PHO TAO NOODLE HOUSE

Chili sauce internal temperature readings were measured at 71F and 78F in different parts of the food. Chili sauce container was observed to be stored at ambient temperature on the preparation table. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] The employee transferrred the chili sauce in the reach-in unit.

Code CHSC 113996

Stemed rice internal temperature readings were measured at 124°F, 131°F, and 133°F in different parts of the food. According to the person in charge, the rice was reheated and ready to go in the rice cooker. [corrective action] Reheating for hot holding shall be done rapidly, and the time the food is between 41 and 165F shall not exceed two hours. [Corrected on site] The employee reheated the food to 165F.

Code CHSC 114016