PHO VIET

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP REACH IN COOLERS DOOR GASKETS/CORNERS AND DOOR HINDGES AND CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED FOOD/DIRT/GREASE BUILD UP ON FLOOR UNDER COOKING EQUIPMENT AND ALONT WALLS/CORNERS THROUGHOUT KITCHEN. MUST DETAIL CLEAN FLOOR THROUGHOUT KITCHEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING CEILING LIGHT COVERS ABOVE PREP AREA (X2). MUST PROVIDE LIGHT SHIELDS/COVERS FOR ALL LIGHT BULBS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 10 LIVE ROACHES ON PREP AREA WALLS, AROUND PREP HANDWASH BOWL AND ON SHELVES IN PREP AREA. MUST REMOVE ALL ROACHES AND CLEAN AND SANITIZE ALL AREAS THROUGHOUT KITCHEN BY DATE OF REINSPECTION (08/01/13). ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP REACH IN COOLERS DOOR GASKETS/CORNERS AND DOOR HINDGES AND CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED FOOD/DIRT/GREASE BUILD UP ON FLOOR UNDER COOKING EQUIPMENT AND ALONT WALLS/CORNERS THROUGHOUT KITCHEN. MUST DETAIL CLEAN FLOOR THROUGHOUT KITCHEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING CEILING LIGHT COVERS ABOVE PREP AREA (X2). MUST PROVIDE LIGHT SHIELDS/COVERS FOR ALL LIGHT BULBS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PREP AREA EXPOSED HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: see report dated 01/30/12

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: see report dated on 01/30/12

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: see report dated on 01/30/12

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: see report dated on 01/30/12

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND TOFU AT TEMP OF 50F AND COOKED SLICED BEEF AT TEMP OF 45.6F,BOTH PRODUCTS WERE STORED INSIDE THE PREP COOLER( AIR COOLER TEMP OF 40.1F).FOUND 8 FRESH EGGS AT TEMP OF 86F,STORED ON TOP THE PREP TABLE BY THE COOKING EQUIPMENT;FOUND COOKED STEAK AT TEMP OF 72F, STORED INSIDE THE TWO DOOR REACH-IN COOLER(AIR TEMP OF 39.9F). FOOD DISCARDED AND DENATURED. POUNDS 13 VALUE 85.INSTRUCTED TO MAINTAIN COLD FOOD 40F AND BELOW.CRITICAL VIOLATION:7-38-005 H000077344-18

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS GARBAGE CANS,TURNING OFF THE HOT/ COLD WATER HANDLES ON EXPOSED HAND SINK,HANDLING DIRTY POTS,AND KITCHEN EQUIPMENT,THEN GOING BACK TO TOUCH READY TO EAT FOOD WITHOUT CHANGING FOOD GLOVES OR NOR WASHING HANDS,ALSO OBSERVED THE WAITER COME IN THE KITCHEN WITH BARE HANDS PICK-UP FOOD AND PUT IT ON CUSTOMER PLATE.EXPLAINED HAND WASHING PROCEDURE ALSO TO FOOD TONGS TO MINIMIZE CROSS CONTAMINATION.CRITICAL VIOLATION:7-38-010(A) H000077344-18

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED WATER PITCHERS WITH WATER IN IT, USED FOR CUSTOMERS,STORED ON TOP THE JUICE COUNTER IN DINING AREA UNCOVERED ,MUST PROVIDE LIDS.REPLACE ALL HEAVILY PITTED AND WITH BLACK SUBSTANCE ON SURFACE OF CUTTING BOARDS IN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL NEW PAPER AND CARDBOARDS THROUGHOUT THE PREP AREA AND STORAGE AREA.PROVIDE FOOD GRADE BAGS OR CONTAINERS WITH LIDS TO STORE COOKED AND RAW FOOD.PROVIDE CHEESE CLOTH OR WAX PAPER TO DRAIN OILY FOOD.PROVIDE SCOOPS OR UTENSILS WITH HANDLE TO PICK-UP DRY FOOD.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED BOTTOM OF CABINET UNDER THE EXPOSED HAND SINK BROKEN,INSTRUCTED TO REPLACE, SURFACE MUST BE SMOOTH AND CLEANABLE.REPAINT WITH NON- TOXIC PAINT RUSTY SHELF UNDER THE PREP TABLE IN THE KITCHEN, OR REPLACE IT.COVER OR INVERT CLEAN DISHES STORED IN DINING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, INTERIOR OF ALL COOLERS FOOD DEBRIS,INCLUDED RUBBER GASKET AROUND COOLERS/FREEZER.CLEAN INTERIOR OF CHEST COOLER BEHIND THE JUICE BAR(WATER AND RUST IN IT)

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CLEAN VENT COVER IN DINING AND KITCHEN AREA(DUST BUILD-UP).ALSO CLEAN CEILING TILE IN KITCHEN DUST AND GREASE BUILD-UP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NEED TO CLEAN LIGHT SHIELD IN KITCHEN AREA(BUILD-UP DEBRIS).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER FOR THE COOLER BEHIND THE JUICE BAR,IN DINING AREA.