Rich Pho Ever

Basic – Employee with no beard guard/restraint while engaging in food preparation. Warning

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee touched face then handled clean Togo container without washing hands Warning

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee touching money then putting gloves on and preparing food without washing hands Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

rice (62F – Cold Holding); cooked chicken wings (57F – Cold Holding); ribs (50F – Cold Holding); cooked eggs (45F – Cold Holding) in upright reach in cooler, pork belly (46F – Cold Holding); raw beef (49F – Cold Holding) in reach in cooler across from fryers Warning

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. Warning

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

Cutting board Warning

Intermediate – Handwash sink not accessible for employee use at all times

Hand sink blocked by permanent mounted clean dish rack Warning

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

Test kit on mobile is for pools Warning

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. Warning