BOWL OF PHO

Hand sink at the warewash sink by the cookline does not have hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Frozen meats being thawed at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Raw meats stored above vegetables in the upright refrigerator. [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.

Bags of condiments stored open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Hallway area leading to the kitchen is heavily cluttered. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Accumulation of grease and dirt in the kitchen on shelvings, below and in between equipments. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Paper towels in dispenser at the hand sink by the warewash area appears to be dry after getting wet and had brown staining. Observed cockroach droppings and multiple cockroach crawling inside dispenser. [CA] Remove soiled stained paper towels from dispense, clean and sanitizer dispenser and restock with new ones.

Multiple cockroaches found inside 2 containers of oil used for cooking. [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. [COS] PIC VC&D the oil.

1. Observed Vermin: Documented in the following areas: Cockroaches at different life stages observed in different areas in the kitchen; multiples live cockroaches in traps below the cookline and gas heater, multiple live cockroaches below the food prep sink, multiple live cockroaches above kitchen hand sink inside and behind paper towel dispenser, multiple live cockroches in shelving next to the 3-comp sink in the back, multiples live cockroaches behind shelves in the tea making area, multiple dead cockroaches in traps in the back room used for condiments storage. Signs of cockroachs dropping an walls throughout facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Priscilla M. 4. Notification: The person in charge during inspection, Danh, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

PHFs measured at improper holding temperature above 50F held at room temperature for more than 4 hours : Cooked noodles, bean sprouts. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee VC&D PHFs.