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FACILITY NAME: Pho Dalat
4 Inspection Records
 
Inspection# Type Date Final Score
6608585   FoodSvcREinspct   08/13/2014    
Law/Rule Rule Violations Violation Comments  
99E   *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED*  All priority and priority foundation violations have been corrected during inspection.      
  Corrective Text Corrective Comments  
       
Law/Rule Rule Violations Violation Comments  
99Z   A re-inspection was performed on this date to recheck Priority and Priority Foundation violation(s) noted during an inspection. The results of the recheck are:   OPERATOR HAS FIXED ALL REFRIGATION NOT WORKING FROM LAST VISIT TO HOLD UNDER 41 F. GOOD. OPERATOR IS NOW COOLING PHO IN SMALLER CONTAINERS. GOOD. I LOOKED THROUGH THE KITCHEN AND OPERATOR HAS CAULKED MANY AREAS, DISCARDED MOST LOOSE PAPERS AND CARDBOARDS IN THE KITCHEN, CLEANED MOST AREAS, AND TAKEN OTHER MEASURES. ONLY SAW WHAT APPEARED TO BE ONE SMALL COCKROACH. OPERATOR HAS SIGNED UP FOR SERVICE FROM A PEST CONTROL AND HAS HAD ONE TREATMENT, AND WILL HAVE ANOTHER TONIGHT, AS WELL AS, A YEARLY SERVICE. NOW APPEARS THAT THE OPERATOR IS EFFECTIVELY THE ROACH PROBLEM. GOOD!    
  Corrective Text Corrective Comments  
       





Notes to Inspection Report

The 2009 Food Code adopted in Oregon in September 2012 addresses controls for risk factors identified by the Centers for Disease Control and Prevention as contributors to foodborne outbreaks. The five risk factors are:

  • Improper Holding Times and Temperatures
  • Contaminated Equipment / Cross Contamination
  • Poor Personal Hygiene
  • Foods from Unsafe Sources
  • Inadequate Cooking

Violations not directly related to foodborne outbreaks may be included in the report but do not result in point deductions. Restaurant inspections ensure the ability of the restaurant worker or manager to demonstrate food safety knowledge and practice.

Public health interventions focus on the ability of the restaurant worker or manager to demonstrate food safety knowledge, appropriate policies and procedures are in place, time and temperature is controlled correctly, and that hands are clean.

   


 

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