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
6/6/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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 soap available at the handwashing sink nearest the dishwasher. Staff replaced the soap at time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks to be ALWAYS maintained unobstructed and assessable

Correct By: Corrected At Time Of Inspection

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 (60°F), raw chicken (56°F), cooked shrimp (59°F), and rice noodle (52°F) cold holding above 41°F in the left prep table on the cookline. The unit was measured at 57.2°F with the min/max thermometer. All items had been put in the prep table 3 hours earlier and were moved to the walk in, at time of inspection. Staff not to place Time Temperature Control for Safety (TCS) foods in the left prep table until it is serviced and is able to maintain foods at or below 41°F. Staff will place TCS items either in the other prep table or the walk in until the left prep table can maintain temperatures below 41°F. Discussed cold holding requirements. THIRD REPEAT.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-202.12, P: Conditions of Use

Observed a chemical spray bottle containing blue liquid without a label. Staff stated it was Windex and labeled it at time of inspection. Discussed the importance of labeling chemicals at to prevent the risk of applying the wrong chemical to the wrong task. All chemicals are to be labeled when outside of their original labeled containers and must be stored in a designated spot away from food prep areas.

Correct By: Corrected At Time Of Inspection

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 left prep table measuring 57.2°F on the min/max thermometer. All TCS items in the unit for less than 4 hours were moved to the walk in at time of inspection Staff will not use the left prep table to store TCS food until the unit can maintain at or below 41°F. A reinspection on the cold holding unit will be conducted on or before 6/13. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. THIRD REPEAT.

Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence

Observed several flies throughout the establishment. Owner states they have a pest control company that comes out twice a month to control for pests. Owner will call the servicer today to schedule more frequent visits to control for the fly population in the establishment. Discussed the importance of pest control to reduce vectors for disease throughout the establishment. Establishment must promptly get rid of dead pests. The use of fly swats is prohibited. Establishment to use only approved methods for pest control.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority and 3 Priority Foundation violations on this inspection.
A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2)&(B)], which has been noted during this inspection. The owner signed up for an Active Managerial Control (AMC) class at time of inspection. Failure to attend the AMC class may result in legal action. Failure to correct repeat violations may result in legal action.

Discussed thawing, utensils-between-use, date marking requirements, personal food and personal dishes storage.
Discussed the best practice of breaking the pho broth grease cap to aid in cooling. Also discussed allowing foods to cool completely to 41°F before covering or bagging.

Due to the violations noted on this inspection report, County legal action may result from this inspection.

Vietnamese translation and food safety training was provided to all staff onsite during this inspection, with the help from our EHS Vietnamese liaison.
Inspection conducted with RS# 575

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.

Signer: Xuan Tran,Food Manager Licenses: 1,Award: Not Participating

"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.