Pho Pasteur
PASSFriday, September 28, 2012 at 5:24 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Review proper hand washing and glove changing with the staff. The soil on the door handles suggests that they are not hand washing or glove changing with proper frequency.
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.
15-4-202.16
Non-Food Contact Surfaces
The walk-in refrigerator was operating at approximately 45 F during the inspection. It is reported to have been opened and closed frequently during the morning's food preparation. The unit should be serviced to confirm that it can maintain an internal temperature of 41 F or below at all times. While the technician is on-site the technician should inspect the three-door flip-top unit that is closest to the dining room. That unit appears to be operating at 43 to 45 F.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the handles to the refrigerators along the main cooking line. The build-up on the handle closest to the walk-in refrigerator is significant.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log