Que Huong Restaurant
Permit ID: FD-59580
Permit Type: E & D
3424 N 19th Ave Suite 8 Phoenix 85015
*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
B
1
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 hand wash sink in the back of the kitchen being blocked from easy access by boxes of cooking oil. Person in charge (PIC) directed employee to move the boxes of oil to another location. Hand wash sinks shall be maintained and not blocked so they are accessible at all times.
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 and raw shrimp, raw beef, and chopped cabbage in the walk-in cooler with internal temperatures of 45-47°F. Also observed raw bean sprouts near prep table in the back of the kitchen with internal temperature of 50°F. PIC stated these items were prepared this morning (two hours prior). PIC directed employee to add ice to rapidly cool these time/temperature as a control for safety (TCS) foods. After adding ice, TCS foods had internal temperatures of 41°F or below. Discussed with PIC that TCS foods need to be maintained at 41°F or below for proper cold holding.
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 multiple food items in the walk-in cooler (raw and cooked shrimp, raw beef, chopped cabbage) with internal temperatures of 45-47°F. Also observed internal temperatures of non-TCS food items from 45-47°F. TCS food items were rapidly cooled by adding ice. PIC stated they will call to perform maintenance on the walk-in cooler today. A reinspection of the walk in cooler will occur in 24 hours, on 2/7/23, to verify the walk in cooler is maintaining TCS foods at 41°F or below. Directed PIC to continue cooling TCS foods with ice until the walk in cooler can properly cold hold.
Correct Prior To Reinspection
Inspection Comments
This establishment received a B Grade and had 1 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Inspection report emailed to person in charge. 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.
