PHO DAKAO RESTAURANT

Observed romaine lettuce leaf, cooked beef, cooked chicken and pate stored at the prep top unit at the front service that were holding above 41*F Observed cooked brisket and beef tendon at the prep tp unit in the main kitchen that was holding above 41*F Observed Raw garlic in oil that was stored at outside with the condiments and was holding above 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Cooked brisket, beef tendon and garlic was place in the WIC to cool to 41*F or below. The rest of the food was discarded.

Observed ice bin machine with mold like build-up inside. Manager keeps track when the ice bin is cleaned, however the ice bin is cleaned every 3 months. Observed the hood with grease build-up, looked like it was dripping onto the stove C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Facility will need to increase the frequency to once a month Facility has 3 days to correct the violation and send pictures to EHS.

Observed two large sharpening stones resting on the edge of the hand sink next to the meat sink in the main kitchen. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS Manager removed the stones.

Observed the warewashing machine in the main kitchen failed to dispense the proper sanitizer. When tested the sanitizer was 10ppm. C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. COS: Facility will have to was dishes at the three compartment sink. EHS has the manager set up the sink.

Observed manager eating a bowl of soup on a table in front of the dry pantry area in the main kitchen. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Manager moved the food to another area.

The sanitizer buckets throughout the kitchen and front prep line tested at 0PPM for Quat. The concentration of the dishwasher for chlorine tested at 0PPM. CA The concentration for the Quat sanitizer must test at 200PPM and 50PPM for chlorine. COS The sanitizer buckets tested at 200PPM for Quat. Dishes and utensils will be sanitized at the 3-compartment sink.

Slime was observed inside the ice machine. CA Equipment must be sanitized to prevent contamination. COS The ice machine was sanitized.

Several containers of food was observed stored on racks that was observed sitting directly on the floor. CA All food items must be stored 6 inches off the floor to prevent contamination. Recommend purchasing racks that are stored 6 inches off the floor.

Several bowls were stored inside the rice, chicken broth and onions stored inside the walk in cooler and kitchen. CA Any utensil with a handle may be used to prevent contamination. COS The bowls were removed.