Wow Pho and Grill

Observed employees drinking in open cups. Must drink from closed cups. COS by discarding. 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.

Observed soap and paper towels not provided at the hand sink in the bar area. COS by providing/replacing. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Observed several food containers in the kitchen and the refrigerator left uncovered. Must always cover the foods when not in use. COS by covering with lids. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed build up of dirt/residue inside the ice machine. Must clean and sanitize by the end of the day. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed dish washer not dispensing the sanitizer. Must use the dish sink to clean and sanitize the dishes until the dishwasher in the kitchen and bar area are fixed. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Observed foods such as chicken and beef stored past disposal date. COS by discarding. Follow one procedure for date marking- either date of preparation or date of disposal. Foods prepared onsite must be used with in 7 days including the day of preparation.

Contamination risk observed as a bucket of ice water is in close proximity to the handwashing sink and at an elevation of 3 feet for purposes of quickly cooling the rice noodles after cooking. Ice used as a coolant must be of drinking water quality and the ice bucket must not be at risk of adding contamination to the rice noodles. COS by moving and covering with a lid.

Must clear the grout and clean the mold behind the dish sink and regrout.

Observed bean sprouts at 45 in the walk-in cooler and cooked chicken at 45 deg F in the smaller prep cooler across from the grill side. The rest of the temperatures were in compliance in these coolers. CA: 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. These foods were cooled down to 41.

The date marking observed at this facility shows everything made in house with a discard date of 6.7.25. I found multiple spoiled meats after closer examination. It does appear that the PIC assigned the same date to every food item in the restaurant. . Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Foods were discarded which did not appear to be in good condition.

Contamination risk observed as a bucket of ice water is in close proximity to the handwashing sink and at an elevation of 3 feet for purposes of quickly cooling the rice noodles after cooking. Ice used as a coolant must be of drinking water quality and the ice bucket must not be at risk of adding contamination to the rice noodles. COS: Bucket moved from the space near the handwashing sink to the cutting board of the prep cooler.

Observed wiping cloths underneath cutting board used for purposes of a non-slip mat. Wiping cloths are not designed nor approved for such usage. In addition the absorbent quality of cotton can facilitate microbial growth. Only use non-absorbent properly designed non-slip mats underneath cutting boards. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent.

The Ecolab dishwasher is not properly working, the PIC is aware and doesn't not the dishwasher there however the owner does not want it to be removed. The PIC of the restaurant explained they do not want to pay for the service. The PIC demonstrated to the Health Authority (HA) the 3 compartment sink sanitizer bay was sufficient in strength to effectively sanitize dishes.

Observed mop not properly hung to facilitate air drying. CA: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: Flipped upside down to allow for drying.

Observed ice used for food not covered. Must cover the food when not in use to protect from contamination. COS by covering with lid.

Observed dish washer not working. Observed no chemicals not provided for the dish washer and using the dish washer. Must clean and sanitize the dishes in the dish sink until the dish washer gets fixed.. Observed the cloth sanitizer and the sanitizer in the dish sink concentration at 0ppm. COS by making a new one at 400ppm.

Observed foods prepared onsite stored past disposal date. COS by discarding. Observed several container of flavored syrups stored past expiration date- 2021, 2022, 2024. COS by discarding.

Observed opened container of milk not date marked. Must date mark and use with in 7 days of opening or sell by date whichever comes first. COS by writing date.

Observed foods that are not easily identifiable such as oil, salt, water, etc must be labeled when transferred from the original container.

Observed a deep container of cooked rice being cooled in the walk in cooler. Must portion and cool in shallow pans. COS by placing in shallow pans. Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed the walls behind the equipment and floors dirty. Must clean the wall behind the dish sink. Observed mop sink dirty . Observed food stains on the walls next to the tea machine.

Observed employee food mixed with customer food in office cooler. Employee food must be stored in a designated area in bottom of cooler. Should be labeled "employee food"

Observed the latest copy of inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting score.

NOTE: Do not post inspection report behind counter as customers must be able to view from a distance of at least one foot away as specified in the Rule (this was noted on the previous inspection).

Observed spoons and tongs left at room temperature. In use utensils must be either cold held below 41 degrees or hot held above 135 degrees or must be cleaned and sanitized every 4 hours.

Must replace the door seal for the walk in freezer.

Observed grease and food debris on the doors and gaskets of the coolers and the cooking equipment.

Observed employee not washing hands in between tasks. Must wash hands when entering the kitchen, handling raw and ready to eat foods, after touching the body. COS by washing hands.

Observed garlic in oil not cold held below 41 degrees. COS by placing in the cooler.

Observed spring rolls and soups not hot held above 135 degrees. COS by reheating to 165 degrees.

