Pho U & Me Restaurant - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:December 22, 2015
Number of critical violations:2
Number of non-critical violations:  4
Follow-up Required:  Yes

This facility was given a high hazard rating.
More information on hazard ratings.

A summary of the violations found during the inspection are listed below.

Code Description
102Critical Food Not Protected From Contamination - Micro
Observation: Raw meat is stored directly on top of shelled eggs, and above a bowl of cooked wonton soup. When asked, the operator says that the wonton soup will be reheated so therefore is safe, despite it being stored inappropriately. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
108Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Inadequate sanitizing rinse solution. No sanitizer detected. Operator has been adding detergent and sanitizing solution (bleach) manually with each load. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended.
Corrective Action: Hand washing dishes is not appropriate to the restaurant because of the complexity of the food type served and the volume of the clienteles. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
110 Food Not Protected - General
Observation: Observed spring rolls and other foods not adequately protected and covered in the walk in cooler and freezer. (Public Health Significance) Improperly stored foods are vulnerable to contamination from various sources that could result in food borne illness if consumed.
Corrective Action: Cover and label all food items. Store boxed food (frozen or dry) at least 6" off the floor to protect them from contamination
113 Improper Sanitary Facilities
Observation: Inadequate facilities provided for hand washing. Hand washing sink near the entrance does not have hot water provided. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
115 Inadequate Insect / Rodent Control
Observation: Evidence of severe mice infestation. Droppings were found throughout the facility - on the floor in all areas, behind cookline, under shelving, on the counter tops, near storage of clean dishes. Inspector was very concerned that operator (manager) and staff lacked care for the facility as the pest evidence was very obvious. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
Corrective Action: Clean and sanitize area where droppings are located. Pull equipment out so that a thorough, deep clean can occur. Use bleach water solutions to sanitize surfaces for at least 2 minutes. Pay close attention to food preparation surfaces, and all areas where cleaned dishes are stored. Rewash all dishes in a working mechanical dishwasher. Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Use a professional pest control operator until the pest situation is under control and can be revert back to monitored by staff. Owner to create and post a sanitation plan to ensure staff maintain the facility on a regular basis (ie. a document that has tasks for staff to initial and check off daily).
116 Improper Construction / Maintenance of Establishment
Observation: Observed multiple large (>1ft x 1ft) patches of mould in the walk in cooler walls, beneath shelving and some growth on the shelving units themselves. Mould can contaminate food in the walk in cooler.
Corrective Action: This is an indication that the restaurant has not been doing routine deep cleans. Scrub the shelving units and wipe down the affected area with bleach water solution. Discard foods that are opened, and/or stored on the ground.
116 Improper Construction / Maintenance of Establishment
Observation: Lighting levels within the walk in cooler and freezer not adequate for proper cleaning of the area.
Corrective Action: Install light bulbs so that staff can see. This is not an expensive item to replace.