PHO SAIGON

EHS observed bulk seasoning bins by grill with white powder, bulk seasoning container at front beverage service with white powder, were unlabeled.

(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC to label, maintain labeling.

EHS observed that back screen door to kitchen does not seal suffiiently to frame to prevent pest access.

Exterior doors used to control access are to be sealed and tight-fitting.

PIC to seal door to frame, ensure door latch functions correctly, or install stripping or other method to adequately seal door from exterior.

EHS observed phone charger cable stored inside of dry rack service bowl at front of kitchen, employee water bottles stored next to grill area directly beside facility customer items.

Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC to designate and maintain area for employee items.

EHS observed multiple containers of seasoning not covered and sitting on a table by the grill.

CA-PIC needs to make sure that employees are covering items to reduce possible contamination.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS observed seasonings by the grill were not labeled with its generic name. There was a clear container sitting on top of the prep top cooler without a label.

CA-PIC needs to make sure any items that are taken out of its original packaging must be labeled with its generic name and in english.

11-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS requested for up to date pest control records. PIC only could provide a invoice that was dated for last month.

CA-PIC needs to make sure that a certified pest control company is servicing the facility and also maintaining the documents in the facility.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed inspection score posted is out of date. The one that they have posted is from 4/2/2024.

CA-PIC needs to make sure that they are always posting the most up to date inspection report for public viewing.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

EHS observed a cell phone and glasses laying on top of a can of quail eggs.

CA-PIC needs to create a designated area for employees belongings and to make sure that it is separated from the items that they use in the facility.

511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers.

1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.

2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

EHS observed the servsafe that is displayed has expired in May 2024. EHS informed PIC. He stated that the owner has taken the test and is waiting to receive the certificate.

CA-PIC needs to make sure that the the facility's servsafe is always in good standing.

511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

EHS observed multiple containers of seasoning not covered and sitting on a table by the grill.

CA-PIC needs to make sure that employees are covering items to reduce possible contamination.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS observed seasonings by the grill were not labeled with its generic name. Also, EHS observed seasoning that was labeling but not in english.

CA-PIC needs to make sure any items that are taken out of its original packaging must be labeled with its generic name and in english.

11-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed the walls needing to be cleaned. The walls in the kitchen are stained.

CA-PIC needs to make sure that the walls are being cleaned routinely to reduce build up on and remove stains on the walls.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed food items (steamed rice, raw shrimp, butter, frozen veggies, fried rice and sauces) in REF and sliding door REF across from wok station in main kitchen.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Informed PIC to ensure that all food items are covered. PIC placed plastic wrap on uncovered food. This was COS.

EHS observed facility re-using cardboard store facility ingredients.

(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Informed PIC to ensure that cardboard is removed. This must be corrected by 04/03/24

EHS observed the need to repaint hood system in main kitchen area. EHS observed peeling paint.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

PIC informed EHS that it they will repaint the hood systems. This must be corrected by 04/04/24

Observed the need to clean bottom of slide in door REF. Observed food debris at bottom.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that REF is cleaned at a frequency to avoid buildup. This must be corrected by 04/04/24

EHS observed food splatter on the wall near wok station and black like smog.

(5) Maintenance and Operation. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Informed PIC to have walls cleaned. This must be corrected by 04/04/24

EHS observed multiple food items stored in chest freezer, and reach in freezer across from Wok station without food labels.

(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC is to label all food outside of original packaging . This must be corrected by 1/9/24

EHS observed food additives stored on cart across from wok station without labels.

(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC is to label all food storage containers. This must be corrected by 1/9/23

EHS observed household microwave in server's station. PIC informed EHS that microwave is used to re-warm tea for customers (jj) All restaurant equipment shall be commercial grade. PIC is to purchase commercial grade microwave

Observed the need to clean bottom of all refrigeration units in main kitchen. EHS observed in 3-door reach in cooler food build up. EHS observed in REF across from wok station with food debris at bottom. EHS also observed food debris at bottom and on sliding door bottom in sliding door REF across from wok station.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to clean all non-food contact surfaces of REF. This must be corrected by 1/8/23

EHS observed the need to repaint or replace hood system. EHS also observed the stainless steel panel behind 3C sink not sealed and bulging. EHS also observed smog like substance on walls near hood vent system and back door. EHS also observed food spillage on all walls in kitchen and server's area. EHS also observed built up grease on floors in wok station.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

PIC is to clean or re-paint walls and clean floors. PIC is to also ensure that wal

l panels are flushed with other wall panels by re-sealing or replacing. PICF is to either clean or replace ceiling tiles in main kitchen This must be corrected by 1/10/24