PHO LIEN NOODLE HOUSE

Observed working food stored directly on the floor of the kitchen. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed personal belongings (purse) stored directly on top of packaged foods. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Observed improper handwashing practices by employees, including employee handling raw beef with gloved hands, then handling ready-to-eat produce without an intermediate handwashing step or changing gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist requested employees to change gloves and wash hands as required. Discussed handwashing and glove use policy with PIC.

Observed refrigeration units are missing thermometers for monitoring ambient temperatures. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing Potentially Hazardous Foods.

Observed large bowl of ready-to-eat basil stored on the floor of the kitchen. The ready-to-eat basil is stored in standing water that is contaminated with raw pieces of beef. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Basil was voluntarily condemned and discarded at the time of inspection. See VC&D report.

1) Observed raw meats stored directly above ready-to-eat produce inside refrigeration units. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2) Observed dry ingredients and ginger stored directly adjacent to the handwash sink without a splash guard. [CA] Store food items away from the handwash sink to prevent splash contamination. 3) Observed clean dishes were stored on the 3-compartment sink, directly adjacent to the preparation sink without a splash guard. [CA] Install a minimum 6" high metal splash guard between the 3-compartment sink and preparation sink to prevent splash contamination.

Facility menu lacks consumer advisory warning marking raw or undercooked animal-derived foods (raw beef in pho and homemade mayonnaise for banh mi). [CA] Raw or undercooked animal-derived foods on the menu shall be identified with a designated marking (i.e. asterisk) and provided with a consumer warning.

Observed standing water and accumulation of food debris beneath the cook line. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.

Observed soiled cardboard and working tray stored directly on top of clean equipment. No active contamination of equipment observed. [CA] Equipment shall be stored in clean and sanitary condition.

Facility lacks appropriate sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual warewashing.

Measured the chlorine sanitizer solution in the 3-compartment sink at 25 ppm during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

1) Measured beansprouts stored on the preparation counter at 71F. Per PIC, beansprouts were relocated from the upright cooler to the preparation counter less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Ice was added directly to the container of beansprouts during inspection. Remeasured beansprouts at 41F. 2) Measured chicken pho broth stored on the preparation counter at 120F. Per PIC, broth was recently cooked and should be kept hot throughout the service period. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist directed employee to reheat the chicken pho broth to 165F before keeping it on the stovetop for hot holding.

Observed employee drinking from open beverage stored in the food preparation area. [CA] Employees shall not eat or drink in any area where contamination of non-prepackaged food, clean equipment, clean utensils, clean linens, unwrapped single-use articles, or other items may result. Beverages shall be fully closed with lid.

Observed soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use. Observed employees using sponges to clean meat cutter and dishes. [CA] Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces.

Observed household insecticide stored inside the kitchen. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use may be stored in the food facility.

Observed dry ingredients and ginger stored directly adjacent to the handwash sink without a splash guard. [CA] Store food items away from the handwash sink to prevent splash contamination. Observed clean dishes were stored on the 3-compartment sink, directly adjacent to the preparation sink without a splash guard. [CA] Install a minimum 6" high metal splash guard between the 3-compartment sink and preparation sink to prevent splash contamination.

Observed accumulation of grease and food debris underneath the cookline. [CA] Premises shall be kept clean to prevent pest harborage.

Facility menu lacks consumer advisory warning for raw beef served in pho dishes and raw egg served in banh mi. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. The consumer warning shall state: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."

Observed employees actively washing dishes and skipping the sanitization step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS] PIC set up the 3-compartment sink with sanitizing solution of chlorine. Dirty dishes were cleaned and properly sanitized.

**REPEAT VIOLATION** Observed gaps between the filters in the hood above the cook line. [CA] All hood filters shall be in place and maintained in good repair to ensure adequate ventilation.

Facility lacks appropriate sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual warewashing.

Measured multiple Potentially Hazardous Foods (PHFs) including raw beef and beansprouts between 50-60F. Raw beef and beansprouts were stored on the preparation counters. Per PIC, foods were removed from temperature control during opening (less than 2 hours ago). Observed four containers of beef pho broth stored on the preparation counter measuring at 130F. Per PIC, pho broth was cooked less than 2 hours ago. [CA] PHFs shall be kept at 41F or below and 135F or above. [COS] Raw beef was relocated to under counter refrigeration. Ice was added to the container of beansprouts. Pho broth will be kept warm on the stove.

Facility employee lacks food handler card. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

Observed health permit was not posted in the facility. Permit unavailable for review. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Observed cooked beef cooling inside the under counter refrigeration unit covered with plastic wrapping. Measured cooked beef at 70F. Per PIC, beef was cooked less than 30 minutes ago. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

Observed employee using the same gloves to handle dirty dishes, then touching ready-to-eat meat without changing gloves. Observed another employee using the same gloves to touch raw meat, then touching ready-to-eat meat without changing gloves. Hot pho broth was added to the bowls. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [SA] Specialist requested employees to change gloves and wash hands as required. Discussed handwashing and glove use policy with PIC.