PHO LE QUY

The light fixture within the dry storage room and in front of the walk in refrigerator is not functional. [CA] Repair light fixtures. In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Containers of meat stored on the floor of the walk in refrigerator. Boxes of corn starch stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

The hand wash sink at the cook line lacks a supply of cold water (additional fully functional hand wash sink available for use). [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

Bottle of Raid stored next to single use food containers at the front register area. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Nonfunctional two drawer refrigerator and 1 door warmer stored at the cook line. [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. Front and rear doors to the facility left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Measured soup at 138 F to 159 F cooling within large pots in the walk in refrigerator. [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] Soup divided into multiple shallow pans.

Observed the use of soiled cardboard to line floors at the cook line. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Observed a non-commercial chest freezer installed within the dry storage room. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Observed the use of a non- food grade hose to fill pots/ buckets at the cook line. [CA] Discontinue the use of a non-food grade hose to fill pots. Use an approved food grade hose or faucet.

Measured fried tofu at 55 F to 67 F stored above the fill line at the cook line preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Fried tofu voluntarily discarded at the time of inspection.

Paper towels stored outside of dispensers at the front hand wash sink. Paper towel dispnser non-functional at the cook line hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. Paper towel dispenser shall be functional.

Facility is reusing single use soy sauce containers to hold pho/ sauces within the walk in refrigerator. [CA] Food containers intended for single use shall not be reused. Use food grade approved reusable containers. Observed a 1 door upright non-commercial freezer in use adjacent to the ice machine. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

The fryer at the cook line was protruding past the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed the use of bowls to scoop bulk rice and flour within the dry storage room. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Bulk rice and flour bags stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Boxed/ bagged dry food product stored in the mop sink at the dry storage room. [CA] Food or food related equipment shall be stored in an approved location. Discontinue use of the mop sink for food storage.

The build-up of a mold like material on the inner side and tray of the ice machine (not in direct contact with ice). [CA] Clean and sanitize ice machine to prevent the build-up of mold like materials.