Inspection Report

Business Name
Pho Number One

Business Address
1955 W BASELINE RD MESA AZ 85202

Permit Number
FD-57569

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/30/2023

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 1

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

Comments:

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties

Insufficient knowledge was observed during inspection due to multiple priority violations seen and no worker onsite with certified food manager certificate.

NOTE: Individual in charge should have food manager certification at all times of operation.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.

Observed strainer in hand washing sink in kitchen. Discussed with PIC that they cannot store items in hand washing sink and should only be used for hand washing only. Strainer was removed.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Observed cabbage holding 46-52 F in ice bath ( not submerged) , per PIC cabbage was placed there less than 1 hour prior. Discussed with PIC that when using ice baths containers must be submerged in ice. Cabbage was placed properly and ice was added to cool item.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.

Observed in to go fridge in serving area with portioned containers of house made pickled bok choy, pig ear, and steamed egg wit pork with not date marking labels per PIC they were made the day prior. Discussed with PIC that date marking is required for TCS food items. All food items were labeled properly.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

Observed frozen chicken thawing on counter. Discussed with PIC that chicken must be thawed under refrigeration or running cold water. Chicken was moved to fridge.

Correct By: Corrected At Time Of Inspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises

Observed raw meat in bags stored on floor in walk-in freezer. Person in charge will move to shelf at the time of inspection. Food and food containers must be stored at least 6 inches off the floor to prevent contamination.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A), P: Approved System

Observed spray nozzle connected to hose at mop sink w/ Atmospheric vacuum breaker. Person in charge removed at the time of inspection. AVB's are not designed to be maintained under constant pressure.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report sent by email.

Award: C,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Hien H.

"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.