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10/12/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A water pitcher was observed in the basin of the wait area hand washing sink, rendering it inaccessible. A sponge and food debris was observed in the basin of the kitchen's back hand washing sink.
Corrective action: the inspector educated the person in charge that hand washing sinks should only be used for hand washing.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The concentration of chlorine residual at the dish surface after the final rinse of the dish machine did not range between 50-200 ppm.
Corrective action: the dish machine sanitizer was primed during the inspection to reach a concentration of at least 50 ppm.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The facility's menu does not include a disclosure statement for its pho consumer advisory, stating that the pho meat may be served raw or undercooked.
Corrective action: consumer advisory guidelines were discussed and a hand out was provided to the person in charge.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Rice scoops in the front kitchen counter were stored in water (65° F) that measured less than 135° F.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
Bean sprouts were observed stored in a carton box on the front kitchen counter.
Corrective action: the inspector educated the person in charge on food contact surface requirements, and the bean sprouts were moved to a smooth metal pan.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The vent hood above the stoves in the kitchen was visibly soiled with grease. Debris was observed inside the kitchen's ice machine. The floors under the stoves and front kitchen counter were visibly soiled with grease and food debris.
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11/13/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility could not provide a certificate for a certified food protection manager. Corrective Action: Provided handout on requirements.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: Several employees were observed putting on gloves without first washing their hands. An employee was observed rinsing their hands in the 3-compartment sink. An employee at the dish machine area was observed wiping their hands on their apron.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Signs notifying employees to wash their hands were not posted at several handsinks throughout the facility.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: Meat broth (120°F) in large containers near the grill line did not cool from 135°F to 70°F within two hours.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: Cooked chicken was 108°F and cooked pork was 110°F in a container near the grill.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Raw eggs were 68°F on the counter under the grill line. Raw shrimp was 56°F and cooked chicken was 66°F in the walk-in cooler. Cut tomatoes were 50°F and cut lettuce was 52°F in an ice bath at the back of the kitchen. Cooked vegetables in a pepper sauce were 67°F in a container near the serving area.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Several items requiring date marking throughout the facility were not properly labeled.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Food was stored on the floor in the main walk-in freezer.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: Tongs hanging off the pipe near the stove were not stored in a manner that protects them from contamination. Rice scoops were stored in standing room temperature water.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The storage racks in the main walk-in cooler were soiled with food debris. The interior of the standing reach-in freezer at the back of the kitchen was soiled with food debris. The top of the oven was soiled with food debris. The caulking on the 3-compartment sink was soiled with mold. The interior of the microwave was soiled with food debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: Adequate back flow prevention was not provided to the hose bib located near the dish machine.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floor in the walk-in freezer was soiled with debris.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The ventilation hood was soiled with grease. A filter in the ventilation hood was missing. A light in the ventilation hood was not functioning.
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09/11/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed rinsing a pot at the wait station hand sink. Corrective Action: The proper use of hand was sinks was discussed with employee and manager.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple employee beverage containers were stored above and next to food contact surfaces throughout the cook line area. Corrective Action: The beverage containers were removed and proper storage locations were identified with management.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Multiple bags of bulk food items were stored on the floor in the dry-storage area.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Various plastic bags were used to store food items throughout the facility.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cook line reach-in refrigerator storage racks were rusted.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Door gaskets to the reach-in refrigerator at the cook line was soiled with food debris. Various ventilation hood filter panels at the cook line were severely soiled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walls in the mop sink area were soiled with food debris. The wall underneath the wait station hand sink was stained and soiled with tea. The floor area underneath the sprayer at the ware wash area was soiled. The walls next to the sprayer at the ware wash area was moldy. The floor grout at the ware wash area was in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights in the dry storage area were not properly shielded. A light was out at the main cook line ventilation hood.
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09/29/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Rags were observed in the basin of the cook line hand sink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Ground pork were 52-59°F at the dish area drainboard. Sliced beef were 45°F at the cook line. The following items were above 41°F in the walk-in refrigerator: soup (47°F), pork (48°F), wonton soup (51°F), cream cheese (46°F).
