Wow Pho & Grill receives 57% on health inspection, follows 58% a week prior

July 16, 2020 at 1:29 PM EDT

WOODSTOCK – Wow Pho & Grill, located at 6424 Bells Ferry Rd STE#118 in the Streetside At Towne Lake plaza, received a score of 57 points out of a possible 100 points during their June 25 inspection by the Georgia Department of Public Health.

This follows an inspection on June 18 where the restaurant received a score of 58 points out of a possible 100 points.

The violations noted on June 25th by inspector James Martin Little were:

1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)
Inspector Notes: Observed kitchen staff prepare personal food (raw fish) without changing gloves or washing their hands afterwards. The CFSM must properly train staff and PIC must ensure staff are washing their hands properly to prevent cross contamination.

2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(j)1&2 – eating, drinking, or using tobacco (c)
Inspector Notes: Observed employee food and drinks in an improper storage area, missing the required disposable cup, lid and straw. Evidence of eating in prep areas CA: Employees shall consume food/drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Inspector Notes: Automatic dish machine not properly sanitizing. Observed to be at 10 ppm. CA: Automatic dish machine not properly sanitizing. CA: The final rinse cycle must be 50-100 ppm CI. Use the 3 compartment sink until it gets fixed.

5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Inspector Notes: Menu contains beef items that can be served to customer for dine-in and to-go orders in raw form. There is no consumer advisory or disclosure on menu that notifies customers of risk associated with eating undercooked beef. Proper consumer advisory and disclosure must be added to menu with * asterisk to associated food items. Also, facility uses butter that is made with raw eggs. If this butter is served to customer in a form that is less than 155 for 15 secs, a consumer advisory statement and notation must be associated with this batter.

6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Inspector Notes: Observed TCS foods in prep cooler date marked 14 days out instead of 7 days. TCS foods, when held at a temperature of 41°F or below, shall be consumed on the premises, sold, or discarded for a maximum of 7 days. Preparation shall be counted as day 1.

11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Inspector Notes: Improper cooling methods observed for cooked beef covered in prep cooler and large container of pho broth covered at 110 in walk-in cooler. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Products were re-arranged with lids removed to allow rapid cooling. Effective cooling methods must be used to ensure food items cool from 135-70 in 2 hours and from 70-41 in 4 hours.

12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Inspector Notes: Observed rice hot holding unit sitting on the floor. CA: Food shall be stored at least 6 inches above the floor.

13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Inspector Notes: The most current inspection was not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.