Pho Thai

POT HAZ RTE FOOD DATING AND DISPOSITION

Ready to eat potentially hazardous food in the form of house made curry and chopped vegetables in upright coolers was noted not being properly dated for disposition.

FOOD DISPLAY SERVICE AND TRANSPORT TEMP Critical

Sushi rice noted not being held at 140 degrees fahrenheit or above.

THAWING POTENTIALLY HAZARDOUS FOOD

Commercially vacuum packaged fish in the sushi undercounter coolers thawing without removing from or opening the vacuum bag.

TEMPERATURE MEASURING DEVICES

Upright coke refrigerators throughout facility noted with thermometer not in a conspicuous location.

CONTAMINATION FROM WIPING CLOTHS

Wiping cloths noted laying on counter in kitchen.

CONTAMINATION DURING STORAGE

Food items like crumb that is cooling noted being stored not covered in kitchen and in sushi prep areas. Melons and vegetables noted being stored on the floor in the food storage area. Observed crab rangoon being stored on sheet trays in chest freezers but not covered.

CONTAMINATION FROM WIPING CLOTHS

Wiping cloths noted laying on counter in kitchen and in food prep areas.

EMPLOYEE PRACTICES

Observed an employee eating their personal meal on the cutting board of the prep top cooler.

FOOD CONTACT SURFACES - DESIGN

Reachin freezer interior noted not in good repair. Observed chest freezer lid interiors cracking.

POT HAZ RTE FOOD DATING AND DISPOSITION

Ready to eat potentially hazardous food in the form of chicken cut vegetables sauces soups noodles was noted not being properly dated for disposition.

NON FOOD CONTACT SURFACES - DESIGN

Shelves throughout kitchen noted to be lined with cardboard which is an absorbent material.

SINGLE - USE/SINGLE - SERVICE ARTICLES

Single service articles like spoons and soup conatiners noted being reused in bulk sauce containers rice containers etc.

EMPLOYEE HYGIENE Critical

Observed empolyee not washing hands before changing contaminated golves.