PHO DAO

Employee working in the front service counter was observed touching unclean surface and and head to serve open food to a customer without washing hand. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).

Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboard to line shelves or cover the floor area. There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.

The large white chest freezer stored back in the kitchen and the upright single door fridge used to store the fresh noodle are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. Gaskets of the upright double door fridge and the household fridge are falling off. [CA] Replace the damaged gaskets immediately.

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Cooling of freshly cooked pork was being conducted at room in a big container at room temperature over the preparation table. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboard to line shelves or cover the floor area.

Meatballs stored near the preparation table back in the kitchen were measured at 55 oF. The manager said the sliced avocados were taken from the fridge an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced avocados shall always be held at 41°F or below or at 135°F or above unless the food products are stored outside this temperature with time as a public health control method. The manager is told to either code the food products to be used within the next three hours or rapid chill the product inside the walk-in freezer. He stored the meatballs inside the fridge (SA).

The large white freezer stored back in the kitchen and the upright single door fridge used to store the fresh noodle are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. Gaskets of the upright double door fridge and the household fridge are falling off. [CA] Replace the damaged gaskets immediately.

Servers working in the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

Many food products on boxes were stored directly on the floor or on milk crate inside the walk-in freezer and back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Couple of open cup employee drinks were store on the counters of the food preparation area.

Beef in a large container was being marinated on the back shelf. [CA]Marination may only be conducted within two hours or the food must be kept inside a refrigeration unit.

The current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

Many food products on boxes were stored directly on the floor or on milk crate in the kitchen and back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

The large white freezer stored back in the kitchen and the upright single door fridge used to store the fresh noodle are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. Gaskets of the upright double door fridge and the household fridge are falling off. [CA] Replace the damaged gaskets immediately.

There was no soap supply on one of the kitchen’s handwash sinks. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled, you use a pump-type soap supply.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

The screen covers of the make-up air vents back in the preparation area and the restroom’s exhaust fan have heavy dust accumulation. [CA] Clean the screen covers of the makeup air and the exhaust fan regularly.

There were no functional thermometers inside of two preparation fridges. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Repeated violation: The large white freezer stored back in the kitchen and the upright single door fridge used to store the fresh noodle are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate in the kitchen and back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee was told to wash his hand and change his gloves (COS).

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

Container full of fresh rice noodles placed on the preparation table in the kitchen was measured at 64 oF. Per chef, bags were removed from cooler 1 hour ago. [Corrective Action] Keep noodles cold at 41F or below. [corrective action] Bags were returned to the reach-in cooler. Small amount was left in kitchen for use during service.

The large white freezer stored back in the kitchen and the upright single door fridge used to store the fresh noodle are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.

Raw food products like shell eggs were stored above ready to eat food products inside the upright fridge.. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

There is an abundant dust accumulation on the restroom’s exhaust vent screen. [CA] Conduct a regular cleaning on the screens. Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboards to line shelves or cover the floor area.

Many food products on boxes were stored directly on the floor or on milk crate in the kitchen and back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.