Inspection Report

Business Name
AZ Pho and Grill

Business Address
885 N 54TH ST CHANDLER AZ 85226

Permit Number
FD-81007

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/5/2026

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: 2nd Consecutive violation In the walk in cooler, observed raw chicken and raw eggs stored directly over containers of sauces. In the raw meat prep cooler, observed raw beef on a shelf above cooked beef in the bottom of the unit. All raw meats must be stored below ready to eat foods. All raw meats were moved to proper storage at time of inspection. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: 2nd Consecutive Violation At time of inspection, establishment was actively using their dishwashing machine with 0 ppm of chlorine sanitizer after 2 fresh cycles. Chlorine must remain in the concentration stated on the bottle, 50 ppm to 200 ppm. Until unit is properly dispensing the sanitizer at the right concentration, the establishment will be using the 3 compartment sink to sanitize dishware. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed a pan of egg rolls stored in a pan at room temperature. The eggrolls were 90*F to 95*F at time of inspection. Per manager and employee, the rolls were there for approximately 30 minutes after they were fried. Per manager, they typically keep them at room temperature because they go through them so fast. Foods were on temperature control, not time control, so they were moved to the walk in cooler to rapidly cool. Discussed cooling requirements and hot holding requirements. Corrective Action: Corrected at time of inspection.

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-208.11 (B) - Priority: Storage-First Aid Supplies; Storage

Addl Notes: 2nd Consecutive Violation In the back prep area, observed various ointments, a first aid kit, and Tylenol over noodles and the food prep counter. In the front of house, observed Tylenol, Advil, Pepto Bismol, and tums chews on the shelf with sauces and above a shelf containing causes and table seasonings. All first aid supplies, medications, and any other toxic items must be stored away from foods, food prep areas, food contact surfaces, utensils, and single use articles. Manager moved everything to the office. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: In the walk in cooler, observed a box of fresh vegetables, a box of green onions, and a container of tea stored directly on the ground. Instructed manager to move the items from the ground and to find a more permanent place for the foods to reside that is 6 inches off of the floor. Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: 2nd Consecutive Violation At time of inspection, observed a rice paddle stored in water at 85*F and two knives stored between the cold holding unit and the wall. The wall was visible unclean with residues and debris. All utensils stored in water must be kept above 135*F or in constantly flowing and replenishing water. Paddle was moved to the crock pot water at 142*F. Knives were removed and sent to the back to be washed. Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: ***** 6TH CONSECUTIVE VIOLATION ***** In the back prep and dish area, observed food debris, residues, and grease accumulating on the walls and floors around the dishwashing machine, under the prep tables, and by the BIB shelving. In the kitchen grease, food debris, and residues were observed under the cooking equipment and behind and under the cold holding equipment. Also in the kitchen, observed dust accumulating on the ceilings. Facility must be kept clean and cleaned at a frequency to prevent the accumulation of soils (food, debris, residues, etc.). Please have the facility cleaned and cleaned more frequently to prevent the accumulation of soils. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed date marking and cooling methods.

"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.