Pho City

**Continuing violation**, Noodles in a container near the cook line were probed at 9.4C. A small bag of ice was placed on top of the noodles., -Improvement examples: mix the ice into the noodles directly; layer full bags of ice between layers of noodles; having a smaller portion of noodles in the container and using them up, leaving the rest in the fridge, ----------, 1) Noodles were being soaked at room temperature, and noodles at the cook line were in a pail with no temperature control., -Maintain perishable foods <4C or >60C, -Noodles should be soaked in the fridge, -Noodles on the cook line can be stored with ice

20L covered pails of hot soup were being cooled in the fridge. More pails were near the stove waiting to be put away., -Ensure soup is cooled quickly (e.g. using an ice wand, in an ice bath and stirred regularly), from 60 to 20C in 2 hours, and then 20 to 4C in the next 4 hours. Cooling it in a large full pail will not meet these requirements, -Staff instructed to portion the pails into smaller volumes

Operator was not able to provide a written sanitation plan., -Create a written sanitation plan that identifies the areas/equipment that require cleaning and the frequencies of cleaning

**Updated violation**, Thorough cleaning has been conducted but various areas still require more attention:, -Canopy filters, -Wall and legs under the 2-compartment sink, -Prep cooler gaskets and hinges, -Debris beneath the dishwasher, -----------, Severe accumulation of grime and debris behind/under the cook line, beneath the prep sink, and beside the pop fridge in the service area., -Clean