Pho Noodles

Inspector notes: Observed containers of chili sauce/oil with removable lids and spoons available on restaurant tables. All containers of chili sauce were removed from the tables at the time of inspection. Discussed requirements for food left on table between customers or served to multiple customers with the PIC. Food on tables must be protected from contamination and the container must be closed between uses, and dispensed from a container such as a narrow-neck bottle for re-service of food items. All containers were removed from the tables at time of inspection. Discussed providing individual portions for each customer with the PIC

Inspector notes: Observed raw shrimp stored in multiple areas of the walk-in cooler above uncut daikon, uncut limes, cut carrots, and cooked beef. PIC relocated all raw shrimp to one location that will prevent cross contamination. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed foam cup sitting in broth under reach in fridge. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed personal drink sitting above reach in prep fridge. Discussed separation of drinks from food prep areas

Inspector notes: Observed Styrofoam cup stored in container of cooled pho broth located in reach-in across from stoves. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Single-service and single-use articles, such as Styrofoam cups, may not be reused. Styrofoam cup was discarded by PIC at time of inspection

Inspector notes: Observed closed employee beverage stored on shelf next to to-go containers above prep table near rear kitchen exit with active prep occurring. PIC moved beverage to designated table at time of inspection. Employee belongings must be stored on a non-food-contact surface and kept separate from exposed food, clean equipment, and unwrapped single-service and single-use articles

Inspector notes: Observed opened pho broth in the walk-in which had been cooked last night at 9 pm measuring at 45°F. The large plastic container of broth had been placed under the cooling unit which had a small leak (see embargo). Discussed cooling methods with the manager. Pho broth is currently cooled using an ice bath in the prep sink before being placed in the walk in. If still cooling by the time pho broth is placed in the walk-in, the open pho broth is to be protected from contamination and placed in such a way as to promote surface cooling. Once fully cooled to 41°F pho is to be immediately covered to prevent contamination. Do not cover before fully cooling. 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

Inspector notes: Observed raw concrete in high-trafficked areas in the main kitchen where the laminate covering had peeled away. Proper repair is required. Do not use unapproved methods. The establishment is to cover the raw concrete with an approved surface or sealant to make the area non-absorbent, smooth, and easily cleanable. Discussed premises requirements with the manager All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair the physical facility prior to next routine inspection