PHO SURE

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Frozen beef was being defrosted at room temperature on the shelf. [CA] Defrosting of frozen food may only be done inside the walk-in cooler/fridge, microwave oven, or under cold running water on the preparation fridge.

There is a very slow drain from the three compartment warewash sink. [CA] Investigate the grease trap or the plumbing issues of the property.

The undercounter mechanical dishwasher is directly connected to the sewer line. [CA] To prevent possible backup of sewage, the mechanical dishwasher must drain into a floor sink. Please submit plan and specification to our office for approval in person or via email dehplancheck@deh.sccgov.org. Until ti is approved by our office, the machanical dishwasher may not be used to wash any utensil.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

The back door was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.

Household inspect/fly traps were installed on the ceiling back in the kitchen and another one in the front service counter areas,. [CA] Please remove all household insect traps from the facility.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

A tabletop miniature deep fryer was observed outside the exhaust hood back in the kitchen area. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g., NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Remove the tabletop miniature deep fryer. Contact this divisions Plan Check program for review and approval of equipment prior to installation. Furthermore, all equipment that uses gas/electricity and produces steam, grease, and excessive heat must be stored under the exhaust hood.

Some food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Some potentially hazardous foods stored on the preparation fridge, including shell eggs were measured at 48 of on the preparation table. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

There is an abundant dust accumulation on the restroom’s exhaust vent screen. [CA] Conduct a regular cleaning on the screens.