Surprise Pho

Inspector's notes

Observed no paper towels at handwashing sink back of house. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw cut beef stored in to-go bags inside the freezer and walk-in fridge. Use of non-food grade bags (including to-go bags and trash bags) are not approved for storage of open food items to prevent migration of deleterious substances. PIC grabbed all the bags with the raw cut beef and placed them in food safe bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leaky vegetable wash sink valve located back of house. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated a work order will be put in for these leaks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment operating without a certified food manager present. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bags of onions and carrots sitting directly on the walk-in floor. Instructed PIC to put them on a shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean dishes stored on cook line shelf, which is made of a porous wood material. Please replace with a material that is smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ready to eat TCS food items such as cooked noodles and cooked meats/shrimp measuring with internal temperatures ranging between 51-56 degrees F. Per PIC, the prep refrigerator storing these items was known to not be in good repair. It is emptied out at night and was restocked approximately 2 hours prior to inspection. The items were removed from the prep refrigerator and placed in a different unit. Discussed cold holding. The prep refrigerator is required for the flow of business.

Inspector's notes

Establishment was operating without a certified food manager present.

Inspector's notes

Establishment was operating without a certified food manager present.

Inspector's notes

Observed ready to eat TCS food items such as cooked noodles and cooked meats/shrimp measuring with internal temperatures ranging between 51-56 degrees F. Per PIC, the prep refrigerator storing these items was known to not be in good repair. It is emptied out at night and was restocked approximately 2 hours prior to inspection. The items were removed from the prep refrigerator and placed in a different unit. Discussed cold holding. The prep refrigerator is required for the flow of business.

Inspector's notes

Observed ready to eat TCS food items such as cooked noodles and cooked meats/shrimp measuring with internal temperatures ranging between 51-56 degrees F. Per PIC, the prep refrigerator storing these items was known to not be in good repair and measured with an ambient temperature of 58 degrees F. It is emptied out at night and was restocked approximately 2 hours prior to inspection. The items were removed from the prep refrigerator and placed in a different unit. Discussed cold holding. The prep refrigerator is required for the flow of business. Instructed PIC to not utilize the prep refrigerator for storage of TCS food until it is in good repair and able to maintain temperatures at or below 41 degrees F. A reinspection will be conducted within 10 days

