PHO HUONG QUE RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed RTE shrimp in the lowboy unit above 41F. PIC stated that the shrimp had been placed in the unit last evening and have not left the unit since. All other foods in the unit were 41F or below. -CDI- PIC voluntarily discarded the shrimp. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the shrimp that were pulled from the freezer yesterday were in the lowboy today with no date marking. Shrimp were RTE. EHS further notes that the shrimp were out of temperature. -CDI- PIC voluntarily discarded the shrimp. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken outside of the original packaging in ziplock bags stored above raw beef in the stand up RIF. Ensure that raw chicken is below raw beef. -CDI- PIC adjusted storage order to reflect proper storage order procedures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no TPHC start time or discard time present on the lettuce, Hanh, and the rice noodles. PIC stated, and explained that these foods were cooked at 10:00 AM and will be discarded at 2:00 PM. EHS reviewed facilities TPHC paper work. -CDI- PIC labeled the 3 foods for a 2:00 PM discard time. Ensure proper labeling is performed to remain in compliance for TPHC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soil and residue buildup present on the gaskets of the Stand Up RIF and Stand Up RIC as well as on the bottom of the Stand Up RIF. Ensure these areas, and all non-food contact surfaces are maintained as clean.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisk for menu item Pho Dac Diet (beef combination soup) which includes rare steak. EHS observed rare steak under the "build your own beef pho" was correctly asterisked to indicate that it is a raw or undercooked item. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residue on ceiling tiles throughout the kitchen. Increase cleaning frequency. REPEAT VIOLATION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple frozen TCS food items (house-made spring rolls, cooked pork, cooked pork sausage, cooked shrimp) in cold holding units that were not date-marked with the thaw date. PIC stated these food items were taken out to thaw yesterday. CDI: PIC created thaw date labels for all items, depicting that the clock has started again, to not surpass the seven day window. Observed a small container of cooked carrot filling for spring rolls and a large bus tub of the same spring roll filling, stored in a reach-in cooler without a date. PIC stated this TCS food items was made yesterday. CDI: PIC created date labels with yesterday’s dates for both containers of spring roll filling. Observed a container of these same spring rolls, stored in the reach-in freezer, without a date-mark. PIC stated these spring rolls were made yesterday. CDI: PIC created date label for spring rolls. REPEAT VIOLATION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a sanitizer spray bottle of chlorine bleaching out the test strips. CDI: PIC diluted the chlorine sanitizer and EHS observed the concentration now reading at 200ppm.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy buildup of oil/residue on ceiling tiles and heat/ac vents near the hood system. Increase cleaning frequency.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two large lexan containers of pickled veggies stored under boxes of unwashed produce. CDI: PIC corrected storage order since there were no signs of physical contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of cooked pork chops and a container of cooked chicken breast that were not labeled. PIC stated that these were both cooked yesterday. CDI: PIC created date labels for these TCS food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-301.14 Post a handwash sign at each handsink. Observed hand washing sign missing from restroom hand washing sinks. CDI - EHS provided hand washing guidance to facility. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various TCS applicable foods cold holding > 41 degrees F. Refer to temperature observation chart. Lettuce cold holding since previous day according to its date marking label. Products from today left vented/transferred to freezer and lettuce voluntarily discarded. -1.5- ***Recommend implentation of temperature logs to ensure products are maintained at < 41 degrees F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed cooked noodles inefficiently cooling with a rate of 0 F/min. Refer to temperature observation chart. Products were portioned into plastic bags. CDI - Noodles transferred to reach-in freezer for rapid cooling towards < 41 F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside two blenders which were washed last night. CDI - Blenders removed to be washed, rinsed and sanitized. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed lettuce cold held in prep cooler at 45 degrees F since previous day according to date marking. All other TCS foods observed to be < 41 degrees F. CDI - Lettuce voluntarily discarded by PIC. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop held in stagnant water temped at 77 degrees F. CDI - Utensil removed by PIC. -0.5-

4-501.11 Maintain equipment in good repair. Observed tape and glue placed on damaged gaskets at upright reach-in doors and damaged gasket at front counter reach-in unit. Repair. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed female restroom toilet with difficulty flushing. Toilet usable. Repair so that it is properly functioning. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various knives stored clean with dried food debris on blades. CDI-PIC removed knives and placed at 3 compartment sink For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed to remove dirt and food debris in reach in freezer and gaskets throughout facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near dish machine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some food prep employees not wearing hair restraints.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor cleaning needed on floors at main kitchen area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle stored with facility food items in reach in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification expired in April. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked pork being date marked when pork was cut but not after preparation and frozen. CDI by instruction. If preparing and freezing, ensure date marking includes up to 3 dates if necessary to include date of preparation, date frozen and thaw date. Corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep tables.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed other manager arrive with child behind counter and through kitchen. CDI by instruction. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed lettuce held on TPHC but not recorded with label. CDI, lettuce labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some food prep employees not wearing hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets worn around wrist of food employee.

