PHO BEL-AIR

Linen used in direct contact with food.[CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.

Cell phone and other personal effects stored on top of packaged food and food contact surfaces. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Deep container of soup broth found cooling at time of inspection. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. tightly wrapped pork found cooling on rolling rack. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Various PHF overstacked in preparation refrigerator measured >41F,<135F. (Tofu, cooked beef, cooked chicken, sliced tomatoes). [CA] PHFs shall be held at 41°F or below or at 135°F or above. Reduce food stored above fill line.

Several live gnats found rear storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Deep container of soup broth found cooling in walk-in refrigerator. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Frozen meat found thawing in still water at food preparation sink. [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.

Cooked pork, cooked shrimp and cooked beef held in preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Several fruit flies found in dry storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

hand wash sink was obstructed at time of inspection. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Boxed food found stored on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Food preparation observed at active warewash sink. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink.

Deep container of soup broth found cooling in walk-in refrigerator. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Various PHF held in preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Cardboard used to line shelves in food preparation area.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.