Inspector's notes

No Certified Food Protection Manager (CFPM) onsite. A 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 a handwashing sink with two dirty mops resting in the basin. Alerted staff who moved the mops during inspection to unblock the handwashing sink. Also observed there was no soap at either handwashing station. An employee replaced the soap at time inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of spicy sauce with an opening lid and small spoon at every customer's table. This is not a permitted way to serve sauces for reuse. Staff moved all the spicy sauce containers to the dishwashing area at time of inspection. Educated PIC on acceptable methods of serving spicy sauce. Single-use containers or pour bottles may be used. Alternatively, staff may serve the spicy sauce directly to customers when asked. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an open milk in the front of the establishment without a date mark. Staff were unable to identify when the milk had been opened (see embargo). All ready-to-eat and/ or Time Temperature Control for Safety (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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the back door of the kitchen open. Staff stated the kitchen gets too hot without the door open. Outer openings of the restaurant must remain closed and protected to prevent pests from entering into the facility. Restaurant to figure out another way to keep staff cool while protecting their outer openings. The door was shut at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a broken and ripped ceiling tile in the front of the establishment over the busing station. Parts of the broken ceiling tile are drooping down from the ceiling. Discussed physical contamination concerns with staff. Establishment to repair the ceiling tile before the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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. Walk-in refrigerator has been repaired and is holding foods at 41°F or below. Prep table adjacent to the wall at the cookline is still measuring with an ambient temperature of 48°F and is holding foods with internal temperatures between 47°F and 49°F. 2 door reach in refrigerator at bar was measured with an ambient temperature of 48°F and foods were measured with internal temperatures between 46° and 48°F. Per PIC, these units are scheduled for service on 4/26. TCS foods were placed in these units approximately 2 hours prior to inspection, PIC agreed to move these items at time of inspection. These unit must not be used to hold TCS foods until they are repaired and capable of holding foods at 41°F or lower. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties At time of inspection no Certified Food Safety Manger present. PIC at time of inspection did not have adequate training to ensure duties of the PIC were followed and verified. Priority and Priority violations are documented on this report that were a result of inadequate training and not having a Certified Food Protection Manager present during operation. Reviewed requirements with PIC, provided training and direction and ensured that food safety issues were managed at time of inspection. Establishment must have a trained and certified PIC at all times of operation to ensure that all necessary food safety practices are followed. 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. At time of inspection primary handwashing sink in the kitchen was blocked by an open door and broom handles. This sink was also not stocked with hand soap or paper towels. PIC agreed to have sink access cleared and the sink stocked with adequate supplies. Reviewed the importance of adequate access to hand sinks at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Prep refrigerator on cook line closest to South wall measured with ambient temperature of 48°F, TCS foods including cooked noodles, cooked shrimp and cut leafy greens measured with internal temperatures ranging from 46°F and 48°F. Beverage refrigerator at the front bar (below counter) measured with ambient temperature of 47°F, TCS foods including diary milk and coffee containing dairy milk measured with internal temperature of 47°F. Per PIC all items in both refrigerators had been stocked at the start of the day, less than 4 hours prior to inspection. TCS food items in both refrigerators were moved to other refrigeration units to be rapidly cooled and held. Reviewed cold holding requirements and recommendations for monitoring holding temperatures on a regular/daily basis. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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. Prep refrigerator on cook line closest to South wall measured with ambient temperature of 48°F, TCS foods including cooked noodles, cooked shrimp and cut leafy greens measured with internal temperatures ranging from 46°F and 48°F. Beverage refrigerator at the front bar (below counter) measured with ambient temperature of 47°F, TCS foods including diary milk and coffee containing dairy milk measured with internal temperature of 47°F. Reviewed cold holding requirements and recommendations for monitoring holding temperatures on a regular/daily basis. Establishment has adequate capacity via modified operations to continue operating until units are repaired. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest In the middle storage room adjacent to warewashing area, observed dead insects and rodent droppings. No evidence of current activity observed. Discussed importance of removing these items to allow for better monitoring and prevention of new pest activity. Correct By: Correct Prior To Next Routine 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. At time of inspection the walk-in refrigerator was measured with an ambient temperature of 51°F. TCS foods being held in the unit were measured with internal temperatures ranging between 50°F and 52°F. Foods were recommended for embargo. Establishment does not have adequate refrigeration capacity to continue operating until this unit is repaired. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Throughout kitchen and prep areas, floors have a build up of food residue, grease or other matter. Operator agreed to increase cleaning frequency. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Interior and exterior surfaces of refrigerators and other kitchen equipment have a build up of food residue, grease or other matter. Operator agreed to increase cleaning frequency. 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. In the walk-in refrigerator, TCS foods measured with internal temperatures ranging from 50°F to 53°F. Ambient temperature measured at 51°F. TCS foods such as raw rice noodles, tofu, pho broth, eggs and bamboo shoots were embargoed and recommended for discard. Reviewed cold holding requirements and monitoring recommendations. 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. At time of inspection the walk-in refrigerator was measured with an ambient temperature of 51°F. TCS foods being held in the unit were measured with internal temperatures ranging between 50°F and 52°F. Foods were recommended for embargo. Establishment does not have adequate refrigeration capacity to continue operating until this unit is repaired. Correct By: Correct Prior To Reinspection

Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest In the storage/water heater room, various dead insect observed. Operator agreed to have area cleaned. Also recommended having room cleared/organized to prevent potential harborage conditions. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Throughout kitchen and prep areas, wet wiping cloths were being stored on counter surfaces. Reviewed requirements for proper storage of wiping cloths , using a sanitizer solution at the correct concentration. Operator will replace cloths every 4 hours until containers can be obtained. Correct By: Correct Prior To Next Routine Inspection