Pho Basil
PASSSunday, July 30, 2017 at 1:00 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The items in the first sandwich unit are elevated; beef 50F cooked chicken 50F. Provide proper cold holding of 41F or below. (Items discarded by manager) Walk-in cooler is 55F; ham stored overnight is 53F. The walk-in cooler is not working properly products stored in the cooler overnight are above 50F. Provide proper cold holding of 41F or below. (Manager discarded all phf's in the cooler) 7/24/2017 The walk-in cooler was repaired; chicken 38F beef broth 40F -ok The items in the in-line refrigeration are not in temperature; tripe 50F chicken 50F broth 46F shrimp 60F (items discarded by manager). Provide proper cold holding of 41F or below.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
12-2-301.12-.15
Adequate Handwashing/Where/When/How
The kitchen is very crowded and it is difficult during service for employees to move around and wash their hands. Provide access to handwashing and if there is not enough space either the kitchen should be rearranged with a plan review or the menu should be limited so there is more room in the kitchen.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
The walk-in cooler is not working properly and there are multiple temperature violations. The manager needs to monitor food temperature and be able to take active managerial control. This inspection is being conducted because of a complaint of illness. 7/24/17 The walk-in is repaired but the in-line refrigerator is not working. Provide a manager to monitor food safety.
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
42-6-501.113/.114
Premises Maintained
There is clutter in the basement. Remove unecessary 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.