with the handle out, or in hot holding or flowing water. Manager moved spatula to dry storage.

Inspector's notes

2nd Repeat violation. Observed grease, debris, and other soils on the floors under the prep sink, prep table, dishwashing machine, and all of the cooking equipment. Floors, walls, and ceiling must be cleaned as frequently as needed to prevent the accumulation of soils. Please have the floors cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large amount of grease, food debris, and other soils on the floors under the equipment on the cook line. Observed food debris on the floors of the walk in cooler. Floors must be cleaned as frequently as necessary to preclude any soils or food debris to accumulate. Please have floors cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 2nd repeat violation. Observed a recently added reverse osmosis system with a water faucet added to the handwashing sink in the bar. Handwashing sinks must not be used for any purposes other than handwashing. Instructed manager to have the RO system and filtered water faucet removed from the handwashing sink. Upon Re-inspection, no changes have been made to the handwashing sink or RO system. Please have the R/O system removed or submit a remodel application. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a large amount of grease, food debris, and other soils on the floors under the equipment on the cook line. Observed food debris on the floors of the walk in cooler. Floors must be cleaned as frequently as necessary to preclude any soils or food debris to accumulate. Please have floors cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a recently added reverse osmosis system with a water faucet added to the handwashing sink in the bar. Handwashing sinks must not be used for any purposes other than handwashing. Instructed manager to have the RO system and filtered water faucet removed from the handwashing sink. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In the middle cooler on the cook/prep line, observed a container of raw beef stored over a container and a bag of cooked beef. All raw foods must be stored below ready to eat (RTE) foods. Manager had the foods moved to proper storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan of egg rolls with cooked shrimp and cooked pork stored at room temperature on time as control. Per manager, egg rolls were placed on 4 hour time control 2 hours prior. Manager had time stamp placed on the pan of egg rolls.

Inspector's notes

On the cook line, observed a spray can of pesticides stored under the handwashing sink. In the back storage area, observed 3 additional spray cans of pesticides.

Inspector's notes

Observed a knife stored between units on the prep line. On the cook line, observed a rice spatula sitting in room temperature water. Knives must not be stored between equipment. Water used to store in-use utensils must be constantly flowing or constantly holding above 135*F. Utensils were moved to proper storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, establishment was unable to produce test strips for the quat sanitizer used at the 3 compartment sink. Testing strips/devices are required to be kept available for all sanitizing solutions. Please have test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a large amount of grease, food debris, and other soils on the floors under the equipment on the cook line. Observed food debris on the floors of the walk in cooler. Floors must be cleaned as frequently as necessary to preclude any soils or food debris to accumulate. Please have floors cleaned more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee wearing gloves touch personal cell phone, then touch ready to eat foods. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection before putting new gloves on. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cabbage in box on ground in walk in fridge. Observed boxes and large filled pots on ground in walk in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed with person in charge (PIC) using crates or cart not in use to keep food off the ground. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed food debris on ground under shelves in walk in fridge. As well as accumulation of dirt on ground near door separating kitchen and dish machine area. 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

Observed dishes stored inside basin to hand sink closest to cookline, observed cup stored in front hand sink. Manager removed the items. Ensure that the hand sink is open and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed egg rolls being cooked and left out and waiting to be ordered. Management has time stamps for spring rolls, but not egg rolls. Manager added the time stamp. Manager said they cook them ahead of time and only leave them out for 30-60 minutes. Time was added Ensure that time is recorded to accurately keep track of items, and ensure items are not left out for more than 4 hours on the counter before thrown away. Corrective Action: Corrected at time of inspection.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ---Observed spray bottle of chemical with no label. Talked to staff, and they added sanitizer name to the bottle. Ensure that all cleaning bottles have the correct name on the container to reduce misuse. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee with gloves on, that washed their gloves at the hand sink. Manager talked to employee, and they took off gloves, and washed their hands themselves. Ensure that disposable gloves are not reused, and are removed before hand washing when switching tasks. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ---Observed raw drywall above cookline out of splash zone. Observed raw wood shelves in waitress station. Talked to manager about options to cover surfaces. Ensure that all surfaces in the kitchen are smooth, easily cleanable and non-absorbent. Correct By: Correct Prior To Next Routine Inspection