PHO GA NHA

Crates of onions stored directly on floor and placed on a garbage can. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination and away from refuse receptacles.

Several items in walk-in stored in grocery bags. [CA] Use food grade plastic bags to store food in.

Several flies swarming around frozen chicken prep. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

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

1. Several frozen ducks defrosting in standing water in a barrel. 2. Per PIC, frozen chicken is thawed by sitting out. [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. Boiled chicken in prep insert was measured at 55F. Per PIC it was taken out within the last two hours for lunch rush. 2. Bean sprouts found in front service area and back prep area measuring at 60F. Per PIC, they were removed from refrigeration for lunch rush 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken and bean sprouts were was placed back into walk-in

Floors are heavily accumulated with grease and debris. [CA] Walls and/or floors in food preparation area shall be kept clean.

Placing lids on cooked chicken before fully cooled and placing in walk-in to cool. Discussed with PIC to not place lids until items are fully cooled. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Unshelled raw eggs stored above sliced tomatoes in walk-in cooler. [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.

Observed numerous frozen ducks defrosting in standing water in a barrel. [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.

Containers of raw shelled eggs maintained above ready-to-eat food items inside the walk-in 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.

Case of bean sprouts maintained out in ambient temperature at the front service area meaning at 50F. Manager stated that the bean sprouts were taken out of the walk-in refrigerator and that the employee had kept it out during the lunch rush. Bean sprouts are blanched prior to serving to customers. Container of raw shelled eggs maintained out in ambient temperature at the rice place preparation area measured at 49F. Employee stated that the eggs were brought out to prepare orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. This Division recommended maintaining bean sprouts and eggs inside the refrigerators and/or maintaining items subjected to time as a public health control (TPHC). [COS] Both items were returned into refrigerators to immediately cool.

Build up of grime and debris observed on floors, especially underneath dry storage racks and preparation tables. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

The only hand wash sink in the kitchen lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times. [COS] Employee refilled towel dispenser. Hand wash station at the front service area obstructed with pitchers and other equipment. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.