Pho Sai Gon

Observed eggrolls and ragoons stored uncovered in reach-in freezers. Observed cinnamon and star anise seasonings stored uncovered in food storage area. 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. Person in charge covered all food items.

Observed clean plates and utensils used for serving stored on racks with brown build-up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Priority foundation item must be corrected within 10 calendar days.

Observed containers of soup stored on floor of walk-in cooler. Observed rice stored in container and box of noodles stored on floor of food storage area. Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Person in charge placed all food items on racks above floor.

Observed racks located in reach-in coolers with a build-up of food residue. Observed walls in main kitchen with build-up of food residue and grease. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Priority foundation items must be corrected within 10 calendar days.

Observed facility operating without clean up procedures for a vomit and diarrhea event. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS PIC was given a copy of clean up procedures at the end of the inspection.

Observed butter uncovered located in the reach in cooler. Observed multiple food items uncovered in the walk in cooler. 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 PIC covered the food items.

Observed no designated PIC at the beginning of the inspection. Food employee had to contact PIC who eventually arrived on the premises in the middle of the inspection. There must be a person in charge on the premises of the food service establishment at all times. The PIC arrived later on during the inspection.

Observed green and yellow sponge stored in the handwashing sink located in the main kitchen area.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing.

Food employee removed item from handwashing sink.

Observed items in the reach-in freezer not covered to protect from overhead contamination. Also observed spices without a lid or covered to protect from contamination. 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. The PIC had food employee cover items.

Observed salt was removed from its original container and placed in a working container that was not labeled with its common name. 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. The PIC had food employee label container with its common name.

Observed single use items in the back kitchen area stored directly on the floor.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. The PIC had food employees move items off of the floor.

Observed towels used to clean spills, stored on top of food items to cover them in the reach-in coolers. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. The PIC removed the towels and wrapped containers and food items with plastic wrap.

I observed the floors near the cooking station, which had a buildup of residue and grease and were in need of cleaning.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Must correct within 72 hours.

Observed cardboard boxes being used as mats throughout the main kitchen area. Mats and duckboards shall be designed to be removable and easily cleanable. Must correct within 72 hours.

Observed vent hood system with a buildup of grease and debris in the main kitchen area. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Must correct within 72 hours.

Observed various TCS food items located in the prep-top cooler and reach-in cooler located on the right side of the three holding temperatures greater than 41 degrees F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS PIC moved all food items to the other two prep-top coolers or put them in individual ice baths.

Observed handwashing sink located in the main kitchen without any hand soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS the PIC moved the dawn dishsoap from the warewashing machine over to the handwashing sink.

Oberved handwashing sink lacking hand drying provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS PIC brought paper towels over to the handwashing sink.

Observed facility operating without clean up procedures for a vomit and diarrhea event. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Health authority provided a printed copy of clean up procedures to PIC at the end of inspection.

Observed various food items located in the reach-in cooler, walk-in cooler, and freezer lacking any coverings. 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 PIC put plastic wrap over the various food items.

Observed facility operating without enough proper cold holding storage units. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Priotrity foundation violation must be corrected within ten calendar days. PIC spoke with Doc Holiday from restaurant equipment service company who stated he will be at the facility today to fix units.

Observed fish on the ground in a yellow bucket thawing beside the handwashing sink and observed two racks of raw meat located in the storage area in a bin also thawing. time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS PIC put both fish and racks of meat in the cooler.

Observed facility operating without thermometers to properly check food items. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf

2. 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 Must be corrected within ten calendar days.

Observed prep top cooler unit located the furthest to the right temping at 45 degrees F. Observed walk-in cooler temping 55 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Core item must be corrected within 72 hours. PIC contacted Doc Holiday with restaraunt equipment service to come visit today to repair cold holding equipment.

Observed hand sinks with soap dispensers which did not work. Rule: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrective Action: PIC placed a container of liquid soap at both sinks.

Observed frozen beef (packaged) sitting next to sink. Rule time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less
2. Completely submerged under running water:
3. As part of a cooking process if the food that is frozen is: Corrective Action: PIC placed beef in container under running water less than 70 degrees F.

Observed silver bowl in container of rice. Observed silver scoop in container of sugar with handle in sugar. Rule: Food preparation and dispensing utensils shall be stored: 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Corrective Action: PIC removed bowl and scoop from containers.

Observed facility without chlorine test strips for ware washing machine. Rule: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed facility without evidence of CFSM in facility. Rule:

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority Corrective Action: PIC stated that manager completed course but did not have a copy of certificate in facility. PIC contacted manager and will copy and post certificate tomorrow.

Observed pink and brown substance on chute of ice machine. Rule:

1. Equipment food-contact surfaces and utensils 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. Corrective Action Food service employee began cleaning during inspection.

Observed containers of soup sitting on the floor of walk in cooler. Rule

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Corrective Action Food placed on shelf on walk in cooler.