PHO LUCKY 7

Facility has removed the wok station, two burner stove, and noodle cooker. Facility has added a commercial grill, a deep fryer, and a new two burner stove. [CA] Submit plans to DEH Plan check at at dehplancheck@deh.sccgov.org

Bean sprouts measured 49F while overfilled over the fill limits of the insert in the prep cooler at the front service area. Potentially hazardous foods (short rib, pork, raw chicken, raw shell eggs, etc.) measured between 44F and 45F while maintained in the walk-in cooler. Ambient of the walk-in cooler measured 45F via probe. Per staff, circuit breaker had just tripped and been reset. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. [COS] Bean sprouts were relocated to the lower portion of the prep unit. After leaving the door closed for approximately 30 minutes, ambient of the walk-in cooler returned to 41F. Continue to monitor.

In the walk-in cooler, in four 20-liter containers kept tightly covered with lids, beef broth measured between 128F and 143F. Per staff, beef broth had been cooked between 2 hours and 2.5 hours prior, and placed into the walk-in cooler to cool down. In the walk-in cooler, beef brisket measured 73F while maintained in a container kept tightly wrapped with plastic. Per staff, brisket had been cooked between 1.5 and 2 hours prior, and placed into the walk-in cooler to cool down. At the prep cooler in the front service area, a plate of beef ribs measured 89F while maintained on top of a covered upper insert of the unit. Per staff, beef ribs had been cooked 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] All items were uncovered and relocated to the walk-in freezer to rapidly cool. Discussed the use of ice paddles and ice baths with the owner.

Observed an uncovered cart of utensils maintained directly at the front of the dining area. Observed a child repeatedly sneezing on the uncovered chopsticks. Per discussion with the owner, the child is not an employee at the facility, but has persistent allergies. [CA] Properly store utensils and equipment in a manner where they are not exposed to possible sneeze/splash contamination. [COS] Instructed employees to take the chopsticks to the three compartment warewashing sink to be sanitized. Cart of utensils was moved back into the kitchen, behind the front sneeze guard paneling.

Bean sprouts and bun (vermicelli noodles) subjected to time as a public health control lacked time labeling while maintained on the counter at the front service area. [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] Items were properly time labeled. Owner stated that she was aware of time labeling requirements, and that they had forgotten to time label items today due to lunch rush. Owner stated that will write and provide her own written SOP's for TPHC.

Water measured at 100F from all sinks throughout the facility, including the preparation sink and three compartment warewashing sink. Observed the display of the water heater flashing; Per the owner, the circuit breaker had accidentally tripped owing to an employee plugging in and using a microwave at the same time as a rice cooker. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Hot water was restored, and measured greater than 120F from all faucets throughout the facility. Continue to monitor.

Quaternary ammonium sanitizer measured between 0 and 100 ppm in the third compartment of the three compartment warewashing sink. Observed dishes immersed in the sanitizer; However, observed no active warewashing at the time of measurement. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

2-door upright reach-in missing thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Chemicals and cleaning supplies stored above drain board of 3-comp sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

3-comp sink is directly plumbed into the wall. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Observed employee handling raw chicken with gloves, then washing hands while wearing the same gloves. [CA] Gloves shall be removed prior to handwashing, and shall be changed as required. Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and instructed employee to remove gloves prior to washing hands.

1) Observed raw meats stored above ready-to-eat produce in the walk-in cooler. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2) Observed bulk bags of flour are open and uncovered in the food preparation area. [CA] After opening, transfer bulk ingredients to approved containers with tight-fitting lids.

Facility is operating without a valid health permit due to delinquent account status. [CA] A food facility shall not be open for business without a valid health permit.

Measured multiple Potentially Hazardous Foods on the preparation counter out of proper holding temperatures including: cooked tofu, dumplings, hard boiled eggs, and rice noodles. Per chef, foods were cooked or moved from refrigeration less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Cooked tofu and dumplings were reheated to 165F for hot holding in the steam table and the steamer. Hard boiled eggs and rice noodles were moved to under counter refrigeration to facilitate rapid cooling.

Facility lacks testing materials for sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

**MAJOR** Observed the only handwash station in the back kitchen area lacks soap. The soap dispenser appears to have been broken off the wall. [CA] Handwash station shall be fully stocked with soap and single use towels at all times. [COS] PIC stocked handwash station with a temporary, portable bottle of soap. **MINOR** Observed the handwash station in the front is partially blocked by a trash can. [CA] Handwash station shall be fully accessible at all times.

1) Facility lacks active Food Safety Certification. [CA] 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. 2) Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

1) Facility lacks a metal probe thermometer for use. [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. 2) Multiple refrigeration units lack internal thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed employees washing soiled dishes without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employees how to set up the 3-compartment sink with sanitizer solution (chlorine).

Observed butane cooker and frying pan in the front preparation area for cooking without proper ventilation. [CA] Discontinue the use of butane cooker and unapproved equipment. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Observed plastic bags of frozen dumplings inside the upright freezers are available for sale and lack proper labeling. Per PIC, dumplings are made in and delivered from their flagship location. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Observed multiple foods cooling at ambient temperatures while fully covered in plastic wrapping and in deep, metal containers. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

Per previous inspection report, facility installed a noodle cooker and steam table to the cook line without submittal of plans to this department. Observed "Chigo" unit in the front preparation area. [CA] New equipment to the facility shall submit plans and specifications for review and shall receive approval prior to installation of equipment.

1) Observed multiple ceiling panels above the cook line, in the back kitchen area, and above the walk-in freezer are misaligned and creating gaps in the ceiling. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed excessive clutter in the janitorial sink. [CA] Janitorial area shall be provided, maintained, and kept clean.

Two butane cookers and one counter top deep fryer appear to be in use in back prep area where there is no exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Bowls with no handles used as scoops for bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Several containers of white powders are stored in prep area with no labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Facility added a noodle cooker to cook line without submitting plans to this department. Two new steam tables were added without submitting plans to this department. [CA] Any added new equipment to the food facility shall submit plans and specifications for review and shall receive plan approval prior to the addition of any equipment. FACILITY SHALL SUBMIT EQUIPMENT TO THIS DEPARTMENT WITHIN ONE WEEK OR EQUIPMENT IS SUBJECT TO IMPOUND.

No paper towel dispenser or paper towels at handwash sink at cook line. No paper towels at handwash sink at entrance of prep area. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Napkins were placed at both handwash sinks.

Measured spicy garlic oil at 58F, garlic oil at 58F, raw eggs at 57F, minced pork paste at 57F, miso paste at 58F, and soft boiled eggs at 58F at prep cooler at cook line. Per PIC, foods have been in cooler since 10AM or yesterday. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHFs were voluntarily discarded. Measured shrimp at 47F in prep cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Employee entered restroom with gloves and exited restroom with same gloves and entered kitchen. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee was directed to wash hands and change gloves.

Raw eggs stored above cooked food in walk in cooler. [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.

Wiping cloths stored on counters in prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).