PHO V NOODLE HOUSE

Violations (11)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed missing hand wash signage at multiple sinks and missing paper towels at hand sink by fryers.Corrective Actions: Ensure to install hand washing signs at all hand sink and for them to always be supplied with paper towels.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed black mold-like growth inside ice machine in back room. Observed build up of residue in soda nozzle behind bar.Corrective Actions: Ensure to maintain ice machines and soda nozzles clean and free of build up.

• 22

  Proper cold holding temperatures

  Observed sprouts and precooked noodles for pho were being held between 63-72F at pho toppings cooler.Corrective Actions: Ensure all cold hold food items are held at 41F or less. Discard food items and begin storing inside bottom of cooler if top cannot hold proper temperature.

• 23

  Proper date marking and disposition

  Observed majority of food items were not dated or labeled throughout kitchen.Corrective Actions: Ensure to label and date all prepped food items.

• 29

  Compliance with variance/specialized process / HACCP

  Observed last few days were missing logs for sushi rice pH testing.Corrective Actions: Ensure to keep daily pH readings of sushi rice. Employee tested pH.

• 39

  Contamination prevented during food preparation, storage and display

  Observed several containers of food items being stored directly on floor of walk in cooler. Observed several containers of food items that were uncovered in walk in cooler.Corrective Actions: Ensure to cover and store containers of food items at least 6 inches off floor.

• 41

  Wiping cloths; properly used and stored

  Observed several damp wiping cloths being stored on cutting boards and prep tables with no sanitizer buckets set out.Corrective Actions: Ensure to store wiping cloths in sanitizer in between use. Set out sanitizer buckets to store wiping cloths.

• 43

  In-use utensils; properly stored

  Observed ice scoops being stored on unclean surfaces. Observed rice scoop being stored in still water.Corrective Actions: Ensure to store ice scoops on clean, sanitized surface. Ensure to store rice scoop in either 135F water or under constant running water.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed cutting board across from wok fryer station had deep cuts.Corrective Actions: Ensure to replace cutting board or resurface so that it is smooth, easily cleanable, non-absorbent.

• 49

  Non-food contact surfaces clean

  Observed significant build up of food splash on walls and floors of walk in cooler and freezer. Observed mold-like growth on cooling unit of walk in cooler. Observed build up in several gaskets of reach in coolers throughout kitchen.Corrective Actions: Ensure to maintain floors, walls, and cooling unit of walk in cooler clean and free of build up. Ensure to maintain gaskets of reach in coolers clean.

• 55

  Physical facilities installed, maintained, and clean

  Observed several missing and damaged floor tiles throughout kitchen. Corrective Actions: Ensure to repair/replace damaged floor tiles.