Pho Thai 88

IN-USE UTENSILS

In - use utensil noted being stored with the handle laying in the ice. Also scoops without handles noted in the sugar flour and rice. All scoops must have handles and be stored so the handle does not contact the food.

CONTAMINATION DURING STORAGE

Food noted being stored not covered in walk-in cooler (tubs of raw chicken without lids) and dry storage area (bag of flour wide open). Also blue storage bins for sugar/salt noted as not being food grade storage containers.

CROSS CONTAMINATION Critical

Raw meat noted being stored above food not to be further cooked. Raw meat noted over powder broth eggs and buckets of sauce.

PREMISES

Mops noted not hung.

CONTAMINATION DURING STORAGE

Food noted being stored on the floor in the walk-in freezer

HANDWASHING LAVATORIES AND SUPPLIES Critical

A hand drying device was noted not provided at the hand washing lavatory in the kitchen. Also soap dispenser was noted not functioning. All were fixed to correct the violation.

SANITIZATION OF EQUIP. AND UTENSILS Critical

An inadequate amount of chlorine sanitizer was noted in the final rinse of the dish machine.

HANDWASHING LAVATORIES AND SUPPLIES Critical

A hand drying device was noted not provided at the hand washing lavatory in the kitchen in two different locations. Paper towels were placed at each hand sink to correct the violation. Paper towel dispensers were noted non-functional. They should be repaired or replaced to prevent this violation in the future.

FOOD DISPLAY SERVICE AND TRANSPORT TEMP Critical

Fried chicken pieces cooked chicken cooked beef and raw eggs all noted be stored at room temperature. Even when kitchen is busy these items must be kept below 41F or hot held above 140F. All TCS Foods should be stored in coolers on ice in steam wells etc. to prevent future violations.

FOOD DISPLAY SERVICE AND TRANSPORT TEMP Critical

Hydrated/prepared boba pearls noted being noted not being held at 140F or above or 41F or below to prevent the growth of potentially harmful bacteria. Recommended to dispose of the the pearls.

SANITIZATION OF EQUIP. AND UTENSILS Critical

An inadequate amount of chlorine sanitizer was noted in the final rinse of the dish machine. The bucket of sanitizer solution was replaced by the facility and the dish machine sanitizer pump was primed by the Health Inspector by using the settings controls on the unit to correct the violation.

PREMISES

Mop noted not hung.

FLOORS WALLS CEILINGS

Ceiling vent covers in the kitchen noted in need of cleaning.

FOOD CONTACT SURFACES - CLEAN

Can opener and white plastic under clean dishes noted not properly maintained.

STORAGE/HANDLING CLEAN EQUIP & UTENSILS

Clean coke and tea glasses noted stored on an absorbent surfaces (paper towels and cloth towels).

POT HAZ RTE FOOD DATING AND DISPOSITION

Ready to eat potentially hazardous food in the form of broths were noted not being properly dated for disposition in the walk-in cooler.