PHO NHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in Cooler- Unpasteurized raw shell eggs over precooked sliced pork and precooked sliced beef. Employee moved raw shell eggs under ready to eat food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prep or portioned today. bean sprouts (70F - Cold Holding), observed container left to ambient temperature, per employee food held less than 4 hours. Employee placed inside walk in cooler for a quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service area- employee provided. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -Front counter- service area, two wiping cloths. -Cook line- two wet cloths hanging on stove handle. Employee removed all. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new sanitizer solution- chlorine sanitizer at 50 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front counter- trash can in front, employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front counter- small jar and spoon inside sink, employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, employee provided. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on same shelf of syrup bottles, employee removed. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over cooked chicken and cut greens seasoning. Manager paced eggs on lower compartment Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Front counter-next to HWS, spray bottle conning sanitizer, employee labeled. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Roast pork being defrost to ambient temperature, employee removed and placed on cold running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table., employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. beans sprouts (69F - Cold Holding), noodles (60F - Cold Holding) , per employee food held less than two hours, containers left to ambient temperature, employee placed back inside cooling unit for a quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice made early yesterday, not dated, employee placed a time label. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops seating on red bucket, operator removed and stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over beef. Employee moved chicken on bottom shelf. Safe storage poster provided. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. RIC-white rice,made yesterday morning.Employee placed a label on container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table, employee removed and placed on sanitizer solution Corrected On-Site