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The Great Pho King Food Truck

Permit ID: MF-12-0670

Permit Type: Push Cart

Phoenix Street Food Coalition Events


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
4
Violation Description
Violation Comments
Correct By
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Bin of raw, unpackaged beef was being held at the top section of refrigerated condiment bar over cheese, vegetables, and pre-cooked potstickers. Operator was informed on the dangers of having raw proteins stored over ready-to-eat foods. Operator moved the bin of raw beef to bottom of refrigerator. No raw proteins shall be stored above ready-to-eat foods to avoid fluids or other particles from said raw proteins falling on ready-to-eat foods, thus contaminating them.
Corrected At Time Of Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding Operator was instructed to re-heat potstickers as they had been found to be below proper hot holding temperature. After re-heating on flat top grill, the cook placed the pot stickers back on the tray where they were originally being held. The internal temperature of the potstickers were re-taken with probing thermometer and had been re-heated to only 126°F. Operator placed potstickers back on flat top grill and were later verified to have reached at least 165°F. When re-heating for the purposes of hot holding, foods must reach 165°F for at least 15 seconds before being hot held at 135°F or above.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Potstickers were being incorrectly hot held inside metal bin sitting atop steam table at a temperature of 116°F-124°F. Per operator, the potstickers had been re-heated on the flat top grill and transferred to steam table approximately 5 minutes prior. The potstickers in question were re-heated on flat top grill until a temperature of 165°F was achieved and were placed back on steam table. When hot holding TCS foods, the internal temperature must be maintained at 135°F or above.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Kimchi and cooked pork were incorrectly cold holding inside top section of refrigerated condiment bar at temperatures of 46°F and 48°F, respectively. Per operator, the aforementioned items had been transferred from refrigerators located at the fixed establishment at approximately 9:30 AM that same morning. Time-as-control will be used any of the kimchi or cooked pork that has not been used will be disposed of by 1:30 PM. When cold holding TCS foods, the internal temperature must be maintained at 41°F or below.
Corrected At Time Of Inspection
MF
Mobile food regulation compliance
~MCEHC Chap. 8, Sec. 3, Reg 1(a)(3); Mobile Food Type II is not operating as classified. Raw beef was found inside the refrigerated condiment bar. When the operator was probed on what the raw beef was used for, the operator admitted that the raw beef was boiled alongside pho inside pot that was actively boiling pho and beef at time off inspection. Operator was informed that the process of cooking was prohibited inside a Type II (Push-cart) and was only limited to hot/cold hold, re-heat for hot holding, assemble, and serve.
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 0 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Inspected at Shamrock Foods Corporate 3900 E. Camelback Rd # 300, Phoenix, AZ 85018. Inspection Report sent to operator via email.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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