MAMA'S PHO

4-2A: .04(4)(c)1(iv)Observed four large pots of broth that were thawing in walk-in cooler that were covered. There were also two large containers of frozen meat that were uncovered in the walk-in freezer. Food must be protected from cross contamination by 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. (C) Corrective Actions: PIC (person in charge) had items covered.

4-2B: .05(7)(b)Observed employee cleaning table with cloth and Windex. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Table was rinsed and cleaned with sanitizer in spray bottle with paper towels.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

4-2B: .05(7)(b)Observed employee cleaning tables with windex and a cloth. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: PIC (person in charge) had employee switch to sanitizer (sink and surface) and paper towels.

4-2B: .05(7)(a)1Observed at least ten plates stored as clean with food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) had dishes cleaned again.

12C: .04(4)(m)Observed five wet cloths stored on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC placed cloths in sanitizer.

15A: .05(1)(a)Observed facility using cardboard as mats. 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. (C) Corrective Actions: PIC discarded cardboard mats.

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that six employees out of eight were aware of their responsibility to report foodborne illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: //Employee health agreements were signed during the inspection.//

6-1D: .04(6)(i)Facility couldn't provide procedures for rice noddles placed on a prep table on time control. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: //Time control procedures were printed and explained to the person in charge.//

13A: .02(1)(d)The most current inspection report was not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: //Today's inspection was posted at the facility.//