PHO VIET NUMBER ONE

Observed white rice to be cooling, while fully covered. See temperature log. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The lid was removed from the white rice to allow for proper cooling methods.

Observed raw shredded beef to be stored on top of RTE foods in the walk-in cooler. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) 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. COS: The PIC immediately reorganized the walk-in cooler to properly separate raw foods from RTE foods.

Observed no PIC present at the beginning of the facility. A food employee informed the EHS that no manager was present and that the manager would be on their way. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: COS: The PIC showed up to the inspection 10 minutes into the inspection.

Observe no active managerial control in the facility based on the following:

1-2A PIC present, demonstrates knowledge, performs duties 4-1A Food separated and protected 4-2A Food stored covered 4-2B Food-contact surfaces: cleaned & sanitized

Note: EHS recommends that the facility retrains the food service staff and that the PIC is retrained.

Observed a packet used to make the bone broths in the facility to be cold holding in the reach-in cooler without being fully covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. COS: The PIC had the food item fully covered to protect from overhead contamination.

Observed the ice machine to have heavy soil and mold-like accumulation. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C)(b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: The facility will need to wash, rinse, and sanitize the ice machine along with establishing a cleaning schedule to prevent the future accumulation of soil/mold-like debris.

Observed leftover date labels to be stuck to all sanitized metal pans. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: The facility will need to remove the date labels from all food contact surfaces and ensure that these date labels are removed prior to washing, rinsing, and sanitizing the equipment.

Observed several flying insects in the facility due to the backdoor being left open during food service operations. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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;
2. Routinely inspecting the premises for evidence of pests;
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. Note: The facility will need to have pest control service the building.

Observed pre-cooked sausage, raw chicken, raw sliced steak, raw bean sprouts, and pre-cooked noodles to all be fully covered, while cooling. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The EHS instructed the PIC to move all of the food items into a walk-in cooler or walk-in freezer to ensure food items cooled within the 6-hour and 4-hour rule. The reach-in cooler unit the food items were in was maintaining a final temperature of 46F due to excessive ice build-up preventing airflow in the unit.

Observed the mop sink faucet hoses to be stored in the mop basin with no air-gap. Observed the ice machine drain to be draining into the vegetable sink without an air-gap. This is not an approved drain location as the sink is still in use. 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Note: The facility will need to have these areas repaired.

Observed hand sink in the main kitchen of the facility to be backing water up onto the facility flooring. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have this system repaired to prevent water from backing up into the facility.

Observed dumpster area to have heavy build-up of trash debris. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Note: The facility will need to have this area cleaned of all debris.

Observed the dumpster to not be fully enclosed with the top lid open. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 2. With tight-fitting lids or doors if kept outside the food service establishment. COS: The PIC closed the top lid of the dumpster.

Observed missing vent cover at the 3-compartment sink. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have this vent cover replaced in the facility to prevent overhead contamination of the 3-compartment sink.

Observed reach-in cooler portion of the cold holding unit to not be in-use and observed heavy soil accumulation to be present. The facility informed EHS that the unit is not being used. Also, observed the exterior portion of the low temperature dish machine to have heavy soil accumulation on the top portion. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: The facility will need to have these units cleaned and sanitized along with setting up a cleaning schedule to prevent soil accumulation.

Observed both reach-in coolers at the grill prep station to not have raw beef, raw pork, raw squid, and raw scallops to be stored next to RTE foods, such as, broccoli, carrots, pre-cooked crab, carrots, celery, and pre-cooked shrimp. The walk-in cooler was observed to be the same way as the reach-in cooler; RTE and raw foods stored next to each other. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) 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. COS: The PIC immediately reorganized the reach-in coolers to properly separate raw foods from RTE foods.

Observed pre-cooked beef to be date marked for 8/31/2025, exceeding the 7 day holding threshold. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: The PIC voluntarily discarded the food product.

Observed the mechanical warewashing machine to be at 151F, causing the chlorine to dissipate and be ineffective at sanitizing utensils and food contact surfaces.

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart:

Concentration Range Minimum Temperature MG/L

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Note: The PIC will immediately have the dish washer repaired, and will use the 3-compartment sink to wash, rinse, and sanitize equipment.