PHO 24 VIETNAMESE CUISINE & SWEET TEA

Observed a bucket containing a white crystalline substance that was not labeled and was uncovered. [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.

Observed several soiled wiping cloths stored on preparation counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Cutting board used to cut raw beef was rinsed off with spray nozzle at three compartment sink. The cutting board was then placed at the preparation sink behind the faucet for storage. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Cutting board was placed into mechanical warewash and sanitized.

Rice noodles in bowl in dry storage area measured 74F. Per PIC, the noodles were cooked two hours prior to temperature measured. Rice noodles on counter measured 119F. Rice noodles in bucket of water measured 122F. Per PIC, they had been cooked one 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.

Boba is maintained using TPHC however, written procedures were not available at time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Observed scoop handle in bulk container in contact with bulk food items. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed a light out in the ventilation hood. [CA] Repair/replace light.

Observed raw chicken being thawed/prepped in preparation sink and lettuce being washed/prepped in second preparation sink located immediately next to the preparation sink with the raw chicken. Did not observed any protection from cross contamination. [CA] Ensure that raw meats are prepared separately or at different times to prevent cross contamination. Or, provide a stainless steal barrier between the preparation sinks.

Observed what appeared to be black plastic garbage bags lining shelf in preparation area. [CA] Discontinue the use of plastic bags to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed frozen chicken thawing in standing water in preparation sink with water measuring 77F. [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.

Bean sprouts in bucket with ice on top only measured 63F. Per PIC, the item had been out for one hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC added ice throughout to cool bean sprouts back down.