Maricopa County, AZ

Pho Bowl

Permit ID: FD-67092

Permit Type: E & D

1820 N 75th Ave Suite 108 Phoenix 85035

*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
6

Violation Description

Violation Comments

Correct By
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco Employee observed drinking out of a open cup while working in the kitchen. PIC will ensure that employees do not eat or drink around food preparation or service.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure Employee observed washing her hands for less than 10 seconds. Employees will wash hands for 20 seconds using soap to lather . Discussed proper hand washing procedure with PIC.
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 Observed dirty equipment stored in the handsink on the prep line. PIC removed equipment. Hand sink is only used for washing hand and will remain unblocked at all times of operation.
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 Raw chicken, shrimp, and eggs are openly stored above ready-to-eat lettuce. PIC moved lettuce away from raw foods to prevent contamination. Discussed proper storage protocol with PIC. Ice used to make tea is stored near and below handwashing sink. Discussed with PIC about moving ice to prevent contamination. Dirty Ice bags were stored on top of ice used for consumption in the ice machine. Owner will removed bags and clean and sanitize ice machine.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness No sanitizer is being used in washing dishes or equipment. Explained to staff how to used sanitizer and the procedure for sanitizing equipment at the proper concentration. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency Deli slicer last used yesterday, per PIC, was observed soiled with meat debris on food contact surfaces and throughout. Clean and sanitize equipment prior to re-inspection. Discussed cleaning procedure with PIC.
Correct Prior To Reinspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling Cooked rice noodle measuring 68*F observed cooling on the table at room temperature. PIC said that the noodles had been cooling for 30 min. After an hour told the owner to put the noodles in the cooler again, owner made sure noodles were put in the walk in cooler.
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 Rice in a pan on the counter is held at 55*F. PIC put the rice back into the walk-in cooler. Discussed proper cold holding procedures with owner.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices No probe food thermometer was in facility at time of inspection. Owner will purchase thermometer for use in the kitchen.
Correct Prior To Reinspection
35
Food properly labeled, original container
Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Storage bin of white powder does not have a label to identify it. Owner will label containers with a common name of food.
Correct Prior To Next Routine Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Knives and grill tools observed stored in crack between prep coolers as well as in a dirty tray. Rice scoops and stirring implements observed stored in water in-between uses. In-use utensils must be stored in a clean and not water-filled area.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices No test strips are available for use in the facility. PIC will purchase test strips for sanitizer as soon as possible.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Atmospheric Vacuum Breaker on the mop sink is broken open and must be repaired or replaced prior to next inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 6 Priority, 3 Priority Foundation and 5 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager Owner claimed to have a certified food protection manager but had no documentation. Please make a copy available prior to next routine 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.