PHO DAI LOI #2

Observed an employee drain raw shrimp in the dump sink, then grab ice from the ice machine using hands and previously soiled gloves. CA: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Employee voluntarily washed their hands and changed the gloves. PIC discarded all the ice from the ice machine, and will not be using the ice machine until it is properly sanitized.

Observed a large bowl of cooked rice noodles sitting in the microwave at room temperature measuring 78F. CA: 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 or 135°F. COS: Discussed with PIC that all TCS foods must be time/temperature controlled for safety; thus, TCS food must be kept cool under 41F or hot-held in temperatures over 135F. PIC voluntarily discarded the noodles.

Observed all TCS, ready-to-eat foods (cooked shrimp, cooked plain beef, raw beef) under refrigeration for more than 24 hours with no date marks. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed a prep top cooler behind a reach-in freezer not cold holding ambient temperatures of 41F and below. After a few temperature check attempts the prep top cooler was still measuring at 48F. A few TCS food items stored in the cooler were moved inside the walk in cooler. CA: Equipment for cooling, and holding cold, shall be sufficient in number and capacity to provide food temperatures. Discussed with PIC to have the prep top cooler serviced as soon as possible. Until the prep top cooler is fixed, use a walk-in cooler to store TCS food items.

Observed time/temperature control safety food such as cooked noodles, couscous was tightly wrapped in the walk-in cooler. Discussed with the person in charge that cooling should be accomplished by loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed outdoor dumpster doesn't have lid and the surrounding area has accumulated refuse and receptables, stagnant water in the pothole. CA: Discussed with the person in charge that refuse, recyclables, and returnable shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

Observed food employee touched raw meat and after that he touched the noodles without washing hand. CA: Discussed with the person in charge that food employees must wash their hands, when switching between working with raw food and working with ready-to-eat food. COS: Food employee washed hands.

Observed facility received raw shell eggs at 50F and 56F. CA: Discussed with the person in charge that raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less. COS: The person in charge refused the raw eggs and sent them back.

Observed time/temperature control safety food bean sprouts in the prep top cooler and in the reach in cooler were above 41F, as the reach in cooler ambient temperature was recorded at 47F. Also, observed a large, big container of soup broth in the walk-in cooler (prepped last night) at 47F. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed time/temperature control safety food cooked noodles were hot holding at 120F in the microwave at room temperature. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained 135°F (57°C) or above for hot holding.

Observed multiple TPHC control food such as pork blood and soup were sitting in the room temperature on top of the stove. CA: Discussed with the person in charge that all TCS foods left out in room temperature must use TPHC if not actively hot-holding or cold-holding.

Facility wasn't able to provide v/d cleaning procedure. CA: Discussed with the person in charge that a food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

Observed food employee was washing carrot in the 4-compartment sink while other employee was washing pork blood in the same sink and there was no splash guard between the sinks, though the facility has a designated produce sink. CA: Discussed with the person in charge that produce need to be washed in the designated produce sink. They must wash the sinks and sanitize it before using it.

Observed handle of ice scoop was touching the ice the ice machine in the main kitchen and also ice scoop was directly stored on the ice machine. CA: I discussed with the person in charge that the handle of the scoop needs to be in an upright position, not touching the ice.

Observed facility was using the 4-compartment sink for washing produce and meat in the 4-compartment sink. Facility has a big slicer, upon arriving at the facility food employee was cleaning the slicer with the wiping cloths. Facility doesn't have the knowledge of disassemble the slicer and washing and sanitizing it properly in the 4-compartment sink. CA: I discussed with the person in charge that large equipment, such as slicers, needs to be disassembled and thoroughly soaked in the four-compartment sink for proper washing and sanitization.

Observed no ready to eat time/temperature control safety food has date marking indicating the day of preparation. CA: Discussed with the person in charge that ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed scoops for cooked rice were stored in the cold stagnant water. CA: Discussed with the person in charge that in use utensils need to be in a container of water if the water is maintained at a temperature of at least 135°F (57°C) or facility can keep them dry, and clean it as per needed.

Observed outdoor dumpster doesn't have lid and the surrounding area has accumulated refuse and receptables, stagnant water in the pothole. CA: Discussed with the person in charge that refuse, recyclables, and returnable shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.