07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing.>>>Observed an employee making a plate of pho additions (lettuce, basil, cilantro, bean sprouts) using their hand without wearing gloves. Bare hand contact with ready-to-eat foods can contribute to the transmission of foodborne illness and thus all ready to eat food must be handled with gloved hands or using utensils such as tongs. The person in charge moved the plate of additions to their person food area and made a new plate of additions using tongs and gloves. Person in charge indicated they would not serve the bare handed plate of additions and eat it with their own food.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed raw tripe stored directly above plastic containers of cooked pho broth in the stand up reach in refrigerator. Also observed raw sliced beefs stored directly above cooked pho broth in the stand up reach in refrigerator. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. The person in charge moved all the raw foods so they were stored next to the cooked pho broth.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.>>>Observed cooked pigs feet and cooked soup with no date indicating when it was made. Person in charge indicated they were cooked 04/05/24 and labelled these foods. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Person in charge also informed they must label the dates foods were frozen and thawed as well.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed back wall behind 3-compartment sink with unsealed poured concrete replacing drywall and missing cove base. Person in charge informed that the wall was repaired in a way that created a porous, uneven surfaces that is hard to clean and still has holes; the establishment must also replace the missing cove base to aid in cleaning. Also observed metal shielding for stove area bent so that cooking area is exposed to dining room; establishment must repair metal shielding. The establishment must ensure all walls, floors, and ceilings at intact, constructed from appropriate materials, and smooth/easily cleanable.
Correct Prior To Next Routine Inspection