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What the Pho Restaurant, located at 2442 Pleasant Hill Rd in Duluth, received a score of 36 points out of a possible 100 points during their 05/14/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Person in charge did not show managerial control over facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
1-2B: A CFSM certificate was not posted in public view.// The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)
Violation #3:
2-2B: .03(5)(j)1&2Observed employee water bottles throughout the kitchen. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Employees removed the drink bottles and were instructed on how to properly consume water while working.//
Violation #4:
2-2D: .06(2)(o)Observed ice in the handwashing sink near the front.// A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Employees were instructed not to use the handwashing sinks for anything other than handwashing.//
Violation #5:
3-1C: .04(1)Observed Lettuce mixture in the reach in cooler under the prep unit that was kept beyond the point of freshness.// Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: Person in charge discarded the lettuce mixture.//
Violation #6:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed multiple items in walk-in-cooler, reach-in-cooler, and upright freezers that were stored incorrectly according to proper cooking temperatures ( raw versus ready to eat foods).// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) 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 (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Person in charge rearranged the walk in cooler, reach in cooler and upright freezers so that the storage was according to proper cooking temperatures.//
Violation #7:
4-2A: .04(4)(c)1(iv)Observed several containers of soup and raw beef that were uncovered in the walk-in-cooler.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: Person in charge covered the containers of food.//
Violation #8:
6-1D: .04(6)(i)Rice Noodles next to the prep unit were said to be on time control but there was no label stating the start time.// When using Time Control (TPHC) for a maximum of 6 hours: 1) cold foods shall start at 41°F (5°C) or below and may not exceed 70°F (21°C) within the 6 hours; (P) 2) the food temperature shall be monitored unless the room temperature is maintained to ensure the food does not exceed 70°F (21°F); (P) 3) the food items shall be labeled with a start and discard time, not to exceed 6 hours; (PF) 4) foods not consumed or exceeding 70°F (21°C) before the discard time shall be discarded; (P) 5) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (PF) ***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***
Corrective Actions: Person in charge discarded the rice noodles that were not correctly time controlled.//
Violation #9:
6-2: .04(6)(g)Observed several food items (raw beef, cooked pork, cooked squid, cooked beef, and bean sprouts) that were cooked and stored more than 24 hours in the walk-in-cooler, the reach in freezer, and the upright freezer that were not labeled with the proper date marking.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) ***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***
Corrective Actions: Person in charge labeled the various foods ( beef, cooked pork, cooked squid, cooked beef and bean sprouts) with the proper date marking sticker.//
Violation #10:
8-2B: .07(6)(b)Observed several working containers of a bleach solution that were not labeled with the common name.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Person in charge labeled the working containers with the common name.//
Violation #11:
8-2B: .07(6)(o)Observed a bottle of medicine that belonged to an employee that was stored above customer food.// Medicines belonging to employees or that require refrigeration and are stored in a food refrigerator shall be stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines. (P)
Corrective Actions: Person in charge removed the bottle of medicine and relocated it to a designated space.//
Violation #12:
11A: .04(6)(e)Bean Sprouts were cooled in a large container that did not allow for rapid cooling.// 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; (C) 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. (C)
Corrective Actions: Bean sprouts were discarded.//
Violation #13:
12B: .03(5)(i)Employees did not have hair nets or hair restraints.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Violation #14:
14A: .04(4)(k)Working utensils were stored in containers with handles touching the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Had person in charge remove the utensils that were being improperly used.//
Violation #15:
14C: .05(10)(e)1&3Observed single use items stored on floor in the hallway.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
Corrective Actions: Person in charge moved the single-use items from the floor in the hallway.//
Violation #16:
15A: .05(6)(a)Gasket seals on reach in cooler located on the left side of the of the cook line are in disrepair and need to be replaced.// Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. (C)
Violation #17:
15C: .05(7)(a)2,3Observed shelving located above the three compartment sink that holds the clean sanitized containers to have a build of debris and dirt.// Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)
Violation #18:
17D: .07(4)(b)Observed employee personal food in the reach in cooler above customer food.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) ***THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION***
Corrective Actions: Employee removed the personal food and relocated it to a designated area.//
Violation #19:
18: .07(5)(k)Observed a roach crawling on the dish machine and a dead roach trapped in the fan near the dry storage room.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) routinely inspection incoming shipments of food and supplies; (C) 2) routinely inspecting the premises for evidence of pest; (C) 3) having a professional treat the facility; (Pf) and 4) eliminating harborage conditions. (C)
Additional remarks:
All cold holding and hot holding temperatures in compliance unless otherwise noted.
NOTE: This facility uses food additives: MSG
NOTE: All non food contact surfaces need a thorough cleaning ( including but not limited to wire shelving and vents).
NOTE: A follow-up inspection will be conducted within 10 days.
NOTE: A required additional inspection will be conducted within 12 months.
NOTE: Permit suspended due to Third consecutive violation of 07(4)(b). Permit was reinstated after onsite training was provided.
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