Pho Ga Nha

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Crates of onions stored directly on floor and placed on a garbage can. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination and away from refuse receptacles.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Several items in walk-in stored in grocery bags. [CA] Use food grade plastic bags to store food in.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Several flies swarming around frozen chicken prep. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. Boiled chicken in prep insert was measured at 55F. Per PIC it was taken out within the last two hours for lunch rush. 2. Bean sprouts found in front service area and back prep area measuring at 60F. Per PIC, they were removed from refrigeration for lunch rush 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken and bean sprouts were was placed back into walk-in

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

1. Several frozen ducks defrosting in standing water in a barrel. 2. Per PIC, frozen chicken is thawed by sitting out. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back left wide open to facility. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food separated and protected

Inspector’s notes

Unshelled raw eggs stored above sliced tomatoes in walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper cooling methods

Inspector’s notes

Placing lids on cooked chicken before fully cooled and placing in walk-in to cool. Discussed with PIC to not place lids until items are fully cooled. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Floors are heavily accumulated with grease and debris. [CA] Walls and/or floors in food preparation area shall be kept clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Observed numerous frozen ducks defrosting in standing water in a barrel. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food separated and protected

Inspector’s notes

Containers of raw shelled eggs maintained above ready-to-eat food items inside the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Case of bean sprouts maintained out in ambient temperature at the front service area meaning at 50F. Manager stated that the bean sprouts were taken out of the walk-in refrigerator and that the employee had kept it out during the lunch rush. Bean sprouts are blanched prior to serving to customers. Container of raw shelled eggs maintained out in ambient temperature at the rice place preparation area measured at 49F. Employee stated that the eggs were brought out to prepare orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. This Division recommended maintaining bean sprouts and eggs inside the refrigerators and/or maintaining items subjected to time as a public health control (TPHC). [COS] Both items were returned into refrigerators to immediately cool.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Build up of grime and debris observed on floors, especially underneath dry storage racks and preparation tables. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The only hand wash sink in the kitchen lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times. [COS] Employee refilled towel dispenser. Hand wash station at the front service area obstructed with pitchers and other equipment. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.