FOUR GUYS PHO

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located under hand sink next to ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to cooks line blocked with roll of plastic wrap.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Missing grout throughout kitchen and dish area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Case of chicken setting out at room temperature.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hoy shot fly spray stored on shelf in dry storage area

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cooking changing task

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef, pork soups made prior day stored in walk-in cooler

Basic - Buildup of food debris/soil residue on equipment door handles. All cooling units in kitchen area

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 107°water.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooling units across cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under all equipment in kitchen area

Basic - Old labels stuck to food containers after cleaning. Clean lids with blue tape labels stored on utensils rack