Zona Pho - 83rd

Inspector notes: Observed left fan in walk-in refrigerator unable to blow air. Person in charge stated they have a work order in currently to repair the fan. Discussed importance of repairing fan as to not overwork the unit which may cause more damage. All foods in walk-in refrigerator were holding appropriate temperatures at time of inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed Kullenschliff knife stored on magnetic hanger in front of house with dark material in indents. Black material came off of knife when rubbed with wipe. Discussed with person in charge importance of maintaining sanitized utensils clean to sight and touch. PIC relocated utensil to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed various cooked and uncooked animal proteins store in air-tight sealed bags in reach-in freezer and reach-in cooler. Bags were missing production date and time. Per manager, product in reach-in cooler and freezer were cooked and sealed within 48 hours. Manager instructed staff to cut open bags and place in alternative container at time of inspection. Discussed applying for variance for reduced oxygen packaging (ROP) for long term storage (more than 48 hours)

Inspector notes: Observed grease buildup inside microwave above cold holding unit in kitchen. Reviewed cleaning schedule with person in charge. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed various cooked and uncooked animal proteins store in air-tight sealed bags in walk-in freezer, reach-in freezer, and reach-in cooler. Bags were missing production date and time. Per manager, product in reach-in cooler and freezer were cooked and sealed over the weekend. Product was discarded at time of inspection. Cooked product in walk-in freezer (bones, broth, chicken, and beef) were prepared yesterday and this morning. Manager instructed staff to cut open bags and place in alternative container at time of inspection. Discussed applying for variance for reduced oxygen packaging (ROP) for long term storage (more than 48 hours) and the rules for ROP without a variance (see additional comment). Food product must be fully cooked, then fully cooled to 41°F, prior to placing in package and sealing