New Super Pho

4-2A: .04(4)(c)1(iv)Eggrolls and wraps stored inside chest freezer without any cover. 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) added covers to all unprotected foods.

10D: .04(4)(d)Squeeze bottles of soy sauce, oils, and other sauces stored on prep top table with out any labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC added labels to each bottles missing labels.

13A: .02(1)(d)Latest copy of inspection score not posted. 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: PIC given latest copy of inspection report to be posted.

14A: .04(4)(k)Multiple scoops used for drink flavorings stored with handle portion in contact with foods. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: PIC replaces scoops with handles upright.

4-1A: .04(4)(n)1Cook did not change gloves after handling raw meat on stovetop. Cook then proceeded to handle clean equipment and rice with same soiled gloves. Another cook touched trash and proceeded to handle clean equipment with same soiled gloves. Another cook touched his head and proceeded to handle clean equipment with the same soiled gloves. If used, 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. (P) Corrective Actions: PIC had cooks stop cooking process, remove gloves, wash hands, and don new gloves. Soiled equipment removed from main line and replaced with clean equipment. Plated rice discarded.

6-1D: .04(6)(i)Time control indicators (clocks) for items using TPHC (Time as Public Health Control) not updated to reflect the accurate time of foods on TPHC. 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: PIC readjusted time to accurately reflect time out and time in on clocks.

14A: .04(4)(k)Facility uses bowls or other unapproved containers without handle portion as scoops for dry bulk goods such as sugar and rice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: PIC discarded bowls and unapproved containers without handles as scoops.

6-1A: .04(6)(f)TCS (Time/temperature control for safety) foods inside prep top cooler at bar area cold held at temperatures greater than 41 deg F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded TCS products from prep top cooler.

6-1C: .04(6)(d)Observed pork patties failing to reach 1st stage of active cooling. See temperature logs Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Pork patties discarded.

11D: .05(2)(k)No thermometer onsite. Ensure facility has thermometer on site by 4/3/25. 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. (Pf)

15A: .05(6)(a)Prep top cooler in bar area unable to maintain 41 deg F or lower. Do not store TCS foods inside unit until repaired. Ensure unit is repaired by 4/3/25. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

8-2B: .07(6)(e)Observed Raid and Zevo in kitchen. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. (P) Corrective Actions: PIC (person in charge) discarded items.

18: .07(2)(m)Observed all three back doors propped open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed doors to outside.