PHO-Bowl Vietanmese Cuisine
Permit ID: FD-76660
Permit Type: E & D
5185 W Baseline Rd Suite B105 Laveen 85339
*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
Not Participating
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 multiple stems of cilantro in the kitchen hand wash sink basin. Person in charge removed cilantro and cleaned the sink at time of inspection. Hand wash sinks shall only be used for hand washing.
Corrected At Time Of Inspection
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food
Protection. 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.
-- In the walk in cooler, observed multiple open cartons of whole raw shelled eggs stored over ready to eat lettuce leaves and peanut sauce. Discussed storing raw animal proteins below ready to eat foods with the owner. The owner moved the eggs to a lower shelf at the time of inspection.
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.
--Multiple 5 gallon buckets of beef based broth measured an internal temperature of 45°F in the walk-in refrigerator. Thermometer was calibrated on site. Per person in charge, the broth was made 2 days prior to inspection. Broth was embargoed. Surrounding food items measured 41°F. Discussed cold holding policies with PIC to ensure TCS foods are held at or below 41°F. *3rd Consecutive Violation*
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
--Observed a can of pesticide being stored under the 3 compartment sink. Person in charge discarded the can at time of inspection. Reviewed pest control requirements with person in charge. *2nd Consecutive Violation*
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
--Cove base under the 3 compartment sink is coming apart from the wall. Person in charge plans to have this area repaired and properly sealed.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation and 2 Core Violations on this inspection. Inspection rights reviewed with Luc L. Due to the violations noted on this inspection report, County legal action may result from this inspection. Inspection report emailed.
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.
