PHO DAI NAM VIETNAMESE KITCHEN

6-1C: .04(6)(d)Observed cooked noodles (walk-in cooler) and pork meat balls (prep cooler) that were not cooling at a sufficient rate to reach 41F within in 6 hours. 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: Meat balls discarded. Noodles removed from closed bags to allow for an increased cooling rate.

6-1C: .04(6)(d)Observed noodles in the walk-in cooler cooked today that did not cool to below 70F within 2 hours (see temperature log). 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) Corrective Actions: Noodles discarded.

6-1C: .04(6)(d)Observed sliced tomatoes, shredded lettuce, and half & half that did not cool to below 41F within 4 hours. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.

6-1D: .04(6)(i)Observed several Time/Temperature for control foods (noodles, fried onions, sprouts) placed on Time as a Public Health Control (marked 10:30-2:30) that were not discard at 2:30 pm. 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: Foods were discarded.

6-2: .04(6)(h)Observed fried tofu and coconut cream (opened) in a prep cooler dated 5/25 that were not discarded after 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods discarded.

6-2: .04(6)(g)Observed several TCS foods that were prepared greater than 24 hours prior that were not date marked. Observed noodles cooked the previous day with today's date in a prep cooler. Observed prepared frozen foods that were not date marked in a reach in cooler (chicken) and walk-in cooler (shrimp, fish cakes). 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 must be date marked.

10D: .04(4)(d)Observed several storage containers and working containers of spices, oils and sauces that were not labeled with the common names of the foods in English. 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: Foods were labeled.

11A: .04(6)(e)Observed noodles cooling in the walk-in cooler that were enclosed in plastic bags. Tomatoes, lettuce and half and half were being cooled in a cooler that was in constant use. Pork meat balls were stored covered in a reach-in cooler. 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: Discussed with the PIC proper cooling methods including allowing foods to cool open and uncovered.

3-1A: .04(2)(a)A container of roasted bbq pork was purchased from a restaurant, therefore it is not an approved source. Food shall be obtained from sources that comply with law. (P) Corrective Actions: Food discarded.

4-2B: .05(6)(n)Dish machine being actively used during today's inspection was not dispensing the correct chlorine sanitizer concentration ( below 0ppm). 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: Facility is using the three compartment sink to wash, rinse and sanitize.

4-2B: .05(7)(a)1Observed pink mold-like accumulation inside ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was cleaned and sanitized.

11C: .04(6)(c)Observed two soup containers thawing at room temperature. 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: Soup containers were placed under cold running water in prep sink and vegetables rinse sink.

6-1A: .04(6)(f)pork sausages, mung beans, and pork strips stored in the top prep cooler had temperatures above 41F ( see temp log). Beef that was delivered earlier in the day was sitting outside in room temperature and raised its temperature above 41( see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded or cooled down.

11C: .04(6)(c)Observed various soup containers thawing at room temperature. Pork was also thawing in meat sink with no running water and not inside a container. 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: Soup containers were placed back in the walk in cooler. Pork was placed in containers and water was turned on.

11D: .05(3)(g)Food thermometer does not work. 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)

12A: .04(4)(q)Observed food being stored underneath hand washing sinks. Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C) Corrective Actions: Food items were relocated.

14A: .04(4)(k)Observed rice scoops stored in room temperature water. 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: Rice scoops were cleaned and sanitized.

14C: .05(6)(r)Observed containers of peeled garlic being used to store other various of foods. Single-service and single-use articles may not be reused. (C)

17D: .07(4)(b)Observed two set of personal keys in top of clean equipment. A phone stored in the dry storage rack and a personal cup with food on a shelf above clean equipment. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Items were reorganized.

18: .07(2)(m)Front door to the facility does not fully close, there is a visible air gap at the top of the door. 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)

1-2A: .03(2)Person in charge not present during the beginning of the inpsection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during the inspection.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed tomatoes and cucumbers stored above ready to eat food. 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. First Repeat Corrective Actions: Food items were reorganized appropriately.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed produce such as bean sprouts, culantro, and ginger stored above ready to eat foods. 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: Items were reorganized appropriately.

6-1A: .04(6)(f)Various foods ( see temp log) store in the prep cooler near the dish machine and food items store in the prep cooler in front of stove had temperatures reading above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded