PHO KING AWESOME NOODLE BAR

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 was 0 ppm. Employee fixed it. Chlorine was 100 ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm. Employee fixed it , chlorine was 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked chicken. Repeat Violation

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. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods inside the reach in cooler as pork, chicken , pork belly, not date marked. As per employee foods were cooked 2 days ago. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the tempura.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a yellow cutting board no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed reach in cooler gasket torn, by the walk in cooler.

Basic - Floor tiles missing and/or in disrepair. Observed at the front counter.

Basic - Food stored on floor. Observed plastic oil container stored on the floor . Employee removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reachnin cooler gasket soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the reach in cooler at the front line. Repeat Violation

Basic - Stored food not covered. Observed all foods inside reach in cooler at the kitchen were not covered. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table.

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with starch not identified.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touched dirty apron and then, engaged in food preparation without handwashing.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bare hand contact with sole ingredient ( cilantro) that was added to the red curry coconut shrimp and served to the customer. Employee was coached about not touching the ready to eat food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed undercooked eggs stored above kimchi inside reach in cooler. Employee inverted the food items. 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. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb, cooked chicken and cooked pork without date marking. As per cook, all the food from 2 days ago. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open beverage on food prep table. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook without hair restrain.

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed debris inside reach in cooler located in the kitchen .

Basic - Stored food not covered. Observed opened rice bags at the storage . Employee closed them. 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 the dishwashing chlorine sanitizing concentration at 25 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cilantro stored inside a supermarket plastic bag.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the ambient thermometer of the front counter reach in cooler showing 99F. Operator added a new. ambient thermometer Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on the floor of the walk in freezer

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the front counter reach in cooler staff milk stored with the restaurant food.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair. Observed tiles missing in the entrance area to the kitchen and front counter.

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen and back storage area. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the shelves and interior of the reach in cooler of the front counter soiled.

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Observed in the kitchen area a sugar container stored on the top shelf without cover.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of the reach in cooler nearer to the pot washer soiled The interior of the reach in freezer near to the kitchen entrance is soiled

Intermediate - Handwash sink not accessible for employee use at all times. Observed the dishwashing area hand wash sink inaccessible. Has a tray stored on top

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter hand wash sink used to dump ice

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel of hand wash sign at the dishwashing area .hand wash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Observed cooked pork yesterday in the morning, per operator, without date mark.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl without handle used as scoop in the flour container of the kitchen. Observed a plastic container without handle used as scoop in the rice.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food not stored at least 6 inches off of the floor. Observed container with oil stored on the floor of the kitchen Observed at the back storage area soy sauce containers and oil containers stored on the floor

Basic - In-use tongs stored on garbage can border between uses. Operator removed the tongs and put them to be cleaned Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in use the kitchen a wet soiled wiping cloth. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed pork container at the back area reach in cooler without name lable.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.200+ chlorine @100 Corrected On-Site

Intermediate - Cook line Handwash sink not accessible for employee use at all times. 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. Cooked beef in reach in cooler has no date.

Basic - Food stored on floor in walk in freezer ,

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Soiled dry wiping cloth in use.

Basic - Time/temperature control for safety food thawed in an improper manner. Noodles thawing in Standing water