HOUSE OF PHO

1. Found several bulk bins without lids in back prep area and service line. [CA] Provide lids for bulk bins. 2. Found several container of food items stored on floor in back prep area and walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.

Found containers of meat thawing near back storage area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

1. Found a fly zapper installed near walk-wall from kitchen to dining area. [CA] Relocate fly zapper and/or provide a fly zapper that can retain body parts of pest/vermin. 2. Found several hats and other clothing stored around/on food related items on racks. [CA] Employee's personal effects (hats, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. 3. Found accumulated food debris under cooking equipment and shelvings. [CA] Routinely clean.

Found container of beef broth cooling in walk-in-cooler. Observed beef broth container cooling below other PHFs. [CA] Ensure cooling of PHFs shall be conducted in a way to ensure proper cooling. Relocate PHFs below container of soup.

Found flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

Found brown/orange like substance on white interior panel of ice machine located at front service line. [CA] Routinely clean.

Measured ambient air temperature of walk-in-cooler at 48F. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F.

Major: 1. Measured bag of orange rice holding at 52F in 3 door cold top at cooks line. 2. Measured container of raw beef holding at 57F in 3 door reach in at cooks line. 3. Measured fried tofu holding at 112F at fryer station. 4. Measured a bowl of boba holding at 72F at front service line. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to refrigeration unit. Minor: Measured the following PHFs holding between 46F - 49F in walk-in-cooler for less than 4 hours: egg rolls and raw beef. [CA] Maintain all cold PHFs held at or below 41F.

1. Found plastic bowls used to dispense bulk goods in back storage area. [CA] Provide scoops with handle. 2. Found single use container being reused to store other food items near service line. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Observed the following PHFs under time as a public health control (TPHC) without time marks: noodles, spring rolls and shell eggs. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator directed to time mark PHFs.

Found several container of food items stored on floor in prep area, walk-in-cooler and walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off floor.

1. Found accumulated grease build up on mechanical exhaust hood. 2. Found accumulated dust debris on fan guard in walk-in-cooler. [CA] Routinely clean.

Found several containers of seafood and meat thawing in stagnant water, sitting in container placed on floor and prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

1. Found scoop handles in direct contact with food items in bulk storage room. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Found cloth linen used as lining for counter where cups are stored. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. 3. Found food content directed stored in crates in walk-in-cooler/freezers. [CA] Provide a bag and/or approved lining for storage of food items.

Found black/red like substance on white interior panel of ice machine. [CA] Routinely clean.

1. Found single use containers being reused for storage of food items in 2 door reach in refrigeration unit. [CA] Food containers intended for single use shall not be reused. 2. Lacking lids for multi-use containers in dry storage room. [CA] Provide lids.

Found a bag of onion stored in unapproved back space area. [CA] Store all food in food facility to prevent from accidental contamination.

Found several food handlers card expired. [CA] Renew food handlers card.

Major: Measured the following PHFs holding between 52F - 125F on counter top near cooks line for less than 4 hours: egg rolls, chicken wings, bean sprouts and white noodles. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for white noodles and meats. Minor: 1. Measured the following PHFs holding between 46F - 49F in 2 door cold top/reach in (left): bean sprouts, raw pork and orange rice. 2. Measured the following PHFs holding between 44F - 49F in walk-in cooler for less than 4 hours: marinated pork, marinated chicken wings, orange rice and chicken. [CA] Maintain all cold PHFs held at or below 41F.

Observed an employee touching their face while donning gloves and placing hand in their pocket. No active contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee was directed to remove their gloves, wash their hands and discontinue placing hand in pocket at cooks line.