Inspection Report
Hello Vietnam
2922 N HAYDEN RD SCOTTSDALE AZ 85251
FD-78994
Food Establishment - Eating & Drinking
Food Routine Inspection
12/13/2023
Not Participating
2
Completed
Violations
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.
At time of inspection, the approved handwashing sink for the tea bar was not being used as a handwashing sink and, instead, had a sponge and dish soap in the basin. Employees were using the handwashing sink in the ice maker room when needing to wash their hands. Spoke with PIC about using the sink in the tea bar for only handwashing. Establishment set it up to be a handwashing sink.
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.
At time of inspection, no paper towels or other hand drying provision was available at the handwashing sink in the kitchen. A hand drying provision must be kept available for each hand washing sink. Manager replaced the towels at the sink.
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.
In the cold holding prep cooler directly outside the kitchen, observed a plate of cooked pork at 52*F, cooked beef at 56*F, and cooked chicken at 60*F. Foods were on plates on top of the containers in the unit. Foods were placed in unit approximately 2 hours prior. Foods were placed in the lower portion of the unit to cool.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring
Observed an old bar towel harboring 10+ beetles. No other pest activity was observed. Had discussion with PIC about monitoring pest activity and eliminating places that may attract or harbor pests.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 39
Repeat Violation
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises
Observed containers of sauces being stored directly on the floor in the dry storage area. Please ensure that all food is kept off of the floor by a minimum of 6 inches.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe
Observed washed basil and raw oxtail being stored in a scented trash bag with the food in contact with the inside of the bag. Materials that are used to make single-service and single-use articles may not allow the migration of deleterious substances and shall be safe. Basil and beef were embargoed.
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.
Establishment did not have testing strips for the chlorine sanitizer for the dishwashing machine. Chlorine test strips must be kept available at all times. Please obtain chlorine test strips prior to re-inspection.
Correct By: Correct Prior To Reinspection
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Observed the handwashing sink in the kitchen dripping continuously while turned off. Please ensure that plumbing remains in good repair. Please have the sink fixed.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-101.11, C: Surface Characteristics-Indoor Areas
Observed soiled carboard and towels being used to absorb liquids under the wok station and in the walk in cooler. Towels and cardboard were black and soiled with grease and debris. All indoor surfaces must be nonabsorbent, smooth, durable, and easily cleanable. Please remove the cardboard and towels from the floors.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
At time of inspection, no employee on the premises was a certified food manager. Please have a certified food manager on the premises for the next inspection.
This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report emailed.
Notes;
Please obtain test strips prior to Wednesday December 27th. Once obtained, please email or text a photo of them to the inspector for verification.
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: 5,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA,Signer: Cindy L.
"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.