Pho Sai Gon

Inspector notes: Observed no designated PIC at the beginning of the inspection. Food employee had to contact PIC who eventually arrived on the premises in the middle of the inspection. There must be a person in charge on the premises of the food service establishment at all times. The PIC arrived later on during the inspection.

Inspector notes: Observed green and yellow sponge stored in the handwashing sink located in the main kitchen area. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Food employee removed item from handwashing sink.

Inspector notes: Observed items in the reach-in freezer not covered to protect from overhead contamination. Also observed spices without a lid or covered to protect from contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The PIC had food employee cover items.

Inspector notes: Observed salt was removed from its original container and placed in a working container that was not labeled with its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. The PIC had food employee label container with its common name.

Inspector notes: Observed single use items in the back kitchen area stored directly on the floor. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. The PIC had food employees move items off of the floor.

Inspector notes: Observed towels used to clean spills, stored on top of food items to cover them in the reach-in coolers. 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. The PIC removed the towels and wrapped containers and food items with plastic wrap.

Inspector notes: I observed the floors near the cooking station, which had a buildup of residue and grease and were in need of cleaning. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Must correct within 72 hours.

Inspector notes: Observed cardboard boxes being used as mats throughout the main kitchen area. Mats and duckboards shall be designed to be removable and easily cleanable. Must correct within 72 hours.

Inspector notes: Observed vent hood system with a buildup of grease and debris in the main kitchen area. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Must correct within 72 hours.