Pho Dinosaur Vietnamese Restaurant

1. Lemon scented bleach was being used to sanitize dishes in the dishwasher. Unscented bleach was available on site. , , 2. There was no spray bottle of bleach sanitizer in the kitchen. , , COMPLETE THE FOLLOWING:, 1. Do not use lemon scented bleach for sanitizing dishes or on food preparation surfaces, because it may contain chemicals that are not food safe., 2. Ensure a spray bottle of 100ppm bleach sanitizer is always available in the kitchen.

**CORRECTED**, 1. Cleaning cloths were being used to clean food counters, however, there was no prepared bleach sanitizer available for storing the cloths. A 100ppm bleach sanitizer solution was made by staff during the inspection., , COMPLETE THE FOLLOWING:, 1. A bucket of 100ppm (1 litre water + 0.5 teaspoon bleach) bleach sanitizer needs to be prepared and available to store cloths in whenever the kitchen is operating.

**CORRECTED**, 1. Observed a food handler use their personal phone while wearing a plastic clear glove. After using their phone, they proceeded to prepare food. The Food Handler was directed to discard the plastic glove and wash their hands with soap and water., , COMPLETE THE FOLLOWING:, 1. Food handlers must remove gloves and wash their hands thoroughly with soap and water after using their phone. Wearing gloves does not replace handwashing. Ensure staff are aware of proper glove use procedures.

**CORRECTED**, 1. Frozen beef was thawing at room temperature. Beef moved to cooler during the inspection. , , COMPLETE THE FOLLOWING:, 1. Do not thaw beef at room temperature. If needing food to defrost faster, food needs to be placed under constant cold running water.

1. Bags of bean sprouts and basil were stored on top of ice., , COMPLETE THE FOLLOWING:, 1. Please use a bigger container for the ice, so the bean sprouts and basil are covered more by ice for better temperature control.

1. A bag of carrots and sugar were stored directly on the floor in the kitchen., , 2. A box of onions was stored in a cardboard box on the floor next to the walk-in cooler. , , 3. An empty food can was being stored in the rice bin., , 4. The ice scoop was stored inside the ice machine., , 5. Mop buckets stored in the cooking area., , COMPLETE THE FOLLOWING:, 1. Do not store food directly on the floor. It must be stored at least 6 inches off the ground to protect it from contamination. Additional storage shelves are recommended for the kitchen. , 2. Do not store onions in a cardboard box on the floor, because cardboard is absorbent. Storage surfaces must be smooth, non-absorbent and easy to clean., 3. Remove the empty food can from the rice bin. Utensils used to scoop rice must have a handle., 4. Store the ice scoop in a container outside of the ice machine., 5. Remove the mop buckets and store in an area that is separate from the food preparation area.

**OUTSTANDING**, 1. A few tiles around the floor drain in the dishwashing area were cracked., , COMPLETE THE FOLLOWING:, 1. Repair the tiles. Floors need to be easy to clean and maintain.

1. The kitchen washroom door was opened., , COMPLETE THE FOLLOWING:, 1. Install a self-closing door mechanism to ensure the washroom door is always kept closed.

1. There was a buildup of grease and burnt debris on the hood vent filters. The Operator stated the filters are cleaned every 2 months., , 2. Observed a buildup of debris on the floor under the cooking equipment and cooler in the cooking area. , , 3. The floor in the walk-in cooler was sticky. , , 4. The area between the kitchen and bar was cluttered. , , COMPLETE THE FOLLOWING:, 1. Clean the filters and underside of the hood vent every week., 2. Clean the hard-to-reach areas under the cooking area equipment more thoroughly and more often., 3. Remove any items that are not needed for the daily operation of the restaurant. A less cluttered kitchen is easier to clean and maintain.