PHO VIET NUMBER ONE receives B in Hall County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   No PIC present upon arrival to facility. Server present stated the PIC went out to run errands and would return shortly.

   Inspector’s full note +

   Code 511-6-1.03(2)

   No PIC present upon arrival to facility. Server present stated the PIC went out to run errands and would return shortly. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following violations below: COS: PIC arrived and assisted with answering questions from EHS while server translated. EHS informed PIC that they must designate a secondary PIC if they need to step away from the restaurant to oversee food safety. Corrected On-Site. New Violation.

   Official report · Item 1-2A ↗
   Corrected on siteNew violation
2. 02

   Person in charge

   Item 1-2A ↗

   Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.

   Inspector’s full note +

   Code 511-6-1.03(2)(a)-(n)(p),(q)

   Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. COS: PIC was educated on proper monitoring of cooling methods. Corrected On-Site. New Violation.

   Official report · Item 1-2A ↗
   Corrected on siteNew violation
3. 03

   Food separation and protection

   Item 4-1A ↗

   Observed improper horizontal separation of raw animal foods and ready-to-eat foods in RIC under PTC #2. Partially cooked chicken wings were stored in between cooked shrimp and cooked pork tenderloin.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed improper horizontal separation of raw animal foods and ready-to-eat foods in RIC under PTC #2. Partially cooked chicken wings were stored in between cooked shrimp and cooked pork tenderloin. Observed improper vertical and horizontal separation of raw animal foods and ready-to-eat foods in standing RIF). Observed raw Korean beef (removed from commercial packaging) stored above various RTE foods. The same raw Korean beef was stored directly next to commercially cooked pork skins on the topmost shelf. Raw cubed salmon and partially cooked pork (removed from commercial packaging) were stored above various RTE foods. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (II) Cooked ready-to-eat food; and P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. COS: EHS assisted PIC with rearranging RIF so that proper food storage order was achieved. New copy of proper food storage order chart given to PIC. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
4. 04

   Cooling methods and equipment

   Item 11A ↗

   Observed food (cooked shrimp, fried rice, steamed white rice, cooked beef) being cooled by nonapproved method (food observed to be in cooling state while fully covered and not placed in proper cold holding equipment to rapidly facilitate heat transfer). (e) Cooling Methods.

   Inspector’s full note +

   Code 511-6-1.04(6)(e)

   Observed food (cooked shrimp, fried rice, steamed white rice, cooked beef) being cooled by nonapproved method (food observed to be in cooling state while fully covered and not placed in proper cold holding equipment to rapidly facilitate heat transfer). (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC moved all foods mentioned above to WIF and stored them partially uncovered to allow rapid heat transfer. See temperature log for cooling curve. Corrected On-Site. New Violation.

   Official report · Item 11A ↗
   Corrected on siteNew violation
5. 05

   Food storage and contamination

   Item 12A ↗

   Observed commercially cooked pork skins to be stored in bags originally used for rice paper noodles in the RIF. (z) Miscellaneous Sources of Contamination.

   Inspector’s full note +

   Code 511-6-1.04(4)(z)

   Observed commercially cooked pork skins to be stored in bags originally used for rice paper noodles in the RIF. (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: PIC immediately removed all commercially cooked pork skins from rice paper noodle packaging and placed in approved containers. Corrected On-Site. New Violation.

   Official report · Item 12A ↗
   Corrected on siteNew violation
6. 06

   Utensil, equipment and linen storage

   Item 14B ↗

   Forks for customer use were not pre-wrapped and the handles were not presented to the consumer/employees - the lip-contact surfaces were presented to the consumer/employee. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

   Inspector’s full note +

   Code 511-6-1.05(10)(g)2

   Forks for customer use were not pre-wrapped and the handles were not presented to the consumer/employees - the lip-contact surfaces were presented to the consumer/employee. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. COS: PIC immediately instructed employee to rearrange all forks so that lip-contact surfaces are protected. Corrected On-Site. New Violation.

   Official report · Item 14B ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.