Viet Pho Of Reno Corp, 315 E Moana Ln, Reno, NV - inspection findings and violations

Business Info

Name: VIET PHO OF RENO CORP
Address: 315 E Moana Ln, Reno, NV
Total inspections: 4
Last inspection: 12/15/2015

Score
100

Restaurant representatives - add corrected or new information about Viet Pho Of Reno Corp, 315 E Moana Ln, Reno, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Please continue to use food grade (NSF) containers for all food storage. Discontinue using plastic storage bins that are not durable and not intended to store food. Reviewed with operator to store all personal belongings including medications; lotions; personal artifacts; food and clothing separate from food and foodservice utensils and equipment. Label personal food and store in cold holding in a separate bin; container or designated area of cold holding unit with a label stating "employee food." Date coding observed being used. All food prepared in and cooked in advanced must be date coded for the day it was prepared and discarded within 7 days. Reviewed no bare hand contact to ready to eat foods. Gloves shall be worn when preparing sandwiches; springrolls and any other food that is not cooked to destroy pathogenic microorganisms. Cold holding noodles noted at 41 F. Thermometers present in all cold holding units. Food properly stored. No raw over ready to eat. Discussed cross contamination with operator. DO not place dirty items on top of cans of food. Although the cans are sealed; placing dirty items on canned foods may pose a hazard. This restaurant will be monitored for compliance and re-inspection fees charged accordingly.	12/15/2015	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Cooked rice noodles temped at 56.5 F stored at ambient temp. on makeup line.* Rice noodles voluntarily discarded; corrected on site. Chlorine dishwasher noted at 100 ppm and sanitizer bucket recorded at 100 ppm chlorine. Time may be used as a public health control. If time is used a time recording system must be used. The PHF/TCS food must be marked for the time it starts in the temperature danger zone. The temperature between 41-135 F. The food must be discarded within 4 hours. The food cannot be reused; recooled or reheated after 4 hours. It must be discarded. Documentation of this procedure shall be provided in a written document to heatlh inspector for types of PHF foods that will be held in the temperature danger zone and discarded. [2] Food protected during storage; preparation; display; service; transportation (1) Observed inconsistent date coding on prepared and cooked foods throughout kitchen. Reviewed with operators that all foods that are pre-cooked and made in restaurant must be date coded for the day it was made and used within 7 days to prevent Listeria. (2) Discontinue using non-food grade plastic containers to store food. These type of plastic containers are not durable and the chemicals that are in plastic may leach into the food. Use food grade containers that carry the NSF seal or equivalent.(3) Store the raw chicken below the raw beef in reach in freezer. The raw chicken may cross contaminate the beef stored below that may not be cooked to 165 F to destroy Salmonella. [2] Handling of food; ice; minimized 060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Observed plastic ramekin in corn starch bulk container.Observed handles to scoops stored in food product. * Corrected on site. [2] Potentially hazardous food properly thawed 070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Observed raw shrimp improperly thawing in prep sink. * Corrected on site. [5] Hands washed and cleaned; good hygienic practices All food handlers must remove wrist jelwrey and wash hands before putting on clean gloves. This is a repeat violation for restaurant. Hands must be washed prior to putting on clean gloves. * Health inspector instructed person in charge to remove wrist jelwrey and wash hands before putting on clean gloves. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents 170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed can opener; in use food scissors and cutting knife visibly dirty. All in use food service utensils must be washed; rinsed and sanitized at least once every four hours. Acquire adequate supply of in use food service cooking utensils such as paddles; tongs; ladels; scissors and knives and ensure that equipment is being cleaned and sanitized. General Comments that relate to this Inspection Cold holding temperatures recorded:Bean sprouts @ 33.3 F; cut tomato between 41.3 - 46 F. Do keep cut tomatoes cold holding at 41 F or lower. * Corrected on site.Cold holding units checked Okay and < 41 F. Cooked beef @ 38.3 F; beef balls @ 37.1 F; tripe @ 33.1 F; raw beef 37.4 - 38.3 F; tofu 40.5 F; sliced