Pho King Awesome Noodle Bar

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open beverage on food prep table. Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation. Observed cook without hair restrain.

Basic – Floor soiled/has accumulation of debris. Repeat Violation

Basic – In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed debris inside reach in cooler located in the kitchen .

Basic – Stored food not covered. Observed opened rice bags at the storage . Employee closed them. Corrected On-Site

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touched dirty apron and then, engaged in food preparation without handwashing.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bare hand contact with sole ingredient ( cilantro) that was added to the red curry coconut shrimp and served to the customer. Employee was coached about not touching the ready to eat food. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed undercooked eggs stored above kimchi inside reach in cooler. Employee inverted the food items. Corrected On-Site

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. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb, cooked chicken and cooked pork without date marking. As per cook, all the food from 2 days ago. Repeat Violation