All food temperatures are internal unless otherwise noted. Formal permit issued
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands: handling rice paper for spring rolls and server handling lemons with bare hands for beverages.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (corrected on site)
Observation: Large stock pot of soup broth in the walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria--it was cooked yesterday and observed at 48* today.
Correction: Broth discarded. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Once sliced, rapidly chill to 41* or below prior to stocking the make table rail. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Bean sprouts (48*), pho noodles (44*), and bun bo hue noodles (54*) are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous/time-temperature control for safety foods at or below 41*. PIC opted to use time as a public health control for these items and EHS provided written policy and time log sheets.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard panels used to line shelves at the cookline and cardboard boxes used to store surplus food equipment.
Correction: Nonfood contact surfaces of equipment that are exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Provide approved multi-use containers for storage. If PIC wants to line the wire coated shelves provide washable, durable, and non-absorbet surfaces.
- Nonfood Contact Surfaces
Observation: Protective film peeling on the prep table shelf and shelf above the three compartment sink.
Correction: Remove the film.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the keg cooler storing dairy.
Correction: Provid a thermometer inside the unit at the warmest location (by the door).
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose on y valve at mop sink hose bibb is under continuous water pressure and not protected with proper back flow (AVB present).
Correction: Corrected by turning off the water supply. Advised to turn the water supply off after each use or install a dual check valve with a vent on the hose bibb.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Large trash can in front of hand sink adjacent to the three compartment sink and glass rack in front of the hand sink adjacent to the beverage dispenser
Correction: Corrected. Ensure hand sinks are accessible at all times during operation.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles improperly stored with food and/or equipment at the kitchen and bar.
Correction: Corrected by relocating. Store chemicals physically separate and/or BELOW food and food contact surfaces.
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10/19/2015 | Routine | |
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