Observed paper towels not provided at the hand sinks. COS by providing paper towels. Observed no soap provided at the hand sink in the bar area. COS by providing by soap.

Observed several food containers in the kitchen and refrigerator left uncovered. Must cover the foods when not in use. COS by covering with lids.

Observed dish washer not working. Observed no chemicals not provided for the dish washer and using the dish washer. Must clean and sanitize the dishes in the dish sink until the dish washer gets fixed.. Observed food debris on the plates and slicer, can opener. Observed mold like substance in the ice machine.

Observed food debris on the plates and slicer, can opener. Must clean and sanitize the dishes.

Observed mold like substance in the ice machine. Must clean and sanitize by the end of the day.

Observed foods prepared onsite stored more than 24 hours not date marked. Must date the foods and use within 7 days of preparation. COS by writing dates.

Observed several foods stored past disposal date. COS by discarding.

Observed foods that are not easily identifiable such as oil, salt, water, etc must be labeled when transferred from the original container.

Observed several containers of soup being cooled in deep dishes. Must use either ice wand or divide into small portions and cool in the ice bath or walk in cooler. COS by placing in the walk in cooler.

Observed food and drinks stored on floor in bar area (not operational) and in hallway by back door. All items must be stored at least 6 inches off the floor. Observed food stored on the floor in the kitchen.

Observed no quat test strips for sanitizer. Must purchase and keep in warewash areas.

Observed black residue on the gaskets of the coolers.

Observed mop sink dirty . Observed food stains on the walls next to the tea machine.

Observed employee food mixed with customer food in expo cooler. Employee food must be stored in a designated area in bottom of cooler. Should be labeled "employee food".

Observed ice bin at bar left uncovered while not in active use. COS by covering.

Observed debris on plates stored as clean above prep top unit. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing and sanitizing.

Observed quat sanitizer at three compartment sink at 0 ppm because chemical bottle was empty. COS by replacing chemicals. Sanitizer dispensed at 300 ppm.

Observed build-up on blade of can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing and sanitizing.

Observed debris build-up on blade of deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing and sanitizing.

Observed customer utensils stored directly in dirty containers. Clean dishes must be stored in clean areas. COS by washing and sanitizing.

Observed food and drinks stored on floor in bar area (not operational) and in hallway by back door. All items must be stored at least 6 inches off the floor.

Observed bread and herbs stored directly in grocery bags. Food may only be stored in food-grade bags. COS by moving to container.

Observed build-up behind grill, stove, and fryer. Must clean.

Observed broken floor tiles in walk-in freezer, cook area, and warewash areas. Also observed coved basing in disrepair throughout kitchen and warewash areas. All broken tiles must be fixed and coved basing must be repaired.

Observed oven, slicer, and other pieces of equipment that are not used stored in facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Items must be removed.

Observed employee food mixed with customer food in expo cooler. Employee food must be stored in a designated area in bottom of cooler. Should be labeled "employee food".

Observed no quat test strips for sanitizer. Must purchase and keep in warewash areas.

Observed heavy grease build-up on hood vents. Must clean.

Observed dust build-up on wine and martini glasses at bar. Also observed dust build-up on the surface they were stored on. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Glassware must be washed/sanitized .

Observed bugs crawling on "clean" dishes in warewash area. Also observed dirty dishes stored as clean. COS by moving dishes to 3-compartment sink.

Observed chicken cooling in walk-in while tightly covered. Also observed broth cooling and not being stirred periodically. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by uncovering chicken and stirring broth.

Observed chemicals and dishes stored on floor in warewash area. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

All items must be stored 6 inches off the floor.

Observed bugs crawling on floor and on dishes in warewash area. This area is extremely dirty and likely the reason for presence of bugs. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Must deep clean this area and have pest control come service facility.

Observed water leak in walk-in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed build-up on food storage shelves in reach-in cooler in expo area and reach-in cooler at bar. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelves must be thoroughly cleaned and sanitized. Must increase cleaning frequency.

Observed broken floor tiles in walk-in freezer, cook area, and warewash areas. Also observed coved basing in disrepair throughout kitchen and warewash areas. All broken tiles must be fixed and coved basing must be repaired.

Kitchen area is extremely filthy as a result of neglect. Areas that must be cleaned:

1. Cook area: must pull out all equipment and sweep/mop behind stove, grill, fryer, etc.
2. Must clean hood vents
3. Must remove build-up from trash cans near stoves
4. Must remove build-up on walls in front and back kitchen area
5. Must clean beneath dish machine and 3-compartment sink. Must also clean on top of dish machine
6. Must clean under all equipment at bar

*Health Authority will follow-up on cleanliness in one week. All areas specified above must be addressed.

Any equipment/items that are not being used must be removed from facility. Person in charge stated that equipment belongs to landlord however, these items must be removed. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.