Pho 86

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.

Toxic chemical or pesticide improperly stored or used such that food contamination may occur.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.

Non-food contact surface improperly constructed. unacceptable material used. non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Single service item reused, improperly stored, dispensed; not used when required.

Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

Cold food item held above 41º f (smoked fish and reduced oxygen packaged foods above 38 ºf) except during necessary preparation.

Hot food item not held at or above 140º f.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Wiping cloths soiled or not stored in sanitizing solution.

Personal cleanliness inadequate. outer garment soiled with possible contaminant. effective hair restraint not worn in an area where food is prepared.

Proper sanitization not provided for utensil ware washing operation.