PENDING COO MASTER PHO

Upon arrival, no person in charge designated. COS: Owner arrived during middle of inspection. CA: There must be a person in charge on the premises of the food service establishment at all times.

Observed hand sink by mechanical warewashing machine with no hand drying provision upon arrival. COS: Employee restocked with paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf
2. A continuous towel system that supplies the user with a clean towel; Pf
3. A heated-air hand drying device; Pf or
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Facility does not have a permit posted. Facility has a balance of unpaid fee with DeKalb Public Health. Owner called office to get invoice. CA:Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed handles of tongs directly touching sliced oranges in the prep top cooler. Observed handles of tongs directly touching bean sprouts in prep top cooler. COS: Food employee removed to 3 compartment sink. CA: 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).

Observed refrigerated, ready-to-eat, time/temperature control for safety food not dated marked. TCS food items include cut lettuce, cut cabbage, cooked chicken, cooked beef stew.CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf

Observed long plastic containers of beef pho cooling with covered lid. Observed long plastic container of soy sauce cooling at room temperature with lid. Employee removed lid from container of soy sauce and relocated to walk in freezer. Discussed portion control and the usage of containers that facilitate heat transfer. CA: 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:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed a container of rice with a plastic cup with no handle for dispensing. 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;

First observation: Observed tiles in disrepair in the walk-in cooler and the exterior of the area. Second observation: Observed ceiling tiles missing in the dry storage.

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