Pho Tai

6-1C: .04(6)(d)Pork broth cooling since 9:00 a.m. measured 42°F at 7:10 p.m. Crab soup prepared at 10:00 a.m. measured 46°F at 7:15 p.m. and 42°F at 7:00 p.m. Cooked pork legs cooling since 8:00 a.m. measured 44°F at 7:08 p.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P)

6-1D: .04(6)(i)Mung bean with sticky rice and sticky rice held under time control were not marked with initial or discard times. When using time without temperature control (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 when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The foods were discarded.

11A: .04(6)(e)Cooked foods were observed, or reported by the manager, to be cooling at room temperature before being placed into a cooler that was tightly packed with food items. Several products were stored in deep containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The foods were discarded.

17C: .07(5)(a),(b)1,2,3Accumulated debris was observed on the floor beneath the refrigerator, along the coved base, and on the ceiling and walls. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(3)(f)Ceiling lighting throughout the restaurant has been replaced with lower-intensity bulbs. The light intensity shall be at least 50 candles at the surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. (C)

18: .07(5)(k)Live roaches were observed inside the waste receptacle and beneath the refrigerator. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)

6-1A: .04(6)(f)Pork, tofu, sliced pork heart, cooked carrots all in stand up cooler not maintaining 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

6-1C: .04(6)(d)Cooked eggplant and two containers of noodles cooling over 6 hours in walk in cooler did not reach 41F. Crab broth and tamarind broth in walk in cooler did not cool overnight to 41F. See temp log. 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). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food discarded.

1-2A: .03(2)(a)-(n),(p)Person in charge(PIC) is not practicing active managerial control resulting in several risk factor violations. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(k)1&2Opened water bottle stored on prep table next to food. Two opened water bottles stored in dish area next to clean dishes and above food. Person in charge(PIC) eating in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Water bottles discarded. PIC discontinued eating.

8-2B: .07(6)(c)Bowl of several butane lighters stoved above food next to grills. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Butane lighters moved.

12A: .04(4)(u)Ice stored in cooler in front of counter for customer self service. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Ice removed from self-service.

12A: .04(4)(q)Noodles and broth soup stored on floor in kitchen. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food removed from floor.

12A: .04(4)(v)Containers of sauce offered to customer with lid and spoon on counter for self-service. Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions. (C) Corrective Actions: Condiments removed from self-service.

12B: .03(5)(h)Employee working with exposed food wearing watch. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch.

12B: .03(5)(j)Employee working with exposed food with no hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on hair restraint.

14A: .04(4)(k)Several cups being used as scoops stored in boba tea powders, salt, and MSG. 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: Cups discarded.

14B: .05(10)(e) 1,2,4Several cleaned food bowls and containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

14C: .05(10)(g)(1)&(3)Single service spoons and forks for self-service stored with lip-contact surface up. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Cutlery pointed down in dispenser.

15C: .05(7)(a)2,3Several food containers stored as clean with old stickers on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

4-1A: .04(4)(n)1Observed employee pick up utensil off of floor with gloves and continue working touching clean utensils. //Observed employee handle raw shrimp with gloves and continue working touching clean handle on walk in cooler and clean handle on fryer basket. 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: Employee discarded gloves, washed hands, and put the utensil touched to be washed, rinsed, and sanitized. //Employee discarded gloves, washed hands, and sanitized handles.

17C: .07(5)(a),(b)1,2,3Floor behind shelving units and coolers in multiple areas of the kitchen with food debris. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(5)(k)Observed live roaches under vegetable sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)

18: .07(5)(l)Observed several dead roaches throughout the facility under shelves, sinks, cooler, on walk in cooler gaskets, under tape on stand up cooler. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shrimp above soup in stand up cooler. Spring rolls with manufacturer cook temp of 165F above ready to eat foods in stand up cooler. Unwashed produce over ready to eat foods in walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged.

4-2A: .04(4)(c)1(iv)Observed dried pork, two containers of cooked duck, container of cooked chicken in walk in cooler not covered. 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: Food covered.

4-2B: .05(6)(n)Observed employee clean dining table with chlorine sanitizer below 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Remade sanitizer solution to between 50-100ppm and recleaned table.

4-2B: .05(7)(b)Observed employee cleaning dining tables with sanitizer in spray bottle and 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: Employee recleaned table with sanitizer and paper towel.

4-2B: .05(7)(a)1Several bowls and containers stored as clean observed with food debris on the food contact surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Several items on time control without start or discard times such as bean sprouts, tofu, sausage, broths, cut cabbage, and more. When using time without temperature control (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 when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: All items labeled with start and discard times.

6-2: .04(6)(g)Observed multiple foods prepared in the facility over 24 hours without datemarking such as congee, cut cabbage, pork blood, pork sausage all in walk in cooler. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods labled with prep dates and discard dates.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw pork stored over vegetables in sliding door reach-in cooler. Raw shrimp and raw chicken stored above vegetables in walk-in cooler. Raw animal proteins shall be properly stored to prevent contamination of other raw animal meats and ready-to-eat foods. Corrective Actions: Foods rearranged.

6-2: .04(6)(g)TCS foods cooked and made in the facility and held longer than 24 hours not date-marked. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items dated during inspection.