Pho Town Alpharetta

Observed an employee eating in the kitchen . EHS asked the employee to eat in the dining room.

Observed raw meat and a set of tongs in the handsink near the back door.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed a chlorine concentration below the recommended range for the 3C sink and the dishwasher. The recommended range is 50 - 100 ppm. CA. - PIC will remix the solution in the 3C sink to reflect the proper range and contact a vendor to service the dishwasher.

Observed no date marking for any of the prepared/ ready to eat food in the walk in fridge and the fridge on the grill prep line. CA. - PIC will ensure that date marking is done when a package is opened or a food is cooked and held more than 24 hrs.

Observed shrimp cooling in fridge on the grill prep line fully covered. PIC will ensure food that is cooling is either no covered or loosely covered.

Observed a pan of ginger stored on the floor underneath a shelf. PIC move the pan back on to the shelf.

Observed that current score was not posted in the facility. PIC displayed the current score after this inspection.

Observed raw chicken stored above cooked broth, observed raw chicken stored above vegetables, observed raw beef stored above vegetables in walk in cooler. COS: PIC arranged items so that raw meat is stored at the bottom and ready to eat foods are stored at the top to avoid contamination.

Observed several TCS foods cold holding above 41F. COS: Foods discarded due to unsafe temperatures. TCS foods cold holding shall be maintained at 41F or below.

Observed several broths in walk in cooler stored uncovered. Observed raw beef stored uncovered inside prep bottom in main kitchen. COS: Foods covered by PIC to avoid contamination.

Observed TCS foods cold holding in coolers and walk in cooler without date labels. Per PIC, items were held past 24 hrs. 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 several boxes of dry food stored on the floor under shelf in main kitchen. COS: Boxes of food moved to pallet at least 6 inches off the floor.