PHO HOTPOT & CRAWFISH 7

Violations (12)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager on site at time of inspection.Corrective Actions: Ensure a certified food manager is on site at all operating hours.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no written procedures for bodily fluid events on site at time of inspection.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed hand sink by three compartment sink blocked by fan. Observed hand sink by three compartment sink not supplied with paper towels.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed black organic like matter on interior of ice machine.Corrective Actions: Ensure ice machine is regularly cleaned and sanitized to prevent build up of organic matter.

• 28

  Toxic substances properly identified, stored, used

  Observed unlabeled chemical spray bottle with purple liquid near front counter. Corrective Actions: Ensure all chemical spray bottles are labeled with name of chemical solution.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed one non functional topping cooler near open burner grill area.Corrective Actions: Ensure all coolers are able to maintain product temperature at 41°F or lower at all times. Ensure non functional cooler is repaired, replaced, or removed from establishment.

• 37

  Food properly labeled; original container

  Observed bulk container with white powder in dry storage room with no label.Corrective Actions: Ensure all food items no longer in original container are labeled with common food name.

• 39

  Contamination prevented during food preparation, storage and display

  Observed bulk food item containers stored on ground of dry storage room.Corrective Actions: Ensure all food items are stored at least 6 inches off the floor at all times.

• 44

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

  Observed ice scoop stored on top of ice machine. Observed three knives stored in between two prep topping coolers.Corrective Actions: Ensure utensils are properly stored when not in use to avoid contamination.

• 49

  Non-food contact surfaces clean

  Observed accumulation of food debris on floor of reach in coolers.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of dust and debris.

• 55

  Physical facilities installed, maintained, and clean

  Observed damaged and missing coving tiles in hallway between kitchen and front counter area. Observed 2 water damaged ceiling tiles near vent hood.Corrective Actions: Ensure damaged and missing coving tiles and ceiling tiles are repaired or replaced in order to maintain smooth, easily cleanable, and non absorbent properties.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed 2 non functional light fixtures under vent hood.Corrective Actions: Ensure all light fixtures in food preparation and food storage areas are functional and shatter proof.