Pho # 24

Inspector notes: Observed wet wiping cloths stored in sanitizer bucket without any proper sanitizer. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and PIC remade sanitizer bucket with a concentration of 100ppm chlorine and placed wiping cloths inside.

Inspector notes: Observed bread stored in garbage bags inside of the walk in cooler. Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. PIC instructed food service employee to place bread in food grade bags.

Inspector notes: Observed organic debris on the bottom portions of multiple grated shelves in the main kitchen. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC to thoroughly clean the shelving and to replace any grates if buildup is severe or rust is present.

Inspector notes: Observed the exit door of the main kitchen closed with the storm door open, with large gaps that could allow pest entry. Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC closed exit door of main kitchen.

Inspector notes: Observed multiple TCS foods at prep top coolers reading above 41f (See * on temperature log) COS - food placed in walk in freezer, partially uncovered to cool down to proper temperature.