Pho'S Thai Cuisine

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NEED TO SEAL RAW WOOD STORAGE SHELVES, AND REMOVE RUST FROM BOTTOM STORAGE SHELVE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NEED TO CLEAN AND SANITIZE CUTTING BOARD AND #10 CAN OPENER.THE FOLLOWING NEEDS CLEANING WOK STATION/DRIP TRAY, STOVE TOP/OVEN INTERIOR AND EXTERIOR OF COOLERS/FREEZERS, AND FRYER'S.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

NEED TO RESEAL FLOOR AND ELEVATE ALL STOCK 6"OFF THE FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NEED TO CLEAN ALL DUSTY CEILING VENTS, WALL BEHIND 3 COMP. SINK. NEED TO RESEAL CEILING IN FRONT OVER REACH IN COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NEED TO CLEAN INSIDE LIGHT SHIELDS NEED TO REPLACE MISSING LIGHT AND SHIELD UNDER HOOD OVER COOKING AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

2 EMPLOYEES WITH OUT HAIR RESTRAINTS NEED TO PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RUBBER DOOR GASKETS ON BOTH TALL REACH-IN COOLER TORN AND REPAIRED WITH DUCT TAPE. MUST REPLACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS BEHIND ALL COOLERS, UNDER ALL SHELVING WITH FOOD DEBRIS, GREASE AND DIRT. MUST CLEAN AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. COOKS LINE COOLER FOUND AT 45.9F WITH FOODS SUCH AS CHICKEN AT 51.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H CONTACT...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. BEEF AT 46.9F, CHICKEN AT 51.5F, CUT VEGETABLES AT 47.5F, EGGS AND TOFU AT 49F. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 2-5-10 NOT CORRECTED. #32-OBSERVED FOOD STORED INSIDE OF NON-FOOD GRADE STORAGE BAGS. INSTRUCTED MANAGEMENT TO USE FOOD GRADE BAGS THAT ARE DURABLE.#33-DETAIL CLEAN THE FOLLOWING ITEMS: ALL COOKING EQUIPMENT, GREASE TRA...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SHELVING THROUGHOUT ENTIRE PREP WITH DIRT, GREASE DEBRIS. MUST CLEAN AND MAINTAIN. RUBBER DOOR GASKETS ON BOTH TALL REACH-IN COOLER TORN AND REPAIRED WITH DUCT TAPE. MUST REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR LID OF RICE COOKER STAINED WITH OLD RICE. MUST CLEAN AFTER EACH USE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS BEHIND ALL COOLERS, UNDER ALL SHELVING WITH FOOD DEBRIS, GREASE AND DIRT. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

LARGE HOLE IN WALL UNDER THREE COMPARTMENT SINK. MUST SEAL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED FOOD STORED INSIDE OF NON-FOOD GRADE STORAGE BAGS. INSTRUCTED MANAGEMENT TO USE FOOD GRADE BAGS THAT ARE DURA...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING ITEMS: ALL COOKING EQUIPMENT, GREASE TRAPS UNDER 3 COMPARTMENT SINK AND PIPES LEADING TO T...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR WITH HEAVY GREASE BUILDUP UNDER THE COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE FOOD DEBRIS AND GREASE ON THE WALLS OF THE PREP AREA. CLEAN AND REPAINT THE REAR WALL ABOVE THE PREP TABLE WITH CHIPPED PAINT.