Pho Dalat

Inspector notes: >>>Observed in server cooler 2 ounce portion cups with lids of purple boba (cooked tapioca) with an internal temperature of 48*F. Per PIC the purple boba was in the unit for more than 48 hours. Discussed with Person in Charge (PIC) cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrected at time of inspection 2nd Consecutive Violation

Inspector notes: >>>Observed in top refrigeration of the prep table at the furthest point in the kitchen to have cooked beef with an internal temperature of 52*F. Also observed at the prep table at the entrance of the kitchen with TCS items at an internal temperature of 50*F to 62*F. The items in that prep table were cooked chicken, uncooked brisket in the top part of the table and cooked sausage in the bottom of the unit. Per the PIC all out of temperature items were made 1 hour prior to inspection and were then placed into the walk-in to rapidly cool. Discussed the importance of proper cooling and proper cooling methods with PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table, top or bottom refrigeration. Corrected at time of inspection 2nd Consecutive Violation

Inspector notes: >>>Observed a buildup of grease and food debris under the handles of the all the refrigerator door handles of the short reach-in and both the prep tables on the cookline. Discussed with the PIC to clean the handles at a frequency necessary to avoid accumulation. Per PIC it will be cleaned prior to next routine inspection