Pho Pham Restaurant

The following high-risk foods were left at ambient temperature:, 1. Noodles at 7.5*C, 2. Mixed vegetables at 7*C, , Operator returned food to cooler., , Requirement:, -Store high risk food at 4*C or less or 60*C and above to prevent microbial growth, - Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.

Bowls and scoops with handles were stored directly in contact with dry bulk foods (crushed peanut and sugar) at the kitchen and front area. , , Requirement:, -Ensure scoops are stored outside of bulk food., -Use scoops with handle sticking out of the food for easy handling without contamination

There were spills or/ and food debris at:, 1. the floor of walk-in freezer, 2. floor and sliding door of the stand-up freezer, , Requirement:, -Clean the indicated areas