PHO HOA NOODLE SOUP

Hot water valve at the hand sink in the back is inoperable. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

In the ice machine, ice scoop handle stored in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with ice to prevent contamination.

In dry storage area, bulk food ingredients stored with lids open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Employee observed handling food with gloved hands, then wiping the counter and continuing food preparation without changing gloves and washing hands in between tasks. [CA] Properly wash hands with soap, warm water and dry using single use paper towels when switching in between tasks to minimize cross contamination. Gloves shall be properly used and changed when required.

Bean sprouts held on counter measured at 68F, PIC stated they are subject to Time as Public Health Control (TPHC), bean sprouts were not time marked at the time. [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] PIC time marked PHF to discard within 4 hours of removal form temperature control.

Wet wiping cloths left on the 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).

Cut tomatoes held in the prep refrigerator for less than 4 hours measured at 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Frozen meat being thawed at room temperature. [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.

Potentially Hazardous Foods (PHFs) including raw eggs, cooked chicken, fried chicken, cooked meats, held inside the walk in refrigerator were measured at improper holding temperatures (between 47F-49F). Ambient temperature inside the walk in was measured at 47F. Maintenance personnel was already working on repairing the walk in ventilation at time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Sanitizer testing strips both for chlorine and quaternary ammonium are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Raw shell eggs stored directly above onions inside the walk in. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Chlorine sanitizer at the dishwasher was measured at 0ppm. Dishwasher was not actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.