Pho Mai Thy Restaurant

Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin., , Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm.

Two cans of Raid pesticide spray were observed onsite., , Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility , operator and staff are not to store or use pesticides/insecticides in the food facility. The operator promptly , discarded the raid pesticide spray cans.

Handwash stations throughout the facility including the washrooms were missing liquid hand soap and paper towels preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness., , Please ensure all handwash stations throughout the facility are fully stocked with liquid hand soap and paper towels at all times.

Pest droppings were observed in the following areas but not limited to:, , - On shelving units where dishes are stored, - Under and on the shelving units located in the dry storage area, - Under the stairs leading to the back door, - On the floor under the dish pit, - Along the walls throughout the facility, , Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Additionally, provide the three most recent pest control reports to the undersigned PHI. Please monitor the pest activity and adjust the frequency of treatment accordingly.

A gap was observed alongside the bottom of the exterior doors located at the back of the facility., , Please install weatherstripping to prevent the entry of pests into the facility.

1) A visibly contaminated sheet of tin foil covered was observed to be used as liner for a wire shelving unit., , Please remove the tin foil and clean and sanitize the indicated area., , 2) Large containers storing bulk ingredients under the prep table were observed to be covered in grime and food debris., , Please clean and indicate the bulk containers., , 3) The handle of the walk-in cooler located in the kitchen was observed to be covered in peeling grey duct tape which does not provide a smooth, easily cleanable, or impervious surface. This can result in the trapping and spreading of contaminants., , Please remove the duct tape so the surface of the handle is a smooth and cleanable., , 4) Wire shelving units located in the walk-in cooler were observed to be covered in grime and food debris., , Please clean and sanitize the indicated areas., , 5) The shelving under the kitchen prep table was observed to be covered in soiled tin foil., , Please removed the tin foil and clean and sanitize the area underneath., , 6) Mixing bowls were observed to be used as scoops in bulk containers of dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product., , Please remove the mixing bowls and replace them with a handled scoop.

The following areas were observed to be covered in grease and food debris, including but not limited to:, , - The walk-in cooler floor, - The walls of the dish pit, - The floors throughout the facility, - Underneath all kitchen equipment located on the service line, - Underneath all shelving units throughout the facility, - Underneath all prep tables throughout the facility, - All shelving units used to store clean dishes, , Please pull out all kitchen equipment and clean and sanitize the indicated areas to eliminate food sources for unwanted pests.

Bowls were used to scoop bulk food items., , Obtain proper scoops with handles to prevent contamination of the bulk supply.