VN PHO

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed multiple TCS food items cooling at room temperature. Cooling shall be accomplished in accordance by using one or more methos depending on the type of food: Loosely covered using rapid cooing equipment or other effective methods. Stated to PIC to place TCS items under refrigeration losely covered for proper cooling methods.

Approved thawing methods used — Inspector Note: Observed raw pork chops thawing in the main kitchen's meat prep sink in stagnant water. TCS foods shall be thawed completely submerged under running water no more than 70 degrees F. Stated to PIC to run water no more than 70 degrees F. at the meat prep sink.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed prep top cooler #1 with an ambient temperature of 44.1 degrees F. and prep top cooler #2 with an ambient temperature of 45 degrees F. Equipment shall be maintained in a stated of repair and conditions that meets the requirements specified under subsections (1) and (2) of this Rule. Stated to PIC to have units serviced.

Physical facilities installed, maintained, and clean — Inspector Note: Observed cardboard being used on the floor at the food prep area in the main kitchen. Materials for indoor floor, wall, and ceiling surfaces shall be nonabsorbent for areas such as food prep area, walk-in refrigerators, and ware-washing areas, toilet rooms and areas subject to flushing or spray cleaning methods. Stated to PIC to remove cardboard from the floor.

Physical facilities installed, maintained, and clean — Inspector Note: Observed dust accumulation on ceiling tiles in the main kitchen. Also observed ceiling tiles in the lobby area with staining. Physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Stated to PIC to clean and/or replace ceiling tiles in the main kitchen and lobby.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed hand sink near the ware-wash area obstructed by a bowl of produce. Handwashing sinks may not be used for any other purpose other than handwashing and a handwashing sink shall be maintained so that it is easily accessible at all times. COS: Had PIC relocate bowl of produce.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surfaces of multiple utensils and bowls stored as clean with staining and soiled on a storage rack near the ware-washing are of the main kitchen. Food contact surfaces shall be cleaned to sight and touch. Stated to PIC to wash, rinse and sanitize food contact surfaces of utensils and bowls.