PHO FRESH

High Priority - Nonfood-grade bags used in direct contact with precooked meatballs and frozen wontons. Educated operator on using food grade bags/containers. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris. Beverage reach in cooler tracks.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50ppm. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed forms before leaving inspection. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked meats not date marked in reach in freezer.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Operator redid sanitizer. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of bamboo shoots and one 5lb can of hoisin sauce dented. Operator separated to be returned to distributor. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts 62F cold hold less than 4 hours. Operator placed container further in cooler and placed lid on top. 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. Precooked meat.

Basic - Floor soiled/has accumulation of debris/grease underneath cooking equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris. Beverage reach in cooler tracks.

High Priority - Toxic substance/chemical improperly stored. Operator removed chemicals. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.

Basic - Floor soiled/has accumulation of debris underneath reach in cooler near kitchen front entrance and underneath cooking equipment.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer and called technician. Corrective Action Taken

Intermediate - No hot running water at three-compartment sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Sanitizer added. Rechecked concentration at 100 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container.

High Priority - Raw animal food stored over or with unwashed produce. Observed containers of raw shrimp stored over heads of cabbage in reach in cooler. Containers of raw shrimp switched to bottom shelf. Corrected On-Site

Basic - Accumulation of debris on top of warewashing machine.