PHO HOA

Observed the active use of ventless AutoFry without a ventilation hood. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans or apply for hood exemption to Plan Check Department.

1) On the preparation counter, measured beansprouts at 68F. Per staff, beansprouts were recently transferred from the cooler. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] More ice was added into the beansprouts to facilitate rapid cooling. 2) Next to the cook line, measured pho broth at 98F. Per staff, broth was taken off the stovetop less than 2 hours ago for takeout orders. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, pho broth will be served or discarded within the next 4 hours. Recommend to keep pho broth at low temperatures (at least 135F) for takeout orders.

Facility lacks testing materials for sanitizer (chlorine and quaternary ammonia). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed hose connected to the faucet at the warewashing sink without an approved backflow prevention device. Hose does not appear to be approved for use by plumbing ordinances. [CA] Discontinue the use of hose. Plumbing fixtures shall be installed in compliance with local plumbing ordinances.

Observed heavy accumulation of dust in the vents above food preparation areas. Observed accumulation of grease and grime nearby the cookline. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee handling raw shrimp and handling ready-to-eat produce without changing gloves or washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. Gloves shall be changed and used as required. [COS] Specialist instructed employee to wash hands prior to handling ready-to-eat produce. NOTE: Employees use hands for multiple foods including raw and cooked beef, beansprouts, and basil. Recommend to use serving utensils for foods to prevent direct hand contact.

Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

1) Observed the active use of ventless AutoFry without a ventilation hood. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans or apply for hood exemption to Plan Check Department. 2) Measured the ambient temperature of the 1-door upright cooler at 49F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit has been repaired. 3) Observed the gaskets for the walk-in freezer are in disrepair, and door is difficult to close. [CA] Repair gaskets. Refrigeration units shall be maintained in good repair.

**MAJOR** 1) On the preparation counter, measured beansprouts stored in water measuring 68F. Per employees, beansprouts were moved from the walk-in cooler to the counter 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] More ice was added to the container of beansprouts. The beansprouts remeasured at 41F. **MINOR** 2) In the back 1-door upright cooler, measured cooked and raw beef at 45-48F. Per employees, beef was moved to the cooler 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Cooked and raw beef was relocated to the walk-in cooler to facilitate rapid cooling.

1) Observed working container of chicken stored on top of the trash can. [CA] Food shall be separated and protected from contamination. 2) Observed multiple foods stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least six inches above the floor to prevent contamination.

1) Observed bowls without handles used as scoops for bulk ingredients. [CA] Provide approved utensils for use in bulk bins such as scoops with handles to prevent direct hand contact with food. 2) Observed the storage of yellow cloths in direct contact with food. [CA] Discontinue use of unapproved materials for food storage. Use only approved, food grade cloth or fabric implement for food storage.

Observed raw shrimp stored inside the only handwash sink in the kitchen. [CA] Handwash station shall be fully accessible and unobstructed at all times. [COS] Employees relocated raw shrimp to the preparation sink. Ensure all food preparation takes place in designated sink.

1. Raw shell eggs measured at 61 degrees Fahrenheit and bean sprouts measured at 62 degrees Fahrenheit at the work table. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Raw shell eggs returned to refrigeration. Bean sprouts will be used up within 30 minutes. 2. Beef flank and meat balls were measured at 46 degrees Fahrenheit in the inserts of the 2 door prep cooler. Observed the beef flank and the meat balls overfilled. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

1. Heavy dust accumulation on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy grime accumulation on the plastic strip curtain in the walk-in cooler. [Corrective Action] Thoroughly clean the curtain or remove the curtain. 3. Grime accumulation in the rubber seals of the 3 door undercounter cooler. [Corrective Action] Thoroughly clean and maintain clean.

1. Pooling of water in the areas of broken floor tiles and deteriorated grout at the food prep sink. [Corrective Action] Maintain floor in good condition. Repair the floor tiles and grout. 2. Grime accumulation on the floor on the right side of the grease trap. [Corrective Action] Thoroughly clean and maintain clean. 3. Grease accumulation on the floor at the cookline. [Corrective Action] Thoroughly clean and maintain clean. 4. Extremely dirty cardboard observed lining the floor in the walk-in cooler. [Corrective Action] Discard the cardboard.

Broken rubber seal on the right door of the 2 door prep cooler and on the door of the single door undercounter cooler. [Corrective Action] Repair or replace the rubber seals.