Pho Rise Vietnamese Restaurant

Cooked chicken held on the hot holding unit measured 50°C. The temperature of the water in the hot holding unit measured 56°C., , The operator reheated the chicken on the oven to above 74°C., , The operator was advised to ensure the temperature of the water in the hot holding unit reaches above 60°C before placing food in the hot holding unit so as to maintain the temperature of the food at 60°C or above.

1. Used cleaning cloths were stored on the prep cooler cutting board and food counters., , 2. No sanitation solution was prepared., , Chlorine sanitizer buckets were prepared at 100 ppm and clean wiping cloths were stored therein., , Cleaning 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.

1. Grease, dust, and other deposit buildup was noted on the ventilation canopy filters., , 2. Grease deposit was noted underneath the handwashing sink., , 3. Dirt buildup was noted in hard to reach areas in the kitchen., , 4. No cleaning schedule available., , 1 to 3: clean the indicated areas., , 4. Develop and implement a daily, weekly, biweekly, and monthly cleaning schedule checklist. , , AHS cleaning schedule template was sent to the operator.