Amy Pho

Inspector's notes

Observed in-use dishwashing machine outputting >200ppm chlorine measured by both inspector and establishment test strips at time of inspection. Dishes must be washed and sanitized with 50-100ppm chlorine or manufacturers recommended concentration. PIC will use 3 compartment sink until repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple broken pipes and multiple pipes dropping down into drains around the establishment. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no three compartment sink at the time of reinspection. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Instructed PIC to reinstall three compartment sink prior to reinspection on 11/17/25. PIC stated three compartment sink has been ordered. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sanitizer bucket in the handwashing sink at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. Employee relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried tofu in prep table above the fill line at 48-58*F at the time of inspection. 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. Per PIC tofu had been out of refrigeration for less than 4 hours. All TCS foods improperly cold held were relocated to 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 boba on the counter at 94*F at the time of inspection. Per PIC, time as a control is used. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Observed sanitizer wiping cloths stored on prep table, cutting board, wok station and noodle station at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations between uses. PIC was instructed to place wiping cloths in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three pairs of tongs stored on equipment handles when not in use along the cookline. 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. All in-use utensils were properly stored at time of inspection. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use boba maker with non-stick coating scratched and chipping at the time of inspection. Materials that are used in the construction of utensils and food contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Discussed with PIC all equipment should be commercial grade, NSF or ANSII approved equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no three compartment sink at the time of inspection. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Instructed PIC to reinstall three compartment sink prior to reinspection on 10/10/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee bag stored on prep table, employee phone and headphones stored on top of food can on table, employee backpack stored on sliding door freezer at the time of inspection. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Instructed the person in charge (PIC) to remove the items and store employee food items in designated area. Corrective Action: Corrected at time of inspection.

Inspector's notes

In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 4 pairs of tongs stored on equipment handles when not in use. 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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at the 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 a box of TCS tofu containing 12 packages received at 44*F, 3 boxes of bean sprouts received at 47*F, along with two cartons of TCS half and half milk received between 46-48*F at the time of inspection. TCS food items must be received at 41°F or below; except, raw eggs can be received at 45°F or less, cooked TCS food and received hot shall be at 135°F or above. PIC was instructed to not use the items improperly received and check temperatures of TCS products at the time of delivery in the future. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tofu in the walk-in cooler between 44-45*F, bean sprouts between 46-47*F in the walk-in cooler, and whole milk at 46*F in the front fridge at the time of inspection. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at main hand sink in food prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

Inspector's notes

Observed raw beef in prep table unit as well as reach in at temperatures from 44-52 degrees F. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

Observed boba that is cooked and cooled being stored under time as control without time logs or policy in place. Guidance documents and time logs provided to PIC. Must provide written time as a control procedures prior to re-inspection.

Inspector's notes

Observed rice scooper utensil being stored in water at ambient temperature. 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. All in-use utensils were properly stored at time of inspection. Corrective Action: 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 strainer with ice placed in the hand sink. Hand sinks must not be used for other purposes than handwashing. PIC moved the strainer 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. Observed cooked breaded chicken, cooked chicken wings, and lettuce in left prep table reach in unit at 47-60 degree F. Per PIC the unit had gotten accidently unplugged. Breaded chicken and chicken wings had been prepped last night and were embargoed and discarded. Lettuce had been prepped 30 min prior and was moved to walk in to cool to 41 degree F or below. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

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 cut leafy green mixture on the prep line cold holding unit at a temperature of 47-48 degree F. Per employees after prepping cut leafy greens they go straight into prep line cold holding unit. Cold holding unit is only designed to keep temperature the same. Items must be put in the walk in to cool to 41 degree F before being put on the prep line to hold temperature. Since cut leafy greens had been prepped not long ago they were moved to the walk in to fully cool. Items cold holding must be at 41 degree F to avoid foods being in danger zone and bacteria growth. Correct By: Corrected At Time Of Inspection