Inspection Report
Pho Fresh Alley & Boba Tea
1000 E APACHE BLVD TEMPE AZ 85281
FD-23-01889
Food Establishment - Eating & Drinking
Food Routine Inspection
5/23/2024
Not Participating
2
Completed
Violations
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 an employee wash tongs they used to cook steak and then immediately put them away without sanitizing them. Person in charge was informed that all food contact surfaces must be washed, rinsed, and sanitized; the person in charge had them washed, rinsed, and sanitized.
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 cooked chicken with an internal temperature of 90*F in the walk-in cooler; it was stored in an >4 inch tall plastic container with lid. The person in charge indicated that it finished cooking 2 hours before inspection; the containers were placed in the reach in freezer to rapidly cool them down to 70*F but after 30 minutes they were only 80*F. Person in charge willingly discarded of the chicken. Discussed with the person in charge the cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the time/temperature controlled for safety (TCS) foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. The person in charge was emailed guidance on cooling techniques and cooling parameters.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Repeat Violation
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
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 cooked beef pho broth with an internal temperature of 106*F in 5 gallon plastic containers; the employees indicated that they finished cooking the pho broth 1 hour before inspection. After 30 minutes the internal temperature was 98*F. The person in charge added ice to the containers and an internal temperature of 73*F was observed. Discussed proper cooling techniques to ensure TCS foods are cooled from from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. Guidance was emailed.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Violation #: 56
Repeat Violation
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking>>>Observed bowl of employee food stored directly above fried rice for the establishment in walk in refrigerator. Discussed with person in charge storing all employee foods away from/below any restaurant food to prevent any unintended contamination of restaurant foods with employee foods. Person in charge stated they would create designated food storage areas for employee foods where they do not pose a risk on contamination to restaurant foods.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
Reviewed: in-use utensil handling
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
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.
Award: Not Participating,Embargo Lbs: 5,Food Manager Licenses: 1,Signer: Mabel Mui
"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.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.