PHO GA HUNG RESTAURANT

Pot of tomato based soup with tofu hot holding at the cook line measured between 113F to 120F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Soup was reheated to be hot held.

Facility lacks thermometer to measure food temperature. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Large pot of soup cooling inside the two-door upright refrigerator measuring at 80F. Manager stated that soup was cooled for approximately 1 hour. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

Container of raw shelled eggs maintained above ready-to-eat food items inside the two-door 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.

Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

The only hand wash sink in the facility partially obstructed with rolling chair placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.

The only hand wash station in the kitchen is partially obstructed with large box of papers on the rim of the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Maintain hand wash station clean and clear so that it is easily and readily accessible at all times.

Kitchen employee observed utilizing three-compartment sink to conduct food preparation. [CA] Utilize sinks for their designated purpose. All food preparation shall be conduct at the food preparation sink.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Two large stock pots of chicken broth maintained at the cook line measured at 78F and 125F. Manager stated that both pots of soup were prepared day of in the morning and is hot held. Soup is reheated for immediate service. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed manager to turn on fire to reheat soup to minimum 165F prior to hot holding at 135F.