PT Pho Express 2

Inspector's notes

Observed in-use three compartment sink with chlorine sanitizer concentrations below 50ppm at the time of inspection. Discussed the importance of proper chlorine sanitizer levels of 50-100ppm and proper monitoring of sanitizer levels. PIC added bleach to sanitizer water until solution was between 50-100ppm. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pho beef broth on the stove at 125*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, pho broth was reheated to a boil an hour ago. Instructed PIC to reheat pho broth to 165*F at the time of inspection then hot hold at 135*F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boba 60*F on the counter by the soda fountain. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, boba was prepared 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three unlabeled spray bottles stored with the chemicals by the three-compartment sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Per PIC, two spray bottles contained a bleach solution and one contained degreaser. Instructed PIC to label the degreaser and bleach spray bottles at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked tofu 51*F cooling in the top part of the prep table at the time of inspection. 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 moved the cooked tofu to rapidly cool at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed uncooked vegetables and rice noodles in food containers on the ground in the walk in cooler. Observed rice noodles in food containers by the cookline stored 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 cooked white rice in the reach in cold table with greenish organic matter growth. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice, cooked egg noodles with no date mark on the TCS food items. PIC stated food items were prepped >24 hours ago. 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).

Inspector's notes

Observed rice noodles with "keep refrigerated" on the package stored in buckets of water at ambient temperature at the cookline. PIC stated the noodles are used within 2-3 hours and the noodles were taken out of the walk-in cooler an hour prior to inspection. 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

Stored powered Slicer had buildup of organic matter on blade. Slicer had not been used the day of inspection and was being stored as clean. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Clean, rinse and sanitize at end of day or before next use.

Inspector's notes

Pho beef stock with cooked beef prepared within 2-hours at 117°F in hot-hold case at front kitchen near handwash. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding at temperature of 135°F. Cook removed Pho beef stock and reheated to 165°F and placed back into hot-hold case.

Inspector's notes

Sprouts prepared 2-hours prior observed at cold holding lowboy reach in against west wall at 50°F. Bean sprouts were on plates sitting in the unit. Proper cooling methods of TCS foods shall be in walk-in refrigerator to ensure TCS foods prepped at room temperature cool to 41*F or below within 4 hours.

Inspector's notes

Observed hand wash sink with inoperable faucet handle resulting in no hot water supply to the hand wash sink.

Inspector's notes

Observed cooked breaded chicken and cooked pasta in reach in unit at 47-50 degrees F. Per PIC foods had been prepared over 24 hours prior. All TCS foods improperly cold held were discarded by PIC 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 sponge and stainless steel scrubber in front hand washing sink at time of inspection. Person in charge informed all hand washing sinks shall not have items in sink to remain accessible at all times. Person in charge removed items 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 hand soap at hand washing sink nearest to cook line. Person in charge informed there shall always be a hand cleanser at all hand sinks at all times. Person in charge added hand soap at time of inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 hand towels at hand washing sink nearest to cook line. Person in charge informed there shall always be a hand drying provision at all hand sinks at all times. Person in charge added paper towels at time of inspection. 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 minced garlic in oil near flat top grill at a temperature of 67*F person in charge informed garlic in oil shall remain at or below 41*at all times. Person in charge explained that it has only been out for an hour and placed into walk in cooler to rapidly cool at time of inspection. Correct By: 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. No soap at employee hand wash sink on cooks line. Employee retrieved soap. Discussed importance of maintaining hand cleanser at all hand wash sinks for appropriate hand washing and prevention of foodborne illness. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. No paper towels at employee hand wash sink on cooks line. Employee retrieved paper towels. Discussed importance of maintaining paper towels at all hand wash sinks to encourage hand washing and prevent foodborne illness. 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. Cooked chicken, pork and meatballs in top of make table across from grill area temped at 49F to 57F with thermocouple for less than 4 hours per employee. Reach in temped at 55F with thermocouple. Employee moved all TCS items to walk in and adjusted reach in temperature. Utilize adjacent reach in until temperature of reach in reaches 41F. Repair/replace as necessary. Discussed importance of maintaining all TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection