Maricopa County, AZ

Pho Number One

Permit ID: FD-57569

Permit Type: E & D

1955 W Baseline Rd Suite 114 Mesa 85202

*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
3

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. 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 beef being stored above cooked beef, onion and peppers in bottom of prep table. Person in charge moved to bottom shelf at the time of inspection. Raw animal products must be stored below or away from ready-to-eat foods to prevent cross contamination. Handout provided.
Corrected At Time Of Inspection
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.-----Observed rice noodles cooling at 84 *F on countertop. Person in charge stated noodles had been cooked at 11 am and discarded at the time of inspection. Hot foods must cool from 135-70 *F within 2 hours and from 70-41 *F within 4 hours to prevent bacterial growth. Handout provided.
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. 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/4614/AMC-Toolbox---Hot-Holding.-----Observed cooked beef holding at 115 *F in container on counter in back of kitchen. Person in charge stated it had been made recently and is used for customer orders. Employee re-heated to 165 *F at the time of inspection. Hot foods for customer orders must be maintained at 135 *F or above to prevent bacterial growth. It is recommended to maintain the container on the grill, covered, with the heat on to maintain proper hot holding temperatures.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use-----Observed can of bug spray in corner underneath handwashing sink in back of kitchen. Employee discarded at the time of inspection. Pest control must be conducted by licensed pest control specialist to prevent contamination of the facility.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing-----Observed raw shrimp open air thawing next to wok line. Person in charge had employee move shrimp to prep sink and submerge under cold running water. Foods must be thawed under refrigeration or submerged under cold running water so that they do not go above 41 *F to prevent bacterial growth. Handout provided.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises-----Observed bagged meat and other foods being stored on floor in walk-in freezer. Person in charge will organize freezer so everything fits on the shelves. Food must be stored at least 6 inches above the floor to prevent contamination.
Correct Prior To Next Routine Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed small wooden bowls with cracks, chips and damaged surfaces being used for storing food. Employee will remove these bowls and replace prior to re-inspection on 9/27/19. Food contact surfaces must be maintained in smooth and easily cleanable condition to prevent buildup of food debris and contamination.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed heavy buildup of grease and food debris on walls and floor behind wok line. Buildup of food debris was also observed on container rims and container sides in dry storage. Microwave in the back of kitchen was also observed with considerable amount of stuck on food debris. Person in charge will conduct a thorough deep cleaning of the facility including walls, floors, ceilings, equipment, storage containers, floor drains, hoods and any other areas where food debris has accumulated.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 3 Core violations on this inspection. Inspection review notice provided at the time of inspection. Report 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.