PHO 24

Front behind the counter hand washing sink is not sealed to the wall. [CA] Sealed the hand washing sink to the wall to eliminate a gap. NOTE: Must fix the leakage too.

Hot running water at the food prep and three-comp sink was measured 118F. [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.

The door next to the front counter was open for ventilation. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.

Chemical spray bottle without any label. [CA] Chemicals once removed from original container shall be labeled with common name.

Front behind the counter hand washing sink has a leaking faucet. [CA] Fix/repair leakage faucet.

Rice and pork container rapped in a plastic bag was measured 50 F inside the walk in cooler. It was cooked this morning. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow.

Ice scoop handle was touching ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Half & Half was stored inside the consumable ice. [CA] Do not store any drink or milk gallon inside the consumable ice.

WALK IN COOLER LACK MONITORING THERMOMETER. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

DEEP BUCKETS IN USE FOR STORING BROTH. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

DIRTY WATER BUCKET WITH MOP LEFT NEAR JANITORIAL SINK. [CA] After use, dirty water shall be drained and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

MULTIPLE SOY SAUCE BUCKETS IN USE FOR STORING FOOD. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

1. BUCKET OF SPICY BEEF BROTH WAS MEASURED 50 F ( INSIDE THE WALK IN COOLER SINCE YESTERDAY. MUST BE VC & D). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] WALK IN COOLER SHALL BE REPAIRED IMMEDIATELY AND KEPT PHF INSIDE THE OTHER COLD HOLDING UNIT. 2. CONTAINER OF BEAN SPROUT WAS MEASURED 50 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] ADD ICE MORE OFTEN TO MAINTAIN TEMPERATURE AT MINIMUM 41F AND BELOW.

BROKEN AND MISSING TILES NEAR COOK LINE. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

ONLY HAND WASHING SINK IN THE KITCHEN WAS BLOCKED WITH SOY SAUCE BUCKETS. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Used wiping cloths were on the prep cooler for reusing. [CA] Wiping cloths shall be free of food debris and visible soil. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC made sanitizer bucket for the wiping cloths.

Broken tile in front of cook line around drainage. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Bean sprouts were at 50F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC added ice to the container and measured temperature was 38F.

Employees lack Food Handler Cards. [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.

Broken floor tiles in front of the cook line. [CA] Replace broken tiles to maintain.

Mop sink in use to store brooms and mop was store inside the mop bucket. [CA] Mop rack or other devices not made available to hang and store cleaning tools.

Facility has a expired FSC. [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. Employees lack food handler card. [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.

Deep buckets were cooling inside the walk in refrigeration. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling. Buckets of broth was stacked on top of each other for cooling. [CA] Properly store cooling foods in such a way to allow proper air flow. Do not stored on top of each other for rapid cooling. 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.

Facility using on time use buckets to store broth. [CA] Facility shall not use single use soy sauce buckets to cool and store broth. Must obtain reusable buckets to store broth or food. Cardboard in use inside the walk in freezer under meat to absorb blood dripping. [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. Build up of pink debris on the interior panel of the ice machine. [CA] Clean inside of the ice machine more frequently to prevent build ups.

Lack monitoring thermometer. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

Container of shrimps were on floor next to stove. [CA] Food shall be 6 inches off floor inside the shelving to prevent cross contamination.

Leakage under the ice machine. [CA] Repair leakage to maintain.

Food items inside the walk in refrigeration was at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Do not cool broth up to 150F inside the walk in refrigeration because it is bringing down the ambient temperature.

Sanitizer spry bottle lack common name. [CA] Chemicals once removed from original container shall be labeled with common name. Bucket of rice with out common name. [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.