Vpho

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Raw bean sprouts in insufficient ice bath measured at 47F. Raw bean sprouts placed in ice bath approximately 2.5 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: More ice placed in ice bath.

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

Toxic substances properly identified, stored, used

Inspector’s notes

At the bar 3 comp sink, Chlorine sanitizer solution measured greater than 200 ppm. [CA]: Maintain Chlorine sanitizer solution at 100 ppm.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Scoop stored in stagnant water that measured at 71F. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

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 contact surfaces clean, sanitized

Inspector’s notes

1. *REPEAT VIOLATION* Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. 3 comp sink with Chlorine available. [CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer. Discontinue use of dish machine until it is properly dispensing 50 ppm of Chlorine sanitizer. [SA]: Use available 3 comp sink and ensure 100 ppm of Chlorine sanitizer is provided when conducting manual ware-washing. 2. Accumulation of pink grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

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

Proper hot and cold holding temperatures

Inspector’s notes

*REPEAT VIOLATION* MAJOR: 1. Egg rolls measured between 124F - 131F. Per Employee, it was cooked approximately 15 minutes prior to measurement. 2. Raw bean sprouts in plastic bin container measured at 60F. Employee stated it has been out approximately 1 hour prior to measurement. 3. Spicy mayo sauce at bar area measured at 53F. Employee stated it has been out of the refrigerator approximately 1 hour prior to measurement. MINOR: In the walk in cooler, cooked chicken measured at 48F, garlic noodles measured at 46F, and beef measured at 46F. Ambient temperature of unit measured at 48F. Per PIC, the employees adjusted the thermostat of the unit approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Egg rolls were served within 20 minutes of measurement. Raw beans sprouts were time marked to be discarded 4 hours after it was removed from temperature control. Spicy mayo relocated to bar cooler. Walk in cooler's thermostat was adjusted and ambient temperature was measured at 38F.

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

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Water pressure is low at cook line hand sink. [CA]: Repair hand sink and ensure water pressure is sufficient to properly wash hands.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand sink at the front bar area did not have hand soap. [CA]: All hand sinks shall be equipped with hand soap and single use towels. [COS]: PIC provided hand soap.

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.

Official wording

Hot and cold water available

Inspector’s notes

*REPEAT VIOLATION* At the hand sink at cook line, the maximum water temperature measured at 69F. [CA]: Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Food storage: food storage containers identified

Inspector’s notes

*REPEAT VIOLATION* Multiple food items stored directly on the floor in walk in cooler and walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

In plain English

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

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee with gloved hands handled raw beef then proceeded to touch/assemble ready to eat food such as banh mi bread without removing gloves and properly washing hands prior. [CA]: Employees shall properly wash hands when contamination occurs, changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Employee removed gloves and washed hands at hand sink. note: banh mi voluntarily discarded.

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.

Official wording

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

Inspector’s notes

Ambient temperature of walk in cooler measured at 48F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: Thermostat of unit was adjusted and ambient temperature of 38F was measured.

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 contact surfaces clean, sanitized

Inspector’s notes

The dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. 3 comp sink with Chlorine available. [CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer. Discontinue use of dish machine until it is properly dispensing 50 ppm of Chlorine sanitizer. Use available 3 comp sink and ensure 100 ppm of Chlorine sanitizer is provided when conducting manual ware-washing.

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

Proper hot and cold holding temperatures

Inspector’s notes

-At the front bar area, a condensed milk bottle was left out for approximately less than 3 hours per front staff and measured at 69F. -Raw bean sprouts in white plastic container pan with insufficient ice measured at 53F. Per front staff, raw bean sprouts was taken from the walk in cooler and into the white plastic container approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Condensed milk bottle was relocated to prep line cooler to cool down. More ice was placed into the raw bean sprouts container to properly submerge it and rapidly cool it.

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 storage: food storage containers identified

Inspector’s notes

Combination pho and other food containers stored directly on the floor in walk in cooler and walk in freezer. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.

In plain English

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

Official wording

Hot and cold water available

Inspector’s notes

1. At the hand sink at cook line, the maximum water temperature measured at 66F. [CA]: Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. At the bar 3 comp sink, the maximum water temperature measured at 116F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Food separated and protected

Inspector’s notes

A ~5 inch plastic perforated tray with washed lettuce stored on top of the trash can (tray partially submerged in the top portion of trash bin). Contamination of food not determined. [CA]: Food shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. [COS]: Lettuce was voluntarily discarded and tray was relocated to 3 comp sink to be ware-washed.

In plain English

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

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. At the front bar hand sink, single use towels were stored out of the dispenser. [CA]: Single use towels shall be properly stored in a permanently installed dispenser. 2. At the front bar hand sink, the dispenser was observed in disrepair. [CA]: Single use towel dispenser shall be in good repair.

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.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Leak observed from the 3 comp sink drain pipe. [CA]: Repair drain pipe and maintain in good condition. Waste water shall be properly disposed of indirectly through an approved floor sink connected to an approved sewer system.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

-At the prep line cooler, cooked shrimp measured at 50F, raw shell egg measured at 49F, and cut tomatoes measured at 44F. Per staff, it's been in the unit approximately 3 hours prior to measurement. Ambient temperature of unit measured at 47F. Unit observed open even during non active preparations. -On the prep counters at the cook line, cooked rice noodles wrapped in plastic measured at 59F and beef soup measured at 104F. Staff and owner stated food items were prepared approximately 3 hours prior to measurement and is kept at room temperature and discarded after 3 pm. No Time As A Public Health Control procedures or time marking observed. -Egg roll near cook line without temperature control measured at 78F for approximately 3 hours per Owner. -Raw bean sprouts on rack measured at 70F for approximately 3 hours prior to measurement per Owner. -Rice in rice cooker at the cook line (near hallway) measured at 120F. Cooked 3 hours prior to measurement per staff. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS]: PHFs were discarded on the 4th hour after it was removed from temperature control. TPHC procedures filled out.

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 contact surfaces clean, sanitized

Inspector’s notes

1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing/sanitizing at the time of inspection. [CA]: Dish machine shall be able to dispense at least 50 PPM of Chlorine sanitizer at all times. Discontinue use of dish machine until it is able to dispense at least 50 PPM of Chlorine. Facility to use 3 compartment sink for manual ware-washing and sanitizing. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. 2. Accumulation of grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

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

Consumer advisory for raw or undercooked foods

Inspector’s notes

Menu does not have consumer advisory for undercooked food. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items that can be ordered raw or undercooked.

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

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

Inspector’s notes

Prep line cooler on the right side's ambient temperature measured at 47F. [CA]: Cooling units shall be able to properly cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs.

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

Adequate handwash facilities supplied, accessible

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.

Official wording

Proper cooling methods

Inspector’s notes

MAJOR: At the cook line prep counter, rice noodles in a metal bowl covered by plastic wrapping measured at 89F. Staff stated it's been cooling approximately 3 hours prior to measurement. MINOR: Pho in deep metal container in the walk in cooler was actively cooling for approximately 3 hours with a secure lid. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Cooked noodles voluntarily discarded by Owner. Lid was removed.

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

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Gaps observed between baffle filters at both hoods. [CA]: Baffle filters at the mechanical hood ventilation shall be tight-fitted and shall have no gaps.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.