WOW BANH MI N PHO NORCROSS

4-2B: .05(7)(a)1Observed dishes on the prep line and multiple dishes across from the warewashing station with visible food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were rewashed.

6-1A: .04(6)(f)Observed 4 Bags of bean sprouts and 2 bags of cut cabbage held for more than 24 hours and above 41 degrees in a stand-up reach-in cooler in the lobby. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.

6-2: .04(6)(g)Observed pans of brisket, pork, and flank steak in the stand-up cooler in the kitchen marked with dates that exceed 7 days. 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: Dates were adjusted to reflect 7 days.

14B: .05(10)(e) 1,2,4Observed wet bowls in the prep area stacked wet, dishes stored across from the warewash sink stacked wet, and cups in the service area stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were rewashed.

4-2A: .04(4)(c)1(iv)Foods such as soup base chilis, crushed peppers, peanuts, oil stored without covers. 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) covered all exposed foods.

4-2B: .05(6)(n)In use dishwasher unable to provide min chlorine of 50 ppm. Ensure dishwasher is corrected by 6/13/2025. Use 3 compartment sink with sanitizer for sanitation step. 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: Dishwasher repair tech arrived onsite. Unit repaired.

18: .07(5)(k)Several live roaches observed throughout facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: PIC has certified pest control operator and has scheduled another treatment once facility has closed.

6-2: Observed multple containers of TCS (Time/temperature for safety) foods (slice tomates, cooked shrimp. cooked pork, sausauge,egg rolls date maked for more than 7 days. // 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: Date mark labels were fixed to reflect 7 days. //