PHO MIDWAY

Violations (25)

• 8

  Hands clean and properly washed

  2-301.14(G) Observed employee handling raw and RTE food without washing their hands in between.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(A) Observed equipment blocking the hand sink.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Observed dishes in the hand sink. Observed hand sink used as a dump sink.

• 15

  Food separated and protected

  3-302.11(A)(1)(a) Observed raw meat and RTE food stored together in the WIC and RIC.

• 15

  Food separated and protected

  3-302.11(A)(4) Observed uncovered food in the WIC.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Observed mold in the ice machine. Observed food splattered in the microwave. Observed dirty lettuce slicer.

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) Observed rice at 130.8 F.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Observed RIC temp of 57 F. Observed meat and diced tomatoes at 55 F.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Observed no date mark on prepared TCS soups, cut vegetables, or cooked meat.

• 28

  Toxic substances properly identified, stored, used

  7-201.11 Observed wall sealant stored above dry storage food.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(B) Observed shrimp cooling at room temperature.

• 36

  Thermometers provided and accurate

  4-204.112(A) Observed missing thermometer in RIC.

• 36

  Thermometers provided and accurate

  4-203.11 Observed broken thermometer in RIC.

• 37

  Food properly labeled; original container

  3-302.12 Observed unlabeled rice container.

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) Observed food stored on the floor.

• 41

  Wiping cloths; properly used and stored

  3-304.14(D) Observed dirty wiping cloths throughout the restaurant.

• 43

  In-use utensils; properly stored

  3-304.12 Observed dry storage scoop handles touching the food.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.12 Observed utensil boxes stored on the floor.

• 45

  Single-use/single-service articles; properly stored, used

  4-502.13 Observed single use spoons reused in dry ingredients.

• 47

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

  4-501.11(A) Observed frayed gaskets in the RIC.

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Observed dirty floors, walls, prep tables, shelves, RIC gaskets, bottoms, and shelves, Dirty fan blades, WIC gaskets and shelves.

• 51

  Plumbing installed; proper backflow devices

  5-205.15 Observed broken hot water handle at the hand sink.

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 Observed cracks in the walls and pealing baseboards.

• 56

  Adequate ventilation and lighting; designated areas used

  4-301.14 Observed grease buildup in the vent hood.

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 Observed employee food stored in the RIC.