Pho Chau Restaurant

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark all ready to eat food

*42 Dirty nonfood contact surfaces

Deep/detail dirty vent a hood filters

*18 Toxic items used according to law

Bleach sanitizer (spot bucket) measured over 200 ppm

*24 Food Labeling- with common name of the food

Label all food squeeze bottes

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

Observed in use container inside of bulk sugar

*19 One Inch Air Gap

Keep the pipes above 1 in

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket: 200 ppm chlorine

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

Observed the bowl on the meat

*36 Cloths in-use for wiping between uses stored

keep towel in the sanitizer bucket

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

Observed raw eggs store above vegetables and next to noodle Observed raw shrimp store next to noodles

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

No shopping bags allow to wrap the meats

*14 Hands wash procedures-without soap

Observed employee washing hand without soap

*15 Contact RTE Products w/ Bare Hands

Observed employee making spring roll with bare hand

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket: 200 ppm chlorine

*28 Date marking > 24 hrs,on site,temp 41F

Provide date making for all the food containers in the coolers

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

observed raw eggs store next to produce observed raw beef without container store next to bread

*32 Approved Food Contact Equip.

observed home style microwave

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket: 10 ppm quat

*36 Cloths in-use for wiping between uses stored

*42 Nonfood-contact surfaces material

no cardboard allow under the pots, containers

*47 Handler-Certificate Not on site

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

observed meats was hold in the shopping bag, no tie and no date marking

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

Provide cover noodle container

*19 Water & Plumbing in good repair- per code

Cold water faucet is not working

*02 Cold Hold (41øF/45øF or below)

time control must within 4 hr ( spring rolls) lettuce 57'f lime 56'f Meat 51'f egg 51'f

*28 Date marking > 24 hrs,on site,temp 41F

Provide date marking for all food containers in the coolers and WIC

*02 Cold Hold (41øF/45øF or below)

spring roll 68"f

*14 When to wash hands before donning new gloves

*15 Bare hands contact with ready-to-eat foods

bare hand contact with the spring roll

*10 Clean Sight and Touch

provide cleaning for the coolers and freezers

*47 Handler-Certificate Not on site

*28 Date marking > 24 hrs,on site,temp 41F

provide date marking for left over foods

*32 Damaged Equipment

broken door of wic needs to replaced

*36 Cloths in-use for wiping between uses stored

*45Floor, wall, ceiling - Exposed material

fix the damaged tiles on the ceiling

*15 Bare hands contact with ready-to-eat foods

observed employee bare hand contact with cooked shrimp *issued 1 citation

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

observed raw shrimp store next to lettuce and above cooked seafood

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

*47 Handler-Certificate Not on site

will issue citation if repeat violation

*28 Date marking > 24 hrs,on site,temp 41F

provide date marking for all food in coolers

*34 Pest Control

observed flies in prep area

*36 Cloths in-use for wiping between uses stored

*32 Damaged Equipment

fix the damaged wic door last warning will issue citation for repeat violation

*45Floor, wall, ceiling - Exposed material

fix the damaged tiles on the ceiling

*02 Cold Hold (41øF/45øF or below)

observed raw eggs at table without temp control

*03 Food products not maintained at 135øF or above

grill meat 80'f

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

observed raw meat and cooked meat store together

*15 Contact RTE Products w/ Bare Hands

observed employee bare hand contact with vegetable

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

provide date marking for all foods in wic

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

provide cover for all food container

*32 Damaged Equipment

repair the wic door

*15 Contact RTE Products w/ Bare Hands

salad

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

observed bell pepper store next to raw eggs

*10 Clean Sight and Touch

provide cleaning for the wic, prep area

*22 Handlers-Certificate Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

provide date marking for all left over foods

*32 Damaged Equipment

fix the damaged door of wic

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

provide cover for all food containers

*42 Nonfood-contact surfaces material

no towel allow under the cutting board

*39 Utensils, single serve items 6 inches off - floor

*18 Chemical sanitizer generated onsite, chemical criteria

SANITIZER BUCKET 200+ PPM CHLORINE

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

LABEL SPICES

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

*39 Equipment in good repair and proper adjustment.

WIC REPAIR DOOR TO MAINTAIN PROPER TEMP OF 41 DEGREE F OR BELOW

*47 Handwashing signage

AT FRONT HAND SINK

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*10 Clean Sight and Touch

Grill has buildup of food soils some cooked, some partially cooked on grill grates.

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

Please provide written procedures and maintain logs if time is to be used as a control.

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

Please label foods that are not stored in original packaging.

*36 Cloths in-use for wiping between uses stored

Mop cloths stored on working counters. When not actively in use in employee's hands, mop cloths should be stored in sanitizing solution.

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

Ice scoop resting on food ice with handle resting on the ice. If utensils are to be stored in ice, make sure scoop is store so that the hand is up and above the food ice. Bowl used as scoop in wal

*02 Cold Hold (41øF/45øF or below)

Reach in cooler not functioning. Foods stored not maintaining proper temperatures. Cooked brisket was at 55.4°F. Pork meatballs were at 64.4°F

*03 Food products not maintained at 135øF or above

Fried rice in hot hold maintained at 115.3°F. Cooked grilled chicken stored at 111.4°F

*42 Nonfood-contact surfaces material

Back of cook top caked with grease and food grime.

*34 Insect control:prevent dead insects from food

Please remove dead insects from light shields near dish pit.

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

Rice noodles stored on floor in bucket adjacent to hand wash sink. Please move to where food is 6" above the floor and not potentially exposed to splash from employees properly washing hands.

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

beef 54°F

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

provide cover for all food containers

*32 Damaged Equipment

gasket of WIC

*42 Nonfood-contact surfaces material

No carbon box allow to use at a mat

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*34 Pest control-routine inspections for

*45Floor, wall, ceiling - Exposed material

damaged tiles on the ceiling

*15 Contact RTE Products w/ Bare Hands

chichen

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket :10ppm chlorine.

*10 Clean Sight and Touch

provide cleaning for ice machine, WIC , RIC

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

Raw chichen above cooked meat

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

provide cover, container for all food in RIC, ref

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

*22 Handlers-Certificate Not On Site

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

*10 Chlorine sanitizer concentration, minimum temp.

DISH MACHINE CHLORINE CONCENTRATION OBSERVED AT 50PPM

*42 Floors/walls/ceiling/nonfood dirty

DIRTY KITCHEN FLOOR

*28 Date marking > 24 hrs,on site,temp 41F

*32 Damaged Equipment

REACH IN COOLER

*27 Cooling, heating, and holding capacities. Equipment

REACH IN COOLER OBSERVED AT 55'F

*03 Food products not maintained at 135øF or above

*39 Equipment in good repair and proper adjustment.

REPAIR DAMAGED WALK IN COOLER DOOR

*02 Untreated shell eggs need to be at 45§F or <

*32 Damaged Equipment

INTERIOR OF WALK IN COOLER

*45Physical Facilities Floors,Walls,Ceilings

REPLACE BROKEN FLOOR TILES

*22 Handlers-Certificate Not On Site

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

INSIDE ICE MACHINE

*39 Equipment in good repair and proper adjustment.

WALK IN COOLER DOOR

*36 Cloths in-use for wiping between uses stored