Viet Pho I Inc dba PHO-VIET

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unpacked food stored incorrectly in the prep top cooler, walk in cooler, and walk in freezer. Observed raw meat stored behind cooked meatballs in the prep cooler. Observed raw shrimp stored with ready to eat foods inside the chest freezer. Observed unwashed produced stored above washed produce inside the walk in cooler. Observed the following inside the walk in freezer; raw chicken stored above read to eat food, raw chicken stored directly on top of box of shrimp, observed raw beef stored above boxes of shrimp. Unpackaged food shall be stored properly to prevent cross contamination. Corrective Actions: Food was stored correctly during the inspection. PIC was provided with storage chart.

13A: .02(1)(f)(1)Observed expired 2024 permit posted. The current permit shall be posted at all times. Corrective Actions: PIC was provided with current permit. PIC posted during exit interview.

15C: .05(7)(a)2,3Observed multiple clean pans with old sticker on nonfood contact surface. Clean pans shall be free of old stickers/residue. Corrective Actions: The PIC moved containers/pans from the clean stacks.

6-1A: .04(6)(f)Observed multiple foods in the walk-in cooler and spring rolls on the counter that were holding a temperature greater than 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded food in the walk-in cooler that were greater than 24hrs old and placed spring rolls on ice to rapid cool that were only 2hrs old.

6-1D: .04(6)(i)Observed facility was not following their written time control procedures. Observed broth and noodles on time control but were not labeled with a begin or discard time. 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)

This is a repeat violation on a consecutive routine inspection. Repeat violations may result in permit suspension. Corrective Actions: The PIC labeled food accordingly.

12A: .04(4)(q)Observed containers of broth stored directly on the floor. Food shall be stored 6 inches off of the ground. Corrective Actions: The PIC had employees relocate food 6 inches above ground.

12D: .04(4)(g)Observed employee cutting broccoli prior to washing them. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: The PIC had employee discard food.

14A: .04(4)(k)Observed multiple scoops with their handles stored inside the food. 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: The PIC placed the scoops with their handles above the food.

6-1D: .04(6)(i)Observed the facilities intent was to use time control on bean sprouts, beef broth and noodles in the main kitchen. Facility could not provide written time control procedures or a time stamp on each container of food. 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: Food was less than 4hrs old and a time stamp was put on the containers of food. Facility was provided with written time control procedures.