Pho Quyen Vietnamese Cuisine

Basic – Bowl or other container with no handle used to dispense food

Plastic containers with no handle used in sugar bins.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee with no hair restraint while engaging in food preparation

Multiple employees,

Basic – Equipment in poor repair

Walk-in cooler door gaskets torn

Reach-in cooler gaskets torn

nCutting board has cut marks and is no longer cleanable. Multiple cutting boards. Repeat Violation

Basic – Food stored on floor

Raw fish, raw beef and various food items stored on floor in walk-in freezer.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Ice scoop in ice bin at prep room. Operator moved handle up. 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

Provided by email. Corrective Action Taken Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on prep area. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At prep room by office and handwash sink next to walk-in cooler

nNo soap provided at handwash sink. Handwash sink next to walk-in cooler. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked pork, cooked shrimp and various items in walk-in cooler.