PHO THAN

2-2B: .03(5)(j)1&2Observed 2 employee drinks stored in unapproved areas in kitchen. One employee drink in multiuse cup with no lid and straw, 2nd employee drink in multiuse cup with lid and straw. 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: Drinks were relocated to designated area.

2-2E: .03(6)Facility vomit/diarrheal spill kit without an EPA approved chemical. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Purchased EPA registered bleach.

6-1D: .04(6)(i)Observed cooked ground pork in banana leaves on time control with no start or discard time per person in charge been on time control for less than 4 hours. Facility could not provide written time control procedures. 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: Food marked with correct start and discard time. Time control procedures were provided and properly filled out with person in charge.

8-2B: .07(6)(c)Observed 2 bottles of febreeze stored with single use items, empty butane canister stored with single use items, and WD-40 stored over prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Removed items from area. Stored febreeze in storage area on bottom, discarded empty butane canister and WD-40.

8-2B: .07(6)(o)Observed magnesium supplements stored above prep table and empty unlabeled medication bottle on prep table. Observed unlabeled medication bottle stored with food and per manager the medicine bottle contained sugar. 1. Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Employee removed magnesium from facility, unlabeled empty medication bottle and unlabeled medication bottle that contained sugar were discarded.

12D: .04(4)(g)Observed raw shrimp thawing in the vegetable sink. 2ND CONSECUTIVE VIOLATION Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Moved raw shrimp to meat sink, and instructed to clean and sanitized vegetable sink before use.

15C: .05(7)(d)Observed an accumulation of debris and dust throughout facility on non-food contact surfaces. Storage containers used for ice bath, Fryers, soup pot, upright coolers, Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed an accumulation of debris on the walls and floors throughout facility. 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(4)(b)Observed multiple employee personal items in unapproved areas throughout the kitchen. (2 cell phones, food, speaker) Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: All items relocated to a designated area.

4-2A: .04(4)(c)1(iv)Observed meats being stored uncovered in freezer and banana leaves being stored uncovered in stand up cooler. ***2nd consecutive violation 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: All items were discarded.

4-2B: .05(7)(a)1Observed an accumulation of a moldlike substance in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was drained to be cleaned and sanitized.

12D: .04(4)(g)Observed raw chicken being thawed in vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Chicken was removed. Sink was cleaned and sanitized.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw meats being stored above ready to eat foods in all stand up coolers and freezers. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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: All items were rearranged according to internal cook temperature and storage chart provided.

4-2A: .04(4)(c)1(iv)Observed several different meats being stored in stand-up coolers and freezers uncovered 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: All items were discarded.

11C: .04(6)(c)Observed bag of meat thawing in stagnant water in sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Meat was discarded per PIC.

12A: .04(4)(q)Observed pots of food being stored directly on ground in kitchen and walk in freezer. ***3rd consecutive violation 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: All pots were removed from floor.

8-2B: .07(6)(g)Observed quat sanitizer above 400ppm in sanitizer bucket. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to required concentration.

2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that employee was informed of the health policy. 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)

4-2B: .05(7)(a)1Observed an accumulation of a moldlike substance in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1C: .04(6)(d)Observed 2 pots of soup that did not cool down to 70 degrees or less in 2 hrs. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items were discarded.

12A: .04(4)(q)Observed pots of soup being stored directly on ground. ***2nd consecutive violation of the same code provision 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: All pots were placed at least 6 inches above ground.

12C: .05(10)(b)Observed soiled cloths being dried on top of buckets in food prep area. Dry wiping cloths and sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. (C)

15C: .05(7)(d)Observed an accumulation of debris and dust throughout facility on equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed an accumulation of debris and dust on the walls and floors throughout facility. 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)

2-2D: .06(2)(o)Hand sink in back of kitchen was blocked by dishes. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: All dishes were removed from sink.

4-2A: .04(4)(c)1(iv)Observed food being stored uncovered in stand up 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: Items were discarded per PIC.

8-2B: .07(6)(g)Observed quat sanitizer at a concentration higher than the required range by manufacturer (400ppm). Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to proper concentration as required by manufacturer.

12A: .04(4)(q)Observed several boxes/containers/pots of food being stored directly on ground in walk in freezer and storage areas. 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: All boxes/containers/pots of food were placed on shelves/tables at least 6in above the ground.