PHO 954 NOODLE AND GRILL VIETNAMESE CUISINE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles; (69F - Cold Holding) left on counter during lunch. Cook returned bowls of noodles to walk in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop , cook removed bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open cups of tea on the prep table in kitchen. Cook removed both cups. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen. Cook removed phone Corrected On-Site

Basic - Food stored on floor. Boxes of food and bag of flour in dry storage on the floor . Chef picked up boxes and bag of flour Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between cracks by three compartment sink

Basic - Bowl or other container with no handle used to dispense food. Using a bowl instead of a scoop. Chef discarded bowl. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees in food preparation not wearing a hair restraint. Employees put on a hair restraint Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door has damaged gasket which leaves opening for critters and insects to enter

Basic - Food stored on floor. Bag of onions on the floor in kitchen. Chef picked up onions Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between cracks on the cook line has. Chef removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Beef being thawed on the counter. Chef removed beef and put in walk in cooler. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. News paper being used to cover cooked chicken. Chef removed paper Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store foods. Chef removed thank you bags Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.shelled eggs left on counter after lunch. Chef put eggs in reach in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles on counter after lunch at noodles (69F - Cold Holding). Chef moved to reach in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled spray bottle

Basic - Food stored on floor. Bag of sugar on floor in the dry storage. Chef picked up Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in cracks by dishwasher knives area. Chef moved and cleaned knives. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers with white substance not labeled. Chef labeled flour and salt. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 License expired less than sixty days

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler on cook line. Chef moved beef to bottom shelf Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in kitchen where pipes go into the ceiling.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line. Chef discarded drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cooks not wearing hair restraints. Everyone put on hair restraints Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Open bag of sugar on the floor in the dry storage room.

Basic - Time/temperature control for safety food thawed in an improper manner. Two containers with tendons on the counter thawing. Chef moved containers to reach in cooler on the cook line. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shelled eggs over cooked chicken and noodles. Manager moved items Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in black cooler by front counter. Manager moved items. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager put towel in solution Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Manager removed bags Corrected On-Site

Intermediate - No soap provided at handwash sink. Manager put bottles of soap

Intermediate - Spray bottle containing toxic substance not labeled. Labeled bottles Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Manager removed bowl Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Nonfood-grade bags used in direct contact with food. Cooked beef, cut vegetables stored in direct contact with handled bags, can liners. Discussed with operator

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed carrots in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed Front counter hand wash sink being used as dump sink. Discussed with operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles on carts containing green substance not labeled. Operator labeled Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine sanitizer strips.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish washer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in restroom men's and women

Intermediate - Spray bottle containing toxic substance not labeled. No type of marking

Basic - Clean utensils stored between equipment and wall. Knives between cooler in cracks.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Three-compartment sink used for ware wash has no quaternarytest strips