PURE PHO & GRILL

Observed raw chicken to be stored above raw shrimp and raw beef in the walk-in cooler.

Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. 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.

COS: Food was voluntarily discarded and manager stated labels would be added to the shelving to help prevent this issue in the future.

Observed a food employee's phone to be resting on a food prep table next to dishes and above spices.

Hygienic Practices Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

COS: The food employee immediately removed the phone and PIC had the table sanitized.

Observed wet wiping cloths to be stored on the rim of a sanitizer bucket, out of solution, and other wiping cloths to not be fully submerged.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

COS: PIC immediately fully submerged all wiping cloths into the solution, which tested at 200-400ppm QAC.

Observed a mold-like substance to be present in ice machine.

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.

Note: Facility shall clean ice machine and increase the frequency of cleaning.

Observed several spices to be held in secondary containers without a label.

Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: PIC immediately labeled the containers.

Observed several bowls being used as scoops for spices, stored under the surface of the spices.

In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

COS: Bowls were immediately removed from spices.

Observed several forms of scoops without handle fully submerged in rice, sugar, and salt.

)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container

Note: PIC immediately replaced scoops with handles to prevent any contamination.

Observed high temperature dish machine to only reach a pressure of 10PSI on the gage. Pressure Measuring Devices. Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch (7 kilopascals) or smaller and shall be accurate to ± 2 pounds per square inch (± 14 kilopascals) in the 15-25 pounds per square inch (100-170 kilopascals) range. Note: PIC to call maintenance to come and have pressure/dish machine repaired. PIC will use 3-compartment sink until dish machine is repaired.

Observed several food items throughout the food establishment uncovered. 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. COS: PIC voluntarily covered all food items during inspection.

Observed several wiping cloths around the main kitchen not being placed in a sanitizer solution between uses. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 150-400ppm if using quaternary ammonium and 50-100ppm if using chlorine. COS: PIC voluntarily placed cloths in a sanitizer bucket with a concentration of 200-400ppm, during the inspection.

Observed several wiping cloths around the main kitchen not being placed in a sanitizer solution between uses. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 150-400ppm if using quaternary ammonium and 50-100ppm if using chlorine. COS: PIC voluntarily placed cloths in a sanitizer bucket with a concentration of 200-400ppm, during the inspection.

Observed several forms of scoops without handle fully submerged in rice, sugar, and salt.

)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container

Note: PIC immediately replaced scoops with handles to prevent any contamination.

Observed several food items throughout the food establishment uncovered. 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. COS: PIC voluntarily covered all food items during inspection.

Observed several wiping cloths around the main kitchen not being placed in a sanitizer solution between uses. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 150-400ppm if using quaternary ammonium and 50-100ppm if using chlorine. COS: PIC voluntarily placed cloths in a sanitizer bucket with a concentration of 150-400ppm, during the inspection.

Observed utensils used to serve rice being held in water at a temperature of 85F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. COS: Utensils were voluntarily removed, wash rinsed and sanitized during inspection.