October 06, 2009 (Follow-up)

September 10, 2009 (Risk Factor Assessment)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment etc.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 5-205.11(B) - The handwashing station at bar is being used for purposes other than washing hands.
  A handwashing sink may not be used for purposes other than hand washing.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: pork blood stored over vegetable in upright unit
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 4-602.11(C) - Corrected During Inspection Critical Repeat In use utensils not all sanitized at four hour intervals as required based on discussion held with staff.
  If used with potentially hazardous foods, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pork at 47F in upright unit
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Pho Tai
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Place an asterisk (*) next to each item that may be undercooked, place the following advisory in menu text : "Consuming raw or undercooked meat, seafood or egg may increase your risk of foodborne illness"

May 12, 2009 (Routine)

• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, and clean equipment etc
• 3-301.11(A) - Corrected During Inspection Critical Food employee failed to wash his or her hands after handling raw beef slices and before touching noodle
  ALL food employees shall wash their hands as specified in comment section below
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: packaged bread during slicing
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: chicken stored over beef jerky in freezer; steak stored over cooked, containerized meatballs etc.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. See storage chart.
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-304.15(A) - Corrected During Inspection Single-use gloves saved for reuse by food employees; staff observed rinsing gloves while on hands.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(3) - Bagged rice stored on the 2nd level floor
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: at room temperature in standing water
  Potentially hazardous foods shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or belowor 3) as part of a cooking process
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken and meatball prepared previous day
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-603.11(A) - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Pho Tai
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Place an asterisk (*) next to each Pho Tai entree, place the following menu advisory at menu bottom " * Consuming raw or undercooked beef may increase your risk of foodborne illness, especially if you have certain medical conditions"
• 4-502.13(A) - White plastic containers originally containing tofu, were observed reused for the storage of various foods
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
• 4-602.11(C) - Corrected During Inspection Critical Staff are not sanitizing utensils at four hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-603.16(A)-(E) - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed by using a distinct, separate water rinse after washing and before sanitizing
• 4-903.11(A) - Boxed single use lids/straws or other item found on 2nd level floor
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location at least 6 inches off the floor
• 4-904.11(A) - were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food contact surfaces are prevented.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: toaster and small rice cooker.
  Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-201.11(A) - Corrected During Inspection Critical Bleach stored adjacent to canned soups on second floor
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

February 10, 2009 (Critical Procedures)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - cooked noodles prior to reheating found at approximately 110F;
  Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked - Pho Tai
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Place an asterisk (*) next to each item that may be undercooked, place the following advisory in menu text : "Consuming raw or undercooked meat, seafood or egg may increase your risk of foodborne illness"
• 5-205.15(B) - The handsink at side of compartment sink is slow to drain.
  A plumbing system shall be maintained in good repair.