Follow up inspection from report #DSOG-AX8SHC:
Inspection findings:
- The general sanitation has improved since the inspection conducted on March 26th, 2018. Continue to follow your daily cleaning schedule and keep the floors clean and dry as possible.
- Ingredients for the soup include: cabbage, radish, seasonings.
- Toppings for the vegetarian pho include: broccoli, carrots, tofu, bean sprouts, jalapenos, basil, cilantro.
- All ingredients are from approved sources. Verified with invoices/receipts.
- Whole vegetables (broccoli) were inspected for any signs of physical contamination; did not observe any foreign objects.
- Chopped vegetables in insert containers and broth were inspected for any signs of physical contamination; did not observe any foreign objects.
- Whole vegetables are first chopped, then washed with water in the prep sink. Toppings (ie broccoli, carrots) are then cooked in hot boiling water, drained, and served.
- Staff wear gloves for food prep.
- FOODSAFE certified staff on duty. Verified at the time of the inspection.
Corrective Actions:
- Make sure to have the Food Safety Plan and Sanitation Plan available on site for review by staff. Follow the proper procedures for washing raw vegetables. Submit an updated plans to the health inspector.
- Continue implementing pest control measures with the pest control company every two months. |