6-301.14 Post a handwash sign at each handsink. Observed hand washing signs missing from restroom hand washing sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked beef cold held in prep cooler over stacked at 45 degrees F. CDI, beef relocated to rapidly cool. Improvement made since previous inspection. Points not escalated today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food prep employee pealing carrots with container on ground.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test kit available for chlorine sanitizer. For required to ensure test kit provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed raw shrimp, raw chicken, boiled shrimp, and baby corn holding above 41F in prep unit #2 (near entrance to kitchen). Also observed cooked pork chops in 2 door reach in cooler holding above 41F. - CDI - EHS and PIC discussed placing TCS items in prep unit on time during peak hours due to unit being open for extended periods of time. Items placed on time and TPHC form updated to reflect changes.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed noodles cooling in bottom of prep unit #1 in a deep, tightly covered container. Also observed chicken cooling in closed plastic bags in reach in cooler. - CDI - Noodles voluntarily discarded and will be placed on time going forward. Bags of chicken were opened to allow for air flow around the product.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed written employee health policy listing the Big 5 foodborne illnesses. Previous inspection stated hard copies given during last inspection. CDI - PIC found email copies. Train staff to report Big 6 illnesses. REPEAT -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedure available today. CDI - PIC printed and posted. REPEAT -.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees turning off water faucets at handsinks without using a barrier and recontaminating hands. Observed two food employees also handling customer payments without washing hands when resuming food prep of blanched vegetables. CDI - EHS advised food employee of risk. Hands rehashed. -2-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on two food employees preparing steamed vegetables in response to customer orders. Wear an effective hair restraint while preparing food. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on outside dumpsters. Keep doors closed between uses. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on ceiling to the immediate right of the cook line in the kitchen. Clean often enough to prevent buildup. REPEAT -0- POINTS NOT ESCALATED TODAY AS THE BUILDUP WAS LOCATED AWAY FROM FOOD PREP AREAS.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster and employee reporting agreement, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in English and link to access documents in other languages as needed. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedures English, but provided link to print out all documents in Vietnamese and Spanish. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P EHS observed raw pork chops cooked to a final cook temperature of 113F when checked by EHS. Per PIC and owner, the pork chops they recently received are cut much thinner than they usually receive them, and they are trying to figure out a way not to overcook them and have them reach the proper final cook temp. EHS observed thicker cooked pork chops in the reach-in cooler in which the owner stated they were cooked above 155F. CDI- PIC had food employee continue to cook the pork chops and EHS measured a final cook temperature of 158F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety EHS observed several TCS food items (e.g. sliced beef, cooked shrimp, pork patty, meatloaf, meatballs, cooked chicken) mostly stored in prep units without date mark labels. Some of the food items were cooked and cooled in the establishment and others came from commercially packaged food items opened and held more than 24 hours. REPEAT. EHS observed improvement of date marking system with cooked and frozen food items. Verification visit no later than 12/01 to verify date marking system throughout establishment has been corrected and implemented. EHS observed improvement with date marking of cooked the immediately frozen food items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked green onions and cooked noodles that are held using TPHC marked with a 6-hour hold time (10am to 4pm). EHS observed the violation at 10:20 am. PIC replaced the labels with a 4-hour hold time on both food items. EHS reviewed the establishments current written procedures which states 4-hour hold time. EHS explained the requirement for 6-hour hold time. REPEAT. EHS emailed PIC the updated TPHC template. Verification visit no later than 12/01 to verify TPHC written procedures are bing followed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of food residue and debris on ceiling tiles and wall on cook line. Observed ceiling tiles and vent covers throughout kitchen with dust build up. Increase cleaning frequency to avoid build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rusted vent covers throughout kitchen. Replace rusted vent covers.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF Observed blender equipment and utensils stored in front area handwashing sink. PIC also stated employees use handwashing sink to rinse and dump water from blender equipment and utensils. CDI-Equipment and utensils removed by PIC. EHS explained handwashing sink shall only be used for handwashing only. Permit conditions state " The cleaning of multi-use glassware is prohibited at the bar area. All multi-use glassware must be washed; rinsed and sanitized in the kitchen equipment cleaning area. Equipment for washing; rinsing; and sanitizing multi-use utensils shall not be installed without first obtaining written plan approval from the MCHD." If PIC/owner wishes to clean and/or dump water from equipment and utensils at bar area they will need to add warewashing equipment and go through plan review with MCHD. Currently, the facility is not allowed to dump or clean any bar area equipment and utensils in the designated handwashing sink. If continued permit action may be warranted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef stew containers in reach-in cooler and reach-in freezer without date mark labels. EHS spoke with PIC and she dated all of the items Overall, date marking practices are very good. Please make sure that the prep/freeze date is subtracted from the overall 7-days when the product is thawed. Best practice will be to place at least two date mark labels on products when they are cooked and the day they are removed from the freezer to thaw so that 7-day hold period can be calculated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked green onions that are held using TPHC not marked with begin time. CDI-PIC voluntarily discarded product. Observed cooked noodles that are held using TPHC marked with a 6-hour hold time. Product was measured at 80F. The existing written procedures initially stated 4-hours and was changed to say 6-hours by PIC. CDI-EHS discussed only 4-hour hold time and had PIC edit written procedures to say 4-hour discard. EHS discussed the importance of following written procedures. Begin times shall be updated as products are cooked and hold time begins.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed precooked meatballs portioned on 08/04 cooling in plastic bags tightly sealed. CDI-EHS discussed proper cooling methods with PIC and PIC elected to move items to the reach-in freezer and allowed for cold air to flow. Cooling posters provided to PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling food without proper hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employee handling food with wrist watches.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use ice scoop stored in 80F water. EHS discussed proper in-use storage of utensils.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at outside dumpster. REPEAT. Install drain plug or replace dumpster. 5-501.111 Keep storage areas and bins for waste in good repair. Observed outside dumpster with missing lid and stuck side door. Replace or repair outside dumpster.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce at 47F. Observed date mark of 06/06/21. PIC states lettuce was cut last night and left in reach in to cool. PIC states lettuce is almost frozen when facility opens and opening and closing reach in during lunch rush could have raised the temperature. CDI, item discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in covered bus tub at reach in. CDI, item discarded by PIC.

