GO GO PHO

1) Food Safety Certificate for manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Employee food handler cards are not available. [CA] All food handlers shall have a valid food handler card within 30 days from their date of hire. REPEAT VIOLATION Provided handout for food safety training providers.

Employee observed washing hands while still wearing disposable gloves. [CA] Employee shall remove disposable gloves before properly washing hands with water, soap, and single-use paper towels. [COS] Employee removed gloves, washed hands, and changed into new gloves.

Accumulation of food debris and grime located floor under equipment and storage shelves. [CA] Regularly clean under equipment to prevent the accumulation of food debris.

Bean sprouts in water located on the front prep unit is measured at 64F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added ice onto the container to bring the bean sprouts to the proper temperature. REPEAT VIOLATION

Inside the reach-in coolers, observed raw food items (eggs, beef) stored above ready-to-eat foods (broths, vegetables). [CA] Properly store raw or undercooked food items separate or below ready-to-eat foods.

Raw meat is served with certain menu items but a consumer advisory is not available. [CA] A consumer advisory shall be posted where visible to the consumer when raw or undercooked food items is served. REPEAT VIOLATION.

Cooked foods (shrimp, chicken, rice noodles) that are subject to cooling are stored inside a fully covered container. The food items were measured at 75F - 128F, and per employee were prepared within the hour. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to allow for more rapid cooling. [COS] Employee partially opened the containers. REPEAT VIOLATION

Employee observed handling raw beef and then immediately handled cut peppers. [CA] Employees shall properly wash hands after handling raw meats and prior to handling ready-to-eat food items to prevent cross-contamination. [COS] The cut peppers were voluntarily discarded by employee, and employee washed hands.

Hot water at the three compartment sink was measured at a maximum of 111F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1) Employees' personal items and food observed stored above food sold and served by the facility and above food preparation surfaces. [CA] Properly stored personal items separate or below food and food prep surfaces to prevent cross-contamination. 2) Back door of the facility connecting to the outside is kept open at time of inspection. [CA] Keep back doors closed when not in use to prevent the entrance of vermin.

Employees observed washing their hands without the use of soap. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels.

Potentially hazardous foods (rice, egg, chicken, shrimp, rice noodles) was observed cooling while fully covered in plastic or with a lid. [CA] Potentially hazardous foods when cooling shall be partially or loosely covered to allow for rapid cooling. [COS] The covers on the food were partially opened.

Hot water at the prep sink and three compartment sink was measured at a maximum of 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Rare steak is served on the menu but a consumer advisory is not posted. [CA] A consumer warning shall be available on the menu or location where order is taken for the sale of raw or undercooked animal-derived foods.

1) Food Safety Certificate for Manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review. 2) Employee food handler cards are not avaialble. [CA] All employees that handle, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.

Utensils by the cook line, tongs and ladles, are stored in container that was previously used for chemical storage. [CA] Food contact surface utensils shall be maintained clean and uncontaminated prior to use. [COS] Utensils were removed to be washed, rinsed, and sanitized and stored in an appropriate container.

Employee personal items are stored above food storage and food preparation areas. [CA] Store employee personal items in designated area that is separate or below food storage and food prep.

Spray bottle stored behind the front counter is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Potentially hazardous foods measured at improper holding temperatures. Bean sprouts measured at 62F and beef stored in the front measured at 72F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the items were taken out when the store opened at 10AM - the beef was relocated into the reach-in cooler, and ice and water was added to the bean sprouts.

Restroom door is not equipped with a self-closing device. [CA] Restrooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Hot water at the three compartment sink is measured at 113F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1) Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. 2) Employee food handler cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Knives are stored in crevice above the three compartment sink between a pipe and the wall. [CA] Food contact equipment shall be stored in a location that is clean and protected from contamination.

Multiple potentially hazardous foods (rice noodles, pork, rice) measured at 70-110F that are subject to cooling are observed fully covered with plastic or lids. [CA] When cooling PHF's, food shall be left uncovered or loosely covered to allow rapid cooling.

Rare steak is served on the menu but no consumer advisory is posted. [CA] A consumer warning shall be available on menu or location where order is taken for the sale of raw or undercooked animal-derived foods. A consumer advisory handout is provided.

Improper handwashing practices observed by employees where employee did not wash hands prior to putting on disposable gloves to handle food. [CA] Employee shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on gloves to handle food.

1) Backdoor was facility was kept open at time of inspection [CA] Keep back door closed when not in use to prevent the entrance of vermin. 2) Employee personal items are stored above food storage and food preparation areas. [CA] Store employee personal items separate or below food storage and food prep.