Hello Vietnam 3

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, they are working on getting the certification and enrolled to take certification. Consecutive repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed deli slicer stored as clean and per PIC was clean and ready to use with visible food debris under the blade and on the food contact surface to hold the meat in place. 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. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed deli slicer stored as clean and per PIC was clean and ready to use with visible food debris under the blade and on the food contact surface. 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 4 containers of cooked beef broth with vegetable ingredients in 5 gallon containers in the walk-in cooler between 50*F-55*F at the time of inspection. Per PIC, TCS broth was cooked and began the cooling process the previous day around 9pm. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC was instructed to discard all TCS foods improperly cooled at time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed broth on the oven top with burner off at 117*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 135°F or above. Per PIC, broth was reheated two hours prior to the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce 47*F above the fill line of prep table, 58-60*F rice noodles in 5 gallon bucket by cookline 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, all TCS food items had been taken from walk-in less than 4 hours prior to inspection time. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC chose to use time as a control moving forward for rehydrated noodles and time stamped. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed two different cellphones stored on top of cutting boards on the prep tables, employee glasses case and personal bag stored above the cold tables by the cookline. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. The person in charge (PIC) removed the items. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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 rolling cart blocking handwashing sink by dishwasher and a cart blocking the handwashing sink by the walk-in cooler at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked broth with vegetable ingredients in 5 gallon containers in the walk-in cooler between 48-51*F at the time of inspection. Per PIC TCS broth was cooked and began the cooling process the previous day. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed milk 47*F, half and half 45*F, cooked boba 98*F in prep table by boba station, cut lettuce 54*F-58*F above the fill line of two prep tables, 56*F rehydrated noodles in 5 gallon bucket by cookline 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, all TCS food items had been taken from walk-in less than 4 hours prior to inspection time. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC chose to use time as a control moving forward for rehydrated noodles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink by the walk-in cooler with PVC pipe disconnected from sink at the time of inspection. All plumbing must be maintained in good repair at all times. 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 in walk-in freezer bus tubs of frozen food being stored directly on the ground. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed in the standalone prep table cold-holding unit across from the grill a container of cooked rice at 64*F. Per PIC, rice was cooked and placed in the walk-in cooler the day prior and had been moved to the prep table unit 5 hours prior. 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 broth being cooled outside of the walk-in cooler in 5-gallon buckets. Broth measured above 135*F during time of inspection and had not yet entered acute cooling. Instructed employees to ensure TCS foods are cooled in containers less than 4 inches deep, filling larger containers only halfway, and/or cooling items in an ice bath. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC was given guidance documents on proper cooling methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during 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 the handwashing sink at the back of the kitchen to be covered by a sheet pan and a stock pot. Discussed with PIC keeping all handwashing sinks available for use. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink at the back of the kitchen next to the prep sink without cold or hot water, but with running water at 88°F. Other sinks within the establishment also had running water, but no hot water. PIC stated that maintenance had been contacted. Hand washing sinks must have a minimum of 100°F and all other sinks a minimum of 110°F available. Discussed MCESD's policy regarding permit suspension for no hot water after 24 hours. A 24-hour reinspection will be conducted. 2nd Consecutive Violation. Corrective Action: Correct prior to re-inspection on 07/06/2024.

Inspector's notes

Observed in the walk-in cooler 5-gallon buckets of pickled vegetables sitting on the floor. Additionally observed in the walk-in freezer boxes of frozen packaged beef sitting on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee using gloved hands to place raw beef and raw chicken into a pot of broth and then using gloved hands to rotate whole onions on the grill without changing gloves or washing hands. Had PIC instruct employee to properly wash hands at a hand sink and put on new gloves. Discussed the importance of proper hand washing and when hand washing is required with the PIC. Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink at the back of the kitchen next to the prep sink without cold water and with hot water at 135°F. Discussed with PIC that hand sinks should have water that is at least 100°F but not too hot as to discourage handwashing. Instructed PIC to have the sink serviced as to provide both hot and cold water before re-inspection on 07/05/2024. Corrective Action: Correct prior to re-inspection on 07/05/2024. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed the hand sink at the back of the kitchen next to the prep sink covered with a sheet pan and blocked with two trash cans. Discussed with PIC that hand sinks should be kept accessible for handwashing at all times. PIC removed obstructions at the time of inspection. Additionally observed the hand sink in the front being used to fill buckets of water and with sponges hanging on the side of the inside of the sink. Discussed with PIC that hand sinks should be used for handwashing only. PIC relocated sponges to the 3-compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the reach-in cooler portion of the prep table a container of raw shrimp above a container of raw, shredded, RTE lettuce. Additionally observed in the walk-in cooler a container of pre-mixed eggroll filling containing raw, chopped chicken above raw, not RTE vegetables. Discussed with PIC that all raw animal proteins must 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 at the front prep table a container of cooked tapioca pearls (boba) at 90°F. Per PIC the boba had been there for 1.5 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the reach-in cooler portion of the prep table a tray of wrapped, pre-cooked rice noodles without a datemark. According to employee, the rice noodles had been prepared two days prior. Additionally observed in the walk-in cooler a tray of cooked spaghetti noodles without a datemark. According to employee, the noodles had been prepared two days prior. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the reach-in cooler portion of the prep table a bottle of Pepto-Bismol next to a container of shredded lettuce. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in cooler 5-gallon buckets of pickled vegetables sitting on the floor. Additionally observed in the walk-in freezer boxes of frozen packaged beef sitting on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet wiping cloths sitting on the prep table outside of sanitizing solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: 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 a build up of soil/organic matter on the back edge of the slicer blade. Ensure slicer is taken apart and sanitized every day. The PIC will ensure the slicer is properly cleaned. Correct By: Correct Prior To Next Routine 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 translucent pitcher full of water and utensils in hand washing sink around the corner of the kitchen entrance. Person in charge informed hand washing sinks shall not be used for anything other than handwashing. Person in charge removed pitcher with utensils out of sink at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. >>> At refrigerated make table, on cookline, observed employee handle raw, sliced beef with gloved hands and then handle cooked, sliced beef without changing gloves or properly washing hands in between. Food workers shall properly wash their hands between working with raw and RTE (ready to eat) foods or when changing gloves after contamination has occurred. Discussed importance of when to wash with Person in Charge. Instructed employee to discard gloves and properly wash hands before continuing with task. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. >>> At back handwashing sink, next to slicer and prep sink, observed no paper towels available. Person in Charge (PIC) stated towel dispenser may require new batteries. Handwashing sinks shall have a hand drying provision such as individual, disposable towels at all time. Discussed importance of maintaining handwashing sinks properly stocked with PIC. PIC provided paper towels. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. >>> In walk-in refrigerator, on bottom shelf, observed a bag of raw chicken stored in plastic bin in contact with bagged raw beef and an open package of raw beef. Types of raw animal foods shall be separated from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Discussed importance of proper food storage to prevent cross contamination with Person in Charge (PIC). Raw chicken was moved for proper storage. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>> In walk-in freezer, observed several boxes of food stored directly on floor. Foods shall be stored protected from contamination in clean, dry location 6 inches above floor. Please maintain all food properly stored. Correct By: Correct Prior To Next Routine Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens >>> Throughout kitchen, observed several boxes of single-use articles such as straws, cups, to-go boxes and napkins stored directly on floor. Equipment, utensils, linens and single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Please maintain single-use articles properly stored. Correct By: Correct Prior To Next Routine Inspection