- Management awareness; policy present
- Food properly labeled; original container
- Personal cleanliness
- Nonfood-contact surfaces clean
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Jul 23, 2014 | Routine | 1 | 3 | Details / Comments |
- Proper eating, tasting, drinking, or tobacco use
- Adequate handwashing sinks properly supplied and accessible
- Food-contact surfaces: cleaned & sanitized
- Proper cold holding temperatures
- Consumer advisory provided for raw or undercooked foods
- Toxic substances properly identified, stored, used
- Approved thawing methods used
- Thermometers provided & accurate
- Food properly labeled; original container
- Contamination prevented during food preparation, storage, & display
- In-use utensils: properly stored
- Nonfood-contact surfaces clean
- Hot & cold water available; adequate pressure
- Plumbing installed; proper backflow devices
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Apr 01, 2014 | Follow-up | 7 | 10 | Details / Comments |
- Management awareness; policy present
- No bare hand contact with ready-to-eat foods or approved
- Toxic substances properly identified, stored, used
- Thermometers provided & accurate
- Insects, rodents, & animals not present
- Contamination prevented during food preparation, storage, & display
- Wiping cloths: properly used & stored
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
- Warewashing facilities: installed, maintained, & used; test strips
- Nonfood-contact surfaces clean
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Mar 19, 2014 | Routine | 3 | 9 | Details / Comments |
- Food-contact surfaces: cleaned & sanitized
- Proper cold holding temperatures
- Proper date marking & disposition
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
|
May 08, 2013 | Follow-up | 4 | 0 | Details / Comments |
- Proper cold holding temperatures
- Proper date marking & disposition
- Wiping cloths: properly used & stored
- In-use utensils: properly stored
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
- Adequate ventilation & lighting; designated areas used
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Apr 19, 2013 | Routine | 2 | 5 | Details / Comments |
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