Pho-Nhat Cuisine
Permit ID: FD-05100
Permit Type: E & D
933 E University Dr Suite 116 Tempe 85281
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ------ In the reach in freezer and reach in cooler by the 3 compartment sink, observed cooling 5 gallon plastic buckets of pho broth with internal temperatures ranging from 44-55*F when measured with a probe thermometer. Observed the buckets covered with a thick plastic lid or plastic wrapped as well as a thin layer of fat on the surface of the broth. All other TCS foods in the freezer remained frozen and remained at/below 41*F in the reach in cooler. The owner stated the broth was prepared last night in batches, left out to cool for several hours before being placed in the coolers at 11pm. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk in, reach-ins or freezers. Discussed utilizing ice baths, ice wands, or using ice as an ingredient. Discussed not overwhelming each cooling unit with too many cooling foods at one time. Since the broths had not cooled properly in the allotted 6 hours, the owner voluntarily discarded the pho broth at the time of inspection (See embargo).
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence ------ Observed multiple live roaches beneath the 3 compartment sink. The owner stated a certified pest control applicator treats the establishment every month and provided invoices at the time of inspection. Discussed that during the warmer months more frequent treatments may be necessary. Discussed entry points in the kitchen that may allow entry of roaches. The owner stated that a certified pest control applicator would be onsite to address the issue before re-inspection on 5/28/2021.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ------ In the kitchen along the back wall and beneath the 3 compartment sink, observed areas of heavy water damage causing warped drywall and creating holes through the wall. Observed multiple areas where cove basing is missing from the wall and tiles or metal sheets are placed up against the wall to create a smooth surface. Discussed that holes may provide entry or harborage to pests. Repair/replace areas with smooth and easily cleanable surfaces and maintain in good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. A re-inspection will be conducted on 5/28/2021 to ensure priority foundation violation #36 has been corrected. The 72 hour Did You Know form was provided and the Notice of Inspections Rights were verbally reviewed with manager, Tracy D. A copy of the report was emailed to the manager. No County legal action will result from this inspection.
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.
