PHO TRAN VU RESTAURANT

Build-up of food debris under shelves and in the corners of the dry storage room. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Measured pho broth at 62 F within deep plastic containers cooling within the walk in refrigerator. PIC stated that the pho broth was removed from cooking 2-3 hours prior. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Pho placed within an ice bath to allow for rapid cooling.

Menu lacks a consumer advisory for the sale of raw beef pho. [CA] Provide consumer disclosure and reminder for the sale of raw or undercooked animal-derived foods.

1. The ambient air temperature of the 1 door reach in refrigerator measured at 45 F. The door gaskets are in disrepair. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Replace refrigerator door gaskets. [COS] Thermostat to the unit turned down. Ambient temperature remeasured at 40 F. 2. Single use garlic and yogurt containers re-used to store food within the dry storage and refrigeration areas. [CA] Food containers intended for single use shall not be reused. Store open bulk foods in approved NSF containers with tight fitting lids.

Food safety certificate and employee food handler cards not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 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.

Sliced raw beef measured at 48 F, noodles at 46 F and tripe at 47 F within overfilled containers at the preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of filling the preparation refrigerator past the fill line. [COS] Items relocated to the reach in portion of the unit to be cooled to and held at 41 F or below. Measured spring rolls at 63 F and bean sprouts at 67 F stored at room temperature at the preparation line. PIC stated that the items were removed from refrigeration 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items relocated to the upright refrigerator to be cooled to and held at 41 F or below.

The restroom hand wash sink lacks a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towel dispenser refilled.

Facility is operating under a new ownership. New owner stated that the assumed ownership three months prior. --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. A facility evaluation request/ change of ownership shall be submitted immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits the request within 48 hours (2 business days) of this notice will be contacted by this department for further inspections and permitting. 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.

Measured the chlorine sanitizer concentration of the warewashing machine at 0ppm. Observed sanitizer dispenser tube to be placed within the wrong container. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Sanitizer dispenser line placed within chlorine sanitizer. Remeasured concentration at 50 ppm chlorine.

Open bulk dry food containers (sugar, salt, etc) within the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Measured cooked egg rolls at 79 F in a basket at the cook line. PIC stated that the egg rolls were removed from cooking 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Egg rolls relocated to refrigeration to be cooled to and held at 41 F or below. Sliced pork measured at 48 F within a bag above the fill line at the preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pork relocated into the lower portion of the fridge to be cooled to and held at 41 F or below. PHF's within the two door reach in refrigerator measured at 52 F to 56 F (see measured observations) Ambient temperature of the unit measured at 54 F. PIC stated that the items were prepared and placed within the unit less than 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit relocated to the walk in refrigerator to be cooled to and held at 41 F or below.

Observed the re-use of single use food containers to store open food within refrigerators and dry storage areas. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

1. Facility is using non-food grade, died red mulch wood chips to add smoke flavor at the grill. [CA] Discontinue the use of non-food grade food wood chips for cooking purposes. 2. The two door glass front reach in refrigerator ambient temperature measured at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's until it can maintain 41 F or below.

Household insecticide spray container stored above dry food storage within the storage room. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

The paper towel dispenser at the hand wash sink in the rear preparation area was in disrepair. The hand wash sink was partially blocked by the storage of pans and containers. [CA] Repair or replace paper towel dispenser.

Build-up of food debris below dry food storage shelfs within the storage room. [CA] Regularly clean under equipment to prevent accumulation of debris.

Observed open bulk salt, flour, etc. within the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed the build-up of food and debris under dry storage shelfs within the dry storage room and hallway storage area. [CA] Regularly clean under equipment to prevent accumulation of debris. Observed the floor baseboard to be in disrepair adjacent to the customer restroom. [CA] Replace baseboard with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Raw chicken stored on top of green onions within the walk in 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.

Observed raw beef and pork thawing at room temperature on the food preparation table (measured at 30 F). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Measured egg rolls at 56 F within a basket at the preparation line. Measured fresh noodles at 61 F within a bag at the cook line. PIC stated that the items were removed from temperature control 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's discarded following a total service time of four hours. Measured bean sprouts at 53 F within a water bath in the 2 door upright fridge. PIC stated that water was added to the bean sprouts 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice added to bean sprouts to maintain them at 41 F or below. Consider utilizing TPHC for PHF's held outside of temperature control.

The 3 compartment sink cold water faucet handle is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.