Observed pest report 3/8/116. no activity noted.
- Critical: Cooling* (repeated violation)
Observation: BEEF PHO (prepared 3/30) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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: 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Stockpot washed and rinsed but not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PLEASE TRAIN STAFF.
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03/31/2016 | Routine | |
Chlorine test strips are needed. Provide and use.
Dishwasher wash/rinse temp only reached 115 (3 runs) and needs to reach 120F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts and shell egg are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Crispy rolls for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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04/07/2015 | Risk Factor | |
Cooling and cooling methods have been addressed.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site) (repeated violation)
Observation: Black garbage bag observed used as food storage. (Observed again on follow up inspection)
Correction: Use a food grade bag for food storage. Corrected 2nd time.
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10/16/2014 | Follow-up | |
Initial Routine inspection. Opened 9/25/14.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (eggs over cilantro)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling*
Observation: Beef and chicken Pho noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in walkin cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Black garbage bag used to store basil.
Correction: Use food grade bags for food storage.
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10/07/2014 | Routine | |
pre-open inspection
1. implement employee health policy (copy provided)
2. provide soap/paper towels at all handsin
3. Adjust Hot water (100F at handsinks, 110F at 3 basins, 120F at dishwasher)
4. close space between stationary tables (or make NON stationary)
5. Raw wood at electric panel and at end of shelves. seal raw wood.
6. Provide soap and detergent at dishwasher (not yet hooked up for operation).
please email health department when all items are complete
No violation noted during this evaluation. | 08/27/2014 | Pre-Opening | |
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