Inspection Report

Business Name
Pho Noodles

Business Address
3417 N 7TH AVE PHOENIX AZ 85013

Permit Number
FD-52438

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/3/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-101.11 - Priority Foundation: Assignment; Person In Charge Present Addl Notes: No person-in-charge present upon arrival. Employee stated manager had left for personal reasons and stated no one was assigned to take charge of operations while the manager was away. Employee called manager and manager arrived 30 minutes later. Reviewed with manager that a person-in-charge is to be present at all times and to assign a employee to be in-charge should the manager have to leave. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed sanitizer bottle, per PIC, with no labelling. PIC labelled bottle at time of inspection. Working containers are to be labelled with common name so chemicals can be easily identified at the establishment. 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 bag of carrots stored on ground of walk-in unit. Observed pan of RTE chili oil on ground below dry storage shelfing. PIC moved carrots at time of inspection Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. (2ND CONSECUTIVE VIOLATION) Corrective Action: Correct prior to next routine inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-903.12 - Core: Prohibitions; Utensils, Equipment and Linens Addl Notes: Observed green napkin linen mixed in with basil in a bowl in walk-in unit. Please ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. PIC removed linen napkin 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:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl Notes: Observed RTE fried tofu in a bowl stored in grocery bag in walk-in unit. Observed RTE vegetable items used as garnish for pho soup stored in grocery bags in walk-in unit. Food items were transferred to proper food grade containers at the time of inspection. Discussed the importance of storing food in proper food grade containers to prevent the migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Observed a spray hose with a spray head connected downstream from the Atmospheric Vacuum Breaker (AVB). Unless disconnected after every use, no downstream shutoffs are to be installed downstream from the AVB. AVBs are not designed to withstand constant pressure and may fail to prevent backflow in as little as 12 hours. Advised PIC to disconnect hose while not in use and reconnect as needed when actively in use. PIC disconnected the hose and stored the spray head above the flood line of the sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: 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.
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.