Pho Anah

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Cannot store raw chicken above broccoli & RTE food.

*21 Being a certified food protection manager who has shown proficiency of required information thro

No food manager onsite.

*39 Store all equipment & utensil covered or inverted

Invert to go containers.

*42 Floors/walls/ceiling/nonfood dirty

Clean under equipment & drains.

*47 Other Violations

Need a choking poster.

*10 Clean Sight and Touch

Mold inside ice machine.

*29 Food thermometers provided and accessible

Need thermometer.

*34 Pest Control

Need pest control, flies observed.

*39 Store all equipment & utensil covered or inverted

Invert containers.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors.

*46 Toilet tissue, availability

Need toilet paper in bathroom.

*31 Handwashing lavatory - used for other purpose

Cannot leave cups in the hand sink.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding: shrimp 46, beef 47.8, and shrimp roll 57.

*21 RFSM - Not On Site

No RFSM.

*22 Accredited food handler certificate - 60 days

No food handlers.

*29 Food thermometers provided and accessible

No thermometer in RIC.

*07 Food safe, good condition, unadulterated, and honestly presented

expired milk and ranch.

*10 Clean Sight and Touch

Mold inside ice machine.

*37 Storing the food at least 15 cm (6 inches) above the floor

Cannot store food on the floor, must be 6 inches above the floor.

*39 Keep utensils handles upright or protected

Cannot store handles touching food, handles must be up.

*34 Pest control-routine inspections for

No pest control log.

*35 Hair Restraints effective

No hair net.

*47 Other Violations

Need choking poster.

*42 Floors/walls/ceiling/nonfood dirty

Clean under equipment, floors, venthoods, RIC.

*31 Handwashing lavatory - used for other purpose

Cannot pour food in hand sink.

*47 Other Violations

Replace battery at soap dispenser - back door. pest control service required

*31 Handwashing lavatory - used for other purpose

observed food inside of back hand sink

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

No hot water at handsink/ building-restore at once

*45 Premises shall be maintained in good repair

wall behind the 3-compartment sink-not in good repair

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

No food handlers training cards observed. Food staff must be trained in food safety

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Storing food in open metal cans - condensed milk

*42 Dirty nonfood contact surfaces

venthood filters

* 21 RFSM notify 10 days & replacement in 45 days

*29 Sanitizing solutions, testing devices

chlorine test strips needed

*42 Dirty nonfood contact surfaces

air gaskets in the ric need to be cleaned

*19 One Inch Air Gap

*31 Individual, disposable towels

*10 Clean Sight and Touch

toaster oven needs to be cleaned thoroughly

*45Floors easily cleanable

thoroughly clean the floor drains

*42 Floors/walls/ceiling/nonfood dirty

dust accumulation on the walls

*34 Pest control-routine inspections for

most recent needed on site

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

cloth towel used to store ice scoops-the towel had some residue on it and it also absorbs moisture

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw beef stored on the same shelf with raw chicken and raw eggs

*34 Pest control-routine inspections for

need receipts on site

*21 RFSM - Not On Site

*10 Clean Sight and Touch

thoroughly clean the inside of the ice machine; bacteria/slime observed; clean the gaskets inside the reach in cooler

*45 Cleaning floors, dustless methods

grease on the floor beside the fryers

*35 Hair Restraints effective

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

lettuce, noodles, and carrots stored on the bottom adjacent to raw eggs inside the reach in cooler

*32 Damaged Equipment

replace gaskets on two reach in coolers

*10 Clean Sight and Touch

clean the inside of the ice machine thoroughly.

*33 Rinsing procedures - 3 compartment sink

set up your three compartment sink as follows: wash, rinse, and sanitize

*29 Food thermometers provided and accessible

*02 Cold Hold (41øF/45øF or below)

raw shrimp measured at 50 degrees F, raw beef measured at 43.7 degrees F

*27 Cooling, heating, and holding capacities. Equipment

one of the coolers measured at 48 degrees F

*21 Demonstrateion of knowledge by PIC

RFSM did not know cold holding temperature

*45 Drying Mops-air dry

*02 Cold Hold (41øF/45øF or below)

thawing pork 46 F raw chicken 56 F tofu 49 F

*15 Contact RTE Products w/ Bare Hands

employee chopping green onions with one gloved, one bare hand

*22 Handlers-Certificate Not On Site

one expired one new one without

*14 When to wash hands after handling soiled equip/utensil

wash after cleaning equipment and handling dirty dishes

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw meats not separated from cooked@low boy

*30 Does Establishment have a current valid permit posted?

must apply for a name change at 7901 Goforth Rd

*41 Food storage containers, identified with common name of food.

label all properly

*03 Food products not maintained at 135øF or above

fried spring rolls 108 F not maintaining temperature

*18 Toxic items labeling-non original container

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw chicken and raw pork in same container thawing raw shell eggs not separated from noodles

*27 Cooling method, criteria - using ice bath

cool hot foods before placing in lowboy

*19 Hand sink water temperature below 110'F

105 F max

*47 Conditions of Permit-in use of food equipment

not visible to customers

*34 Controlling pests. Eliminating harborage conditions

gnats on cutting boards/ prep surfaces

*02 Cold Hold (41øF/45øF or below)

cooked shrimp 63 F noodles at room temp 70 F cut cucumbers 50.9 F cooked rice 60 F

