Inspection Report

Business Name
Dong Que Vietnamese Restaurant & Market

Business Address
7420 W CACTUS RD PEORIA AZ 85381

Permit Number
FD-74590

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/17/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

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 pooled egg, cooked shrimp, butter, cut tomato, fried garlic oil house sauce, raw chicken, ham, chopped cabbage, cooked squid and tofu (50°F-55°F) cold holding above 41°F, in one of the prep line cooling unit. Staff confirmed all foods had been in the unit for more than 4 hours (see embargo). Staff were able to keep non-time temperature control for safety (non-TCS) sauces and non-TCS uncooked vegetables. Foods were rearranged in the two prep tables so that the non-working prep table only housed non-TCS foods.. The cooling unit measured at 51.0°F with the min/max thermometer. Manager and staff will only place non-TCS foods in the warm cooling unit until it can maintain temperatures below 41°F. Adequate alternative refrigeration is available to operate safely. Discussed cold holding requirements.

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

Violation #: 33

Repeat Violation

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

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.

Observed cold holding prep table measuring at 51.0 °F on the min/max thermometer. Manager called a third party repair servicer, at the time of inspection. TCS foods in the unit for more than 4 hours were embargoed (see embargo). Establishment will only use this warm unit to store non-TCS foods until the unit is repaired and able to maintain at or below 41°F. A reinspection on the cold holding unit will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email.

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

Observed beef thawing at room temperature. Staff was alerted and reeducated on thawing requirements. An employee moved the beef into the walk in, at time of inspection. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority and 1 Priority Foundation violations on this inspection
A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2)&(B)] and Priority foundation violation # [31], [4-301.11] , which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
Discussed date marking practices with staff.
No County legal action will result from this inspection.
Inspection report provided via email; confirmed delivery onsite.
Check out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-Toolbox

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.

Embargo Lbs: 15,Award: Not Participating,Signer: Hien P,Food Manager Licenses: 1

"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.