PHO DANG

1. Observed rust inside the ice machine. Equipment may not be NSF or ANSI certified. [Corrective Action] Ensure restaurant equipments are commercial quality and is certified NSF or ANSI. 2. Sugarcane machine does not appear to be commercial quality. [Corrective Action] Ensure restaurant equipments are commercial quality and is certified NSF or ANSI.

1. Observed cardboards used to line shelvings. [Corrective Action] Discontinue using cardboards to line shelvings. 2. Vietnamese style foam boxes used to store products in the kitchen, dry storage room and walk-in freezer. [Corrective Action] Discontinue using Vietnam style foam boxes to store products. Use commercial grade containers that are durable, smooth and cleanable. 3. Observed deteriorated plastic protective lining on the shelvings in the kitchen. [Corrective Action] Remove the remaining plastic protective lining from the shelvings.

Lack of consumer advisory for raw meat items on the menu. [Corrective Action] Provide a consumer advisory for meat items that are raw or undercooked.

Observed the dry storage room to be unorganized and many boxes stacked and stored directly on the floor. [Corrective Action] Re-organize the dry storage room so that items can be easily reached and retrieved.

1. Observed packages of raw chicken and raw beef stored above condiments and vegetables in the walk-in cooler. [Corrective Action] Store raw meat at the bottom shelving. 2. Observed bags of sugar stored directly on the floor near the dry storage room. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelving.

Observed meat defrosting in a container of water. [Corrective Action] 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.

1. MAJOR. Bean sprouts on top of the 2 door reach-in cooler was measured at 60 degrees Fahrenheit. Per PIC, bean sprouts were taken out of refrigeration at 11:00 AM and are normally discarded after 2.5 hours and are replaced. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. If maintaining bean sprouts on time, provide a timer or discard time. [Suitable Alternative] Employee voluntarily discarded bean sprouts into the trash bin. 2. Multiple food items in the 2 door prep cooler were measured above 41 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Rear door of the facility maintained opened during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Observed raw food items maintained above ready-to-eat foods: - Plate of sliced raw beef maintained above green onions at the food preparation refrigerator. - Raw shelled eggs maintained above sugarcane in 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.

Hand wash sink in the kitchen lacks warm water. Water measured at 77F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Facility offers rare steak on menu. Menu and/or facility lacks consumer advisory. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “rare steak, or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Numerous plates of cooked beef maintained on top of the refrigerated inserts at the food preparation sink. Items measured between 45F to 48F. Employee stated that beef was cut less than an hour prior in preparation for an order. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - Discontinue storing PHF items above the load limit of the preparation refrigerator. Utilize inserts to maintain cold holding temperature.

Hand wash sink in the front waiter station is partially obstructed with rolling card for dirty dishes. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Facility offers rare steak on menu. Menu and/or facility lacks consumer advisory. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “rare steak, or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Cooked bean sprouts maintained out in ambient temperature measured at 80F. Employees stated that the bean sprouts were blanched about 20 minutes prior in preparation for customers orders. Container of bean sprouts maintained out in ambient temperature measured at 60F. Employee stated that the bean sprouts were just taken out less 30 minutes prior. Only small portions are taken out to prepare for orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. * Note: this Division suggests utilizing time as a public health control (TPHC). Written procedures reviewed and provided to PIC.

Observed beef tendon thawing in ambient temperature in tub of standing warm water at the food preparation sink. Tendon measured between 30F to 37F, water measured at 80F. [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.

Warm water at the hand wash sink in the kitchen measured at 74F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Back door of the facility maintained opened during the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed employees personal jacket stored on top of boxes inside the dry storage area. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Employees' opened beverages observed stored on shelves and counters in food preparation areas. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food, food storage, and food contact surfaces.

Observed raw shelled eggs maintained above ready-to-eat cooked tendon inside the food preparation refrigerator. Observed raw shelled eggs maintained above ready-to-eat cut watermelon inside the three-door upright refrigerator in the beverage preparation area. [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 cases and bags of food stored directly on the floor inside the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed employee entering into kitchen from the outside of the facility and began donning on gloves to start food preparation without washing hands. Observed dish washing employee handling soiled utensils and then handling cleaned and sanitized utensils without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employees to properly wash hands as required.

Observed kitchen employee utilizing food preparation sink to conduct ware washing of tea strainer. [CA] Ensure sinks are utilize for their designated purposes. All ware washing shall be conducted at the three-compartment ware wash sink.