PHO NAM RESTAURANT

2 door prep coolers missing thermometer [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Raw pork and frozen meat balls measured to be 39F and 40F on countertop thawing. [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.

FSC observed to be expired. [CA] Obtain new FSC. 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.

1)Cardboard used in several areas to line shelves, vents and on top of chest freezer. Egg cartons observed to be used to rest spoons and cooking utensils.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. **REPEAT VIOLATION* * 2)3 Walk in freezer observed to have ice build up around side of the door. [CA] Defrost and remove ice from cooler and ensure gasket has a tight seal to prevent additional icing over of cooler.

Screen door observed to have large gaps underneath. [CA] Repair gaps under door to prevent vermin entry.

Bean sprouts on counter measured to be 48F. Per employee he was working on platting vegetables about 40 minutes prior. [CA] Keep PHFs at 41F and below for cold holding [COS] Bean sprouts were placed into under counter cooler.

Sticky fly trap observed above dishwashing area. [CA] Ensure fly traps are away from food prep and dishwasing area.

Frozen tripe and frozen meat balls measured to be 32F and 21F on countertop thawing. [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.

FSC observed to have expired last October. [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.

Large container of frozen meat balls observed to kept on drainboard of dishwasher. [CA] Keep foods away from sources of contamination.

1)Cardboard used in several areas to line shelves, vents and on top of chest freezer. Egg cartons observed to be used to rest spoons and cooking utensils.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. **REPEAT VIOLATION* * 2) Facility observed to be using old plastic containers that observed to be scratched and rough. [CA] Discard old food containers that are no longer smoother durable and easily cleanable. Ensure food containers are commercial food grade containers. 3) Walk in freezer observed to have ice build up around side of the door. [CA] Defrost and remove ice from cooler and ensure gasket has a tight seal to prevent additional icing over of cooler.

1) Large holes in the wall near the mop sink. Corners observed to have finish peeling off. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. **REPEAT VIOLATION** 2) Floors observed to have food debris. Walls observed to have food debris. [CA] Keep floors, walls, and ceiling clean and free of debris.

Employee observed to be rinsing hands in 2-compartment sink after handling floor debris. [CA] Employees shall wash hands with soap, warm water, and wipe with a single use paper towel. [COS] Employee washed their hands in 3-comp sink properly with soap and warm water.

1) Cutting board and knife observed to be stored under paper towel dispenser next to handwash sink. [CA] Store utensils away form sources of contamination.

1) Grilled pork ribs inside 2 door upright reach in cooler measured to be 46F. Per operator pork ribs were cooked earlier this morning around 7-8AM (4-5 hours prior). Ribs observed to be in closed plastic container stacked on top of each other. [CA] Keep cooling PHFs unstacked, uncovered or loosely covered while cooling to allow for effective air circulation. [COS] Cooked pork was moved and spread out on to top rack of 2-door reach in cooler. 2)Whole boiled chickens measured to be 101F-92F stacked inside plastic bin next to upright cooler. Per operator chickens started cooking at 9AM and were roughly finished at 10:00AM (roughly about 1.25 hours prior). [CA] Keep cooling PHFs unstacked, uncovered or loosely covered while cooling to allow for effective air circulation. Ensure PHFs are able to cool down from 135F to 70F within the first 2 hours of cooling. Recommend ice bath or placing PHFs on top rack of walk in cooler to rapidly cool.[COS] Operator split chickens into two containers to prevent stacking and placed chicken inside walk in freezer for rapid cooling.

Rodent droppings observed: -On hallway floor under shelves of food and equipment. -Inside walk in cooler room. Facility provided evidence that pest control company provides service twice a month for rodents and cockroaches. [CA] Clean and sanitize area of dead cockroaches or old droppings. Monitor traps placed throughout facility and for any signs of new rodent activity.

Screen door observed to have large gaps underneath. [CA] Repair gaps under door to prevent vermin entry.

1. Frozen meats uncovered and stacked in chest freezer. [CA] Store meat in freezer covered and in approved NSF containers. 2. Frozen raw beef container placed over cooked beef in prep-line cold-insert above fill line. [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.

No food handler cards were available during inspection. [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.

Large holes in the wall near the mop sink and warewash laundry facilities. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

1. Towels used to cover cut produce at prep-line. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse. 2. Rice scoop was stored in rice with handle touching rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Multiple areas where old droppings are accumulated, on top of dishwasher, under warewash sink, on floor in dry storage, next to laundry facilities. No adulteration of food or food contact surfaces at time of inspection. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Cardboard used in several areas to line shelves, vents and on top of chest freezer. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Wiping cloths stored on prep surfaces. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.

