Pho Noodles AZ

Inspector's notes

Observed a sanitizer bucket with a wiping cloth in it in the cook line with a chlorine sanitizer solution concentration at 200ppm. Chlorine sanitizer solutions must be maintained at 50-100ppm. Person in charge (PIC) remade sanitizer at the right concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large plastic bucket (>8" deep layer) of cooked shrimp cooling in the walk-in refrigerator at 57 degrees Fahrenheit. 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. Per person in charge (PIC), shrimp was cooked and moved for cooling less than 2 hours prior to the inspection. PIC added ice to the container to facilitate rapid cooling - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two magnetic strips being used to store several knives and a pair of scissors with dried food debris on the food-contact surfaces. Also observed dried food debris on the food contact surfaces of the deli slicer stored as clean. 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 establishment doing hot pickling, involving heating/cooking vinegar and adding carrots, radishes, daikon, and cabbage to the vinegar solution. PIC has been using pH test strips to verify the pickled vegetables were at a pH below 4.5. Per PIC the pickled vegetables were prepared in the evening (less than 24 hours) one day prior to inspection. Discussed the importance of obtaining approval by applying for a variance through Maricopa County prior to conducting any specialized process to extend the shelf life of any food products. PIC stated that they will do cold pickling moving forward. PIC date-marked the cooked pickled vegetables at time of inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen meats being stored beneath the bottom shelf of the metal racks in the freezer. Discussed proper food storage with PIC. Also observed cabbage in the cooling process with a tupperware of noodles and a to-go container of tofu placed directly inside and touching the cabbage. Discussed proper food storage with PIC. Ensure TCS/RTE food are not in contact with single-service articles or to-go containers at all times. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.