Pho Le
PASSThursday, August 5, 2021 at 3:27 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
I observed the person in charge don gloves to take temperatures without washing hands- I had to instruct him to wash his hands before donning gloves- corrected on site.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw beef stored directly over ready to eat cilantro- Cooked foods stored under raw meat- Discontinue storing raw meats of any species over ready to eat foods- Corrected onsite.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Beansprouts meatballs tripe cooked noodles ranged from 57F-82F(noodles) - Pic discarded voluntarily. Store all food that is to be kept cold at 41F or below.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Beansprouts in low boy cooler was 55F for undetermined amount of time- PIC voluntarily discarded Temperature of raw tripe and meatballs on top of low boy cooler was both 57F -voluntatily discarded by PIC.- corrected on site
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC not ensuring proper handwashng from all staff proper times and temperature of hot and cold holding foods proper storage of foods; maintaining trash clean food contact equipment and ensuring staff utilize a designated area for personal items. Train staff the importance of what's mentioned above.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked noodles held in walk in is 55F- Noodles by the cookline was 86F. PIC was asked to demonstrate how they cool the noodles he could not tell me the proper method- Review and keep a temperature log on the proper cooling method.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
In all refrigeration units there is no date marking on products stored- Date mark all products stored in refrigerator units for 24 hours or more.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Oven on cookline has Black encrusted stains and grease build up- Clean to remove Plastic detergent container is attached to hood venitilation unit- Remove and clean frequently-
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handwash sink at the drink Station was filled with Ice- Remove and discontinue using for other purpose than washing hands only. Handwash sink in near food prep area had food particles inside the sink- discontinue using other than handwashing.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Live roaches dead roaches and immature flies are all over the kitchen in basement areas- Provide an updated report of more frequent visit from a licensed pest control company.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
Cerified Food Protection Managers certification is expired- Provide a renewed CFPM certificate
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Tongs spoons and knives stored on counters on top of hood ventialtion system- discontinue storing in ambient air and on unsanitary equipment. Store utensils on a clean and sanitized surface or in clean water 135F or above.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
I observed a used bottle of green drink stored on top of ice at the drink counter- Discontinue storing personal items with ready to eat foods- Removed Ice from cooler and replaced with fresh ice. Ice machine in rear of the restaurant is heavily soiled- Clean to remove soils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-901.12-C
Wiping Cloths Air Drying Location (C)
Wiping cloths in all areas in restaurant is sitting in ambient air- Store all wiping cloths in use in sanitizer solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.15-C
Outside Receptacles (C)
Outside receptacles are overfilled and not tighlty closed - Close lid and clean around the trash recptacle outside to prevent vermin
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
All floors in the kitchen the stairs to the basement are soiled wet and greasy- Clean to remove grease and excess water from all floors. The wall in food prep are is soiled - Clean to remove soils.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean