Pho Dai Nam Vietnamese Kitchen

4-2B: .05(7)(b)Observed employee cleaning dining tables with chlorine sanitizer in a single bucket and a cloth. Employee used cloth soaked in sanitizer on multiple tables without returning it into the sanitizer. There was no second sanitizing step. 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 sanitized tables again with chlorine sanitizer in spray bottle and paper towel.

4-2B: .05(6)(n)Chlorine sanitizer solution being used on tables observed at 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: New solution made. Tables sanitized again.

6-1B: .04(6)(f)Grilled pork, sliced grilled pork, and spring rolls observed below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food discarded.

13A: .02(1)(d)Inspection report behind vase of flowers not visible. 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: Report moved to public view.

17D: .07(4)(b)Purses and jackets above food in two different storage area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Items moved to designated area.

18: .07(2)(m)Front door not closing completely. 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)

2-2D: .06(2)(o)Observed plastic strainer in handwashing sink next to warewashing machine. Observed handwashing sink next to stove blocked by a mop bucket.// A handwashing facility may not be used for purposes other than handwashing. (Pf) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Plastic strainer was removed. Mop bucket was relocated.//

6-1C: .04(6)(d)Observed several pots of chicken and beef broth that did not cool to 41F from the previous day (see temperature log).// 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: All broths were discarded.//

6-1D: .04(6)(i)Observed cut lettuce, cut cabbage, and bean sprouts intended to be on time control with no label to indicate when 4-hour time control period started.// 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: Foods were discarded.//

11A: .04(6)(e)Observed beef and chicken broth cooling in large pots, some covered. Observed cut tomato cooling in a small prep cooler above the edge of the cooler.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was coached on improved cooling methods such as using smaller containers and leaving foods loosely covered or uncovered during the cooling period as long as they are protected from contamination.//

11C: .04(6)(c)Observed three packages of frozen steak thawing at room temperature on the prep area next to meat 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: Steak was placed under running water 70F or below.//

13A: .02(1)(d)Observed the most recent inpsection report in a location that is not easily visible to consumers (behind a menu board).// 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 report was given to person in charge and posted in public view.//

13A: .02(1)(c)2Observed the facility does not have a choking poster in public view.// The choking poster shall be posted in a conspicuous place approved by the department - in public view. Corrective Actions: A choking poster was given to person in charge and posted in public view.//

13A: .02(1)(f)(1)Observed the permit displayed in a location that is not conspicuous to customers (behind other items at the back of the front desk).// The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Permit was placed in a location conspicuous to consumers.//

18: .07(2)(m)Observed front door propped open at beginning of inspection. Observed back door open during inspection. A screen door is present at back door but it is not tight fitting at the bottom.// 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: Front and back doors were closed.//