Pho An Hoa Restaurant

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on clean dish plate Repeat Violation

Basic – Food stored on floor. Raw meats in boxes on floor reach in freezer. nBroth in buckets in walk in cooler Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat foods. Reach in cooler. Employee removed to bottom storage Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out Cold holding Beef broth 48 f operator moved to cooler

Intermediate – Employee washed hands in a sink other than an approved handwash sink.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection. Corrective Action Taken