A DONG PHO & COFFEE

Observed raw beef thawing in container on counter. [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.

Facility was to submit plans to install a preparation sink and a handwash sink per permit condition. Plans have not been submitted. [CA] Facility must submit plans by 8/26/2025 to install a food preparation sink and a handwash sink.

Hot water measured 115F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1. Food safety certification/food manager certification was not available at time of inspection. [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. 2. Several food handler cards provided were expired. [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 cardboard lining shelves in preparation area and in the walk in fridge. [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.

Beef is par cooked to 109-115F. Per PIC, it is then left out until the afternoon. If it is ordered, they finish cooking it and then serve it. If it is not used by 3pm to 4pm, they discard it. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] TPHC forms provided for items. Beef will be cooked fully and served within four hours or discarded.

Half and half in reach in fridge measured 51F. Per PIC, the half and half had not been removed from the reach in fridge this morning. Ambient air of reach in fridge measured 38F. Per PIC, it could be the constant opening and closing of the reach in fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Half and half placed in another refrigeration unit.

Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed employee wash pot in sanitizing compartment of three compartment sink with soap and water. Employee then placed pot on shelf to dry without sanitizing. Observed second employee preparing raw meats at the washing compartment of the three compartment sink. Employee then washed equipment used for preparing raw meat without sanitizing compartment. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Three compartment sink was sanitized and set up for warewashing. Equipment was then washed and sanitized appropriately. Chlorine in mechanical warewash measured 0ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Multiple Potentially Hazardous Foods in the 2 door prep cooler were measured at 49 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Food Safety Certification was not available for review. [Corrective Action] Food Safety Certification shall be readily available for review.

One of the rooms in the kitchen observed converted into a sleeping area. [Corrective Action] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold. Kitchen space is limited and may need this space for storage.

Hot water at the 3 compartment sink was measured at a maximum temperature of 113 degrees Fahrenheit. [Corrective Action] Provide hot water of at least 120 degrees Fahrenheit.

1. Rubber seal on the right door of the 2 door upright cooler observed repaired but still in disrepair. [Corrective Action] Replace the rubber seal. 2. Ambient air in the single door upright cooler was measured at 45 degrees Fahrenheit. [Corrective Action] Refrigeration unit shall be able to maintain temperature of 41 degrees Fahrenheit or below.

Broken floor tiles observed by the 2 door prep cooler. [Corrective Action] Maintain floor in good condition.

The handle of the ice scoop was observed in direct contact with the ice in the ice machine. [Corrective Action] Store the scoop so that the handle is not in contact with the ice.