Inspection Report
La Sen Vietnamese Cuisine
1890 W GERMANN RD CHANDLER AZ 85286
FD2403552
Food Establishment - Eating & Drinking
Food Routine Inspection
9/18/2024
Not Participating
1
Re-inspection required
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
At time of inspection, no person-in-charge was present. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required.
2-101.11 - Priority Foundation: Assignment; Person In Charge Present Addl Notes: Corrective Action: Correct prior to next routine inspection.
Violation #: 2
Description: Certified Food Protection Manager
Comments:
At time of inspection, no Certified Food Protection Manager (CFPM) certification or individual onsite. A Certified Food Protection Manager (CFPM) certification shall be obtained and kept onsite and a CFPM is required to be on the premises during all hours of operation.
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
At time of inspection, employee drink without a lid was observed next to customer soup bowls and spoons on table behind front counter. PIC discarded drink. Employee food was observed mixed among customer food in walk-in. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Corrective Action: Corrected at time of inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Observed a pot of raw vegetables in handwash sink. Establishment shall discontinue use of handwash sink for all activities that are not for handwashing. Item was relocated from handwash sink at time of inspection.
5-205.11 - Priority Foundation: 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. Addl Notes: Corrective Action: Corrected at time of inspection.
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
Pot of raw bean sprouts observed at 59F on make table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Staff members stated that sprouts had been washed and put on ice ab hour before. Staff member put pot of sprouts in walk-in to cool.
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.
Addl Notes: Corrective Action: Corrected at time of inspection.
Violation #: 25
Description: Consumer Advisory Provided for Raw or Undercooked Food
Comments:
At time of inspection, reminder for Consumer Advisory observed on back of hardback menu, but food items like steak pho and other pho dishes with steak were not marked with a disclosure. Also no Consumer Advisory present on menu flyer. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection.
3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Re-inspection for Consumer Advisory scheduled for 9/27/24. Corrective Action: Correct prior to re-inspection.
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
Various frozen meats observed on floor of walk-in freezer; large pot of both observed on kitchen floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Pot of broth was put on counter by staff member.
3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Corrective Action: Correct prior to next routine inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Floor and equipment under/around wok line observed with excessive organic matter and grease. 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.
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Re-inspection for Consumer Advisory scheduled for 9/27/24.
Discussed 3 comp sink set up (need to switch the wash and sanitize stickers on basins...they are in the wrong spot) and labelling of spray bottles.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)
Note: 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 or call 602-506-6824.
"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.