PHO NGON SO 1

Food properly labeled; original container — Inspector Note: Observed working food containers of water and flour without proper labeling. Advised to label with common name of food. CA: working containers holding food or food ingredients shall be clearly and legibly identified.

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloth being stored on prep top surface in main kitchen and front service area. COS: PIC moved wet wiping cloth to sanitizer bucket. CA: Keep wet wiping cloths in sanitizer buckets.

In-use utensils: properly stored — Inspector Note: Observed in use utensils in main kitchen with handles directly down in food (rice & flour.) COS: PIC moved with handle out of food. CA: Properly store in between use utensils.

Insects, rodents, and animals not present — Inspector Note: Observed fly in main kitchen landing around meat slicer. Also observed fly at front service area. Advised PIC to work in conjunction with pest control to eliminate pests. CA: Pests shall be controlled in food service facilities.

Approved thawing methods used — Inspector Note: Observed raw fish thawing in sink in main kitchen without cold running water. COS: PIC turned on cold running water. CA: Use proper thawing methods.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee jacket stored on top of container of sauces at front service area. Also observed employee water bottles stored on shelf next to single use spoons on shelf at front service area. Advised to move to designated area. CA: Properly store employee personal items in designated areas away from facility items to prevent cross contamination.

Proper hot holding temperatures — Inspector Note: Observed chicken soup stored on shelf at grill prep measuring a temperature of 95 degrees F. COS: Chicken broth was heated up to 172 and hot held on stove top. Also observed cooked noodles stored on counter top near grill prep at 64 degrees. COS: PIC placed noodles in walk in cooler and temps fell. CA: Hot hold TCS food items at 135 degrees F or above.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed container of soup stored on floor in walk in cooler. COS: PIC moved to shelf. CA: Food shall be stored minimum 6-inches off floor.

In-use utensils: properly stored — Inspector Note: Observed in use utensils in main kitchen with handles directly down in food (rice.) COS: PIC moved with handle facing up. CA: Properly store in use utensils.

Food stored covered — Inspector Note: Observed food items (soup and cooked chicken) stored uncovered in walk in cooler. COS: PIC covered food items. CA: Keep food items covered as to prevent cross contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine measuring 0 ppm chlorine. Advised to use 3 compartment sink until repaired. Advised to call to have unit serviced and take out of use until proper sanitizer levels achieved. CA: Dish machine shall have proper chemical sanitizer level.