Pho Kim Restaurant

There were used food prep gloves stored on the counter near the front of the kitchen., , Food prep gloves are single-use and must be disposed after use. Once the gloves are taken off, dispose them immediately, perform hand hygiene and refrain from using them again. , , The operator disposed the gloves at the time of the inspection.

Red chili peppers were drying in the basement in the furnace area and was uncovered. , , Food must be protected from contamination at all times. , , Refrain from handling and storing food in non-food handling areas as this increases the risk of contamination. , , The operator removed the red chili peppers at the time of the inspection.

Bean sprouts were stored in water at room temperature and measured 15C. , , Bean sprouts must be stored either below 4C or above 60C to prevent the growth of bacteria. Create an ice bath and ensure the water and ice is changed frequently to maintain the temperature below 4C. , , The operator changed the water and placed ice inside at the time of the inspection.

Bowls without a handle were used to scoop several dry ingredients and was stored inside the bulk container. , , Scoops should have a handle for safe handling of food and to protect food from contamination. , , Replace the bowls with scoops that have a handle.

1. There were several small flies throughout the facility. , , 2. There were boxelder beetles in the light panels throughout the facility. , , 3. There were mice droppings observed in the corner of the basement area where the MSG was stored. , , The facility must be pest-free and controlled in a manner that prevents and infestation., , Continue to consult with your professional pest control company to abate the issues. Remove the mouse droppings and clean the indicated area. In the meantime, ensure regular cleaning is performed and store food in pest proof containers.

The exterior and interior of several bulk containers were soiled with grime and food debris. , , Food containers must be maintained in a clean and sanitary manner to prevent cross contamination of , food. , , Regularly clean the exterior of food containers or whenever they become heavily soiled, whichever comes , first.

There were debris, grime, and grease accumulated in the following areas:, - The ceiling , - Underneath the grill and fryer , - Underneath the two-compartment sink , , The facility must be maintained in a clean and sanitary manner for safe handling of food and to prevent the , attraction of pests. , , Thoroughly clean the indicated areas.