VN PHO

Observed multiple TPHC food items not marked or indicated with start time and discard time. Advised PIC if time without temperature control is used as the public health control up to a maximum of 6 hours: the food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; the food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; the food shall be marked or otherwise identified to indicate: the time when the food is removed from 41°F (5°C) or less cold holding temperature control, and the time that is 6 hours past the point in time when the food is removed from cold holding temperature control; the food shall be: discarded if the temperature of the food exceeds 70°F.

Observed multiple food items (pork blood, carrots, onion, and cucumber) stored uncovered in prep-top cooler. Also observed bin of onion and chopped onions stored uncovered underneath prep table. Advised PIC 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. COS: Had PIC place covers on food items.

Observed multiple containers of cooked egg rolls (shrimp and pork) near fryer cooling on counter at room temperature. Advised PIC cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Using rapid cooling equipment, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Items relocated to cooler for proper cooling methods.

Observed multiple bowls and plates inverted on storage rack. Advised PIC cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: covered or inverted.

Observed reach-in-cooler at front-food service with ambient air temperature of 44F and 65F. Advised PIC ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed residue accumulation on shelving in dry storage area, also observed interior of convection oven with debris on non-food contact surface. Advised PIC nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed cardboard being used on floor at food prep area. Advised PIC nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.

Observed multiple stained ceiling tiles in warewash area. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean.

Observed food employee touch face and continue to prep soup at grill area with ladle. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employee cease prep and wash hands.

Observed prep top cooler with multiple TCS food items (pork liver, pork mix, barbeque pork, and cooked chicken) cold-holding above 41F. Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Had PIC relocate out of temperature items to Walk-in-Cooler.

Observed food employee drinking from cup in food prep area without lid and straw. Advised PIC Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Had PIC relocate food employee designated drinking area.

Observed prep-top-cooler with ambient temperature of 49F and 52F. Advised PIC Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed excessive dust on ceiling tiles in main kitchen. Also, Observed ceiling tiles in lobby area in need of replace, water stains. Advised PIC All physical facilities shall be maintained in good repair.

Observed several TCS foods not cold holding at 41F or below. Advised to discard

Observed hand sink with no paper towels available. COS-paper towels were supplied.

Observed raw meat thawing in stagnant water. Advised to thaw in submerged running water

Observed condensation ice from condenser on packages of food in walk in freezer. Advised to relocate

Observed prep top cooler not properly working to maintain TCS foods at 41F or below. Advised to repair

Observed TPHC log indicating designated TPHC food items with an initial starting temperature of 42F on 5/9/24. Advised PIC the food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours.

Observed no written procedures for TPHC upon request. Advised PIC written procedures shall be prepared in advance.

Observed food not marked or identified for TPHC. Advised PIC The food shall be marked or otherwise identified to indicate the time when the food is removed from 41°F (5°C) or less cold holding temperature control and the time that is 6 hours past the point in time when the food is removed from cold holding temperature control.

Observed trash receptacle blocking multiple hand sinks (2). Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Had PIC move trash receptacle away from hand sinks.

Observed multiple metal container lids, and sauce bottle with food debris and stains stored as clean. Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Had PIC relocate items to warewash for clean-rinse-sanitize.

Observed excessive grease and dust accumulation on ceiling tiles throughout the main kitchen during time of inspection. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to clean ceiling tiles in the main kitchen.

Observed food employee wash hands at the designated handwash sink with cold water. Advised PIC on proper handwashing procedures. COS: Had food employee use proper hand washing techniques for adequate hand washing.

Observed food employee touched pants then proceeded to handle clean utensils without washing hands. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils. COS: had food employee adequately wash hands and proceeded to put place utensils near the 3-Compartment sink.

