Zona Pho - Watson

Inspector's notes

Observed cooked ROP meats (chicken and beef) thawing under refrigeration in a single door cooler across from the three compartment sink. Establishment is not following procedures under the HACCP plan. Receiving temperatures are checked by the driver and temperature logs are kept on the truck with the driver. Cooler temperatures are not being checked and recorded twice a day. Date of thawing and discard date are not filled out on the label for the cooked ROP meats in the cooler. PIC stated that the temperature of the coolers will be logged and kept on hand for verification. PIC received confirmation that the meats started the thawing process on Tuesday so the dates (thawing and discard) were added to the label on each bag at time if inspection. The following instructions must be adhered to by the restaurants: a) Receive products in a frozen state and record temperatures. b) Check and record coolers/freezer units used for storing ROP products twice a day for proper operation. c) Thaw/defrost products under refrigeration. d) Use products within 6 days from the thaw/defrost date. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Ensure there is a certified food protection manager on site by the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chicken in the prep table without a date mark. PIC stated that the chicken was pulled out of the freezer on Friday and placed into the glass door cooler by the dishwashing area to thaw. Once thawed the chicken was moved to the prep table. Chicken was date marked. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). If TCS/RTE foods are to be frozen, date mark with day they are cooked prior to freezing. Then write the date when the items are pulled from the freezer to thaw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked boba sitting on the counter of the service area without a time label. PIC stated that the boba was placed under time as a control at 9:30am and will be discarded at 1:30pm. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Ensure written procedures for time as a control on the boba are readily available for inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed closed bags of cooked shrimp stacked on top of each other in a plastic container inside a reach-in refrigerator unit registering internal temperatures of 95°F. Per manager, the shrimp was cooked 10 minutes prior, placed in an ice bath for 5 minutes, and placed in bags and put inside the refrigerator 5 minutes prior to observation. Instructed manager to open the bags, place in multiple containers to prevent stacking, and place inside the walk-in refrigerator to cool properly. Discussed closing up the bags and stacking once shrimp are verified to have reached 41°F via a probing thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cutting board at the prep table with significant cut marks and scoring. The cutting board is no longer easily cleanable. The establishment shall provide a new cutting board in good repair that is easily cleanable. Corrective Action: Correct prior to next routine inspection.