PHO AND I INC.
FAILMonday, May 2, 2016 at 4:05 PM
Violations Cited
03-3-501.14
Cooling
The chicken cutlets cooked in advance and cooling at room temperature in large containers are 125F and after 15 minutes there is no change in the temperature. The walk-in cooler is very crowded and there is not enough space to properly cool items. Provide proper cooling methods to ensure that items are cooled form 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (The chicken cutlets were reheated and cooled with an ice bath in the prep sink)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
There are recuring risk factor violations at the establishment. Provide a certified food manager responsible for monitoring food safety and who is able to take active managerial control and permanently correct risk factor violations.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
There is not enough refrigerated space. Provide enough refrigeration to properly store and cool items.
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.
08-3-305-307.11
Food Protection
1) The walk-in cooler and freezer are overcrowded. There are food products stored on the ground uncovered and there are so many products that there is no room in the walk-in to properly cool items. Organize the walk-in and store allitems 2) There is a handsink next to the prep table. Provide separation to prevent contamination and to provide enough space for employees to wash their hands.
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.
16-4-301.12
Three Compartment Sink
The three comartment sink is not watertight between the compartments. Repair the sink so the water from each compartment stays in the correct space.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
1) The cooking equipment is soiled with food buildup. Clean to remove. 2) The hood vent is due for a cleaning. Have the vents cleaned by a licensed company.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones