PHO KING RESTAURANT

Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Both grills of the far left had a build up of burned food debris. [CA] Clean the burned debris to prevent cross contamination.

Empty soap dispenser and bottle of soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

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

Hot running water was measured 100F at all the sinks. [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.

Frozen meat was left in a two compartment sink for thawing. Bowl of frozen shrimps were soaking in water. [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 sprout in a ice water was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Add more ice to keep the temperature at 41F and below.

Cardboard in use to line shelving in the back area. [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.

Bean sprouts were soaked in water at 70F. Ice was melted. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added to the bean sprout.

Two stoves were hanging outside the 6 inch overhang of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

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

Cardboard in use to line shelving. [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.

Mop was in a dirty water bucket. [CA] After use, dirty mop water shall be dispose off and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

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

A cup of boba was at room temp with out time marking. [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.

Two burners stove sticking out of hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. [SA] Adjust the stove and get rid of one to keep them under the hood with 6 inch clearance on sides.