Repeat: 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles in kitchen on right side of vent hood. Need repaired.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw marinated chicken cold holding above 41F. CDI, chicken moved to freezer to cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed shrimp and pork at prep top with no date mark. CDI, items date marked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed loose reach in door and loose interior cover of prep top at second prep unit. Need repair.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with some build up. PIC states that slicer is cleaned after each use. Equipment is wiped down but not broken down and washed, rinsed, and sanitized. CDI, educated PIC on cleaning procedure and cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of chicken and two containers of pork chops cold holding above 41. CDI, items moved to reach in freezer to cool. Educated PIC and employee on making sure foods are kept 41 or below before putting in cold holding unit.

5-501.114 Using Drain Plugs - C Observed no drain plug on dumpster.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of cooked noodles stored in reach in without date mark. PIC stated items were cooked two days prior. CDI - The container was labeled with the correct date mark. -REPEAT- -3 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight black build up in interior of ice machine. Recommend higher frequency of cleaning. -0 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed soup that did not cool within the required 6 hours. The soup has not been used since the day before. CDI-The soup was discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in the flip top cooler and large reach in coolers without date marking. CDI-The items were properly dated. This included sliced beef, pork blood cake, and chicken.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed soup that did not cool properly due to the container being too large or completely covered. CDI-The soup was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed umami seasoning and salt stored directly on the ground in the dry storage room. Have placed on to shelving.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the scoop handles stored directly in the dried rice container. CDI-The handle was moved out of the product. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops stored in power for drink mixes with handle touching food. -.5- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked tendon cooling in reach in freezer at 71F with tight double wrapping and rice noodles on prep table cooling at 64F. CDI - PIC cut wrapping until food cold in reach in freezer. Rice noodles placed in reach in to cool. -1- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee making soup, smoothies and boba tea. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for powder at boba tea station with handle down in food. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce leaves cooling in flip top at 64F, cooked pork in reach in cooler with lid present at 68F and boba pearls cooling in front counter beverage cooler at 63F. CDI - PIC reminded that cooling shall take place in cooling equipment, not in cold holding equipment. Foods moved to reach in cooler to cool. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic cups stored at the front counter. -0-

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of first prep cooler to the right inside kitchen. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed light blown in beverage reach in cooler at front counter. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked boba pearls cooling in front counter beverage cooler with lid in place. CDI - PIC spread out the boba pearls and placed them in rear reach in to cool. -.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of boba tea powder scoops touching the powders. -.5-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes reused for storing meat and bones used for soups. -.5-

