Cyclo Vietnamese Cuisine

Inspector's notes

No CFPM 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 the back door opened and insufficiently screened with a magnetic screen door that does not extended the entire height of the door and was opened at the time of inspection. Observed food prep occurring near the back door. Advised PIC to keep outer entries closed when not actively being used or if not effectively protected using a screen or air curtain. PIC closed the back door at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM 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 the back door opened and insufficiently screened with a magnetic screen door that does not extended the entire height of the door and was opened at the time of inspection. Observed food prep occurring near the back door. Advised PIC to keep outer entries closed when not actively being used or if not effectively protected using a screen or air curtain. PIC closed the back door at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed insufficient backflow (dual check valve) at the reverse osmosis (RO) water filter above the ice machine. All testable backflow devices must be certified. All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. Provide an approved backflow device prior to re-inspection. In lieu of installing a backflow, the establishment may also remove the acidifying elements of the filtration system (the RO element) or remove the system. Corrective Action: Correct prior to re-inspection.

Inspector's notes

PIC was unable to provide proof that any employees hold a valid food handler certification. One employee stated they had a food handler certificate but was unable to provide the certificate at the time of inspection. Discussed with PIC that all food employees must hold a food handler certificate. Discussed that food handler certificates provide relevant food safety training that may have prevents multiple priority violations, especially pertaining to hand washing and food holding temperatures. Provided owner with a list of ANSI food handler certification programs in English and other languages. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM 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 an employee smoking at the back kitchen entrance and within 20 feet of the entrance. Observed tobacco smoke entering the establishment. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee wash their hands without soap at the back hand sink that was not stocked with soap. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 employees returning to work after changing tasks without removing gloves or washing hands, including after re-entering the establishment after going outside, after touching their hat, after handling dirty dishes, after smoking, and after handling a broom. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand soap at the hand wash sink near the back door. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a 0ppm chlorine concentration from the low temp dishwasher after priming and running multiple times. PIC stated they look for 25ppm chlorine sanitizer. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Food-contact surfaces were properly sanitized in the 3 comp sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of raw, shelled eggs stating "keep refrigerated" stored on the dry storage rack at room temperature measuring 76*F with a probe thermometer. PIC stated the eggs had been on the shelf more than 4 hours. Observed fresh rice noodles in a container on the cook line measuring 74*F. Observed butter on the cook line held at room temp measuring 76*F and two recently added sticks of butter between 50-55*F. PIC stated the butter had been out since open (less than 4 hours) and noodles are typically used within 30 minutes. Observed multiple TCS foods in the prep cooler held above the fill line with internal temperatures ranging from 46-60*F including beef tendon, tripe, shrimp, meatballs, brisket, and bean sprouts. PIC stated the foods had been in the cooler less than 4 hours since opening. In the produce cooler, observed an ambient air temp on the top of the cooler at 36*F and 44*F at the bottom. Inside the cooler, observed cut cabbage, bean sprouts and tofu at 50*F in the bottom of the cooler. Only non-TCS foods and whole produce was observed in the areas of the cooler capable of maintaining TCS foods at 41*F or below. Observed boxes and plastic bags tightly packed on all levels of the upright cooler restricting airflow to the lower levels of the cooler. Advised PIC to only store TCS foods near the cooler fans and to re-arrange cooler to allow of more optimal airflow to all areas of the cooler. PIC stated the foods had been in the cooler less than 4 hours. PIC voluntarily discarded the eggs at the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at 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. Discussed re-arranging prep cooler so animal proteins and cut leafy greens and sprouts can be held below the fill line and other non-TCS foods may be stored above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sealed and stacked bags of cooling meatballs, sliced pork and sliced beef in the reach in cooler with internal temperatures ranging from 49-60*F when measured with a probe thermometer. Observed covered and stacked cooling rice noodles at the bottom of the reach in cooler with more than 8 inches of cooling food in each containers with temperatures ranging from 88-110*F. Observed a covered pan of cooling rice between 50-55*F and a pan of cooling fried tofu at 62*F on the prep cooler on the line. PIC stated the all other foods had been prepared less than 2 hours prior. Per PIC, the tofu and rice had been cooked less than 4 hours prior and were air cooled before placing in the prep cooler. All TCS foods cooling were moved to the freezer in a single layer to allow for rapid cooling. 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. Advised PIC that prep coolers are not intended or approved to cool TCS foods and should only be used to store already cooled foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the back door opened and insufficiently screened with a magnetic screen door that does not extended the entire height of the door and was opened at the time of inspection. Observed food prep occurring near the back door. Advised PIC to keep outer entries closed when not actively being used or if not effectively protected using a screen or air curtain. PIC closed the back door at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray head and garden hose connected to the water line outside the back of the establishment in use without a backflow or air gap with the end of the sprayer stored inside the 3 compartment sink. PIC stated the hose is used for pre-cleaning dishes. All plumbing must be maintained in good repair at all times. Discussed a physical air gap is required if using a spray hose. Provided examples to PIC of approved 3 comp sink spray head setups. Discussed connected hoses must be attached to a backflow device such as a mop sink AVB. PIC disconnected the hose at the time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required Addl Notes: Observed insufficient backflow (dual check valve) at the reverse osmosis (RO) water filter above the ice machine. All testable backflow devices must be certified. All RO systems must have an approved reduced pressure zone assembly backflow device meeting ASSE 1013 standards installed upstream from RO system. Provide an approved backflow device prior to re-inspection. In lieu of installing a backflow, the establishment may also remove the acidifying elements of the filtration system (the RO element) or remove the system. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw animal proteins improperly stored above RTE foods including raw beef and fish stored above RTE pho broth, raw Chinese sausage stored above lemongrass, raw shelled and pooled eggs stored above RTE peas, and cooked meats. 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 2 large stock pots of cooling pho broth in the bottom of the reach in cooler with a large fat cap on top of the broth. Observed more than 16" of cooling broth at 46-47*F when measured with a probe thermometer. Per PIC, the pho was cooked yesterday and placed in the cooler overnight. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ambient air temp in the prep cooler at 45*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 50-52*F including cut cabbage, milk, half and half, and TCS coffee with milk. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at 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. Advised the PIC the prep cooler is set up in a way that allows the fan to blow cold air into the environment and does not capture cold air. Advised PIC on proper setup, or to change the cooler to a reach in cooler. Also observed RTE rice noodles held at room temp measuring 55-59*F with a probe thermometer. Per PIC, the noodles are used within a few hours and had been out for approximately 1 hour. Advised PIC rice noodles are TCS and require time or temperature control. PIC filled the bucket with ice water to rapidly cool the noodles to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date marks observed on TCS foods prepared more than 24 hours prior including spare ribs, soup, cooked meatballs, bbq pork, brisket, beef tendon, and sausage. Per PIC, all foods were prepared 4/1/2026 except the spare ribs which were prepared 3/31. All RTE/TCS foods were properly date marked at the time of inspection. 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 sealed and stacked bags of cooling meatballs and cooked sliced beef in the reach in cooler with internal temperatures ranging from 52-99*F when measured with a probe thermometer. Observed the cooked meats stacked approximately 12 inches high. Per PIC, the foods had been cooked less than 1 hours before being bagged and placed in the cooler. All TCS foods cooling were moved to the freezer in a single layer to allow for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous flies in dining area and kitchen. Observed a roach in the kitchen next to the 3 compartment sink. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 08-29-25

Inspector's notes

No chlorine test strips available at time of inspection for warewashing equipment. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 08-29-2025.