PHO TICK TOCK

Several wiping cloths are stored on counter tops with 0.0 ppm chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee set up sanitizer bucket.

Encrusted grease observed on shelves above the hand sink. Food residue observed on exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Dish machine is dispensing 0.0 ppm chlorine during active ware washing. Staff checked chlorine and replaced empty bottle, 0.0 ppm chlorine obtained after. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] By end of inspection dish machine was dispensing approx. 200 ppm chlorine. Use 3 comp sink to manually sanitize wares using 100 ppm chlorine. 2. Meat slicer has encrusted food residue around blade and nearby components. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. Disassemble meat slicer and thoroughly wash, rinse and sanitize every part.

1. Observed unapproved equipment at front of facility. Per staff equipment is used to make sugarcane water but is no longer being used. No NSF certification observed. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Ice bin plumbing is leaking in the front service area. [CA] Repair plumbing.

Employee is drinking without a lid in the food preparation area. Another employee is eating in the food preparation area during break. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. [SA] Employee placed a lid on the cup.

Trash and boxes observed outside of the dumpster, dumpster lid is left open. [CA] Refuse containers shall be covered at all times when not in use. Outside refuse enclosure shall be kept clean and free of debris. Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents.

1. 1 induction cooker on a table is being used to maintain beef broth hot creating vapor and grease on the wall behind. Induction cooker is not under the hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Discontinue using induction cooker for beef broth. 2. Fryer and wok are extended about 2 inches outside of hood. [CA] Place equipment fully under hood to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 3. Grease accumulation observed on hood. [CA] Clean hood and maintain clean.

1. Grease and food residue observed throughout facility on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. 1 wall panel is missing near the hand sink. [CA] Provide missing panel.

Food safety certificate and food handler cards are not available; per PIC, they are unsure of where the folder is located. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.

Cooked chicken and cooked pork are measured between 115F - 118F inside separate containers stored on the counter. Per staff, food was cooked about 1 hour ago and will be reheated upon receiving orders. Shrimp rolls are measured at 69F inside the prep unit, per staff shrimp rolls were prepared about 5 mins ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Beef and chicken were relocated in the hot holding unit.

Pot of chicken broth is stored on the floor under the refrigerated prep unit. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] Broth was relocated to stove.