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF A mechanical warewashing machine shall have a working temperature measuring device. Observed exterior thermometer of dish machine not working today, displaying 54F for all cycles during operation. CDI - PIC contacted service provider to repair during inspection. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid damaged on the outside dumpster and one door open on the other dumpster. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hoisin sauce on tables from can stating REFRIGERATE AFTER OPENIING." CDI - PIC stated new cans of hoisin will be opened and refrigerated. These containers will be taken to table at customer request and re-refrigerated. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory with Com Dae Biet that has an egg cooked to order that does not state the egg can be cooked to order or tie and asterisk statement to bottom disclosure. VR no later than 06/29/2018 for menu correction. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in the dining room. -0-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI managers food safety certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw animal foods such as shrimp and chicken in the top portion of a flip top cooler while vegetables were being stored below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked pork drippings being stored in an oven while the oven was turned off. PIC explained that the food would later be used to make a sauce after resting for several hours at room temperature. CDI- instructed PIC to reheat pork drippings to above 165F.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust accumulation on some ceiling tiles in the kitchen.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handling uncooked shrimp with gloves on then change gloves without washing hands before putting a new pair on. CDI by instruction, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce being stored (unattended over an extended period) in a prep. sink at ~75F and beef tripe being stored in a flip top cooler cold holding above 45F (see chart). CDI- lettuce and tripe were transferred to reach in coolers for cooling.

3-501.13 Use approved thawing methods. Observed pork loin and beef tripe thawing at room temperature at a prep. sink. The pork loin was above 45F at the outer edges of the food.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 4 unlabeled sauce bottles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in-between the cook line equipment.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pan of lettuce being stored above the cold holding line in a flip top cooler (see temp. chart). CDI- product was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding cooked noodles at room temperature without a written time stamp indicating the start or end time of the product. CDI- product was timed during inspection. VR within 10 days to ensure the facility is following their TPHC procedures.

4-501.11 Maintain equipment in good repair. Observed 1 torn gasket on a glass front reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the sides of equipment along the cook line.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked rice noodles being stored at room temperature without a time stamp on the product. CDI- time stamp was added.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer spray bottle with a chlorine concentration >200ppm. CDI- bottle contents were diluted to ~200ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked tripe cooling in a flip top cooler at 60F. PIC indicated the product was cooked ~1 hour prior. CDI- product had time stamp placed on container and will be discarded if not sold within 4 hours.

3-501.13 Use approved thawing methods. Observed beef and tripe thawing on the drying board of a preparation sink. Submerge products that are thawing in running water or place into mechanical refrigeration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the sides of cook line equipment.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on some ceiling tiles to the right of the wok burner and debris accumulation on the floor underneath the cook line equipment.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers food safety certification.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed the facility holding cooked rice noodles at room temperature without a time stamp on the product or written procedures. CDI- procedural template provided and filled out with today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large cuts of beef (2-3 pounds) cooling in a covered metal bowl in the reach in freezer and chicken broth cooling in a large metal pot (~3-5 gallons) cooling in a reach in cooler while covered. CDI- soup was transferred to a prep. sink and the pot was submerged in ice to facilitate rapid cooling. The beef was removed from the bowl and placed onto the reach in freezer racks for cooling. Instructed PIC to monitor temperatures of beef and split beef into smaller pieces if it cannot cool within 6 hours to 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a dry storage shelving unit above the kitchen handsink and on the side of the oven.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have food safety certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce stored above the equipment line in a flip top cooler and cold holding above 45F (see chart). CDI- lettuce relocated to reach in portion of flip top cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed the facility storing 2 containers of cooked rice noodles at room temperature. The PIC indicated the rice noodles would be used within 4 hours. No time sticker was on the container. CDI- provided TPHC document today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a portable fan near the expo window and at the equipment gap between the stove top and oven.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint at the door frame in the kitchen and at the back screen door. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on the ceiling tiles around the cooking line.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager not certified as a food protection manager. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of cooked ginger and onions cooling in the reach in cooler tightly covered. Observed chicken cooling on the counter at 103F. PIC stated that they let the chicken cool down before placing in the reach in cooler. When cooling product on the counter, do not let it drop below 135F. Once the product drops below 135F, place into the cooler for cooling. CDI-The chicken was placed in the cooler, and the cover to the ginger and onions were uncovered.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink without water. CDI - PIC stated handsink handle is stripped. Provide water door handwashing at all times. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce at 57F on top of the grid. CDI - PIC placed lettuce in the reach on to cool. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed stew that is ready to eat in the facility without date marking. CDI - PIC date marked ready to eat foods. -1.5-

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Owners are not certified. They are Vietnamese and no local classes are available.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bottle marked sanitizer with 0 ppm. Remade to approved concentration.

3-501.15 Quickly cool foods. Use methods such as uncovered/vented shallow pans. Cold air must flow around product to remove the heat. -Pf Observed pan of chicken cooling covered with plastic wrap. Uncovered and timed cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed blue wiping cloth folded on side of utensil sink. Gave instruction.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC. Gave instruction.

•3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted shallots and ginger cooling at room temperature for less than 1 hour. Gave instruction to process or chill when temperature cools to 135 F. Observed lid on noodles cooked earlier, noodles did cool within parameters. Keep lettuce leaves in reachin of make table.