PHO DAI LOI #2

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a prep top cooler behind a reach-in freezer not cold holding ambient temperatures of 41F and below. After a few temperature check attempts the prep top cooler was still measuring at 48F. A few TCS food items stored in the cooler were moved inside the walk in cooler. CA: Equipment for cooling, and holding cold, shall be sufficient in number and capacity to provide food temperatures. Discussed with PIC to have the prep top cooler serviced as soon as possible. Until the prep top cooler is fixed, use a walk-in cooler to store TCS food items.

Food separated and protected — Inspector Note: Observed an employee drain raw shrimp in the dump sink, then grab ice from the ice machine using hands and previously soiled gloves. CA: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Employee voluntarily washed their hands and changed the gloves. PIC discarded all the ice from the ice machine, and will not be using the ice machine until it is properly sanitized.

Proper hot holding temperatures — Inspector Note: Observed a large bowl of cooked rice noodles sitting in the microwave at room temperature measuring 78F. CA: 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 or 135°F. COS: Discussed with PIC that all TCS foods must be time/temperature controlled for safety; thus, TCS food must be kept cool under 41F or hot-held in temperatures over 135F. PIC voluntarily discarded the noodles.

Proper date marking and disposition — Inspector Note: Observed all TCS, ready-to-eat foods (cooked shrimp, cooked plain beef, raw beef) under refrigeration for more than 24 hours with no date marks. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.