Inspection Report

Business Name
Pho Thuan Thanh

Business Address
502 S DOBSON RD MESA AZ 85202

Permit Number
FD-32765

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/7/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a buildup of food debris on the underside of the meat slicer that had been stored as cleaned. Also observed food debris on multiple pans stored as cleaned on the wire rack. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

*Second consecutive repeat violation*

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: Observed cooling beef pho broth in the walk in cooler in 5 gallon buckets with internal temperatures ranging from 45-51*F when measured with a probe thermometer. PIC stated the broth was prepared yesterday and cooled in the walk in overnight. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Violation #: 24

Repeat Violation

Description: Time as a Public Health Control: Procedures and Records

Comments:

*Second consecutive repeat violation*

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed TCS rice noodles stored at room temperature measuring 63*F with a probe thermometer. PIC stated they had been busy and had been using the rice noodles for approximately 25 minutes and had not labeled the noodles since they are being sold quickly. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed TCS foods cooling at room temperature unsupervised with internal temperatures below 135*F and no active cooling steps being taken. Observed beef stew at 98-113*F, cooked brisket and broth 82-100*F, and cooked fish at 85*F when measured with a probe thermometer. PIC stated the foods had been prepared 30-40 minutes ago. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Foods unattended were moved to the walk in cooler to rapidly cool. Advised PIC to actively monitor foods and take active cooling steps upon reaching 135*F. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed boxes and buckets of food stored on the ground in the kitchen, walk in freezer and dry goods storage room. Also observed food containers, utensils etc. stored directly on the floor near the restrooms. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths stored in a sanitizer solution containing 0ppm chlorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed a plastic cart with various spices and seasonings lined with foil and soiled with fallen food debris. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed foil cannot be easily removed and should be replaced daily if using or to leave the cart bare and clean as needed to prevent buildup. PIC removed the foil at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 48

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

Comments:

4-603.12 - Core: Precleaning Addl Notes: Observed 20+ metal and plastic food containers stored as cleaned with the previous date label or name of food still affixed to the side of the container. Advised PIC that labels must be completely removed to allow for proper cleaning. Discussed that labels may be absorbent and provide harborage conditions for bacteria. PIC stated all labels would be removed before use and the containers would be cleaned again. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
Of note: Observed a large number of pigeon behind the establishment with no obvious source of attraction of the pigeons. Advised PIC to ensure food debris is not available attract pigeons and trash is properly tied up and discarded so as to not provide harborage conditions. Advised PIC to work with a pest company if the problem persists.

"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.
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.