PT Pho Express 2
Permit ID: FD-87155
Permit Type: E & D
23425 N 39th Dr Suite 106 Glendale 85310
*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
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 walk-in refrigerator measuring with an ambient temperature of 60 degrees F. Temperature control for safety (TCS) food items such as bean sprouts, shelled eggs, and green leaf lettuce all measured with internal temperature of 55 degrees F. Items had been stored in the walk-in refrigerator over night. Items were recommended for discard- see embargo form. Discussed tracking temperature checks and cold holding.
Also observed stand up refrigerator on cook line measuring with an ambient temperature of 53 degrees F. Bean sprouts stored in the refrigerator measured with an internal temperature of 55 degrees F. Were recommended for discard- see embargo form.
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 walk-in refrigerator measuring with an ambient temperature of 60 degrees F. Temperature control for safety (TCS) food items such as bean sprouts, shelled eggs, and green leaf lettuce all measured with internal temperature of 55 degrees F. Items had been stored in the walk-in refrigerator over night. Items were recommended for discard- see embargo form. Discussed tracking temperature checks and cold holding.
Temporary alternative refrigeration available to remain in operation. A 24 hour re-inspection will be conducted. Walk-in refrigerator must be able to maintain TCS food items at 41 degrees F or below by re-inspection
Correct Prior To Reinspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability.
Warm/hot water not available throughout the establishment. Water would not reach temperature above 70 degrees F. Hot water must be available at 110 degrees F.
A 24 hour re-inspection is required.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation and 0 Core violations on this inspection. a 24 hour re-inspection is required for violation #31 and #48. Walk-in refrigerator and hot water must be repaired. No County legal action will result from this 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.
