PHO 78 VIETNAMESE RESTAURANT

Basic - - From initial inspection : Basic - Some Ceiling/ceiling tile shows damage/ water stains or in disrepair above wait station. Warning - From follow-up inspection 2024-02-29: Observed same Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food utensil stored in non food grade bucket in the kitchen by stoves. Operator removed and stored item in food grade bucket. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw squid in two door reach in cooler opposite stoves in cook line. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spicy broth 45F - Cooling at 1:30, cooling since 11:45am to 45F at 3:15pm. At this rate cooling will not be met. Broth cooling inside deep covered container inside walk in cooler. Operator uncovered broth and moved to smaller containers and placed inside walk in freezer to quick chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using 4 hour hold time for cooked tapioca perls in prep station without written procedure. Emailed TPHC to manager. **Corrective Action Taken Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. Observed on the floor wall coving opposite walk in cooler

Basic - Equipment in poor repair. Observed torn gaskets on the two door reach in cooler across from the stoves in the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils by the rice cooker in water 83F. Operator discarded water. Corrected On-Site

Basic - Stored food not covered. Observed in the reach in the storage area, cooked brisket uncovered. Operator covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the stoves in the kitchen. Repeat Violation

Basic - Water dripping onto floor surface from vent in front of ware wash sink in the kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in the mop bucket. Observed wet mop store in ringer of the mop bucket, with dirty mop water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board opposite stove and food prep counter in the kitchen. Operator removed and stored in sanitizing solution. Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm. Operator contacted technician

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef bags on same container of RTE noodles, Employee moved beef under noodles. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Batteries run off

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with build up of food debris. Substantial build up of food debris.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimps on standing water, Employee removed and placed shrimps under cold running water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment in cook line. Build up of grease and soil.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two cloths on prep table in cook line, removed to store on sanitizer solution bucket Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca Perls 70°F ( hot holding) under no temperature control for food safety under 4 hours ago. Operator placed on stove to be reheated. Suggested using TPHC. Emailed written procedures to operator. Operator reheated to 167°F during inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employees restroom hand wash sink 85F. Manager turned on hot water valve , hot water at 106F. Corrected On-Site

Basic - Cardboard used to line food-contact shelves inside walk in freezer.

Basic - Employees beverage containers two door glass cooler with food to be served to customers. Operator removed Corrected On-Site

Basic - Floor tiles missing and/or in disrepair behind stove in cook line.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensil inside dirty container in cook line. Operator moved to be washed rinsed and sanitized. Corrective Action Taken

Basic - Shelf under prep table with rust that has pitted the surface in kit under slicer and shelf where pots and pans are stored in kitchen.