Inspection Report

Business Name
Pho Chandler Vietnamese Cuisine
Business Address
4055 S ARIZONA AVE CHANDLER AZ 85248
Permit Number
FD-13023
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
2/13/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee drink stored over food areas and open food by prepare area. PIC discarded all items at time of inspection. Discussed approved areas for eating and drinking with PIC. Corrective Action: Corrected at time of inspection.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

2nd repeat

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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.

Addl Notes: Observed raw beef stored above RTE lettuce, limes, bean sprouts, and other produce in the reach in cooler near the dish machine. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed cooked beef, and cooked noodles on the floor of the kitchen with an internal temperature range of 34F-39f. Per PIC, the food items are thawing. PIC moved food items to continue thawing. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.12 - Core: Food Storage, Prohibited Areas Addl Notes: Observed large bulk container of dried noodles being stored directly under handwashing sink. Instructed PIC to move noodles at time and to ensure that no foods are stored directly under plumbing lines and are stored in a manner to protect from splash, dust and other potential contamination. Corrective Action: Corrected at time of inspection.

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed a container of thawing cooked beef, and vegetables stored on the floor of the kitchen. Food must be protected from contamination in clean, dry location 6 inches above floor. Instructed PIC to move the food items to a walk-in instead of storing the items on the floor. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Discussed obtaining a bodily fluid clean up kit, and to disconnect spray nozzle attached to mop sink when not in use.

"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.