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
2
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.>>>Observed half and half milk with an internal temperature of 46*F - 47*F in the stand up reach in refrigerator behind the cash register. The measured ambient temperature of the unit was 47.1*F. Person in charge indicated the half and half had been in the unit for several days. Person in charge willingly discarded of all of the half and half.
Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.>>>Observed half and half milk with an internal temperature of 46*F - 47*F in the stand up reach in refrigerator behind the cash register. The measured ambient temperature of the unit was 47.1*F. Person in charge indicated the half and half had been in the unit for several days. Person in charge willingly discarded of all of the half and half.
Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 04/20/23.
Correct Prior To Reinspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing>>>Observed raw shrimp in sink with an internal temperature of 63*F; employee indicated they just finished thawing it 15 minutes ago. Inspector explained that thawing must not raise the temperature of the food above 41*F; employee moved raw shrimp to refrigerator. Also observed frozen pho broth sitting at room temperature on a rack. Person in charge indicated it is thawing. Inspector informed person in charge that thawing must take place under refrigeration or under running water. Person in charge moved pho to refrigerator.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation>>>Observed wiping bucket with <50 ppm of chlorine sanitizer solution. Person in charge added more bleach so it was 50 ppm chlorine sanitizer solution. Person in charge informed chlorine sanitizer solution must have between 50 - 100 ppm of chlorine.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed cooked beef in a raw beef packaging bag. Person in charge indicated they removed raw meat, cooked it fully, and then washed the original bag and put the meat back in the bag. Inspector explained that the bag the raw meat came in was a single use plastic bag and that it cannot be washed for reuse. Person in charge indicated that the meat gets fully cooked again for the customers order. Person in charge moved meat to a brand new single use bag and indicated that it would be fully cooked for customers orders; bag stored as if a raw meat product and labeled as so also. Establishment must only use containers that can be washed, rinsed, and sanitized repeatedly or use brand new food safe single use bags that they discard after use.
Corrected At Time Of Inspection
Inspection Comments
Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. According to the updated Maricopa County Environmental Health Code Paragraphs 2-102.12(A) and 2-102.20(B) state that the Person in Charge shall be the Certified Food Protection Manager. Per paragraph 2-101.11, a Person in Charge must be present during all hours of operation. The Person in Charge shall be a Certified Food Protection Manager and is required to be onsite during the hours of operation. Correct by next routine inspection. This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 3 Core Violations on this inspection. A copy of the inspection report was emailed. 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.
