Comments:
ALL VIOLATIONS ABATED FROM PREVIOUS INSPECTION CONDUCTED.(Clean exterior of ice-machine and fanguards where needed. Seperate Windex from food items as needed.)
Temperatures
(Handwashing Sink)
114.0F
(Refrigerator - reach-in) (Cold Holding)
40.0F
(Refrigerator - reach-in) (Cold Holding)
35.0F
(Refrigerator - reach-in) (Cold Holding)
40.0F
Nov 07, 2014 (Routine)
Violations:
Management awareness; policy present The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
Approved thawing methods used Observed improper thawing proper thawing of Pork.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
Single-use/single-service articles: properly stored & used Single-service items not stored in plastic sleeves. (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Clean exterior of Ice-Machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean Clean overhead fanguards where needed. Seperate food from Windex to prevent contamination.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
A 5-DAY NOTICE WAS GIVEN. CFPM MS. SRIRAT thdarat Fs-48657 exp.07/09/2014. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
Temperatures
(Handwashing Sink)
112.0F
(Refrigerator - reach-in) (Cold Holding)
40.0F
(Freezer) (Cold Holding)
-5.0F
(Refrigerator - reach-in) (Cold Holding)
36.0F
(Refrigerator - walk-in) (Cold Holding)
43.0F
(Refrigerator - reach-in) (Cold Holding)
35.0F
Beef (Cold Holding)
34.0F
Pork (Cold Holding)
32.0F
Chicken (Cold Holding)
33.0F
Lettuce (Cold Holding)
32.0F
Tomatoes chopped (Cold Holding)
35.0F
Eggs (Cold Holding)
40.0F
(Refrigerator - walk-in) (Cold Holding)
35.0F
(Refrigerator - walk-in) (Cold Holding)
34.0F
Feb 28, 2014 (Routine)
Violations:
Proper cold holding temperatures Cold food item(s) held at improper temperature(s). (Corrected On Site)
Toxic substances properly identified, stored, used Chemical stored with food items. (Corrected On Site)
Wiping cloths: properly used & stored Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
Physical facilities: installed, maintained, & clean Unclean floor under and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
Certified Food Manager Rattapon Sivamok FS#48657 expire 7-9-14. CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Temperatures
Tofu
38.0F
Sausage
37.0F
Pork
37.0F
(Refrigerator)
32.0F
(Refrigerator)
40.0F
Hot Water (3-compartment sink)
130.0F
Beef
40.0F
Chicken
40.0F
Shrimp raw
38.0F
Scrapple
38.0F
Beef
141.0F
Onions raw
45.0F
Cucumbers
43.0F
Nov 05, 2013 (Routine)
Violations:
Food-contact surfaces: cleaned & sanitized DEBRIS IN 3 COMPARTMENT SINK. (CLEAN AT EACH USE) (Corrected On Site)
Approved thawing methods used MEAT IS THAWING IN STILL WATER. (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used CARD BOARD USED ON FLOOR. (NOT APPROPRIATE MATERIAL) (Corrected On Site)
Comments:
CFPM: SRIRAT THIDARAT FS-48657 EXP 07/09/2014. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
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