2-door under counter cooler measured an ambient temperature of 58F, with PHFs measured above 41F (cucumbers 52F, tomatoes 51F, egg rolls 55F). [CA] PHFs shall be held at 41°F or below. [COS] Potentially hazardous foods were removed from cooler and placed in second 2-door inder counter cooler with ambient temperature of 38F.

1. Accumulation of grease and debris on ventilation hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair. 2. Toaster oven roasting ginger under prep-table. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Back door and screen door to kitchen left wide-open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

1. Food stored on floor in walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Type 2 hood observed over dishwasher observed to be boarded up and not in use. [CA] Repair type 2 hood and use ventilation when using dishwasher. **REPEAT VIOLATION**

1) Handles and doors to coolers, shelving, and shelf under prep tables observed to be grimey with accumulated debris. Fans in walk in cooler observed to be dusty [CA] Clean non-food contact surfaces and ensure equipment is free from dirt and debris. **REPEAT VIOLATION** 2) Fan guards in walk in cooler observed to have build up dust and debris. [CA] Clean fan guards in walk in cooler.

1) Plastic foam boards and cardboard observed to be used as liners for shelves. [CA] Discontinue use of plastic foam boards for liners. Provide durable, nonabsorbent, smooth, multiuse liners that may be washed, cleaned and sanitized. **REPEAT VIOLATION** 2) Single use to-go containers without handles use as scoops in rice and dry bulk foods. [CA] Provide durable multiuse scoops with handles. Ensure handles are stored such that they are not in contact with food to prevent cross contamination. **REPEAT VIOLATION**

Bean sprouts and eggs on counter top measured to be 46F and 49F. Per operator bean sprouts 30 minutes prior were just washed and were draining in basket. Per operator eggs were taken out for use during lunch. [CA] Keep PHFs at 41F and below for cold holding. [COS] Both eggs and sprouts were placed into under the counter cooler. Sprouts were kept in basket to continue draining inside cooler and eggs shall be taken out as needed.

Dishwasher measured to have 10ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Large bones observed to be thawing in standing water in 2-comp sink. Bones measured to be 48F and meat on bones measured to be 32F. Meat on bones felt partially frozen still. [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.

1) Fly paper observed to be on ceiling over dishwashing area. [CA] Fly zapper and other pest control devices shall be kept away from areas of food prep, food storage, and equipment storage. **REPEAT VIOLATION** 2) Empoloyees' open drinks observed to be kept in kitchen prep. [CA] Provide drinks with lids and straws to prevent cross contamination. Provide separate area to store employees drinks in kitchen.

Type 2 hood observed over dishwasher observed to be boarded up and not in use. [CA] Repair type 2 hood and use ventilation when using dishwasher.

Floors behind tables, coolers, and cooking equipment observed to have debris. [CA] Clean floors. Floor in walk in cooler and walk in freezer observed to be unfinished concrete. [CA] Provide approved flooring for areas with open foods.

Handles and doors to coolers, shelving, and shelf under prep tables observed to be grimey with accumulated debris. Fans in walk in cooler observed to be dusty [CA] Clean non-food contact surfaces and ensure equipment is free from dirt and debris. **REPEAT VIOLATION**

Freezer observed to have large ice build on on side of shelf and floor and by door. [CA] Defrost freezer and ensure there is no leak in condenser. Ensure seal on door of freezer is tight.

Dishwasher measured to have 25ppm chlorine. [CA] Maintain chlorine at 50ppm.

1) Plastic foam boards and cardboard observed to be used as liners for shelves. [CA] Discontinue use of plastic foam boards for liners. Provide durable, nonabsorbent, smooth, multiuse liners that may be washed, cleaned and sanitized. 2) Single use to-go containers without handles use as scoops in rice and dry bulk foods. [CA] Provide durable multiuse scoops with handles. Ensure handles are stored such that they are not in contact with food to prevent cross contamination. 3) Linens observed to be used to cover bean sprouts, herbs, and cut limes in prep cooler. [CA] Linens shall not be in direct contact with food.

Grilled chicken and beef measured to be 49F and 46F. Fried eggs measured to be 112F. Per employee grilled meats were made in the morning and placed in cooler and taken out for service about 1 hour ago at the end of lunch. Per employee eggs were cooked within the last 30 minutes and kept out. [CA] PHFs shall be held at 41°F or below for cold holding or at 135F or above for hot holding. [COS] Meats were returned to reach in cooler. Eggs were put on TPHC. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Labels were placed on eggs to be discarded in 3.5 hours.

Fly paper observed to be on ceiling over dishwashing area. [CA] Fly zapper and other pest control devices shall be kept away from areas of food prep, food storage, and equipment storage.