Pho 36 Vietnamese Restaurant

The meat and onions slicer was observed with accumulated food debris at the time of inspection., , - Ensure to disassemble, clean and sanitize all parts regularly and thoroughly to prevent potential cross-contamination. , , Develop and implement a written clean-in-place procedure for the slicer.

1. The concentration of one bucket of chlorine sanitizing solution in the back food preparation area exceeded 1000ppm., , Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe., , 2. Used cleaning cloths were observed on the doors of prep coolers opposite the cookline with no sanitizer residue detected in them/in sanitizing solution. , , - Ensure to use only clean cloths and place in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.

Scoops were stored inside food containers/bins in the dry storage room., , -Ensure to store scoops in such a manner that the handles do not come in contact with food.