Simply Pho & Grill

Basic – Carbon dioxide/helium tanks not adequately secured. By ice machine

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board

Basic – Equipment in poor repair. Reach in cooler gaskets torn cooks line

Basic – Floor soiled/has accumulation of debris. Cooks line

Basic – Food stored on floor. Onions under the reach in freezer in the back by ice machine management moved from floor Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen equipment tables soiled were oven pressers is located Repeat Violation

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. Basil leaves were being put in a bag with no gloves on. Basil leaves were not being heated to 145. F discussed with employee the importance of gloves.

High Priority – Non-food grade paper/paper towel used as liner for food container. Wiping clothes used to store egg rolls in pan. Employee removed the rags and placed with sheet liner. Corrected On-Site

High Priority – Nonfood-grade bags used in direct contact with food. Employee placed bay leaves in plastic to go bag

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over spring roll shells walk in cooler manager moved to proper storage nRaw beef over cooked noodles reach in cooler cooks line employee removed raw beef away from noodles. Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f fresh garlic and oil 70 f on counter employee moved to reach in cooler 2nd temp fresh garlic and oil 43 f butter 45 f Corrective Action Taken Repeat Violation

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 – Handwash sink not accessible for employee use at all times. Blocked by food cart. Employee removed Corrected On-Site Repeat Violation

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

Intermediate – No soap provided at handwash sink. Hand washing sink by cook line. provided soap Corrected On-Site

Intermediate – Non-pitting surface rust on food-contact equipment. Walk in cooler shelves. Repeat Violation

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cook pork from freezer to reach in cooler not dated.