Inspection Report

Business Name
Pho Dalat
Business Address
7707 S KYRENE RD TEMPE AZ 85284
Permit Number
FD-11430
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/12/2024
Grade
C
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

Priority Foundation-3-202.15, Pf: Package Integrity. 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/4619/AMC-Toolbox---Approved-Source.

>>>Observed 3 large cans of bamboo with dents along the bottom and side hermetic seal. Discussed with Person in Charge (PIC) packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Embargoed the cans of bamboo and PIC discarded at the time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

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 very large deep container of Pho Broth on a cart in the walk-in, with a center internal temperature of 58*F. Per PIC the broth was placed in the walk-in unit from the freezer at 9:30pm the previous night. Freezer held at 6*F internal ambient temperature and walk-in held a 42*F internal ambient temperature at time of inspection. Discussed with PIC proper cooling cooked foods must be cooled from 135-70'F in the first 2 hours and from 70-41'F in the next 4 hours for a total of 6 hours of cooling. Discussed the importance of proper cooling with the PIC. Embargoed the Pho Broth and PIC discarded at the time of inspection. Provided cooling handout to the PIC.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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 in top refrigeration of the prep table across from the soup burner to have cooked chicken with an internal temperature of 48*F and BBQ Pork at 47*F internally. Per PIC the chicken and pork were recently sliced and placed into the unit 30 minutes prior to inspection. PIC placed the chicken and pork in the walk-in to rapidly cool. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table top or bottom refrigeration.

Correct By: Corrected At Time Of Inspection

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

>>>Observed no chlorine test strips available at time of inspection. Discussed importance of having chlorine test strips to determine concentration of sanitizer levels.

Reinspection scheduled 4-25-24

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment received a(n) C Grade and had 1 Priority, 3 Priority Foundation violations on this inspection.

Reinspection Scheduled 4-25-24
Report sent via email
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
No County legal action will result from this inspection.



Award: C,Embargo Lbs: 28,Food Manager Licenses: 1,Number of Employees: 1,Review Complete: CHECKED,Review Notes: QA-CR,Signer: Minh Nguyen

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.