PHO DAKAO KENNESAW

1.Observed a container of lettuce being stored in the hand sink located in the ware washing area. 2. Observed a metal container stored in the hand sink located next to the oven. 3. Observed a sanitizer bucket stored in the hand sink located near the dry storage area. 4. Observed a container of limes being rinsed in the hand sink located in the front food service area.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: lettuce and limes removed from the hand sink and placed in the vegetable/prep sink to be washed. Metal pan and sanitizer bucket removed from sinks.

Observed 2 containers of cooked mushrooms that were not date marked in the reach-in cooler of prep top #1. Observed a container of cooked pork not date marked in prep top cooler #1. Observed a container of cook beef with a discard date of 1/15/26 in prep top #2.

C/A: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

COS: items discarded

Observed a sanitizer bucket with sanitizer solution in it stored in the dedicated vegetable prep sink

C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

COS: bucket removed and sink sanitized

Observed 2 knives stored in between 2 metal pans inside the prep top unit closest to dry storage. Observed a scoop without a handle in the bulk container of the rice and the sugar in the dry storage area. Observed scoops without a handle (plastic containers) stored in the bulk containers of pho broth located in the walk-in cooler.

C/A:During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: knives removed and sent to the 3-compartment sink to be washed, all scoops removed

Observed several employees personal items (phones) and personal non-disposable cups stored on prep tables in the main kitchen and in the front food service area.

C/A: 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. 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.

COS: items moved to designated areas, discussed designated areas for employee belongings

Observed two food employees eating food on a prep table located in the main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

COS: Employees stopped eating food in the kitchen and EHS talked to PIC about designated areas.

Observed a container of lettuce being stored in the hand sink located in the ware washing area.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: lettuce removed from the hand sink and placed in the vegetable/prep sink to be washed.

Observed only dial thermometers for thicker foods available to temp food.

C/A: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.

Observed several containers of beef broth being stored on the floor in the main kitchen area.

C/A: food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor.

COS: Items removed from the floor and placed on a prep-top surface that was at least 6 inches above the floor

Observed a food employee washing parts for the meat slicer in the designated vegetable prep sink.

C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

COS: dishes removed from prep sink and placed in the 3-somp sink to be washed rinsed and sanitized.