Pho Boca

The inspector came back and found the problems fixed.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. -Observed low boy on cook line: bean sprouts (48°F - Cold Holding) Per operator not prepared or portion today. Per operator out of temperature for approximately 2 hours. Operator placed in reach freezer to quick chill.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -observed beef broth cooling since 2:15 (135°F at 2:15, at 130°F 2:44) At current rate of cooling product will not reach 70°F within 2 hours. Advised operator to place product in ice bath.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef over fully cooked beef in flip top cooler on cook line.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. -Observed vegetables being stored in direct contact with thank you to go bags inside walk in cooler.
• Dishwashing facilities and test kits
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Same
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in women's restroom
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. -Observed 1 dead on floor under cook line cooler. 1 on floor by dry storage in front of cook line. Operator removed dead roaches from establishment
  • High priority: Roach activity present as evidenced by live roaches found. 2 live roach observed crawling on floor near cook line. 1 crawling on wall near dry storage in back prep area. Operator killed and removed roaches from establishment

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. -Observed low boy on cook line: bean sprouts (51°F - Cold Holding) Per operator not prepared or portion today. Per operator out of temperature for approximately 2 hours. Operator placed in reach freezer to quick chill.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Low boy cooler at cook line: Observed cooked noodles cooling since 11:30 (56°F at 3:15, at 56°F 4:39) Cooked White rice cooling since 12:30 ( 49°F at 3:39 , 48°F at 4:39). At current rate of cooling products will not reach 41°F within 6 hours. Operator placed product in freezer to quick chill.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions and cooked beef at reach in cooler on cook line. Operator stored products properly.
• Handwashing and hygienic practices
  • High priority: Employee switched from working with raw food to ready-to-eat food without washing hands. -observed employee pick up raw beef and place on to cutting board, then handled clean knife to slice raw beef, rinsed gloves in hand sink and then assembled sandwich without hand washing. Employee placed raw steak on flat top, then rinsed off gloves in hand sink, then dried hands with wiping cloth and placed wiping cloth on cutting board, then sliced cucumber without washing hands. Educated operator on proper handwashing procedures. Employee washed hands.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. Chicken stored and in direct contact with thank you to go bags in reach in freezer. Beef bones stored and in direct contact with garage bags in reach in freezer. Advised operator to remove products from thank you to go bags and garbage bags.
• Dishwashing facilities and test kits
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by wok station and coffee preparation area.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches on floor under cook line. Advised operator to remove dead roaches from establishment.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor at cook line. Operator killed and removed roach from establishment.