PHO GA AN NAM

Observed employee scooping soup into sauce cup to taste, and then pouring the remaining of the soup from the sauce cup back into pot. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Pot of spicy beef soup, approximately 4-5 gallons, was VC&D due to contamination.

Rear 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.

Container of bean sprouts at the food preparation line in an adequate ice bath, with ice only touching the bottom of the container. Bean sprouts measured at 49F at the top and 44F at the bottom of the container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - This Division recommends utilizing time as a public health control (TPHC).

Observed 2-3 live flies inside kitchen hovering over uncovered food items. Rear door of the facility was maintained opened at time of inspection. [CA] Use any and all approved methods to abate live flies.

Cooked beef shank cooling inside the food preparation refrigerator kept covered. PHF item measured at 60F. Employee stated that beef was prepared approximately 4 hours prior. Numerous large pots and plastic buckets of soup and sauces cooling in ambient temperature. PHF items measured varying between 90F to 126F. Employee stated that all items were cooked and is cooling for less than 2 hours. Plastic container of cooked beef cooling on the storage rack kept tightly covered. Beef measured at 158F and had has not yet reached cooling temperatures. [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] Instructed employees to separate PHF items into separate portions to immediately cool or utilize ice baths to expedite the cooling process.

Large 2-3 inch gap observed below the metal screen door in the back of the kitchen. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed employees' personal belongings stored in areas of food preparation and food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

To-go containers used as scoops for bulk ingredients. Observed scoops with handles in direct contact with ingredient itself. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Heavy build up of grime observed on walls and floor around the water heater. [CA] Walls and/or floors in food preparation area shall be kept clean.

At time of inspection, observed food still being served past the maximum four hour allowance. At the same time, observed employees replacing time labels on numerous items on the cook line. - Container of cooked beef shank in soup. - Cooked chicken. - Various tubs of vermicelli and rice noodles. - Bean sprouts Employee stated that items were just prepare and that they had not have the chance to change the labels. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] New time labels were provided.

Only three employee food handler cards were available for review. [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.

Observed two cases of raw beef bones and two cases of raw duck maintained out in ambient temperature measuring between 50F to 54F. Employee stated that items were removed from the refrigerator approximately 3 hours prior and that items will be cooked within the next hour. Observed bags of cooked chicken hearts maintained above the load limited of the preparation refrigerator measuring at 60F. Chicken hearts at the bottom of the preparation container measured at 48F. Pot of porridge maintained on the cook line measured at 151F at the bottom and 117F at the top. [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. [COS] Beef bones were immediate used for food preparation. Cases of ducks were relocated into the three-door upright refrigerator to immediately cool. Cooked chicken hearts were placed on time as a public health control (TPHC).

Employee's opened beverage observed stored above opened food in the food preparation area. [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