Inspection Report
AZ Pho And Grill
1674 N HIGLEY RD GILBERT AZ 85234
FD-58687
Food Establishment - Eating & Drinking
Food Routine Inspection
5/21/2024
Not Participating
2
Completed
Violations
Violation #: 15
Repeat Violation
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 beef stored over cooked oxtail and noodles in the small reach in refrigerator on the far right of the assembly line. The items were re-arranged to place the raw food items beneath the cooked or ready to eat items to prevent cross contamination.
***REPEAT VIOLATION
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 bean sprouts 47-51F in an ice bath around non TCS garnishes. PIC removed the garnishes from the ice bath and added water to the container to surround the bean sprouts. Also observed fresh garlic/oil mixture near the grill area. Discussed botulism risk with PIC. The items were prepared within the hour and the garlic/oil was placed into the refrigerator to cool down. Discussed using 4 hour time as a control moving forward if desired. Also observed cut cabbage, bok choy, and cooked tofu at 48-52F on the top portion of the main prep cooler on the assembly line. The items were stayed beyond the fill line. PIC moved half of the contents to the bottom portion of the cooler. Please do not overfill the containers, to ensure cold holding temperatures remain at 41F or below.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed scoops used for rice in water at 129F. Discussed water temperature requirements for in-use utensils having to be at 135F or greater. PIC removed the scoops. Please keep in-use utensils clean and dry, or in hot water at the approved temperature to eliminate bacterial growth
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.
PIC could not provide quat test strips. Please obtain to properly monitor quat sanitizer levels in buckets.
Correct By: Correct Prior To Reinspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed a heavy accumulation of grease surrounding the fryers and production area, as well as debris on the floors in the kitchen. Please clean to prevent contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 56
Repeat Violation
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking
Observed a cell phone stored on a shelf over open foods. Observed an employee drink without a straw on the shelf over the main assembly line. PIC moved all items to a designated area.
***REPEAT VIOLATION
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
Comments/Details
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection was emailed
**A re-inspection will occur by 5/31
Core-2-102.12(A), C: Certified Food Protection Manager***Please have a CFPM present during all hours of operation
***PIC is scheduled to attend AMC class on 6/4 from 8:45-11:00am
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,Signer: Ken Huynh
"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.