Pho Time Authentic Vietnamese Cuisine

a) Raw meat bag was kept along with buns in walk in freezer, , b) Four hot soup pails were kept uncovered in front and back area of the kitchen for cooling., , Requirement:, , a) Ensure that raw meat is stored apart from any other food to prevent cross contamination., , b) Partially cover the soup pails during cooling to prevent from contamination.

No label was provided on sanitizer spray bottle located in the kitchen., , , Requirement:, , Provide label on spray bottle to identify its contents.

Internal temperature of chicken stored in the warmer was 52C, , Probe thermometer was available onsite, but staff was not using to verify cooking and hot holding temperatures., , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Staff was instructed to reheat chicken to 74 C before storing back in the warmer and use probe thermometer to verify cooking /reheating and hot holding temperatures.

Scoop handle was kept in the cooked meat located in the warmer, , Requirement:, , Keep scoop handle out of food to prevent contamination.

a) Floor in walk in freezer was damaged, and duct tape was used to repair the floor making surface rough and difficult to clean., , b) Floor in dish washing area and near cooking equipment was damaged., , c) One rack shelf in walk in cooler was rusting and a metal strip running across this shelf was badly rusted making surface rough., , d) Baseboard was missing on the wall under counter near ice machine in the kitchen, , , Requirement:, , a) Repair walk in freezer floor and do not use duct tape to repair floor., , b) Repair floor in dishwashing area and near cooking equipment., , c) Refinish the shelf to make surface smooth, , d) Provide baseboard on the wall

a) Accumulation of dirt and debris under equipment in the kitchen, , b) Food and grease buildup on deep fryer, , Requirement:, , Clean the above noted areas and equipment