PHO VIET

Inside the reach-down section of the prep unit: observed cooked chicken (46F) was cooling inside a closed plastic bag (employee stated she fried it at 11am (about 4 hours prior), and that they usually fry the chicken, cool it, then grill again to order. [CA] After cooking food, leave it uncovered until it reaches 41F in order to help it cool rapidly. Note: other PHFs in the prep unit measured 41F or below.

The walk-in refrigerator was unable to keep potentially hazardous foods at 41F and below; ambient temperature of the refrigerator measured 50F after a metal probe thermometer was left inside with the door closed for over 30 minutes. [CA] Repair refrigerator so that it can keep foods at 41F and below.

Inside the walk-in refrigerator: measured internal temperatures of multiple PHFs (rice, shrimp, rice noodles, sprouts, beef, fresh pho noodles, tofu) to be 49F - 53F. Some foods were held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods that were held for 4 hours or more were voluntarily discarded. Foods that were held for less than 4 hours were moved to a different refrigerator. See VC&D form.

1) Inside the walk-in refrigerator: measured internal temperature of various foods (beef, shrimp, tofu) to be 45 - 48F. Employees stated foods had been stored for less than 4 hours. 2) Inside the prep unit: measured temperature of beef, tripe, chicken, and uncooked eggrolls to be 45F. Employee stated foods had been held for 10 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust refrigerator temperature setting so that foods stay at 41F and below even during busy times. *Note: ambient temperature of the refrigerator measured 41F after leaving a metal probe thermometer inside with the door closed for 25 minutes.

Observed several heavily damaged floor tiles in the kitchen. [CA] Repair/replace damaged floor tiles.

Some employees' food handler cards were expired. [CA] Obtain valid food handler cards.

Measured chlorine in dishwasher to be 0ppm. Machine was run 3 times. No active dishwashing was occurring. [CA] Repair dishwasher so that it can sanitize dishes at 50ppm. *Until the dishwasher is repaired, the dishwasher can be used to wash dishes, but dishes must be manually sanitized in the 3-compartment sink in 100ppm chlorine.

Observed raw chicken thawing in the prep sink; the water was turned on but not at sufficient velocity. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process

Observed the menu offered rare sliced beef, but no consumer advisory was present. [CA] When offering raw or undercooked animal products, a consumer advisory must be provided. 1) Clearly indicated WHICH menu items contain undercooked animal products. 2) Have the following statement: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."