PHO VN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked pork dumplings at flip top cooler, raw shrimp over fully cooked chicken at single door reach in cooler. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter: bean sprouts (58F - Cold Holding); sitting on counter: lemongrass soup - cooked onion (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed products back in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked boba (109F - Hot Holding) Observed in crock pot. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to time stamp product for remaining 2 hours. Time control procedure emailed to operator.

High Priority - Toxic substance/chemical improperly stored. Observed Perfumes stored over food preparation counter. Operator stored perfumes properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken breast (123F - Cooling) at 2:43; cooling since 1:30 - 101F at 3:15 Observed in tightly wrapped bowl in reach in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in reach in freezer to quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.

Basic - Food stored on floor. Onions and storage bin of rice stored on floor in kitchen. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup at 3:35 90F cooked at 11:30. Green curry soup at 3:40 cooked at 11:00 (110F - Cooling) Items left out in kitchen on prep table. Reviewed with operator to put soups in refrigerator for proper cooling. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup at 3:35 90F cooked at 11:30. Green curry soup at 3:40 cooked at 11:00 (110F - Cooling) Items left out in kitchen on prep table. Reviewed with operator to put soups in refrigerator for proper cooling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 70F, in water removed from temperature control 2 hours ago and left out on cook line. Operator placed noodles back in refrigerator. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Operator removed. Corrected On-Site

Basic - Pork stored on floor in kitchen . Employee placed pork in triple sink to thaw. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature. Cook placed pork under running water in triple sink. Corrected On-Site

High Priority - Container of medicine improperly stored. Tylenol stored above hand wash sink. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass reach in cooler Raw beef over cooked chicken and yum yum sauce. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (92F - Hot Holding). Less than 2 hours on stove and stove turned off. Operator reheated beef broth to 167F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink by reach in cooler. Operator provided soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety rice prepared onsite and held more than 24 hours not properly date marked. In glass cooler in kitchen, cooked and portioned more than 24 hours ago. Operator date marked. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator removed ice scoop. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment by cook line. Operator removed. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Operator removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in glass cooler. Employee removed. Corrected On-Site

Basic - Rice stored on floor in kitchen. Operator removed. Corrected On-Site

Basic - Stored food not covered. In reach in freezer in kitchen Rangoon not covered. Operator covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator placed in sanitizer container. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary >400ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cans of peanut butter - operator moved to shelf. Corrected On-Site