Maricopa County, AZ

Pho Gia Dinh

Permit ID: FD-58224

Permit Type: E & D

3002 N Arizona Ave Suite 1 & 2 Chandler 85225

*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

Violation Description

Violation Comments

Correct By
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Observed employee drinks being stored on prep table shelves. When employees were directed to move drinks, they moved them to another work table next to knife and cutting board. Discussed proper storage for employee food and drink with person in charge. Employee food and drinks should be stored below or away from food prep areas to prevent contamination of food, food contact surfaces and equipment. Of Note: Employee drinks should consist of a cup, lid and straw. No bottles, open cups or flip top containers should be used to minimize contamination between the container and employee's hands.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee drink from cup then handle to-go containers and ziploc bags at the time of inspection. Manager had employee wash hands at the time of inspection. Server was observed brushing hair from face then dispensing sauces without washing hands. Server washed hands at the time of inspection. Recommend manager retrain employees on when to wash hands and handwashing procedures. Hands should be washed after eating or drinking as well as any time unclean parts of the are touched to prevent contamination. When to wash handout was provided.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 pitcher of water being stored in handwashing sink in kitchen and dishwashing equipment being stored in handwashing sink at the bar. Items were removed from sinks. Handwashing sinks must be accessible to employees during business hours and should be used for no purpose other then handwashing.
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 Pho broth at 44-45 *F in 10 gallon container inside walk-in cooler. Pho had a thick layer of fat acting like lid and had been cooling since the day prior. Pho broth was discarded at the time of inspection. Per person in charge, broth is portioned into 10 gallon buckets and ice bathed for 30 minutes before placing under refrigeration. Discussed the hazards associated with cooling food in deep containers and highly recommended establishment purchase ice wands to assist with cooling broths. If using ice wands, establishment should provide one ice wand per container being cooled and it was recommended to purchase one or two extra to replace any that break.
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 fried spring rolls (105 *F) and pork belly (105 *F) in fryer baskets and cooked pork (112 *F) on table next to grill. Spring rolls and pork belly were for a customer who was ~30 minutes away but were still observed well over 1 hour into the inspection. Items were reheated to 165 *F at the time of inspection. Cooked pork is cooked and placed off to the side and re-heated per customer order. Cooked pork was reheated at the time of inspection. Hot foods should be maintained at 135 *F or higher to prevent bacterial growth. Recommended establishment purchase a small table top steam well to hot hold cooked pork. For customer to-go orders, hot foods should be cooked closer to the time when customer will arrive to ensure they are staying above 135 *F until customer picks them up.
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. 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 cooked rice (45 *F) and cooked noodles (45 *F) inside bottom of prep table. Employees moved to walk-in cooler. Bean sprouts (54 *F) were observed in container of ice water at the bar. There was a time stamp on the bean sprouts but no time as a control policy was available upon request. Cut cabbage (61 *F), cut lettuce (54 *F), bean sprouts (54 *F) and house made sauces (45 *F) were observed in beverage coolers at the bar. Foods and sauces were moved to walk-in cooler at the time of inspection. TCS foods should be maintained at 41 *F at all times to prevent bacterial growth.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 heat treated ginger water being cooled in 10 gallon bucket with lid on at 110 *F. Employee reheated ginger broth at the time of inspection. Ice wands were recommended to assist in cooling broths and large volumes of hot liquid foods. Refer to violation #20 for details. 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 beverage coolers at bar holding between 45-48 *F being used to store TCS foods. Coolers were condemned at the time of inspection. Beverage coolers are not designed for the storage of TCS foods because they lack adequate air circulation and ability to rapidly chill. Per spec sheet for cooler model, the lowest the unit can be set to is 37 *F which works for soda, beer and wine but not for TCS foods especially when unit is being constantly opened and closed. If person in charge wants to maintain these foods at the bar, a commercial food cooler is required.
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 mouse droppings on top of mechanical dishwasher, and on floor underneath dishwasher and in dry storage room behind dishwashing area. Person in charge said pest control services establishment every month but no receipts were available at the time of inspection due to a recent break in. Person in charge will have pest control service establishment specifically for rodents prior to re-inspection on 4/22/19.
Correct Prior To Reinspection
37
Contamination prevented during food preparation, storage & display
PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 beverage container being stored in ice bin at bar. Ice was observed being scooped from this bin and into customers drinks. Container was removed and bin was dumped, washed, rinsed and sanitized at the time of inspection. Ice used to cool containers cannot be used in customers drinks to prevent contamination. PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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 jar and spoon chili paste containers at tables. Employees removed from tables at the time of inspection. Open containers of food, sauces, beverages, etc. Cannot be left at the table between customers to prevent contamination from one customer to another. All foods, sauces, beverages, etc. left at the table between customers must be dispensed using a container with a tight fitting lid. Otherwise, these foods, sauces, beverages, etc can be dispensed from serving areas directly to customers upon request.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed food being stored in sterilite plastic containers throughout the restaurant in prep tables, beverage coolers, walk-in cooler and freezers. Person in charge will replace all sterilite containers with commercial quality food grade containers. Sterilite containers are not designed to store food or to withstand repeated warewashing and have a tendency to break, crack and harbor debris underneath rims of containers. All food containers must be designed to be smooth, easily cleanable and durable.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed several mouse droppings in warewashing area and dry storage behind warewashing area. Person in charge will deep clean these areas to remove droppings to facilitate pest control in capturing rodents and confirming that all rodents have been captured. Correct prior to re-inspection on 4/22/19.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 6 Priority, 4 Priority Foundation and 3 Core violations on this inspection. 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.