Observed at the prep top cooler, raw beef stored behind cut onions and raw chicken behind an open container of butter and 2 sauce bottles. Also observed in another prep top cooler raw beef stored behind cooked beef. Observed raw beef directly next to multiple containers of sauce on the same shelf and raw shell eggs stored directly next to ready to eat sauce on the same shelf in the walk-in cooler. Advised PIC that all raw and ready-to-eat foods shall be stored according to final internal cooking temperature. COS: PIC had food employees rearrange all items listed according to final internal cooking temperature.

Upon arrival, observed expired CFSM certificate in public view. Advised PIC that a current CFSM certificate shall be posted in public view at all times. Advised to post current CFSM certificate in public view.

Observed food employee rinsed lid of a container in the designated handwash sink. Also observed food employee filling Sani-Bucket at the designated handwash sink. Advised PIC that all handwashing sinks shall be used and maintained for handwashing only. COS: Food employee ceased rinsing lid at designated handwash sink, and food employee ceased to fill Sani-Bucket at the designated handwash sink.

Observed food contact surfaces of 2 microwaves and 1 convection oven stored as clean with old food debris and residue. Also observed food contact surface of ice machine lid stored as clean with black residue. Advised PIC that equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of microwaves, the interior portion of the ice machine, and convection oven.

Upon arrival, observed 2023 Food Service Establishment permit posted in public view. Advised PIC that a current Food Service Establishment permit shall be posted in public view at all times. Advised PIC to post 2024 Food Service Establishment permit.

Observed exterior portion of 3 microwaves and 1 convention oven in need of cleaning due to excessive food debris and residue. Advised PIC that non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to clean all nonfood contact surfaces.

Observed excessive grease and dust accumulation on ceiling tiles throughout the main kitchen during time of inspection. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to clean ceiling tiles in the main kitchen.

Observed food employee wash hands at hand wash sink with cold water. Advised PIC on proper handwashing procedures. COS: PIC had employee use proper hand washing techniques for adequate hand washing.

Observed food contact surfaces of microwaves (2), soda nozzle and lids stored as clean with old food debris and residue. Advised PIC all food contact surfaces shall be cleaned to sight and touch.

Observed multiple TCS items (rice noodles, fried rice, cooked shrimp, bean sprouts, cut cabbage, beef) in prep top cooler and walk in cooler cooling with lids tightly covered. Advised PIC on proper cooling methods. COS: PIC began to uncover items.

Observed the ambient temperature of the reach in cooler at 50 degrees F. Advised PIC to discontinue using the cooler until serviced. (Correct By 11/4/23)

Observed employee use her phone, face and body, the grab a metal pan. Another employee touched her arm when prepping foods. Advised PIC on when to wash. COS- employee washed their hands.

Cooked beef stew, rice, chicken, pork chop, rice porridge, hot pot soup, noodle soup, rice noodles in the walk in cooler and in the prep top: grilled chicken, fried tofu, sausage, and shrimp cold holding above 41 degrees F. COS- all food discarded Advised PIC all TCS foods shall cold hold at 41 degrees or below.

Observed container of shredded cabbage sitting in the hand sink upon arrival. COS- employee removed container from hand sink.

Observed several foods in the bottom of the prep top cooler stored uncovered. Advised PIC to keep all foods stored covered.

Observed strainer, multiple lids, and plastic containers with encrusted debris stored with clean utensils. Advise PIC all food contact surfaces shall be cleaned to sight and touch.

Observed mechanical dish machine sanitizing concentration at 0PPM CL. Advised PIC when using chlorine as a sanitizer the concentration must read between 50-100 PPM CL. Also advised PIC to use the 3-compartment sink until dish machine is serviced.

Observed 2 buckets in the main kitchen with a sanitizer concentration of 200 ppm CL. Advised PIC chlorine concentration shall read between 50-100 PPM CL.

Observed bucket of beef thawing at room temperature under the prep table. Advised PIC on proper thawing methods.

Observed the ambient temperature of the reach in cooler at 50 degrees F. Advised PIC to discontinue using the cooler until serviced.