cabbage @ 41.4 F; precooked noodles @ 40.4 F. and pork @ 37.6 F.Hot holding temps. recorded:White rice @ 178 F; chicken broth @ 202 F and final cook temperature of pork @ 170 F.Handsinks properly stocked; bathrooms observed clean.Do relabel all chemical bottles to its chemical contents. Observed a couple of bottles with illegible markings. Owner and permit holder is also food safety manager certified. Richard Tran M140955 expiration date: 08/23/19. No other employees are scheduled to take food safety course or is scheduled to take food safety course. Health inspector recommends that a second employee take the food safety course for this restaurant. Permit holder's spouse would be a good choice and is on site daily. Owner currently owns second restaurant in Carson City. Reviewed with food safety manager on site: Olga glove use for restaurant. Gloves are to be worn for ready to eat food handling. Gloves do not have to be worn throughout the day and glove use shall be monitored for proper use. All employees shall properly wash hands prior to putting on clean gloves.Heatlh inspector spoke with permit holder and owner via telephone regarding repeat violations over the period of several years. Repeat requests and violations still exist with major critical violations. A written food safety plan was developed by owner for facility but it appears that the restaurant is not consistenly following food safety procedures. Permit holder is ultimately responsible for the food safety operations of the restaurant. Immediate suspension will occur if PHF foods/TCS foods are found out of temperature in repeat reinspections. This facility will be required to undergo repeat inspections in 2016 to monitor for compliance. These reinspections will be charged to permit holder and owner.A reinspection is required.	12/4/2015	Routine Inspection 1st	82
General Comments that relate to this Inspection All items have been corrected. Prep sink installed indirectly. This restaurant will be serving Vietnamese rice and noodle dishes. Advanced preparation is being done and cooling of food. This health permit will be assigned a risk category 3 and will require a Certified Food Protection Manager to be on site at all times during food handling operations. Notes:Cold holding units checked OK and within regulations < 41 F.Handsinks properly stocked with liquid soap and sanitary disposable towels.Bathrooms observed stocked and cleaned.OK to issue health permit. OK to operate.Official health permit will arrive via USPS. Please post this permit in a visible spot of restaurant.An annual inspection will be conducted within 90 days. This inspection will be unnanounced.	9/22/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection The following items must be corrected prior to permit approval:1) A prep sink shall be installed within 25 visible feet of a handsink and be indirectly plumbed to a floor sink.2) The shelving in cold holding "Superior 2-door unit" shall be cleaned of all food debris buildup. 3) Replace missing vent panel at bottom of referigerator unit.4) Remove duct tape from sides of lid at makeup unit both inside and outside panels. Remove all adehesive from stainless steel.5) Replace wooden countertop in kithcen with a smooth; durable and easily cleanable surface. 6) All ceiling panels in kitchen shall be in position and smooth and easily cleanable. 7) Replace both doorknobs to both unisex restrooms to be smooth and easily cleanable.8) Post a "No Smoking" sign at front door.9) Post alcohol warning and consumer advisory in a visible spot of restaurant. 10) Fill all holes in stainless steel backsplash by mop-sink. 11) Acquire a proper thermometer at 1 door makeup table and lower thermostat so unit cold holds at 41 F or lower. 12) Clean all handles to all cold holding units of all food debris buildup. Recommend using a deagreasor to remove heavy food debris buildup. 13) Remove wooden pallet underneat 2 door sliding cold holding unit. 14) Clean all floor drains and disinfect with chlorine bleach. Recommend installing a cover for floor drains that will not be used. * Please call heatlh inspector once all items have been corrected at 328-2682. Lisvet Ogla Ramirez will be taking ServSafe exam within 60 days. This will be this employee's first initial certification. Owner/operator is also ServSafe Certified but shares his time between Reno and Carson City restaurants. * This restaurant will be assigned a risk category 3 health permit. At least once full time Certifed Food Protection Manager shall be assigned to this restaurant who will oversee the safe food handling operations at this facility and is a 30 hour employee. Call for a re-inspection at 328-2682.	9/15/2015	Opening Inspection	100

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