VIETVANA PHO NOODLE HOUSE

Observed raw eggs stored above tofu and ready to eat sauces. Observed raw chicken stored directly next to raw beef in 2 separate prep top coolers.

Observed several food contact surfaces stored as clean observed unclean. Observed 2 knives stored as clean with an accumulation of visible food residue. Observed pans stored as clean observed unclean with dust and debris. Observed 2 slicers stored as clean observed with food residue and dust. PIC stated slicers are not in use.

Observed wet wiping cloth stored in hand sink located by back door. Observed hand sink blocked near cooking area.

Observed hand in in front bar area without hand soap readily available.

Observed TCS foods stored uncover in prep top cooler.

Observed floors unclean with accumulation of grease and food debris under equipment. Observed WIF floor with heavy food debris. Observed walls with stains. Observed ceiling with opening/ crack. CA:Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf.

Observed improper horizontal storage of prep top cooler. Observed a container of raw shrimp stored directly behind a container of cooked beef in prep top cooler. Observed a container of raw, shell eggs stored directly behind a container of cooked beef. Discussed with PIC that raw animal food shall be stored in a way where it does not contaminate ready to eat food on prep top cooler. COS- all food separated correctly.CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (i.

Observed food employee pick up green onion from floor with gloved hand, discarded vegetable and continued to prep without removing contaminated gloves. COS: Food employee removed contaminated gloves and washed hands.

Observed cooked noodles (tempt 130F) held under time as a public health control without time marking indicating 4-hour limit. COS: Person in charge indicated time marking. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-e.

Observed gasket in disrepair of prep top cooler.

Observed rusted shelves in walk in cooler. Observed stand that holds large cans soiled with food debris.

Observed dishes stored as clean that were soiled with food debris.

Observed interior of microwave unclean with food debris.

Observed ice scoop unclean to sight and touch.

Observed inside of ice machine rusted and when wiped the rust comes off and could potentially contaminate ice.

Observed multiple cutting boards with deep grooves.

Observed cell phone on food contact surface. COS- phone removed and the area was cleaned and sanitized.

Observed rodent droppings near hot water heater and on top on dish machine. Discussed with PIC to clean old rodent droppings and have pest control come out more frequently.

Observed outside of dry food ingredients unclean to sight and touch. Observed rusted shelves in walk in cooler and main kitchen, Observed stand that holds large cans soiled with food debris.

Observed raw shrimp stored next to ready to eat drink and food Observed raw steak next to ready to eat food. Observed raw shrimp stored behind cooked beef in prep top cooler. Discussed PIC that raw animal food shall be stored separated from ready to eat food. Discussed with PIC that raw animal food shall be stored in a way where it does not contaminate ready to eat food on prep top cooler. COS- all food separated correctly.

Observed dishes stored as clean unclean with food debris. Observed knives stored as clean unclean. Discussed with PIC that all dishes shall be stored as clean. Discussed with PIC that equipment and dishes that is not in use shall be removed from facility. COS- dishes moved to dish machine to be cleaned and sanitized.

Observed employee dumping rinsing out a blender in hand sink. Discussed with PIC that hand sinks shall be used for hand washing only. COS- PIC educated employee.

Observed rodent droppings in area near hot water heater. Discuss with PIC that facility has 72 hrs to seals all holes and openings in that area to prevent pest entry. Discussed with PIC to have pest control service the facility more frequently. Discussed with PIC to clean up all rodent droppings and to sanitize area.

Observed back door propped open. Discussed with PIC that all doors shall remain close to prevent pest entry.