*40 Store single-service item in original package

keep wrapped or inverted

*19 Water & Plumbing in good repair- per code

handwash faucet leaking water under lowboy

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

seal up sugar and salt bags after use

*32 Approved Food Contact Equip.

household equipment still in use

*22 Handlers-Certificate Not On Site

one employee still without training

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw shell egg over rtevegetables

*42 Floors/walls/ceiling/nonfood dirty

clean everything

*21 RFSM - Not On Site

none on site upon arrival

*10 Clean Sight and Touch

clean lowboy cutting board

*18 Toxic items storage adjacent to food/utensils

pink soap next to fry oil

*47 Conditions of Permit-in use of food equipment

nothing posted

*40 Store single-service item in original package

store food side down

*35 Eating food, chewing gum, drinking beverages, or using tobacco

drinks not separated

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all, seal after opening

*18 Toxic items labeling-non original container

unlabeled spray bottles

*32 Approved Food Contact Equip.

no household pressure cookers

*21 RFSM - Not On Site

*09 Food protected cross contamination by preparing each type of food at different times or in separ

raw chicken adj noodles and spring roll prep

*42 Floors/walls/ceiling/nonfood dirty

clean everything

*02 Cold Hold (41øF/45øF or below)

Shrimp on prep table 70 F left out without TPHC procedures/records

*41 Food storage containers, identified with common name of food.

*10 Clean Sight and Touch

clean food particles from low boy sanitize prep table after removing raw meat

*47 Conditions of Permit-in use of food equipment

*22 Handlers-Certificate Not On Site

*45Floor, wall, ceiling - Exposed material

seal all holes

*38 Thawing. Under refrigeration

thawing at room temp

*40 Single use articel wrapped or dispensed

DO NOT USE SINGLE SPOONS TO DISPENSE ITEMS

*21 RFSM - Not On Site

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EMPLOYEE DRINKING CUP OBSERVED ON PREP TABLE

*34 Controlling pests. Eliminating harborage conditions

FLIES OBSERVED IN KITCHEN AREA

*31 Handwashing lavatory - used for other purpose

DO USE HAND SINK AS PREP SINK

*22 Handlers-Certificate Not On Site

AT ONCE

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

DO NOT LEAVE UTENSIL INSIDE CONTAINER

*42 Dirty nonfood contact surfaces

CLEAN SHELVES UNDERNEATH THE SYRUP STATION

*47 Other Violations

PROVIDE A CURRENT PEST CONTROL INVOICE

*37 Condiments protected from contamination

DO NOT LEAVE FOOD IN METAL CONTAINERS MUST STORE INSIDE FOOD GRADE CONTAINERS

*10 Clean Sight and Touch

DETAIL CLEAN INSIDE OF THE VEGETABLE

*45 Premises shall be maintained in good repair

RUBBER GASKET ON 3 DOOR COOLER AT COOKLINE IS NOT IN GOOD REPAIR. CONDENSATION OBSERVED ON BOTTOM SHELF RIC, SEAL ALONG WALL AND 3 SINK. CLEAN WALLS UNDERNEATH 3 SINK

*18 Toxic items labeling-non original container

CHEMICAL SPRAY BOTTLE

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS

*02 Cold Hold (41øF/45øF or below)

*33 Manual ware washing, sink compartment requirement

*41 Food storage containers, identified with common name of food.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw beef and carrot store together

*34 Outer openings:closing holes, gaps

Seal open gap for backdoor

*10 Clean Sight and Touch

cutting board

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee eats while cutting meat

*02 Cold Hold (41øF/45øF or below)

basil: 55° F

*21 RFSM - Not On Site

*09 Food protected cross contamination by preparing each type of food at different times or in separ

raw chicken stored above cooked meat in cooler

*35 Eating food, chewing gum, drinking beverages, or using tobacco

no personal drinks by food prepping area- keep designated drink station

*07 Food safe, good condition, unadulterated, and honestly presented

do not store anything in the ice machine

*29 Sanitizing solutions, testing devices

need chlorine test strips, were using ph test strips for sushi

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

date mark all prepared food/produce/ preportioned meats/noodles etcc

*31 Handwashing lavatory - used for other purpose

handsink to be used for handwashing only do not sit dishes/sponges etc in it

*22 Handlers-Certificate Not On Site

All employees handling food need to have food handler cards on site

*34 Pest control-routine inspections for

keep routine pest control

*02 Cold Hold (41øF/45øF or below)

49 open top cooler , keep door shut

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

*21 RFSM - Not On Site

have a registered foodservice manager person that is certified through the city of dallas on site at all times, a copy of the certificate is not accepted only the blue original one.

*29 Sanitizing solutions, testing devices

need chlorine test strips

*18 Toxic items labeling-non original container

label spray bottles with content inside

*47 Handwashing signage

have handwash signs at all handsinks

*36 Cloths in-use for wiping between uses stored

store wiping cloths in sanitizer buckets

*40 Single use articel wrapped or dispensed

store to go utensils with handle side up

*22 Handlers-Certificate Not On Site

all employees handling food need to have food handler cards on site

*37 Storing the food at least 15 cm (6 inches) above the floor

store rice cooker 6 in off floor