Pho Noodles

Inspector's notes

Observed containers of chili sauce/oil with removable lids and spoons available on restaurant tables. All containers of chili sauce were removed from the tables at the time of inspection. Discussed requirements for food left on table between customers or served to multiple customers with the PIC. Food on tables must be protected from contamination and the container must be closed between uses, and dispensed from a container such as a narrow-neck bottle for re-service of food items. All containers were removed from the tables at time of inspection. Discussed providing individual portions for each customer with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp stored in multiple areas of the walk-in cooler above uncut daikon, uncut limes, cut carrots, and cooked beef. PIC relocated all raw shrimp to one location that will prevent cross contamination. 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.

Inspector's notes

Observed bean sprouts stored in prep cooler next to hand sink at 55F and in display cooler next to register at 60F minimum recorded ambient temperatures of these coolers was 47F and 58F measured with min-max thermometer. PIC reports preparing and placing bean sprouts just before lunch rush at 1130am. PIC relocated all bean sprouts to walk in cooler for rapid cooling. PIC reports both coolers normally used for non-TCS drinks. PIC will discontinue any TCS storage in these coolers until they can maintain temperatures below 41F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed personal drink sitting above reach in prep fridge. Discussed separation of drinks from food prep areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed foam cup sitting in broth under reach in fridge. 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.

Inspector's notes

Observed closed employee beverage stored on shelf next to to-go containers above prep table near rear kitchen exit with active prep occurring. PIC moved beverage to designated table at time of inspection. Employee belongings must be stored on a non-food-contact surface and kept separate from exposed food, clean equipment, and unwrapped single-service and single-use articles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Styrofoam cup stored in container of cooled pho broth located in reach-in across from stoves. 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. Single-service and single-use articles, such as Styrofoam cups, may not be reused. Styrofoam cup was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed half cut cabbage stored in grocery bag in walk-in unit. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Use of non-food grade bags (including to-go bags and trash bags) is not approved for the storage of open food items to prevent migration of deleterious substances. Cabbage was transferred to proper food grade bags at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened pho broth in the walk-in which had been cooked last night at 9 pm measuring at 45°F. The large plastic container of broth had been placed under the cooling unit which had a small leak (see embargo). Discussed cooling methods with the manager. Pho broth is currently cooled using an ice bath in the prep sink before being placed in the walk in. If still cooling by the time pho broth is placed in the walk-in, the open pho broth is to be protected from contamination and placed in such a way as to promote surface cooling. Once fully cooled to 41°F pho is to be immediately covered to prevent contamination. Do not cover before fully cooling. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw concrete in high-trafficked areas in the main kitchen where the laminate covering had peeled away. Proper repair is required. Do not use unapproved methods. The establishment is to cover the raw concrete with an approved surface or sealant to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair the physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No person-in-charge present upon arrival. Employee stated manager had left for personal reasons and stated no one was assigned to take charge of operations while the manager was away. Employee called manager and manager arrived 30 minutes later. Reviewed with manager that a person-in-charge is to be present at all times and to assign a employee to be in-charge should the manager have to leave. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bottle, per PIC, with no labelling. PIC labelled bottle at time of inspection. Working containers are to be labelled with common name so chemicals can be easily identified at the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bag of carrots stored on ground of walk-in unit. Observed pan of RTE chili oil on ground below dry storage shelfing. PIC moved carrots at time of inspection Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. (2ND CONSECUTIVE VIOLATION) Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed green napkin linen mixed in with basil in a bowl in walk-in unit. Please ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. PIC removed linen napkin at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE fried tofu in a bowl stored in grocery bag in walk-in unit. Observed RTE vegetable items used as garnish for pho soup stored in grocery bags in walk-in unit. Food items were transferred to proper food grade containers at the time of inspection. Discussed the importance of storing food in proper food grade containers to prevent the migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray hose with a spray head connected downstream from the Atmospheric Vacuum Breaker (AVB). Unless disconnected after every use, no downstream shutoffs are to be installed downstream from the AVB. AVBs are not designed to withstand constant pressure and may fail to prevent backflow in as little as 12 hours. Advised PIC to disconnect hose while not in use and reconnect as needed when actively in use. PIC disconnected the hose and stored the spray head above the flood line of the sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises --- Observed bag of uncooked rice on floor in front of the walk-in unit. PIC moved item at time of inspection. Suggested PIC to get a riser to store food items. Food items must be stored 6 inches above the ground to prevent contamination from the premises. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking --- Observed cup of employee drink being stored on shelf alongside dishes and directly above food prep table and tabletop cooling unit. PIC removed employee drink at time of inspection. Personal food items must be stored separate from store food items to prevent cross contamination. Suggested PIC to have designated area for employee food storage. Correct By: Corrected At Time Of Inspection