PHO AND I INC.
PASSWednesday, August 5, 2015 at 3:22 PM
Violations Cited
03-3-501.16
Hot Holding
Multiple bowls of covered white rice on shelf above service line at 84F. Ensure rice is hot held at 140F or above. Discarded by employee
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Multiple raw foods including raw beef and shrimp stored behind cooked chicken in flip top refrigerator at cook line. Properly store raw foods cleosest to the front of the refrigerator to prevent cross contamination to ready to eat foods.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-101.11
Person in charge Assigned
At time of inspection no PIC assigned. Establishment has 2 CFPM. PIC must be assigned and knowledgable when CFPM is not available.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
22-4-601/602.11
Food Contact Surfaces Clean
Exteriors of bulk food containers in dry storage with heavy soils- Clean with proper requency
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths stored in buckets with no sanitizer. Quats sanitizer must be maintained at 200-400ppm. Corrected at time of inspection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Faucet at handsink in cookline leaking. Employee shut off valve to hot water to stop leak. Make proper repairs to ensure water is not turned off. Additional convienient handsinks available
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.