KIN PHO

Violations (10)

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed half full employee personal drinks(plastic water bottles)on the prep line inside the kitchen. Corrective Actions: Food worker immediately transferred the personal drinks to a designated area.

• 8

  Hands clean and properly washed

  Observed a food worker fail to properly wash her hands after returning to the kitchen from the restroom. Corrective Actions: Food worker utilized proper hand washing after being educated about the importance of proper hand washing upon returning from the restroom. Ensure hands are clean and properly washed.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed a cart blocking the designated hand washing sink(adjacent to the cook line) and a stored utensil inside the sink. Corrective Actions: Food worker immediately removed the utensil and removed the cart to allow immediate access to the hand washing sink. Ensure adequate hand washing facilities are supplied and accessible.

• 15

  Food separated and protected

  Observed cooked shrimp stored adjacent to raw beef on the bottom shelf inside the reach in cooler closest to the front entrance. Corrective Actions: Food worker transferred the cooked shrimp to the rack above the raw shrimp inside the reach in cooler.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the high temperature dish washing machine not reaching a temperature of 160F on food contact surfaces on the final rinse cycle.Corrective Actions: Ensure high temperature dish washing machine final rinse cycle reaches a surface temperature of 160F.

• 20

  Proper cooling time and temperatures

  Observed no cooling procedures in place for their TCS foods. Observed cooked pork at 75F and cooked chicken at 111F laying out at room temperature. Corrective Actions: Ensure proper cooling procedures are in place as per state law.

• 37

  Food properly labeled; original container

  Observed frozen containers,inside the reach in freezer, of TCS foods unlabeled. Corrective Actions: Ensure TCS food is properly labeled.

• 45

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

  Observed single use container without a handle being used as a scoop for rice. Corrective Actions: Ensure single-use items are being used as intended for one time usage only.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no temperature measuring device provided for the high temp dish washer.Corrective Actions: Warewashing facilities must be supplied with proper temperature measuring devices.

• 51

  Plumbing installed; proper backflow devices

  Observed no backflow prevention at the ice machine in server area at the front of the restaurant. Corrective Actions: Ensure adequate air gap provided for hoses extended into the floor sink to prevent backflow.