PHO & BANH MI D3

In the dry storage room, observed open food grade containers of dry food including sugar, salt, and starch. In the dry storage room, observed open bags of dry food stored in the area. [CA] Ensure all open bags of dry food are transfered to or stored in a food grade container and covered with a fitted lid. All food containers shall be kept covered when not in immediate use. In the dry storage room, observed rice and other food items stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.

Food handler cards and food manager's certificate were unavailable upon request. [CA] Ensure

In the dry storage room, observed dried rodent droppings and evidence of previously gnawed packaging left in a cardboard box of tea leaf bags. At the drink prep counter, observed rodent droppings on the back left corner, below the handwash sink. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all openings that provide and entrance for vermin. Contact pest control to provide service for facility as necessary.

At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

On the countertop at the front counter, measured bean sprouts at 60F. Per operator, bean sprouts are stored on the counter for use during the lunch service and has been stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time labeled/marked when removed from temperature control, and served within 4 hours or discard. [SA] Operator placed a time label on the bean sprouts and to be served within 3 hours or discard.

Underneath the warewash machine, observed accumulation of debris and food debris. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the walk-in refrigerator, observed raw chicken stored above containers of vegetables and cooked meats. [CA] Ensure raw meats are stored on the shelving from the bottom in the following order: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood.

At the drink prep area, observed a lack of hand soap and paper towels. Observed nearby handwash station in the kitchen area stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator placed a bottle of dish soap and single sheet paper towels at the drink prep handwash station.

In the dining area, observed open and warped ceiling covers that may provide an entrance for vermin. In the kitchen area, across from the mop sink, observed an open vent cover that may provide an entrance for vermin. Observed the front door, and the drive-thru window left open. [CA] Ensure all gaps and holes are repaired and sealed to prevent an entrance for vermin. Keep windows and doors closed to prevent an entrance for vermin.

Observed unapproved equipment used within the facility including cardboard to line shelving, and wooden shelving installed. In the dry storage area, observed an unapproved wooden wall installed to separate the dry storage area. At the pho prep area, observed a fabricated counter installed for holding pho broth. [CA] Ensure only approved materials and equipment are used within the facility. All materials shall be approved, smooth, durable, and easily cleanable. Discontinue use of unapproved materials and equipment.

Observed employee attempt to handle/cook food after touching a garbage bin with gloved hands. [CA] Employees that switch tasks or have contaminated hands shall properly wash hands at the handwash station using hand soap and paper towels. [COS] Operator instructed to wash hands at nearby handwash station.

By the food prep room, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Observed nearby handwash station in the kitchen area accessible and stocked with hand soap and paper towels. [CA] Ensure handwash stations are provided with hand soap and paper towels in their respective dispensers. [COS] Operator restocked paper towel dispenser with paper towels at the handwash station.

In the kitchen area, on the counter-top and in the counter-top steam table, measured cooked chicken and cooked pork stored between 95F and 125F. Per operator, chicken has been stored for about 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth.. [COS] Operator moved cooked chicken and cooked pork to the stovetop, reheated to 165F, and stored in the counter-top steam table. In the kitchen area, in a 2 door prep unit, measured cooked rice noodles and cooked rice at 55F. Per operator, cooked rice noodles and rice stored in the unit for an hour. Observed equipment was not fully functioning and measured ambient air temperature at 56F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [COS] Operator discarded cooked rice noodles and rice.

Observed missing faucet at the 3 compartment sink. [CA] Ensure an approved faucet is installed at the 3 compartment sink. Faucet shall be able to provided water to all compartments at the 3 compartment sink.

In the back storage room, observed rodent droppings on top of bulk food packages, and on the edges of walls. In the kitchen area and the mop area, observed cockroach droppings on corner edges and crevices. [CA] Ensure facility is kept free of vermin and activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent harborage of vermin. Contact pest control to provide service as necessary.

Observed cracks and crevices around installed shelving, handwash sink, and prep sink in the prep areas. [CA] Ensure cracks and crevices are sealed to prevent possible harborage of vermin.

In the kitchen area, by the 3 compartment sink, above the handwash station, in a crevice in the shelving, observed 8 live cockroaches. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility. [COS] Operator eliminated all cockroaches in the crevice of the shelving. In the facility, observed rodent droppings in the dry storage room, in the storage at the drink prep area, and in the dining area behind sofas. No live activity or contamination of food noted. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility. Clean and remove all rodent droppings to evaluate for further activity.

In the back storage room, observed a wooden wall/door installed. In the kitchen area, observed cardboard used to line shelving on carts. [CA] Ensure only approved materials and equipment are used within the facility.

In the kitchen area, observed a knife, knife sharpening rod, and a pair of scissors stored between the edges of prep tables and counter-tops. [CA] Ensure equipment is properly stored in a manner that prevents contamination.

In the kitchen area, at the handwash station by the sandwich prep area, observed a lack of hot water. At the 3 compartment sink, measured hot water at 114F. [CA] Ensure an adequate supply of hot water is provided at the handwash station and measured between 100F and 108F to allow for proper handwashing. Hot water shall be provided at 120F at all warewash, prep, and mop sinks.

In the kitchen area, on the counter-tops, measured 5 containers of potentially hazardous foods including cooked chicken, beef, and pork between 62F and 80F. Per operator, cooked chicken, beef, and pork prepared over 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [COS] Containers of cooked chicken, beef, and pork were VC&D due to time and temperature abuse.

Observed accumulation of debris and mold growth on shelving in the walk-in refrigerator. [CA] Ensure shelving is frequently cleaned and sanitized to prevent possible contamination of food.

In the walk-in refrigerator, observed beef bones stored in direct contact with mold on shelving. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Store food in food grade containers and keep separated from areas that may cause contamination. [COS] Operator VC&D beef bones due to contamination.

In the kitchen area, at the handwash station by the 3 compartment sink, observed a lack of paper towels. Observed nearby handwash station in the kitchen area stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing.