Pho Town Alpharetta

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed ice cubes and a food container in both of the handwashing sinks in the main kitchen and front service area. Advised PIC to only use designated handwashing sinks for handwashing only. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed high temperature dishwasher not reaching 165 degrees Fahrenheit as the final rinse temperature. Final rinse temperature observed to be 147 degrees Fahrenheit. Advised PIC to have dishwashing serviced immediately. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws

Proper cold holding temperatures — Inspector Note: Observed containers of chicken and pork in the walk-in-cooler at temperatures above 41 degrees Fahrenheit. PIC discarded food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed shrimp cooling in fridge on the grill prep line fully covered. PIC will ensure food that is cooling is either no covered or loosely covered.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a pan of ginger stored on the floor underneath a shelf. PIC move the pan back on to the shelf.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed that current score was not posted in the facility. PIC displayed the current score after this inspection.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed an employee eating in the kitchen . EHS asked the employee to eat in the dining room.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed raw meat and a set of tongs in the handsink near the back door. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a chlorine concentration below the recommended range for the 3C sink and the dishwasher. The recommended range is 50 - 100 ppm. CA. - PIC will remix the solution in the 3C sink to reflect the proper range and contact a vendor to service the dishwasher.

Proper date marking and disposition — Inspector Note: Observed no date marking for any of the prepared/ ready to eat food in the walk in fridge and the fridge on the grill prep line. CA. - PIC will ensure that date marking is done when a package is opened or a food is cooked and held more than 24 hrs.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several boxes of dry food stored on the floor under shelf in main kitchen. COS: Boxes of food moved to pallet at least 6 inches off the floor.

Food separated and protected — Inspector Note: Observed raw chicken stored above cooked broth, observed raw chicken stored above vegetables, observed raw beef stored above vegetables in walk in cooler. COS: PIC arranged items so that raw meat is stored at the bottom and ready to eat foods are stored at the top to avoid contamination.

Food stored covered — Inspector Note: Observed several broths in walk in cooler stored uncovered. Observed raw beef stored uncovered inside prep bottom in main kitchen. COS: Foods covered by PIC to avoid contamination.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding above 41F. COS: Foods discarded due to unsafe temperatures. TCS foods cold holding shall be maintained at 41F or below.

Proper date marking and disposition — Inspector Note: Observed TCS foods cold holding in coolers and walk in cooler without date labels. Per PIC, items were held past 24 hrs. CA: . Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf