PHO VAN LOI

2-2D: .06(2)(c)Observed handwashing sink does not provide water 85F or above.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Corrective Actions: Person in charge adjusted valve during inspection. Water 85F or above is now provided.//

6-1A: .04(6)(f)Observed shredded cabbage and several packages of raw meat cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cabbage was discarded. Meat was cold holding above 41F for less than 4 hours and was allowed to cool down.//

6-1C: .04(6)(d)Observed two pots of beef soup not cooling at a fast enough rate to reach 41F within the allowed timeframe. Observed raw beef and cooked beef not cooling at a fast enough rate to reach 41F as a corrective action for improper cold holding.// 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: Foods were moved to walk-in freezer to cool quickly.//

11A: .04(6)(e)Observed two pots of beef soup cooling in large, closed pots in a walk-in cooler that was not maintaining proper cold holding temperatures.// 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: Advised person in charge of proper cooling methods such as using smaller containers, leaving food loosely covered, ice baths, and using the walk-in freezer.//

15A: .05(6)(a)Observed walk-in cooler not maintaining proper cold holding temperatures. Minimum ambient temperature was 43 degrees F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Person in charge adjusted walk-in cooler temperature. It is now holding a minimum ambient air temperature of 40 degrees F.//

2-2D: .06(2)(c)Observed handwashing sink with no hot water 85F or above. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. (Pf) Corrective Actions: Hot water valve was adjusted so that hot water above 85F is provided.//

4-2B: .05(7)(a)1Observed three vegetable slicers stored as clean with food residue still present on the food contact surfaces.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Slicers were washed, rinsed, and sanitized during inspection.//

12A: .04(4)(q)Observed boxes of food in walk-in freezer stored below ice accumulation with ice on the surface of the packaging. Observed icicle formations on bag of sausage in walk-in freezer.// 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 was moved to new packaging and a new location.//

15A: .05(6)(a)Observed icicle accumulation coming from pipe connected to condenser in walk-in freezer.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed accumulation of food residue on the following surfaces: walls of fryer, plastic crates in front of stove area, shelf underneath microwave, wall behind fryers and stove area, and white plastic crate for holding onions. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that selected employee had been informed of their responsibility to report certain symptoms and illnesses.// 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) Corrective Actions: Employee signed a copy of employee health agreement during inspection. This was the only employee on site other than the person in charge.//

2-2D: .06(2)(c)Observed no hot water 85F or above at handwashing sink.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85F through a mixing valve or combination faucet. (Pf) Corrective Actions: Valve was adjusted underneath sink so that it now provides hot water 85F or above.//

2-2D: .07(3)(a)Observed only handwashing sink in kitchen with no soap provided.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap dispenser was refilled during inspection.//

11C: .04(6)(c)Observed raw beef thawing dry at room temperature 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: Beef was placed in walk-in cooler to continue thawing.//

14A: .04(4)(k)Observed scoops with their handles in direct contact with food (ice, sugar, 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 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: Scoops were adjusted so that handles are no longer in contact with the food.//

15B: .05(3)(h),(i)Observed expired, faded quat test strips. Person in charge could not provide any other quat test strips.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(a)2,3Observed accumulation of food debris on the following nonfood-contact surfaces: bottom surface of hot holding unit at front of facility; inside top of prep cooler; gaskets, doors, and shelving in bottom of prep cooler; nonfood-contact surfaces of meat slicer; inside of toaster oven; right side of fryer.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

16B: .06(2)(r)Observed faucet at meat sink and faucet at handwashing sink that are leaking.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17D: .07(5)(d)Observed hood filters above cooking area with accumulation of grease and other food residues.// Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)

15A: .05(1)(d)Observed a large stock pot with a modification in that a copper/brass spigot was connected on the exterior bottom area of the stock pot.// Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or taste to food and under normal use conditions shall be safe (P), durable, corrosion-resistant, nonabsorbent, and easily cleanable. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (P, C) Corrective Actions: PIC removed it from the food service premises.//

17C: .07(5)(a),(b)1,2,3Observed the following: -dirty floors under equipment (tables, preparation cooler, front counter). -soiled walls next to handwashing sink next to paper towel dispenser and soap dispenser, also wall above/below/and sides to electrical box.// The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C) Corrective Actions: Person In Charge (PIC) shall thoroughly clean the identified areas and in addition PIC shall evaluate items that are not necessary to have that will enable cleanability maintenance to areas that may not be accessible to clean. Shall be corrected within ten days from the day of this routine inspection (Correct by July 2, 2024). Note: This is a second consecutive repeat violation, a third repeat consecutive violation may constitute a permit suspension. //

18: .07(5)(k)Observed multiple number of cockroaches inside the soap dispenser above the handwashing sink and a cockroach noted next to the electrical box located toward the front of the kitchen.// 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 subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C) Corrective Actions: PIC shall take corrective measures to minimize the presence of roaches in addition to the kitchen cleaning as was indicated on violation item 15-C of this inspection report. Shall be corrected within ten days from the day of this routine inspection (Correct by July 2, 2024). Note: This is a second consecutive repeat violation, a third consecutive violation may constitute a permit suspension.//