Pho Pham Restaurant

1) Wiping cloths were stored on the counter., 2) There was no sanitizer bucket at each preparation area. , 3) The sanitizer buckets prepared for the cook line and the bar area did not detect any sanitizer with the chlorine test strip. , 100 ppm chlorine sanitizer buckets were prepared for each preparation station and clean wiping cloths were stored therein., Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.

Staff was washing their hands while wearing gloves., Disposable gloves must be used ones., Ensure staff wash their hands and change gloves after each task.

Paper towel in the men's washroom was not dispensing paper towel. It appeared that the paper towel dispenser was jammed., Fix the paper towel dispenser.

1) Items including coffee cup, cell phone, and phone charger were stored on food contact surfaces., Items were promptly removed and sanitized., Ensure items not associated with food handling are stored in a separate area., 2) A serving tong was stored on the hot holding lid., 3) Rice scoop was stored in stagnant water with a temperature of 22°C., Serving utensils were washed and stored in an ice bath., Rice scoop was washed and stored in an ice bath.

1) A dead mouse was noted in the mouse Tin Cat in the dry storage room. There were no sticky glue boards in all the four mouse Tin Cats., Obtain sticky glue boards in all the mouse Tin Cats in the facility., 2) There was no pest control record maintained in the facility., Maintain monthly pest control records.

Water was pooling underneath the handwashing sink. It was noted that the water plumbing line was leaking., Fix the plumbing in the facility.

The ventilation canopy filters were accumulated with grease deposits and other residues., Deep clean and sanitize the ventilation canopy filters.

Chlorine sanitizer in bucket which staff noted that was prepared 1 day prior was way too strong. Destroyed the dye in the test strips. , , - Chlorine sanitizers must be used at the food safe level of 100-200 ppm. Mix half teaspoon of unscented household bleach per liter of water. The solution must be changed every 2-4 hours.

Improper glove use observed by food handlers. Staff were not handwashing or changing gloves adequately. Single-use gloves were being used without handwashing. , - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.

1) Broth in pots were turned off at the time of inspection. Staff indicated that the broth are left out then reheated by order. The internal temperature of broth was measured at 60C +. , , - All high-risk foods must be held at a temperature less than 4C or greater than 60C at all times. , - Do not turn off. Hot hold at 60 C or higher. , , 2) Bean sprouts soaked in water in a bus pan were left out in room temperature with only a few ice cubes left. Internal temperature measured at 14C. , - Discarded. , - Ensure bean sprouts are maintained at a temperature 4C or less. , , 3) No running water at the preparation sink where sliced pork thawing. , - Use one of the following methods to thaw foods:, - under running cold water., - in the cooler ahead of time., - during cooking process

Strainer and tongs were stored in the handwashing sink at time of inspection. , , - Do not block access to the handwashing sink at any time. Do not store any food handling utensils in the hand sink.

Food handlers demonstrated lack of food safety knowledge., , Additional training is required.