"OFFICIAL" ODU meet thread
757 VA All Day!
Joined: Oct 2007
Posts: 82
Likes: 0
From: ---VA---
Re: "OFFICIAL" ODU meet thread
dl about pho...
Pho 79 - Inspection Report
Inspection Information:
Facility Type: Full Service Restaurant
Inspection type: Routine
Inspection date: October 04, 2007
Number of critical violations: 3
Number of non-critical violations: 5
Definition of critical and non critical violations
http://www.healthspace.ca/Clients/VD...ch_Website.nsf
Violations:
A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
0550 Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F.
0570 Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 Corrected During Inspection Noodles stored in the splash zone around the hand sink. Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
0820 Critical Noodles in water cold holding at improper temperatures.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
0850 Critical Bean sprouts are controlled by time. No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
1570 Refrigerator thermometer was observed to be damaged.
Replace the thermometer.
3180 Repeat Floors under equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3330 Corrected During Inspection Critical Repeat Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
All violations discussed for correction. It is recommended that ice sticks be used for cooling broth. Discussed documenting the time that is used as a public health control for bean sprouts.
haha
Pho 79 - Inspection Report
Inspection Information:
Facility Type: Full Service Restaurant
Inspection type: Routine
Inspection date: October 04, 2007
Number of critical violations: 3
Number of non-critical violations: 5
Definition of critical and non critical violations
http://www.healthspace.ca/Clients/VD...ch_Website.nsf
Violations:
A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
0550 Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F.
0570 Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 Corrected During Inspection Noodles stored in the splash zone around the hand sink. Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
0820 Critical Noodles in water cold holding at improper temperatures.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
0850 Critical Bean sprouts are controlled by time. No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
1570 Refrigerator thermometer was observed to be damaged.
Replace the thermometer.
3180 Repeat Floors under equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3330 Corrected During Inspection Critical Repeat Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
All violations discussed for correction. It is recommended that ice sticks be used for cooling broth. Discussed documenting the time that is used as a public health control for bean sprouts.
haha
Last edited by 2000CE; Nov 6, 2007 at 02:06 PM.
sussudio
Joined: Dec 2005
Posts: 3,713
Likes: 0
From: Virginia Beach
Re: "OFFICIAL" ODU meet thread
dl about pho...
Pho 79 - Inspection Report
Inspection Information:
Facility Type: Full Service Restaurant
Inspection type: Routine
Inspection date: October 04, 2007
Number of critical violations: 3
Number of non-critical violations: 5
Definition of critical and non critical violations
http://www.healthspace.ca/Clients/VD...ch_Website.nsf
Violations:
A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
0550 Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F.
0570 Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 Corrected During Inspection Noodles stored in the splash zone around the hand sink. Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
0820 Critical Noodles in water cold holding at improper temperatures.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
0850 Critical Bean sprouts are controlled by time. No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
1570 Refrigerator thermometer was observed to be damaged.
Replace the thermometer.
3180 Repeat Floors under equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3330 Corrected During Inspection Critical Repeat Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
All violations discussed for correction. It is recommended that ice sticks be used for cooling broth. Discussed documenting the time that is used as a public health control for bean sprouts.
haha
Pho 79 - Inspection Report
Inspection Information:
Facility Type: Full Service Restaurant
Inspection type: Routine
Inspection date: October 04, 2007
Number of critical violations: 3
Number of non-critical violations: 5
Definition of critical and non critical violations
http://www.healthspace.ca/Clients/VD...ch_Website.nsf
Violations:
A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
0550 Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F.
0570 Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0610 Corrected During Inspection Noodles stored in the splash zone around the hand sink. Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
0820 Critical Noodles in water cold holding at improper temperatures.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
0850 Critical Bean sprouts are controlled by time. No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
1570 Refrigerator thermometer was observed to be damaged.
Replace the thermometer.
3180 Repeat Floors under equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3330 Corrected During Inspection Critical Repeat Working containers of cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
All violations discussed for correction. It is recommended that ice sticks be used for cooling broth. Discussed documenting the time that is used as a public health control for bean sprouts.
haha
oh
EDIT: I just saw the red shit. Let's eat where we won't be judging and complaining the whole time. If we go to Pho, all we will talk about is the restaurant itself. We will be examining food and we will have a predetermined bias before we even go in. If we just forget about Pho 79, then we can enjoy ourselves with no strings attatched. If we go to Pho, some will enjoy themselves; others will not. Let's eat somewhere else so that it doesn't turn into something dumb.
Last edited by jrod; Nov 6, 2007 at 02:19 PM.
I Love to Hate
Joined: Mar 2006
Posts: 6,777
Likes: 0
From: Va Beach
Re: "OFFICIAL" ODU meet thread
lol
Ok, sooo....
Hooters or Dumars? hahah
>Hooters
-1 for price
+1/2 for waitresses
>Dumars
-1 for crammed sitting area or Sub arctic temps outside
+1 for food
Ok, sooo....
Hooters or Dumars? hahah
>Hooters
-1 for price
+1/2 for waitresses
>Dumars
-1 for crammed sitting area or Sub arctic temps outside
+1 for food
Last edited by B-Well; Nov 7, 2007 at 05:44 AM.
