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Pho 24 Atlantic Station in Atlanta receives a 76% on their recent health inspection

Pho 24 Atlantic Station, located at 264 19th Street Suite 2160 in Atlanta, received a score of 76 points out of a possible 100 points during their 11/04/2022 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
2-2A – management knowledge, responsibilities, reporting
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. According to Code: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. I handed a copy to PIC and instructed to train employees on the employee health policy and keep documentation of training onsite.
Violation #2
2-2E – response procedures for vomiting & diarrheal events
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the Person in Charge could not provide details or proof during the inspection of the procedure, supplies, and proper disinfectant that would be utilized for responding to a vomiting or diarrheal event in the establishment. Code: Responding To Contamination Events: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Provided procedural steps to PIC.
Violation #3
4-2A – food stored covered
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed several containers of food (raw beef, spices, mixed vegetables, soups, and noodles) uncovered in walk-in cooler, reach-in cooler and the the table. Keep food covered in storage: When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC covered foods.
Violation #4
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed build-up of slimy pink and black mold substance in the interior of ice machine board. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: PIC cleaned and sanitized ice machine.
Violation #5
6-1B – proper hot holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a container of cooked white rice sitting on kitchen table with a temperature of 67 F and not held at 135 degrees Fahrenheit or above. Time/Temperature Control for Safety Food, Hot and Cold Holding, except during preparation, cooking or cooling or when time is used as the public health control, shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded food.
Violation #6
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed combined ready-to-eat potentially hazardous food (Spicy sauce mixed with seasoning, earl grey soup, and cooked rice) held more than 24 hours not date marked according to earliest date of opening/preparation. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC shall observe proper date marking on an opened/prepared container/package of ready-to-eat potentially hazardous food to indicate opened and discarded date. Once food is held over 24 hours the food must be date mark w/either discard or prepared date. C/A: Items will be labeled.
Violation #7
15B – warewashing facilities: installed, maintained, used; test strips
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no chemical test kit provided when using chemical sanitizer at three-compartment sink/sanitizer bucket which proved lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/bucket. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised PIC to order test strip and sanitizing solution.
Remarks
No test strip and does not sanitize utensils

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