Saigon District Pho and Boba

Inspector notes: *2nd repeat Violation* In kitchen, employee washed hands with no soap at small 2-basin prep sink. Employee was instructed to wash hands at handwashing sink then dried hands with wiping cloth towel. Owner instructed employee on proper handwashing procedures with employees. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed a large pot of pho broth inside walk-in cooler holding 45.6*f degrees. Per manager pho was made previous night discussed proper cooling time frames, methods, and containers with manager. Embargoed

Inspector notes: Observed large pot of pho broth actively cooling inside walk fridge with cooling time frame at 109*f degrees. Discussed not cooling in big pots and using expedited cooling methods such as ice wands and ice bathes while mixing product. Pot was moved to an ice bath at time of inspection

Inspector notes: In kitchen, employee washed hands with no soap at small 3-compartment sink. Employee was instructed to wash hands at handwashing sink then dried hands with wiping cloth towel. Owner instructed employee on proper handwashing procedures with employees. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks