Pho Huong Viet Restaurant

Dented canned food- chili paste with soya bean oil was discarded.

No fresh sanitizer solution was available in the main kitchen. The sanitizer solution present was old and frothy in appearance. Staff were instructed to prepare a new sanitizer solution. Guidance was provided on the proper preparation of a 100 ppm chlorine sanitizer solution. The freshly prepared solution was tested and measured at 100 ppm., , Wet cleaning cloths were observed stored on food preparation counters. Staff were instructed to store wet cleaning cloths submerged in a sanitizer solution between uses.

It was noted that some food handlers were handling food/meat while wearing dishwashing gloves. In addition to it, used nitrile gloves and dishwashing gloves were observed stored on food preparation counters., The concern was discussed with the operator. Do not use dishwashing gloves for handling food, wear food‑grade gloves and discard gloves after each use. Gloves are not to be reused or stored on work surfaces.

Bowls were stored inside the storage containers such as flour. Staff instructed to remove bowls and use scoop with handles and ensure handles should not touch the food item., , In the walk‑in freezer, some containers containing raw meat were observed to be uncovered, over‑stacked, and stored directly in this condition. Ensure that all food containers are properly covered or wrapped and not over‑stacked to prevent contamination and to maintain food in a sanitary condition.

Baseboards were missing in several areas, including the dry storage area behind the large storage containers. Dirt and debris were observed accumulating in the wall corners where baseboards were absent. Install baseboards in all affected areas to eliminate gaps that can harbor pests and to allow for effective cleaning., , Wooden shelving in the dry storage area was in a deteriorated condition. The surfaces were no longer smooth or easily cleanable. Paint/resurface the shelving to restore a smooth, non‑absorbent, and easily cleanable surface in order to maintain sanitary conditions.

Meat slicer machine at the back portion of the kitchen had dried up meat debris. Equipment clean in place method discussed with operator.

Deep cleaning is required throughout the kitchen;, -dry storage area shelves,, -behind cooking line, -all hard-to-reach areas, -dishwashing area, - the walk-in cooler flooring and shelves had dirt and debris buildup., - the mechanical room was dirty., -the ceiling panels, Please clean. The areas including the facility should always be maintained in a clean and sanitary condition at all times to protect food from contamination and to prevent pest infestations.

Lighting in the walk-in cooler was very dim. Please ensure that all areas have adequate lighting in the facility.

1) The walk-in cooler flooring had dirt and debris buildup., 2) The mechanical room was dirty., Please perform a deep clean of the walk-in cooler, mechanical room, and the entire facility. The areas including the facility should always be maintained in a clean and sanitary condition at all times to protect food from contamination and to prevent pest infestations.

Sanitizer bucket measured above 1000 ppm., -Fresh bleach sanitizer solution was prepared at 100 ppm

Green rubber pair of gloves were worn on top of disposable gloves to prep salad rolls., The rubber gloves were removed including the single-use gloves. The food handler washed their hands prior to wearing disposable gloves., , Do not use rubber gloves to handle food.

**Recurring violation:, Left over open food can was stored in the prep cooler that measured 14.9°C., The leftover food can was discarded., -Transfer leftover open food cans into food grade containers. , , Previous violation:, Open food cans were found both at room temperature and under refrigeration. Transfer foods from opened cans into food grade containers.

Foods were kept in a container to cool in the mechanical room and a fly strip hung above the foods with the following internal temperatures:, Spring rolls between 38.6°C to 40°C, Chicken wings 28.1°C, Chicken wings are spring rolls are being fried at 50%., Foods were discarded., , Do not fry food halfway or at 50%. Ensure the internal temperature of food is maintained at 60°C or above at all times., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.

The prep cooler at the cook line measured 14.9°C., Do not use the prep cooler., Fix or replace the prep cooler.

, 1. Inserts in the main line cooler were too full. Chicken and beef brisket were measured at 7.3 C and 8.1 C. Please only fill these inserts up to the fill line. , , 2. Beef in the small line cooler was measured at 6.9 C. Please ensure that cold foods are being maintained at a temperature of 4 C or lower at all times.

1) Stainless bowls without handles were stored inside the bulk food bins., Obtain scoops with handles and ensure the handles are not in direct contact with the food., , 2) Ice scoop was stored inside the ice machine with the handle in direct contact with the ice., -Store ice scoop in a food grade container., , 3) Serving tongs and utensils were stored in stagnant water., The utensils and tongs were promptly washed in the dishwasher., -Utensils/tongs were stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

The back door was not closed properly, and the insect curtain was left opened. Please keep doors closed or install a screen door to prevent pest entry.

The following evidence relating to pests was found during the inspection:, , 1. Mouse droppings in dry storage area., - Remove mouse droppings safely and disinfect the contaminated areas., , 2. A significant number of flies stuck to the fly stripping in the dry storage area., - Replace the fly strips and ensure they are not above opened food or food equipment/ utensils. , , 3. Seal all possible pest entry points and monitor for signs of pest activity. ,

, 1. Plumbing pipe connecting the two compartment sink into grease trap appears to be leaking and is covered with plastic wrap. Please remove the plastic wrap and repair the pipe., , 2. The levels of fat, oil and grease were no documented when servicing the grease interceptor. Please ensure that all areas of the service log are filled out. , , 3. The grout between the wall and the two compartment sink was found black and molded. Please replace the grouting and maintain it in a clean and sanitary condition. , , 4. There was a hole in the wall below the hand sink in the women's washroom, please fill and repair this hole. , , 5. Ventilation air duct in kitchen ceiling had a significant buildup of dust. Please clean the air duct to prevent food contamination. , , 6. Ceiling lights in kitchen were exposed and not covered. Please cover the lights so they are not exposed., , 7. Lighting in the walk-in cooler was very dim. Please ensure that all areas have adequate lighting in the facility.

1) Grease deposit was accumulated on top of the ventilation canopy filters., 2) The mechanical room was dirty., 3) Underneath the counters and hard to reach areas were dirty., 4) Dust and grime were accumulated on the kitchen ceiling and air-vents., 5) No cleaning schedule available., , Thoroughly deep clean and sanitize the indicated area., Adhere to the recommendations noted on your pest control report.

The facility has a significant amount of dirt and debris buildup, and most surfaces including floors, walls and doors are greasy and dirty. Some of the specific areas of concern include, but are not limited to: Floors along walls, corners and hard to reach places around equipment, cooler/freezer floors and between shelving, ceiling ventilation, mop sink room, and dry storage area. , , Please perform a deep clean on the entire facility, including the areas listed above. The facility should always be maintained in a clean and sanitary condition to protect food from contamination and to prevent pest infestations.

, 1. Grease build-up on the prep cooler handles., - Clean and sanitize the mentioned areas. Maintain kitchen area in a clean and sanitary manner., , 2. No cleaning schedule., - No temperature records for coolers and freezers., - No dishwasher records., - Provide cleaning schedule and follow it , - Check and record coolers and freezer temperatures, dishwasher chlorine concentration and food surface sanitizer daily.