PHO MAI 1

There was very slow drain from the floor sink located the mechanical dishwasher. [CA] Please clean the floor sink regularly and address if the issue is with the sewer line system of the facility.

Couple of drain flies were observed back in the kitchen area. [CA] Eliminate flies from the facility by a legal method.

An employee working in the front service area was observed washing hand with gloves on. [CA] Employees must remove their glove before washing hand and replace it with a new one after washing.

Many wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

There was no functional thermometer inside of the under-counter fridges. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

Some potentially hazardous foods stored on the preparation table including noodle were measured between 50 °F and 60°F. The chef said the noodle was boiled an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control method with implementing a proper time/temperature control mechanism. The chef relocated both food products into the preparation fridge (COS).

Repeated violation: Many open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat.

Many utensils were stored below the soap and paper towel dispensers of the front handwash station. [CA] Please do not store any utensil or equipment on or below the soap and paper towel dispensers and below a sink.

Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: An abundant grease and oil accumulation was observed on the screens of the exhaust hood and the restroom's exhaust vent. [CA] Conduct a regular cleaning on the exhaust hood. There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.

Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Raw food products like pork and beef were were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

Some clean working utensils including a slicer were stored in unclean container/surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Many utensils were stored below the soap and paper towel dispensers of the front handwash station. [CA] Please do not store any utensil or equipment on or below the soap and paper towel dispensers and below a sink.

Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat.

Repeated violation: Many open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.

Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Couple of house and drain flies were observed in the kitchen and some in the dining areas. [CA] Eliminate vermin from the facility by a legal method.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: An abundant grease and oil accumulation was observed on the screens of the exhaust hood and the restroom's exhaust vent. [CA] Conduct a regular cleaning on the exhaust hood.

Some potentially hazardous foods stored on the preparation table including noodle were measured between 50 °F and 60°F. The chef said the noodle was boiled an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control method with implementing a proper time/temperature control mechanism. The chef relocated both food products into the preparation fridge (COS).

Many wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Repeated: Some open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers.

Repeated violation: Re-used cardboard (from shipping boxes) used to line shelves in the kitchen and the storage areas. [CA] Do not use cardboards to line shelves or cover the floor area.

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee was told to wash his hand and change his gloves (COS).

There was no paper towel supply on the front handwash sink. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).

An abundant grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood.

Many open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee was told to wash his hand and change his gloves (COS).

Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Some potentially hazardous foods stored on the preparation table including diced tomato and beef were measured between 50 °F and 60°F. The chef said both food products were diced an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control method with implementing a proper time/temperature control mechanism. The chef relocated both food products into the preparation fridge (COS).

Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Many wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Frozen beef and steak were being defrosted on the three compartment warewash sink at room temperature. [CA] Defrosting of frozen food may only be done inside the walk-in cooler/fridge, microwave oven, or under cold running water on the preparation fridge. No defrosting may be done in the utensil warewash sink as well.