Inspection Report

Business Name
Banh Mi Bistro Vietnamese Eatery
Business Address
2340 W BELL RD PHOENIX AZ 85023
Permit Number
FD-23-06377
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Advisory Inspection
Inspection Date
1/11/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Advisory conducted with John
Inspection report emailed to John
Facility in operation
Facility not approved

Address the following items prior to 1/18/23
1. Provide handwash station in the back food prep area. Handwash stations must be within 25 ft, clearly visible from all points of service with no physical barriers
2. Provide pest controls, facility has roaches
3. Clean facility throughout, equipment, utensils, walls, floors
4. Provide 1 inch air gap for the three compartment sink and the food prep sink tothe top of the floor sink flood lip
5. No medicines or personal items stored in the food prep/kitchen area. Assign space for personal item and medicine storage
6. Remove all equipment not in use or not operating
7. Remove all non-food storage containers. No reuse of containers that food was delivered in -- not reusable containers, not rated for multi-use. Utilize only multi-use food grade containers
8. Replace/resurface rusted shelves
9. Provide cove base in the restrooms
10. Provide u-shaped toilet seats in the restrooms
11. All food to be properly date marked
12. All food to be properly thawed -- under running water, cooked or thawing in walk in cooler
13. Food to be properly cooled. No cooling at room temperature. Cooling procedures discussed
14. No cardboard to be utilized as grease collection
15. All cooking equipment to be under the baffles of the hood
16. Provide proper cleaning on facility dish towels -- no left over laundry soap residue in towels
17. Provide more light in the walk in freezer. Light blocked by containers of food
18. Seal all cracks, crevices and penetrations.
19. Seal exposed wood under the countertops
20. Provide chemical dispenser water line that is not hanging in front of the three compartment sink. Secure so area is easy cleanable
21. Seal sinks to the wall
22. Organize equipment and food contact surfaces, no storage on the floor, no milk crates, no contact with mop buckets, hardware, cleaning chemicals

Discussed that food service manager to have an active role in ensuring food safety, pest control. Discussed training employees and following through by verifying that procedures and results are obtained.

No County legal action will result from this inspection

"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.