PHO HOA & JAZEN TEA

MAJOR: 1) Sandwich prep cooler at side of cookline observed to have PHFs stored above the fill line. PHFs measured to be: -Bean sprouts at 50F -Cubed tofu at 54F -Cut tomatoes at 53F [CA] Keep PHFs at 41F and below for cold holding. Keep PHFs below fill line of prep cooler insert portion. 2) Pho cookline prep cooler inserts measured to be: -Chicken at 51F -Fried tofu at 67F (per employee tofu was made about 2 hours prior) Other PHFs in cold holding insert on the left side measured to be below 41F. Only PHFs on right side measured to be out of temperature. [CA] Keep PHFs at 41F and below for cold holding. 3) Boba measured to be 68F. No label observed. [CA] Keep PHFs at 41F and below for cold holding. MINOR: 4) Eggs and bean sprouts observed to be on shelf by walk in cooler. Per employee, PHFs were just delivered in the last 20 minutes. No employee observed to be working on moving PHFs into walk in cooler. Bean sprouts measured to be 47F and eggs measured to be 46F. [CA]PHF recieved may be received at =45°F if cooled to =41°F within 4 hours. Move PHFs into coolers to immediately to cool foods. [COS] 1)Excess PHFs from sandwich prep cooler were moved into cooler reach in. Whole avocados and were removed from prep cooler insert and replaced with PHFs. 2)PHFs in pho cookline cold holding had ice added to them. 3)Boba will be kept on TPHC(time as public health control). Train in employees at boba bar with TPHC SOPs. TPHC allows PHFs to be stored out of temperature control for immediate service use for up to 4 hours and must be discarded if not consumed. PHFs under TPHC will have time tracked. Boba had time label retroactively added for 10:20-14:20

Cooked shrimp in sealed plastic bag observed to be stored inside same container as raw salmon in prep cooler. [CA] Store ready to eat foods and produce above and separated from raw meat to prevent cross contamination. [COS] Bag was cleaned and removed from raw salmon container

Paper towels at handwash sink by entry way to kitchen by rice cookers observed to be missing paper towels. [CA] Handwash sinks shall be fully stocked at all times. [COS] Operator restocked handwash sink with paper towels.

Walk in freezer observed to have ice around seal and gasket of door [CA] Maintain freezer door in good repair.

2 food handler card observed to be expired. [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.

Wall finish observed to be bubbling and gapping at corner behind cooklikne. [CA] Repair wall finish and maintain in good repair.

MAJOR: 1) Prep cooler across from cookline measured to have: -Sliced chicken at 51F -Sliced cooked brisket at 51F -Tendon at 55F -Rice noodles at 50F -Sliced chicken (inside reach in portion) at 49F -Fried tofu at 50F -Ambient temperature at 49F -Cooked duct at 53F. -Cooked shrimp at 63F (per employee shrimp was cooked within the last hour) Per employee prep cooler is kept empty over night and was stocked from walk in cooler prior to opening within the last 30-40 minutes. 2) Bean sprouts measured to have been 56F. Bean sprouts in ice bath with not enough ice. 3) Side cookline prep cooler inserts measured to have: -Cut tofu at 50F -Cut tomatoes at 52F (per employee tomatoes were cut within the last 15 minutes) -Bean sprouts at 53F -Sliced cooked chicken at 53F PHFs in cookline prep cooler inserts observed to be stocked on top of cold holding inserts. Inserts observed to be full of ice and all PHFs observed to be stocked on top of ice above the fill line. PHFs inside cooler reach in portion measured to be 39F and below. MINOR: 4) Milks in ice bath measured to be: -Coconut milk at 43F -Milk at 42F -Condensed milk at 48F Ice bath observed to not have water. and all PHFs were sitting ontop of ice. [CA] Keep PHFs at 41F and below for cold holding. Keep PHFs inside prep cooler fill line to keep PHFs cold. Ensure ice baths have enough ice and water to submerge sides of containers of PHFs. [COS] 1)All PHFs were returned to walk in cooler and PHFs left in prep unit cold inserts were labeled with time to be discarded within 4 hours. Facility has preexisting TPHC procedures and shall temporary add these PHFs to TPHC procedures until cooler is repaired. After about 1.5 hours cooler measured to be 45F. 2)Per employee bean sprouts were just stocked from walk in cooler in the last 30 minutes. More ice was added to bean sprouts containers and water measured to be 32F. 3)Per employee cooler was stocked about 1 hour prior. All ice was empty from the containers in cold holding insert and PHFs were placed directly into inserts. Any extra PHFs over the fill line was placed in reach in drawer portion of cooler. 4)Ice was added to ice bath at boba bar to keep ice water level to submerge sides of containers.

Thawing shrimp observed on bottom of cart. [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.

Handwash sink in back kitchen by ice machine observed to be missing soap. Other fully stocked and functional handwash sink available in back kitchen area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Employee refilled soap.

Meat bones measured to be 68F in walk in cooler. Per employee meat bones cooked 3-4 hours prior. [CA] Keep PHFs in small containers to cool PHFs faster.

1) Collagen stock measured to be 54F and 56F. Per chef, stock is being used throughout day for making stock and has been out for 2 hours. Tofu being actively measured to be 56F. Per employee she was prepping tofu between cooking. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep (2 hours). [COS] Employee placed broth and tofu into reach in cooler. MINOR: Beans sprouts out for use measured to be 48F. [CA] Maintain PHFs at 41F and below for cold holding. [COS] Employee added more ice to ice bath.

Back door observed to be kept open at time of inspection [CA] Keep front and back door closed when not in use to prevent entry of vermin.

Wet wiping cloths observed to be on food prep surfaces. [CA] Wiping clothes shall be stored in sanitizer solution between uses.

Handwash sink by exit door observed to be missing paper towels. Other handwash stations are fully stocked in kitchen area. [CA] Single-use sanitary towels shall be provided in dispensers.

Scoops observed to be stored with handles in bulk rice and in powders and toppings in boba area. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Wiping cloth observed to be left out on countertop between uses. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Handwash sink in kitchen area observed to have broken paper towel dispenser. Paper towels are on countertop near by. [CA] Provide paper towel dispenser and keep fully stocked.

Large container of soup measured to be 134F. Per employee soup was made about 1 hour prior and ice paddle was added. [CA] When cooling PHFs, spread food out in shallow layer or into smaller containers. Ensure frequent stirring to cool liquid. [COS] Employee split large pot into 3 smaller containers and placed all 3 containers into walk in freezer and stirred pot.

Some bulk foods container observed to be missing lid. [CA] Provide lid for bulk food containers to prevent contamination.

Chlorine in upright dishwasher measured to be less than 50ppm and more than 10ppm.Chlorine well observed to be low. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Chlorine well was refilled and machine was primed.