PHO HOA

Management knowledge, responsibilities, reporting — Inspector Note: PIC could not verify that food employees have been trained on the 5 reportable symptoms and 6 reportable illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS to send a copy of the Employee Health Policy to PIC. PIC has 10 calendar days (7/17/26) to read over, sign, and submit to EHS a copy of facility's employee health policy.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink by stove tops of main kitchen without a supply of hand soap. C/A: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap Facility has 10 calendar days to fix hand soap dispenser.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on the bulk ice machine in main kitchen and on soda nozzles in front food service. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Soda nozzles removed, cleaned, and sanitized. Facility has 10 calendar days (7/17/26) to clean and sanitize ice machine and submit to EHS.

Proper cold holding temperatures — Inspector Note: Observed mayonnaise and sliced tomatoes in prep top cooler #1 of main kitchen temp above 41F. Observed salmon in the bottom of prep top cooler #2 of main kitchen temp above 41F. Observed rice noodles in reach in cooler #2 of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded.

Proper cooling time and temperature — Inspector Note: Observed chicken in the bottom of prep top cooler #1 of main kitchen cooling at a rate that would not reach 41F within the timeframe. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less COS: Chicken placed in walk in freezer for rapid cooling.