PHO 79 & SUSHI BAR ASIAN CUISIN

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee take a a sip of their drink and wash gloved hands without removing gloves and continued engaging in food service. Operator had employee remove gloves and wash hands and replace gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line make table - shrimp (47°F - Cold Holding); tripe (45°F - Cold Holding); bean sprouts (48°F - Cold Holding); meatballs cooked (45°F - Cold Holding). Per operator items were stocked from walk-in cooler to unit this morning at 11 am. Operator removed items and stored in walk in cooler to rapidly cool. Rechecked items at 43°F, 41°F, 42°F and 40°F respectively. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink instead of hand sink next to it. Operator instructed employee on proper use of handwash sinks. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher of water stored in handwash sink at front counter. Operator removed and stored appropriately. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at handwash sink in men's bathroom.

Intermediate - No soap provided at handwash sink. Observed no hand soap provided at handwash sink in men's bathroom.

Basic - A) Employee eating in a food preparation or other restricted area. Observed employee drinking tea while working with dishes and broths on cook line. Operator instructed employee on proper procedure. B) Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle stored above cook line and other water bottle stored on rear prep line. Operator removed and stored appropriately. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining reach in freezer shelves.

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers not inverted in cook line. Operator inverted at time of inspection. Corrected On-Site