Recommend using ice paddles or as an alternate keep pho hot all day.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Open 5 gallons of pho are stored underneath boxes broken down for trash.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: Pho noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of pho.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
10/27/2015 | Routine | |
Reminder: reheat rice for hot holding to 165F in 2 hours.
Please monitor temperature of lower right prep cooler.
No violation noted during this evaluation. | 01/29/2015 | Routine | |
COOLING: many containers of pho cooling, start time varied 109F, 126F, 88F. Discussed methods used. PIC indicated ice was being added as ingredient to help cool. Please try using ice paddles and use a thermometer to keep track of time/temperatures.
Reminder: 135F to 70 in 2 hrs then to 41F in 4 hrs for total of 6hrs.
No violation noted during this evaluation. | 08/26/2014 | Risk Factor | |
Reminder: wash hands often
broken thermometer in prep cooler-replace
please store wiping cloths in bucket of sanitizing solution
NOTE: COOLING was checked again at 4:35 pm
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (employee beverage on prep tale)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Cooling*
Observation: PHO noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
|
02/25/2014 | Risk Factor | |
reminder: must cool 135 to 70F in 2 hrs and to 41F within 4 additional hours
please re-caulk at 3 basin sink (right side at wall)
- Thawing (corrected on site)
Observation: Improper methods used to thaw meats.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at womens toilet room was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
10/28/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Lettuce observed on top shelf of prep cooler overflowing and touching raw pork stored in next container.
Correction: Do not allow ready to eat foods come into contact with raw animal foods. Discussed reorganizing prep cooler. LETTUCE IN QUESTION WAS DISCARDED
|
03/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pho Bistro, 44650 Waxpool Rd #125, Ashburn, VA 20148 »