PHO KIM LONG RESTAURANT

Heavy water accumulation was observed on the floor area below the preparation and wash sinks. [CA] Keep the floor area neat and dry.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

Some food reside accumulation was observed on the slicer located back in the kitchen. [CA] Conduct a thorough cleaning or sanitizing of the slicer after use.

An approved preparation sink was observed inside one of the storage room. [CA] Please do not install any equipment in the facility without the approval of out office's plan check service and the city's building department. Please remove the preparation sink immediately.

Ambient air temperature of one of the preparation fridges located back in the kitchen was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

Food preparation was being conducted in one of the rooms labeled 'Office'. There is a food preparation sink, but no handwash station. [CA] If you intend to use the room for food preparation, install a designaged handwash station inside. Please submit plan and specification to our office via dehplancheck@deh.sccgov.org within two weeks.

Some food products were stored on the floor in the 'office' labeled room. [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.

Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Partially cooked beef, shrimp, and chicken stored on the preparation fridge were measured between 55 oF and 80 OF. The owner said the product cooked less than an hour ago taken from the walk-in cooler an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. She is told to either code the food products to be used within the next three hours or rapid the product inside the walk-in freezer. The PIC time coded the product to be used within the next couple of hours (SA).

Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.

During the time of this inspection, an employee working in the cook line was observed touching raw meat and clean utensils 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).

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).

Employees were observed washing dishes in the preparation sink of the kitchen without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine in the manual three compartment warewash sink or in the mechanical dishwasher. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

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.

Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the cooking equipment. [CA] Conduct thorough cleaning on surfaces and handles of working equipment. Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cook line. [CA] Do not use cardboard to line shelves or cover the floor area.

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

Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen and 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 racks.

During the time of this inspection, an employee who was working on moping the back room floor run an remove clean utensils from the mechanical dishwasher 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. Employee was told to wash his hand and change his gloves (COS). Employee working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).

Excessive water accumulation was observed on the floor through out the whole kitchen. [CA] Keep the floor areas neat, clean, and dry at all the time.

Food residue from the preparation sink was disposed into the janitorial sink. [CA] Food residues from preparation must be properly collected and disposed into the trash can(bin).

Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [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 was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

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

During the time of this inspection, two employees working in the front service area were observed touching money and serve open food products 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. Employee was told to wash his hand and change his gloves (COS). Employee working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).

Excessive water accumulation was observed on the floor through out the whole kitchen. [CA] Keep the floor areas neat, clean, and dry at all the time.

Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Many shell eggs stored on the container by the cook-line were measured at 78 oF. The manager does not know what time the eggs were taken out of the refrigeration unit. Some potentially hazardous food stored on the steam table like pasta and mixed vegetables were measured between 130 °F and 135 °F. Some of the cold-held food products including sliced turkey and cheese stored on the cold-holding plates were also measured between 45 oF and 50 oF. About three dozen shell eggs which were measured above 70 oF were voluntarily condemned and destroyed by the owner (COS).

Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen and 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 racks.

There wall mounted paper towel dispenser for both handwash stations located in the kitchen were stacked. [CA] Repair the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).

In the kitchen area, in the 2 door reach in freezer, measured a large container of beef ribs cooling at 130F after an hour. In the same area, in 2 door reach in refrigerator, measured bagged cooked shrimp at 65F, and bagged cooked rice noodles cooling at 56F. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours. a-nd then cooled from 70F to 41F within 4 hours. Cooling shall be facilitated using one or more of the following methods: in ice, using shallow containers, by adding ice, separated into smaller portions, using an ice paddle, and/or using rapid cooling technology. [SA] Operator removed beef ribs from refrigeration, and placed time label on container to serve by 3:00pm for a total of 4 hours from when removed from temperature control. Operator also removed bagged cooked shrimp and bagged rice noodles from bags, and placed in ice bath to facilitate cooling.

In the kitchen area, in the 2 door reach in refrigerator, observed raw beef, cooked beef, cooked pork, and bean sprouts stored next to one another. [CA] In refrigeration, ensure potentially hazardous food is stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood, ready to eat food, cooled food.

In the kitchen area, by the wok station, at the 2 door prep unit, measured ambient air temperature at 55F. By the back exit, in the walk-in refrigerator, measured ambient air temperature at 57F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below. Discontinue use of non-functioning refrigeration for potentially hazardous food storage until repairs can be completed. In the warewash area, observed a wooden cabinet installed used to house electrical panel. Observed large cracks and crevices in and around the installed cabinet. [CA] Ensure only approved, easily cleanable material is used for storage and cabinets installed in the food prep areas. Discontinue use of wooden materials in food prep areas. In refrigeration, observed the use of clear trash liners as food storage bags. [CA] Discontinue use of unapproved storage bags. Use only food grade equipment for any type of food storage.

Observed flies in the kitchen area. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.

Facility is currently operating without a valid permit. [CA] Submit a permit application to our department at dehweb@deh.sccgov.org or to district inspector at frank.leong@deh.sccgov.org within 48 hours. Failure to submit application may result in closure of the facility, additional penalties, and fees.

In the kitchen area, at the soup station, on the counter-top, measured pork blood, crab, sliced beef, raw beef, ground pork and various rice noodles stored between 45F and 65F. Per operator food items stored for 1.5 hours and stored using TPHC stickers. [CA] Potentially hazardous foods maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator added ice to potentially hazardous food items, and to serve within 2.5 hours, for a total of 4 hours, or discard.

In the kitchen area, at the soup station, in the insert prep top of the 2 door prep unit, measured bags of potentially hazardous foods including tripe, shrimp, calamari, and sliced beef stored between 46F and 50F. Per operator, food items stored for an hour. In the kitchen area, at the wok station, in the 2 door prep unit, measured sliced tomatoes at 58F. Per operator, sliced tomatoes prepared 1.5 hours prior. Measured ambient air temperature of 2 door prep unit at 55F. In the walk-in refrigerator, measured sliced pork at 48F. Per operator, sliced pork prepared 1.5 hours prior. Measured ambient air temperature of walk-in refrigerator at 57F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator removed food from bags and placed directly in containers with ice in the insert prep top of the 2 door prep unit.

Observed accumulation of food debris on floors and around edges of flooring in the kitchen area. At the wok station, on the right side of the area, observed a heavily worn section of flooring with broken tiles. Observed water and food debris pooling in the area. [CA] Ensure facility is frequently cleaned and maintained. Keep floors dry and free of food debris to prevent harborage of vermin. Install new flooring tiles in areas with broken or missing floor tiles.