PHO HA NOI

The small prep unit near the cookline was still unable to keep foods at 41F and below. [CA] Repair/adjust unit until it can keep foods at 41F and below even during busy times. Do not store PHFs in this unit until it is repaired.

Observed raw bean sprouts in plastic bags inside a cardboard box at ambient room temperature. Sprouts measured 65F and lacked time-marking. PIC stated the sprouts are usually on TPHC, and had been held since 10:30am (less than 3 hours prior). [CA] When using TPHC, foods must be IMMEDIATELY time-labeled. [SA] PIC time-marked sprouts with a red dot sticker to be discarded by the 4-hour time mark.

Inside the right large prep unit near the cookline: measured internal temperatures of multiple cooked meats inside prep inserts to be 45 -47F. The large lids were observed to be open. Ambient temperature of lower section measured 41F. Inside the left small prep unit near the cookline: measured internal temperatures of sliced tomatoes and cooked meat to be 47F. Ambient temperature of lower section measured 55 - 60F. PIC stated all foods had been stored in these units since 10:30am today. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The large prep unit's lids were closed to maintain cold temperatures during lunch rush. PHFs in the small prep unit were moved to a different refrigerator.

Container of cooked beef observed stored outside the back door of the facility on a wooden pallet. Per staff, it had been delivered from Pho Ha Noi (San Jose) approximately 1 hour prior, and they had forgotten to take it inside. [CA] Food shall be stored inside the fully enclosed, approved facility to prevent contamination.

Three pots of beef short rib measured 93F, 97F, and 129F while maintained on the stove. Burners under all pots observed turned off. Per staff, items had been cooked this morning, approximately 1.5 hours prior. Tofu and cooked pork chops measured 53F while maintained in the one-door prep cooler at the end of the cook-line. Ambient of the unit measured 52F via probe. Per staff, items had been relocated to the unit from the walk-in cooler 2 hours prior. Cooked pork in pork broth measured 103F while maintained in a deep container kept tightly covered with plastic wrap on top of cases of produce on a rolling cart near the back door. Per staff, it had been cooked at Pho Ha Noi (story road), then brought to this facility. Manager called the other location, which stated that it had been cooked 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Beef short rib reheated to 165F and maintained hot. Tofu and cooked pork chops relocated to the walk-in cooler. Manager elected to cool the pork using an ice bath. Pork remeasured at 68F within the two hour allowable time interval.

Numerous potentially hazardous items subjected to time as a public health control were not labeled with color-coded stickers, including cooked pork chops, egg rolls, pork sausage, pork meatballs, fried eggs, flat rice noodles, kimchi, and raw shell eggs. [CA] 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. [COS] Items properly time labeled. *Note: Facility utilizes red stickers for lunch service, and green stickers for dinner service. Some containers observed to have old, faded red stickers on them. Ensure that the correct color sticker is being used for each service, per the facility's posted/written policy for TPHC.

Ambient of the one-door prep cooler at the cook-line measured 52F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

Cleaned, wet containers observed stacked up on drying racks in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Hot and cold water knobs of the handwashing sink in the dishwashing area observed to be inoperable. Faucet is unable to output hot or cold water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

7+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Ensure back door is kept closed where possible to prevent the intrusion of flies into the kitchen.

Facility could not provide a valid, 5-year food safety certificate. Per the Manager, the individual who had the food safety certificate no longer works at the facility. [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.

Employee observed moving a trash can (by handling the insides/outsides with their hands), then attempted to resume food preparation before being stopped. Employee observed loading soiled dishes into the large, conveyor style mechanical dishwasher in the kitchen, then proceeded to handle numerous clean dishes. Per the manager, this not the usual practice. Manager states that they have two employees designated to dishwashing; one who loads the soiled dishes, and another who handles clean dishes. Employee stated that he forgot about the requirement to not handle clean dishes after handling dirty dishes. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed hands. Affected dishes re-ran through the mechanical dishwasher.

Cooked, bone-in yellow chicken measured 49F while maintained a container kept tightly wrapped with plastic in the lower portion of the prep cooler at the corner of the kitchen. Per staff, it had been cooked yesterday, and maintained in the unit to cool overnight. Beef ribs measured between 94F and 96F while maintained in two large, deep containers kept tightly covered with plastic wrap on a rack in the walk-in cooler. Per the manager and the cook, items had been cooked between 3.5 and 4 hours prior, earlier this morning, and then placed into the walk-in cooler to cool down. [CA] After heating or hot holding, 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 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] All of the aforementioned were voluntarily discarded.

Heavy dust accumulation on the exhaust vent in the women's restroom. [Corrective Action]Thoroughly clean and maintain clean.

Lack of handwashing signage at the handwash sink in the restrooms. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

Bowl used as scoop in the fish sauce (nuoc cham) container, bulk rice container, and the fried shallots container. [Corrective Action] Use a scoop with a handle.

Multiple Potentially Hazardous Foods in the walk-in cooler were measured between 46 - 49 degrees Fahrenheit. Beef stew was brought to the facility from the SJ facility at 10:45 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Ensure walk-in cooler is properly maintain cold holding temperature of 41 degrees Fahrenheit or below. Use the remainder of the beef stew by the end of the day.

1. Old food splatter observed on the wall by the food prep sink in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 2. Black/gray soot observed on the wall by the sauces in the kitchen. [Corrective Action] Thoroughly clean and maintain clean.

Kitchen employee observed putting away personal belongings (jackets, backpack, shoes) upon this Division's arrival. Employee removed first layer of gloves and began donning on another pair of gloves and then attempting to continue onto food preparation. When instructed to wash hands before donning on gloves, employee observed drying hands on their shirt and back of their pants. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to properly wash hands with hand soap, warm water, and dry with paper towels before donning on gloves.

Two or three items subjected to time as a public health control (TPHC) were not labeled with a color coded sticker. Employees all stated that the entire food service line with the exception of soups is subjected to TPHC. [CA] 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. TPHC written procedures were unavailable for review. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). * Written procedures were provided to manager to complete. - Complete form and return to district inspector.

Observed cardboard boxes and bags of garbage thrown outside on the side of the facility. [CA] Outside refuse enclosure shall be kept clean and free of debris.

Employees' personal belongings observed stored in dry storage area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Observed mops stored inside mop buckets, which were stored outside on the side of the facility. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Paper towels at the dispenser next to the food preparation sink and inside the restroom were available, however, was difficult to dispense. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers that are easily accessible and readily available at all times.