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the hand sink next to the walk-in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cardboard box was used to store fried noodles at the cook line. Multiple non-commercial grade containers were observed throughout the facility to hold food products.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The cook line cold-top refrigerator left side door gasket was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Multiple cutting boards along the cook line were severely stained. Shelving in the dry storage area were soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Caulking along the three compartment sink and sprayer sink were soiled with mold. Hood vents in the rear grill line were extremely greasy. The table with slicer was not sealed to the wall or on casters. The rear grill line hood vent was missing a ventilation filter panel.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Bowls were stored unprotected on the table to the right of the cook line. Utensils were stored unprotected at the wait station.
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11/08/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can was stored with wholesome cans on the can rack in the back kitchen area.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced tomatoes (47 F) and sprouts (47 F) stored on ice on the far back kitchen preparation table were above 41 F. Sprouts (45), sliced lettuce (57 F) and fish cakes (46 F) stored in the far left cold top refrigerator on the cook line were above 41 F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Ice at the wait station was stored uncovered. A tray of roasted garlic (80 F), shallots (76 F) and ginger stored cooling at room temperature on the bottom shelf of the preparation table located next to the ice machine in the kitchen for less than 2 hours.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-food grade bags were used to store food items throughout the facility.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The far back kitchen reach in refrigerator door gaskets were torn. The slicer preparation table was not either sealed to the wall or placed on casters.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting board located on the cook line was stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cook line fan vent covers were soiled with grease and dust.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single service containers were reused to store food items throughout the facility.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light located on the right side under the far back kitchen grill hood was not functioning upon inspection.
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04/21/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented can of asparagus was stored with other wholesome cans on the rack in the dry storage room.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee at the grill line was observed changing a pair of disposable gloves and failed to wash their hands in between.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Raw chicken was 56°F in a plastic container on the bottom shelf of the rear kitchen preparation table. Raw sprouts were 63°F on top of the rear kitchen three door reach in cooler.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Several non commercial grade containers were being used throughout the facility to store food products. Potentially hazardous food products were being stored in a glass door reach in cooler labeled for bottled beverages only.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The storage shelves in the pantry were chipped. Several door gaskets on the grill line reach in coolers were torn.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: Thermometers were not provided to multiple reach in coolers throughout the kitchen.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of reach in coolers throughout the kitchen were soiled with food debris. An ice build up was observed in the large chest freezer in the dining room area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exterior of reach in coolers throughout the kitchen were soiled with grime. The ventilation hood filters were soiled with grease. Multiple door gaskets on reach in coolers throughout the kitchen were soiled with food debris. The shelf above the rice cookers was soiled with dust. the top of the automatic dishmachine wa soiled with debris. The exterior of the microwave was soiled with dust and grime.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop without a handle was stored in a bulk spice container in the dry storage room.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The right faucet on the three compartment sink was leaking. The caulking on the waitstation area handsink was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the grill line was soiled with grime. The floor edges throughout the kitchen was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Lights in the dry storage room were unshielded.
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06/24/2014
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the grill line was observed putting on a pair of disposable gloves without first washing their hands.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A food container was stored in the basin of the grill line handsink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open top employee beverage was stored on a shelf near the dishmachine. Several unapproved twist top employee beverages were stored in the three door reach in cooler across from the fryers.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Bean sprouts were 71°F in a metal container on the rear kitchen preparation table. Lettuce and bean sprouts were 58-70°F on the front preparation area service station. Cooked meat and raw shrimp were 67°F in a container on the grill line.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not readily available at the grill line handsink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle located under the grinder in the kitchen was unlabeled as to its contents.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several bulk spice bins in the dry storage room were unlabeled as to their contents.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food items were stored on the floor in the walk in freezer.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Customer food items were stored with customer food in the front wait station glass door reach in cooler. Plastic bags which are not approved for commercial use were being used for food storage throughout the facility. Food items in the walk in cooler were being covered with cloth towels.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the three compartment sink and the food preparation sink were soiled with mold. The door gasket on the grill line reach in cooler was torn.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: An excessive ice build up was present in the large white reach in freezer. The interiors of the reach in coolers throughout the kitchen were soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The exteriors of the reach in coolers throughout the kitchen were soiled with grime.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Several scoop handles were stored in direct contact with bulk spices in the dry storage room.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor near the dishmachine was soiled with debris. The floor edges throughout the kitchen were soiled with food debris. The floor under the fryers and the grill line was soiled with grime.
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