N PHO

Found two containers of whole chicken cooling in walk-in-cooler. Observed plastic wrap fully covering container and observed condensation at top of plastic wrap. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Found shell eggs stored above ready to eat foods in walk-in-cooler. [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.

Found several flies in dining area and back prep area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

1. Found hot water valve off at 1-compartment sink. [CA] Ensure cold/hot water valve is on at all times. 2. Found unapproved faucet installed at mop sink. Faucet lacking atmospheric pressure valve. [CA] Install a commercially approved mop sink faucet. 3. Found unapproved hand wash sink installed at cooks line. [CA] When in disrepair, facility shall install a commercially approved hand sink.

1. Lacking self-closing device on both restroom doors. [CA] Install self-closing latch and/or device. 2. Observed back entrance door open, found no means to prevent the entrance and harborage of pest/vermin. [CA] Facility shall keep door closing and/or provide means to prevent the entrance of pest/vermin.

1. Measured container of white rice holding at 52F in walk-in-cooler for more than 4 hours. 2. Measured tray of pork/shrimp spring roll holding at 62F in 3 door cold top for less than 4 hours. 3. Measured brown rice holding at 106F in rice container for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held PHFs at or above 135. [COS] Operator voluntarily discarded PHFs in trash. [SA] Operator opted to use time as a public health control for spring roll and brown rice. Minor: Measured bag of bean sprouts holding between 45F - 46F in cooler near cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.

In a bowl in the prep area: measured internal temperature of rice noodles to be 77F. Employee stated noodles had been held for 30 minutes. Minor violation: Inside the reach-down prep unit: measured internal temperature of sliced raw beef to be 49F. Employee stated beef had been held for 2 hours. [CA] Keep potentially hazardous foods at 41F or 135F and below. Adjust the prep unit so that it can keep foods at 41F and below even during busy times. [SA] The rice noodles were moved to the refrigerator.

A metal probe thermometer was not available upon request. [CA] A metal probe thermometer must be readily available to food employees for measuring internal food temperatures.

1) Observed a phone and wallet were stored on a shelf directly above the metal prep counter in the middle of the kitchen. [CA] Store personal belongings away from and below food and food contact surfaces to reduce risk of contamination. 2) Observed the back door was propped open. [CA] Keep the back door closed. *REPEAT VIOLATION*

One employee's food handler card was not available for review. [CA] Obtain a valid food handler card.

Observed brown build-up on metal racks used for storing food containers/equipment. [CA] Keep surfaces clean.

Observed the floor was damaged throughout the kitchen. [CA] Repair flooring using approved materials so that it is smooth, durable, and easily cleanable.

Observed employee eating at a prep table in the middle of the kitchen, next to a meat slicer. [CA] Do not eat or drink in any area where contamination of food, clean equipment, or food contact surfaces can result.

Observed the printed menu had the consumer advisory verbiage, but did not clearly indicate WHICH menu items contained undercooked/raw animal products. [CA] In addition to the required verbiage, the consumer advisory must also clearly indicate which items on the menu contain undercooked/raw animal products.