Pho King Midtown

Thermometers provided and accurate — Inspector Note: Observed failure to have TMD inside WIC or RIC CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

In-use utensils: properly stored — Inspector Note: Observed a bowl being used as scoop in rice CA: PIC immediately removed bowl

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed broken gasket in (2) RIF CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed foiled lined racks in main kitchen CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Nonfood-contact surfaces clean — Inspector Note: Observed buildup of food on condiment containers CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food buildup on handles on RIC and PT cooler CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed buildup of dust and grease fire suppression system and on walls CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee water bottle on prep table CA: PIC immediately moved drink to lower level of table

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed excessive grease dripping down hood and wall below. Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Food obtained from approved source — Inspector Note: During routine inspection observed several whole meats stored in clears bags in reach-in freezer. Manager is unable to provide invoice for meat stored in the reach-in freezer, PIC was unable to tell me their process of protecting and ensuring that the meat was in temperature during transportation to Midtown location from Morrow, Ga. Food shall be obtained from sources that comply with law.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food build up in the microwave, toaster oven. CA: PIC was advised to clean the items. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the establishment ice machine had both black and pink slime build up on the white deflector plate. CA: PIC was advised to no longer use the ice and have the unit cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed multiple items (steak and chicken) with temps higher than 41F. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P