Zona Pho - Watson

Inspector notes: Observed cooked chicken in the prep table without a date mark. PIC stated that the chicken was pulled out of the freezer on Friday and placed into the glass door cooler by the dishwashing area to thaw. Once thawed the chicken was moved to the prep table. Chicken was date marked. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). If TCS/RTE foods are to be frozen, date mark with day they are cooked prior to freezing. Then write the date when the items are pulled from the freezer to thaw

Inspector notes: Observed cooked boba sitting on the counter of the service area without a time label. PIC stated that the boba was placed under time as a control at 9:30am and will be discarded at 1:30pm. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Ensure written procedures for time as a control on the boba are readily available for inspection

Inspector notes: No certified food manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Ensure there is a certified food protection manager on site by the next routine inspection

Inspector notes: Observed closed bags of cooked shrimp stacked on top of each other in a plastic container inside a reach-in refrigerator unit registering internal temperatures of 95°F. Per manager, the shrimp was cooked 10 minutes prior, placed in an ice bath for 5 minutes, and placed in bags and put inside the refrigerator 5 minutes prior to observation. Instructed manager to open the bags, place in multiple containers to prevent stacking, and place inside the walk-in refrigerator to cool properly. Discussed closing up the bags and stacking once shrimp are verified to have reached 41°F via a probing thermometer

Inspector notes: Observed cutting board at the prep table with significant cut marks and scoring. The cutting board is no longer easily cleanable. The establishment shall provide a new cutting board in good repair that is easily cleanable