Inspection Report
AZ Pho And Grill
1674 N HIGLEY RD GILBERT AZ 85234
FD-58687
Food Establishment - Eating & Drinking
Food Routine Inspection
9/26/2023
Not Participating
3
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee entering kitchen after being outside and putting on gloves. Inspector told employee to wash his hands prior to putting gloves on when re-entering the kitchen. Employee washed his hands.
Correct By: Corrected At Time Of 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 a part for a coffee maker in the hand sink basin by the bar, along with a spoon. Inspector removed the items. Hand sink basins must be empty and used only for hand washing.
**1st Repeat violation
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand cleanser at the hand sink by the bar. PIC provided soap. Hand sinks must be supplied with hand soap at all times.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
Observed raw pork in a container stored over a container of bok choy in the walk in refrigerator. Also observed raw beef stored on top of cooked oxtail in the prep cooler on the assembly line. The raw items were moved to the bottom shelf. Raw animal foods must be stored under cooked or RTE foods to prevent cross contamination.
Correct By: Corrected At Time Of Inspection
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 bean sprouts holding 55-66F on an ice bath only touching the bottom of the container. Employee stated that they were removed from refrigeration an hour prior and placed more ice into the ice bath. Also observed sliced pork holding 53F on the top portion of the prep cooler on the line. The pork was in a container placed over another container, preventing proper air flow. The pork was moved to the bottom portion of the unit to cool. Discussed proper cold holding methods. Also observed fresh garlic in oil holding 86F. PIC stated it was made today. Discussed the risk of Botulism toxin with fresh garlic/oil environments. The item was moved to an ice bath. TCS food items must be held at 41F or below when cold holding.
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 a metal tray with lettuce on top, placed over a garbage can. PIC moved the tray to a table. Food equipment and utensils must be stored in a manner that prevents contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 46
Description: Gloves Used Properly
Comments:
Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves
Observed employees actively using Latex gloves and multiple boxes of Latex gloves in the kitchen. Please discontinue the use of Latex gloves due to risk of allergic reaction.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable
Observed cardboard placed on the edge of the hood. Employee did not know why it was placed there. Please remove. Also observed foil soiled with debris and grease on top of shelves near the small toaster oven. Please remove.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability
Observed the hot water at the hand sink by the kitchen entrance turned off. The staff turned on the hot water. A leak was observed. Please correct the leak to ensure there is hot water availability at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed food splash and food debris, as well as a heavy accumulation of grease under the stove top and grill areas, walls, shelves. Please clean.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking
Observed a purse and drink on a prep table where a colander of onions was stored. The items were moved to a designated area. Employee items must be stored in a designated area to prevent cross contamination.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
Inspection was emailed
Core-2-102.12(A), C: Certified Food Protection Manager**No CFM present. **1st repeat violation
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: 0,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Marques Johnson
"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.