PHO HA NOI

Hot water at the three-compartment ware wash sink measured at 107F. [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.

Sanitizer concentration on the mechanical dish machine in the main kitchen measured at 0 PPM during active ware washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Temporarily utilize the three-compartment sink for manual ware washing until mechanical dish machine is repaired. - 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] Instructed employee to rewash and sanitize already washed utensils and equipment.

Ambient temperature of the food preparation refrigerator across from the soup preparation line measured at 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner.

Observed hotel pan of cooked red rice cooling in ambient temperature kept covered. [CA] 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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Lid was partially uncovered to expedite cooling process.

Side door and rear doors of the kitchen maintained opened during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Employees' personal belongings observed stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees' personal beverages observed stored in areas of food preparation and opened food. [CA] Provide designated location for employees to store personal food and beverages, separated and protected from facility food, food preparation, food storage, and/or food contact surfaces.

Warm water not provided at the hand wash sink across from the ware washing area. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Sanitizer concentration at the mechanical dish machine in the main kitchen measured at 0 PPM during active ware washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS/SA] All dishes were rewashed and sanitized. Temporarily utilize the three-compartment sink for manual ware washing. Technician arrived on site and serviced dish washer. Chlorine sanitizer at the dish washer measured between 50-100 PPM. ** 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).

Hot water faucet observed inoperable at the hand wash sink in ware washing area. Observed faucets at the three-compartment sink completely moved and replaced with a long hose. [CA] Repair plumbing fixture and maintain in clean and good repair.

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

Numerous PHF items subjected to TPHC were not labeled with color coded stickers. Observed employees frantically placing labels upon this Division's arrival. [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] Labels were provided for all items subjected to TPHC. *** Repeat violation. Failure to comply will result in TPHC approval revoked, and all items subjected to temperature control only.

Observed cutting board previously used inside the kitchen maintained outside of the facility on a storage rack. [CA] Equipment shall be stored within an approved facility to prevent contamination. All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Par-cooked pork chops and pork belly maintained at the grill station measured between 70F to 80F. Employee stated that small portions of the pork chops are grilled at a time and is kept out in ambient temperature. Pork chops are fully cooked on the grill upon orders. Employee stated that the pork chops have been out for approximately one hour. Large hotel pan of cooked pork maintained in the same area measured at 90F. PIC stated that the pork was grilled to be used at another station where the pork is subjected to time as a public health control (TPHC). PIC stated that pork was prepared about an hour prior when the station opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - This Division recommended maintained pork chops and pork inside the refrigerator and prepared upon orders or maintain items subjected to TPHC. [COS] Pork chops were grilled for an order. Hotel pan of pork was returned into the walk-in refrigerator to immediately cool.