PHO BIG BOWL VIETNAMESE REST

Violations (4)

• 5

  Procedures for responding to vomiting and diarrheal events

  establishment does not have procedures or written procedures or training on how to respond to vomit or diarrhea eventsCorrective Actions: shall have a written procedures and training for food workers on how to respond to vomit and diarrhea events

• 21

  Proper hot holding temperatures

  observed pre-cooked pork/pork product store in a pan left in the food handling food per area at temperature 75 to 78°FCorrective Actions: Hot Hold TCS food shall be maintained at internal temperature of 135°F or higher at all times food was Reheat to 165° maintain 15 seconds and returned to holding unit

• 35

  Approved thawing methods used

  observed frozen package of chunk chicken Stored on a prep table to thaw outCorrective Actions: frozen TCS food shall be thawed as a specified in the state standards frozen food was stored in the pan and under running cold water below 70°F to thaw

• 36

  Thermometers provided and accurate

  observed no product thermometer is available/provided to food workers Corrective Actions: to ensure TCS food are received stored prepared, cooked cooled reheated,,,,, Establishment must have a product thermometer