Pho House, 621 W Northland Ave Suite D, Appleton, WI 54911 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- FOOD CONTACT SURFACES - SOILED
Observation: The ice dispenser chute is visibly soiled with mineral deposits.
Correction: Maintain food contact surfaces in a clean condition.
|
11/05/2015 | Routine | |
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge /not certified.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within.90 days of today Correct By: 17-Feb-2015
|
11/21/2014 | Re-inspection | |
- Critical: COOLING (corrected on site)
Observation: Curry soup noted cooling on the counter. Temperature is 114 degrees.
Correction: Either discard the soup or reheat it to 165 degrees then cool from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Chemicals noted stored with food items on a shelf.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge /not certified.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: Provide a metal stem thermometer to check temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Provide a chemical test kit to check sanitizer concentration in the three compartment sink.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within.90 days of today Correct By: 17-Feb-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Onions stored on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor.
- THAWING
Observation: Chicken noted thawing on table in kitchen.
Correction: Adjust procedures or methods to properly thaw foods.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Pans and cups noted stored on the floor under a shelf
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
|
11/19/2014 | Pre-inspection | |
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