PHO 954 NOODLE AND GRILL VIETNAMESE CUISINE

Violations (5)

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer at 0 ppm, manager changed bucket and primed to 100 ppm chlorine

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer at 0 ppm, manager changed bucket and primed to 100 ppm chlorine **Corrected On-Site**

  High Priority

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles. Several door handles with old debris and sticky

  Basic - Buildup of food debris/soil residue on equipment door handles. Several door handles with old debris and sticky

  Basic

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vape on prep table. Manager removed vape.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vape on prep table. Manager removed vape. **Corrected On-Site**

  Basic

• 08B-38-4

  Food stored on floor. Bags of flour on the floor in dry storage.

  Basic - Food stored on floor. Bags of flour on the floor in dry storage.

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops sitting in standing water on cook line.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops sitting in standing water on cook line.

  Basic