Paris Banh Mi

Inspector's notes

Observed a container of raw shell eggs in the walk-in cooler being stored above raw onions. 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. No signs of contamination at time of inspection. PIC moved the eggs to the bottom shelf below RTE foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plastic container of chicken in the walk in refrigerator with a date mark of 12/20/24. PIC stated items were frozen 12/20 and placed in the walk in 1/15/25. PIC updated date marking to reflect discard date of 1/20/25. Observed a plastic container of cooked pork in the walk in cooler with date marking 12/29/24. PIC stated items were frozen 12/29 and moved to the walk in cooler on 1/15/25. PIC updated date marking to reflect discard date of 01/20/25. Observed a plastic container of cooked beef in the walk in with a date mark of 12/26/24. PIC stated item was frozen 12/26 and moved to the walk in cooler 1/15/25. PIC updated date marking to reflect discard date of 01/20/25. Observed a plastic container of cooked vegetarian meat in the walk in cooler with a date mark of 12/29/24. PIC stated item was frozen 12/29 and moved to the walk in 1/15/25. PIC updated date marking to reflect discard date of 01/20/25. Observed 2 plastic containers of cooked pork in the walk in cooler with a date mark of 12/26/24. PIC stated items were frozen 12/26 and moved to the walk in 1/16/25. PIC updated date marking to reflect discard date of 1/21/25. 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. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed a plastic container of cooked hot dogs in the walk in cooler dated 1-5. Person in charge (PIC) stated items have been in the walk in since 1-5. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a small plastic container of cooked pork belly in the back kitchen cold top with an internally probed temperature range of 48-55 degrees F. PIC stated items were just prepared that morning and placed in the cold top 2 hours prior. PIC moved the item to the walk in to properly cool to 41 degrees F or below prior to placing in the cold top. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per Person in Charge (PIC), no vomit and diarrhea clean up kit or written vomit and diarrhea clean-up procedures were present in the establishment. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection. Re-inspection will be conducted on 10/3/24 to verify that written procedures or vomit/diarrheal clean up kit are present onsite at the food establishment. Discussed with PIC the importance of having specific procedures and supplies to clean up a vomit/diarrheal incident.

Inspector's notes

Asked PIC if there was a probe thermometer onsite. Per PIC, thermometer that was onsite and readily available was utilized for fryer and hot food items. Properly calibrated probe thermometers are required at all times for monitoring both hot and cold food temperatures. Corrective Action: Correct prior to re-inspection. Must provide a probe thermometer for establishment prior to 10/3/24 re-inspection.