PHO 79 NOODLE AND GRILL

High Priority - Container of medicine improperly stored. Observed emergen-C packs stored on shelves over flip top at cook line. Operator removed the medicine. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed mint stored inside non-food grade bags inside walk in cooler. Operator removed the mint from the bags. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grabbed raw beef and then proceed with food preparation without taking gloves off. Coached employee on proper hand washing process and glove usage. Employee protocol wash hands and put on new pair of gloves. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with food debris at front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to walk on freezer door. Operator provided. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, keys and headphones on shelve over flip top at cook line. Operator removed the items. Corrected On-Site

Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed employee used tongs to grab raw pork and then proceed with the same tongs to grab fried spring rolls without first washing, rinsing and sanitizing tongs. Coached employee on correct procedures.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employee at cook line engaging in food preparation without hair restraint. Employees put on hair net. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water where the missing floor tiles are at kitchen. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed at cook line.

Basic - Floor soiled/has accumulation of debris. Observed floor has accumulation of black mold like substance under ice machine and chest freezer at prep area. Observed accumulation of grease on floor at cook line.

Basic - Floor tiles missing and/or in disrepair. Observed 2 missing floor tiles at washing area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled by cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to dish machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of grease and food debris between cooking equipment. Observed hood filters soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior and shelves soiled next to dish machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at kitchen. Operator added chlorine, retest Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed noodles covered with Nonfood-grade bags inside walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in cooler next to cook line. Operator properly rearranged by cooking tempetures. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator pick food from floor with gloves on and kept on food preparation without changing gloves. Discussed with operator proper use. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (119F - Hot Holding) next to cook line. As per operator for less than 4 hrs. Operator placed broth on stove for reheat. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter. Operator diluted with water. Retest, Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed noodles inside hand sink next to washing area.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed next to dishwasher.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler across cook line.

Basic - Floor area(s) covered with standing water. Observed at washing area.

Basic - Floor tiles missing and/or in disrepair. Observed 2 floor tiles missing and other tiles in disrepair at kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to dishwasher.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed chest freezer door gaskets heavily soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bags used to cover egg rolls is inside walk in freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked tofu inside reach in cooler next to cook line. Operator properly arranged products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding) inside cooler next to cook line. As per operator for approximately 1.5 hr. Operator placed products inside walk in cooler for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled at washing area.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee food on preparation table across washing area. Operator removed the food. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored inside chest freezer not proper I'd.

Basic - Food stored on floor. Observed malanga stored on walk in cooler floor.

Basic - Ice buildup in reach-in freezer. Observed next to walk in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bag used to cover noodles inside walk-in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in cooler next to cook line. Employee properly arranged products by cooking tempetures. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scallops (48F - Cold Holding) inside reach in cooler across cook line. As per employee for approximately 3 hrs.employee added ice for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink next to cook line. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at kitchen next to walk in freezer. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Employee put on cap. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled next to cook line. Employee started to clean during inspection. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 7 bags of rice noddles 39F thawing at room temperature on last shelve of rack at kitchen. As per employee for approximately 1 hr. Employee placed product inside walk in cooler for proper thawing. Corrected On-Site

Basic - Walk-in freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled under shelve racks inside walk in cooler. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bags used to cover noodles at cook line and also inside walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in cooler next to cook line. Employee properly arranged food products by cooking temperatures. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spring rolls (103F - Hot Holding) on shelve. As per manager for approximately 20 minutes. Manager placed spring roll on fryer for reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink next to cook line.

Intermediate - No soap provided at handwash sink. Observed at hand sink across triple sink. Manager provided the soap. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed at grill

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked beef without date mark inside walk in cooler. As per manager was cooked 2 days ago. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from the public service food. Employee properly segregated the food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and tool box next to clean plates on shelve across cook line. Employee removed the items. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler door gasket torn at front counter.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside coffee containers with handle in contact with product at front counter. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in standing water 89F at grill. Employee discarded the water and properly washed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to cook line. Also observed at hand sink across triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled next to cook line.

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Observed across cook line.

Basic - Walk-in freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine - 0ppm) on shelve across cook line. Employee added Chloride and retest Sanitizer Bucket (Chlorine - 100ppm)

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled under shelves inside walk in cooler.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands on clothes, instructed employee during inspection.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash, instructed employee during inspection.

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored on garbage bags inside walk in cooler. Manager removed food. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food stored on sanitizer bucket inside reach in cooler at kitchen area. Manager removed food. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at kitchen area, as per employee less than 2 hours. Employee moved to reach in cooler during inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed homemade fish sauce (54F - Cold Holding) at front counter, as per Manager approximate 1 hour, sauce was moved to reach in cooler. 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. Observed cooked steak not date marked inside walk in cooler, as per manager over 24 hours. Manager dated during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in kitchen area.

Basic - Floor not cleaned when the least amount of food is exposed. Observed in kitchen area. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in peanuts container at front counter, employee removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed peanut container not identified at front counter. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above cut vegetables inside walk-in cooler. Manager rearranged properly during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to cook line. As per employee about 2 hours. Employee moved to reach in cooler during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (45F - Cold Holding) in reach in cooler at the cook line, as per employee less than 4 hours. Employee moved to walk-in cooler during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards, also can opener blade in kitchen area. Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Observed peanut containers not labeled with common name at the front counter.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks in preparation table,over food preparation and next to microwave in kitchen area. Manager discarded during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment in cook line.

Basic - Food stored on floor. Observed cooking oil container stored on floor in kitchen area.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed in hood filters in kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak(frozen) in preparation table, as per employee less than 1 hour.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in kitchen area.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher machine not reaching proper temperature. As per operator technician is coming today to fix it. 3 compartment sink is set up now using quaternary 200ppm. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles and cooked pork in cooler over 24 hours not labeled. As per manager food was prepared yesterday.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in coolers in kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed in shelves next to food in kitchen area. Employee removed during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys and cigarettes package in counter next to food. Employee removed during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in cook line.

Basic - Food stored on floor. Observed bag of raw carrots stored on floor inside walk in cooler. Manager rearranged properly during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored in equipment in kitchen area. Manager removed during inspection. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed on preparation table. Manager removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelve in preparation table.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plates and utensils stored not inverted in kitchen area and front counter.

Basic - Stored food not covered. Observed cooked beef and cooked pork not covered in walk in cooler. Manager covered during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak (frozen) inside 3 compartment sink. Manager turn on water during inspection. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in front counter and kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the dishwashing area and kitchen hand wash sink no paper towels or hand wash sign. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the walk in cooler employees food not labeled

Basic - Employee with ineffective hair restraint while engaging in food preparation. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in cooler malanga stored on the floor

Basic - Ice scoop handle in contact with ice. Ice scoop was stored correctly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cover of the paper towel holder of the kitchen area soiled with grease.

Basic - Stored food not covered. Observed in the walk in freezer beef not covered. Beef temperature 35F

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed a case of fryer oil on the floor in the dry storage area. Operator moved at time of inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork egg rolls at 117°F, per operator held for less than 1 hour, operator reheated to 202°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen sink next to walk in freezer. Operator filled during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sweet yucca pudding located in front counter reach in cooler. Operator dated during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in kitchen ice machine next to back door.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed 2 employees engaged in food preparation without effective hair restraint behind the front counter area.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed kitchen utensils, fryer skimmer with handles made of chipped unsealed wood.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and exterior of microwave oven on kitchen line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelf of food preparation table in kitchen.