PHO KHANG

A probe thermometer was not available at the facility at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Observed the floor sink below the mechanical dishmachine and preparation sink to be slowly draining, where wastewater was being discharged onto the floors after running a partial cycle of the dish machine. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure the floor sink is able to drain properly when running the dish machine. [SA] Discontinue using the dish machine until the floor sink has the capacity to fully drain without discharging water onto the floors. Only conduct manual warewashing until repaired. The three compartment sink was set up for manual warewashing at this time.

1. Observed Vermin activity at the following locations: - One live adult cockroach in the electrical outlet behind the small preparation cooler near the kitchen entrance - One live adult cockroach on the preparation table between the small preparation cooler and preparation sink - One dead adult cockroach on the preparation table between the small preparation cooler and preparation sink - One dead adult cockroach on the upper shelf of the small preparation cooler - One live adult cockroach on the floor below the small preparation cooler near the kitchen entrance - One live adult cockroach in the electrical outlet at the back storage area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection and owner Linh Vu, have been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

*Repeated Violation* Observed a leak below the middle compartment of the three compartment sink and at the mechanical dish machine [CA] Repair plumbing fixture and maintain in clean and good repair. Observed the waste water pipe outlet for the preparation sink and the drain line for the ice machine at the front service area to sit below the rim of the floor sink. [CA] Provide an air gap of 1 inch or twice the diameter of the piping above the pipe outlet and rim of the floor sink.

Not all food handlers possess a valid food handler card. [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.

1. Measured one container of cooked tofu in a cold top preparation insert at the main preparation cooler at 112F. The person in charge stated the tofu was cooked and subsequently placed into the cold top insert approximately 1 hour prior. [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] The violation was corrected by relocating the tofu to the walk in cooler to rapidly cool. 2. Observed one large pot of pho cooling at ambient temperature in front of the walk in cooler (measured at 176F). [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

1. Remove/clean the accumulation of grime from the floors at the following areas: - Below the preparation coolers - Below the dry storage shelving - Below the three compartment sink [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Observed missing ceiling tiles around the exhaust hood. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

1. Test strips were unavailable for measuring chlorine sanitizer were not available at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. The faucet for the three compartment sink was unable to reach all compartments. A bucket was required to fill the third compartment of the sink. [CA] Maintain the faucet so that it is capable of filling all compartments of the three compartment sink.

*Repeated Violation* Observed knives wedged between the preparation tables and cold top coolers. [CA] Store equipment and utensils in a sanitary manner to prevent cross contamination.

1. Observed missing outlet cover plates at the main food preparation area and at the back dry storage area which is contributing to the harborage of vermin. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 2. Observed the front door propped open at the beginning of this inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. 3. Observed a jacket hung at the dry food storage rack and a purse stored on the upper shelf above the food preparation table. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 4. Observed an uncovered personal beverage stored on the slicer [CA] Stored personal beverages covered and in an area to prevent cross contamination of food or equipment. *Repeated Violation* 5. Observed an inoperable ice machine at the back preparation area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 6. Observed cardboard installed on the back door. [CA] Install a doorsweep or similar device to eliminate the gap below the back screen door.

1. Measured multiple foods in the walk in cooler out of compliance at their respective temperatures: - Peanut sauce at 45F - Noodles at 53F - Sprouts at 53F - Pho at 51F - Tofu at 44F The person in charge stated that the cooler would lower its temperature after about 30 minutes of measurement. At the time of measurement, the ambient temperature of the unit was 61F (thermapen).After approximately 1 hour, the ambient temperature of this unit via thermapen measured at 39F. [CA] Re-evaluate the unit so that the defrost cycle does not impeded on regular operations and that all potentially hazardous foods are maintained at 41F or below. 2. Measured the following foods at their respective temperatures in the small preparation cooler at the main preparation area: - Mayonnaise at 50F placed in the unit approximately 3 hours prior - Sprouts at 51F placed in the unit approximately 3 hours prior - Sprouts in the cold top insert at 55F placed in the unit less than 1 hour prior The preparation cooler was determined to be inoperable at the time of this inspection and unable to maintain potentially hazardous foods at or below 41F. The ambient temperature taken via Thermapen measured at 54F. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] The above food items were relocated to an operable reach in cooler.

*Repeated Violation* 1. The small preparation cooler at the main preparation line near the kitchen entrance was determined to be unable to maintain potentially hazardous foods at or below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Discontinue using cardboard to line shelving. [CA] Maintain equipment durable, nonabsorbent, and easily cleanable.

Broken ice machine observed in the kitchen. Per employee, someone will take it away soon. [Corrective Action] Remove unused or broken equipments from the premise.

Shrimp and bean sprouts in the single door prep cooler in the kitchen was measured at 55 degrees Fahrenheit. Shrimp has been inside since yesterday and bean sprouts has been placed inside since this morning. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suiutable Alternative] The bag of shrimp was voluntarily discarded. The remaining bean sprouts will be discarded by 2:00 PM.

1. Handwash sink at the kitchen lacked paper towels in the paper towel dispenser and a container of water was stored in the handwash sink. Loose paper towels nearby and another suitable handwashing station nearby without opening doors. [Corrective Action] Store paper towels inside of the paper towel dispenser. Do not store anything in the handwash sink. 2. Paper towels observed stored outside of the paper towel dispenser in the restrooms. [Corrective Action] Store paper towels inside of the paper towel dispenser.

Observed knives stored in the crevice between work table and prep coolers in the kitchen. [Corrective Action] Do not store knives in the crevice. Store knives in a clean and dry area.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. 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.

1. Ambient air and foods in the single door prep cooler were measured at 55 degrees Fahrenheit. [Corrective Action] Ensure refrigeration unit is able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Water leak from the bottom of the dishwasher. Per employee, the dishwasher is rarely used due to the leak. [Corrective Action] Ensure dishwasher is working properly.

One of the restrooms is out-of-order. Per employee, the toilet flushes slowly. [Corrective Action] Ensure toilet is properly flushing.