PHO HUNG RESTAURANT

Violations (13)

• 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.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed uncovered employee personal drinks stored on food storage areas.Corrective Actions: Ensure employee personal drinks are covered and stored away from food items and food contact surfaces.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed food prep employee washing containers in hand sink near walk in cooler.Corrective Actions: Ensure all hand sinks are only used for handwashing purposes.

• 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 accumulation of organic material.

• 22

  Proper cold holding temperatures

  Observed shredded lettuce stored in topping cooler at an internal temperature of 48°F. Observed cooked beef cuts stored in topping cooler at an internal temperature of 50°F.Corrective Actions: Ensure all cold hold temperature controlled for safety food items are held at 41°F or lower. Ensure cold hold temperature controlled for safety food items outside of adequate temperature range for longer than 4 hours are discarded.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed reach in topping cooler near corner of venthoods at an ambient temperature of 50°F.Corrective Actions: Ensure all coolers are to maintain product temperature at 41°F or lower at all times.

• 39

  Contamination prevented during food preparation, storage and display

  Observed bags of frozen meat stored on damaged storage shelf less than 6 inches off the floor in walk in freezer.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 kitchen knife stored in gap area between two topping coolers.Corrective Actions: Ensure utensils and equipment are properly stored when not in use.

• 47

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

  Observed cardboard used as a liner on storage shelves and in container of egg rolls.Corrective Actions: Ensure all food and non food contact surfaces in food preparation and food storage areas are smooth, easily cleanable, and non absorbent.

• 49

  Non-food contact surfaces clean

  Observed accumulation of food debris on floor of walk in cooler. Observed accumulation of debris on area above ware washing machine.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of dust and debris.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed no covered waste receptacle available in women's restroom.Corrective Actions: Ensure a covered waste receptacle is available in the women's restroom.

• 55

  Physical facilities installed, maintained, and clean

  Observed damaged and missing coving tiles near walk in cooler and mop sink area.Corrective Actions: Ensure damaged and missing coving tiles are repaired or replaced.