Saigon District Pho and Boba

Inspector's notes

Observed for two dishes, employee on the cookline grab sliced raw beef and place in a bowl then without taking off gloves, washing hands or donning new gloves, began to grab from containers of ready to eat foods including cilantro, onion, and green onion at the time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. PIC instructed employee to take off gloves and don new gloves before continuing with food task. Containers of RTE food contaminated with raw beef was voluntarily discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bean sprouts 70*F, tofu 65*F, and cut lettuce 68*F in the cold table at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, the cold table was delivered today and not working at the time of inspection, per PIC the TCS food items were placed in the unit 1 hour prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat Violation* In kitchen, employee washed hands with no soap at small 2-basin prep sink. Employee was instructed to wash hands at handwashing sink then dried hands with wiping cloth towel. Owner instructed employee on proper handwashing procedures with employees. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large pot of pho broth inside walk-in cooler holding 45.6*f degrees. Per manager pho was made previous night discussed proper cooling time frames, methods, and containers with manager. Embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut and leafed lettuce holding on the cookline over filled 56-58*f and large beef bones with meat 48*f degrees. Per manager items had been on line less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large pot of pho broth actively cooling inside walk fridge with cooling time frame at 109*f degrees. Discussed not cooling in big pots and using expedited cooling methods such as ice wands and ice bathes while mixing product. Pot was moved to an ice bath at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, employee washed hands with no soap at small 3-compartment sink. Employee was instructed to wash hands at handwashing sink then dried hands with wiping cloth towel. Owner instructed employee on proper handwashing procedures with employees. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, employee donned latex gloves to work with food products. Instructed employee to remove gloves, wash hands, and don nonlatex gloves to work with food. Latex gloves are not approved for food handling. Corrective Action: Corrected at time of inspection.

Inspector's notes

In two door reach in freezer, frozen raw meat stored directly in grocery to go bags. Instructed manager to move raw meat to food safe bags or containers for storing. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.