|PHO VY VIETNAMESE RESTAURANT - Inspection Report|
|Facility type||Food (Restaurant)|
|Inspection date||March 11, 2010|
|Number of critical violations||3|
|Number of non-critical violations||4|
|Violations: A summary of the violations found during the inspection are listed below.|
|102||Critical Food Not Protected From Contamination - Micro|
Clean and sanitize meat slicer after each use.
|104||Critical Food Handler Illness/Hygiene|
Ensure food workers wash their hands prior to starting food preparation. Ensure workers wear a clean apron during food preparation.
|108||Critical Improper Cleaning, Sanitizing of Equipment and Utensils|
All food prep tables, work surfaces, must be properly washed and sanitized to prevent contamination. Keep wiping cloths in an approved sanitizer (bleach solution) between uses.
|110|| Food Not Protected - General|
Exterior of ice machine badly soiled with food debris and rodent droppings. Lid was not closed properly. Note: cleaned at the time of inspection.
|114|| Improper Garbage Storage And/Or Removal|
Remove garbage at the end of each evening, on closing. Wash interior and exterior of all garbage cans.
|115|| Inadequate Insect / Rodent Control|
Fruit flies and rodent droppings noted. Note: pest controller contacted by telephone. Restaurant is served once each month. Servicing scheduled for today. * Operator to increase pest control service to twice each month to ensure adequate controls are in place.
|116|| Improper Construction / Maintenance of Establishment|
Kitchen and equipment requires a thorough cleaning. Clean walls; shelving; work table to include legs and lower storage space; clean under sinks; clean under and behind the stand-up refrigerators and freezers; and clean interior of all refrigerators.
|All refrigerated temperatures meet Health requirements. Dishwasher is sanitizing properly, final rinse 100 ppm.|