PHO SAN JOSE

Gap observed under the screen curtains for the back door. [Corrective Action] Ensure screen fully covers the back door.

Lack of hot water for the handwash sink at the service area. Faucet appears to be connected to be a warm water faucet. [Corrective Action] Provide hot water of at least 100 degrees Fahrenheit for handwash sinks. If hot and cold water is premixed, provide warm water at 100 - 108 degrees Fahrenheit.

Multiple expired Food Handler's Cards. [Corrective Action] Maintain Food Handler's Card current and valid.

Damaged wall and cove base tile observed behind the microwave. Damaged flooring observed by the food prep sink. [Corrective Action] Maintain floors and walls in good condition.

Candied jerky from Honest Jerk and cookies from Reese's do not appear to come from an approved source. [Corrective Action] Discontinue sales of Honest Jerk and Reese's. Ensure products are from an approved source. [Suitable Alternative] Operator will pull items and store walk-in cooler and not sell.

Grime accumulation within the gaskets on the doors of the refrigeration units at the cookline. [Corrective Action] Thoroughly clean and maintain clean.

1. Vermicelli noodles, red rice, chicken were observed stored in direct contact with plastic shopping bags. [Corrective Action] Store foods in food grade bags or containers. 2. Knives observed stored in the crevice between the 2 door prep cooler and the single door prep cooler. [Corrective Action] Discontinue storing knives in the crevice. Store in a clean and dry location.

Chlorine sanitizer measured at 0ppm in the dishwasher. Not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Operator replaced sanitizer bucket, retested at 50ppm.

Utensils found stored in preparation refrigerator crevices. [Ca] Ensure utensils are properly stored to prevent contamination.

Cooked quail observed cooling in deep metal container. [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 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] Cooked quail was relocated to the walk in cooler and placed on shallow pan.

In the preparation refrigerator inserts, multiple PHF's measure between 47-52F including: cooked chicken, beef bone, and brisket. Container were observed overfilled. Per operator, prep fridge lid had been left open for less than 2 hours. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] Operator was instructed to remove a portion of the food stored in the inserts and relocate them to walk in for rapid cool down.

Multiple uncovered containers of raw and cooked meats were observed in walk in cooler, preparation refrigerator, and under counter refrigerator. [CA] Ensure food is separated and protected contamination. Cover food containers properly.

Back door of facility was observed open. Mesh strip door is installed in doorway, creating large gaps. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Facility is lacking chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.