PHO BANH MI P1

Observed grease build up on sides of cooking equipment and inside prep refrigeration units. Debris noted inside and outside of soap dispenser next to 3 compartment sink. [CA] Clean and sanitize equipment thoroughly.

Observed white pipe on wall close to ceiling that has a hole. [CA] Seal all holes/openings to prevent entrance of vermin.

Observed rodent droppings in following locations: At front on floor near pressurized cylinder and under counter refrigerator. Crevice between green cabinet and under counter refrigerator. Under two door freezer near mop sink. Droppings under back two freezer appeared to be fresh. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Observed several rodent droppings throughout the facility: - inside green cabinets (front of house) - in hallway under sinks and between equipment from ice machine leading to the back kitchen - in kitchen near the cook line, 3 comp sink, across from mop sink, below the 2 door freezer next to mop sink Observed rodent rub marks along the electrical lines along the walls toward the ceiling. [CA] Clean and sanitize the entire front area and back kitchen. Move all equipment, including refrigeration units, tables so that you can clean underneath equipment. Clean and sanitize with bleach solution all of the shelving, tables, bottom of tables, food containers. Contact a pest control service to provide frequent service to eliminate rodent infestation and provide service reports for review. Set traps in in front areas (cabinets etc) and under 3 comp sink, cookline, in all corners, near back door and outside the front and back of the facility.

There is an outstanding balance and facility is operating without a valid permit. [CA] A current health permit is required to operate. [COS] Owner paid for the permit on site online during inspection.

Observed meat slicer with food debris. [CA] Clean and sanitize the meat slicer.

Broken door handle on 2 door upright unit, door gaskets are loose and in disrepair in refrigerators. The electric warmer across from the microwave had a water bath that measured 127F on the high setting. REPEAT VIOLATION. [CA] Remove the unit from this facility and replace with a new one. Submit manufacturer specification sheet to aleli.crutchfield@deh.sccgov.org for prior approval. Inoperable food prep sink, the hot/cold faucet does not work so employees shut off the water supply to this sink. [CA] Replace the entire sink/faucet and provide a food prep sink with an attached single drainboard with a faucet. Submit manufacturer specification sheet to aleli.crutchfield@deh.sccgov.org for prior approval.

Hand sink in the back prep area was found to have hot/cold water turned off, with no soap or paper towels. No paper towel dispenser noted. Hand sink is hanging off of the wall and is not flushed to the wall. Hand sink across from the cash register has a leak and water is spraying out of the faucet when turned on. Hand sink in the front area across from the blender station has a leak and the wooden cabinet that is part of the sink is rotting and in disrepair. [CA] Replace the hand sink in the back prep area with a new one and ensure it is flush with the wall. Replace the hand sink faucet across from the register. Replace the hand sink with a new one and the entire cabinet/wooden frame. Submit the manufacturer specification sheet to aleli.crutchfield@deh.sccgov.org for review.

Observed raw beef/raw chicken above containers of broth in upright unit. [CA] Store raw meat below ready to eat food (broth containers, vegetables). Label each shelf with a name tag for raw chicken/beef and ready to eat food/produce. Refer to sticker on refrigerator door.

Observed the following adulterated/contaminated food: - blood on packages of cooked noodles inside the 2 door upright unit - a package of dry rice vermicelli with naw marks from a rodent - dirt and debris in interior panel of ice machine (no cover on ice machine) where the dirt was contacting the ice used for beverages -fruit flies on raw ginger and onions in an open container on the shelf [CA] All food shall be pure and free from adulteration and spoilage, protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination; shall otherwise be fully fit for human consumption.

Hot water at 3 compartment sink measured at 88F. Hot/cold water was turned off at the food prep sink next to stove because the both hot/cold faucet could not turn off the water. Warm water at hand sinks ( including restroom) measured at 84F-88F. [CA] Maintain a minimum of 120F at the 3 compartment sink and food prep sink. Maintain a minimum of 100F water temperature at the hand sinks

The mop sink is clogged and unable to drain. [CA] Repair the mop sink to ensure wastewater is properly disposed of. Note- all other floor sinks are operable and draining.

Observed large windows, front door and back door wide open. Observed wire mesh above back door with rodent hair. The rodents are entering through the top gap at the door. [CA] Permanently lock the windows. Replace entire screen door and wooden/metal door to eliminate gaps. There are several unused equipment at back of facility (table, shelving, employee lockers, bowls etc). [CA]Remove ALL equipment from the back area to prevent harborage/attraction of rodents.

Observed open packages of dry goods. Lack of commercial food containers to store dry ingredients. [CA] Provide commercial dry ingredient bulk bins to store noodles, spices. Label bins with ingredient name.

Unable to locate food handler cards. [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.

Observed heavy mold like black debris inside the mopsink. [CA] Clean the mopsink.

Lack of chlorine test strips. [CA] Provide chlorine test strips.