Discussed handwashing, 3-vat washing, thawing, sanitizing, and cleaning of surfaces. Observed glove use.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed dry cloths used to wipe down prep unit cutting board and other surfaces.
Correction: Use wet wiping cloths stored in sanitizer of the proper concentration. Store wet cloths in the sanitizer bucket between use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Did not observe dishes sanitized after being washed.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/10/2015 | Routine | |
| No violation noted during this evaluation. | 09/15/2015 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge has not demonstrated knowledge of food safety and sanitation practices.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Hands not washed after handling raw meat.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. (Stored with other utensils either in room temperature water or no water.)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts holding at room temperatue in water.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Wet Cleaning
Observation: Utensils are not correctly washed. Observed the use of water only.
Correction: Wash using soap. Rinse with only clean water. Sanitize correctly. Air dry.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Food utensils are not being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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09/08/2015 | Routine | |
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in kitchen area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
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02/13/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food - Miscellaneous Sources of Contamination
Observation: Observed noodle basket hanging off equipment into the trash can.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed bean sprouts held at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Prep tables and food contact surfaces observed dirty.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility is in need of cleaning. Observed debris on wall at handsink, under line equipment, hanging from the prep sink (underneath).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/04/2015 | Routine | |
| No violation noted during this evaluation. | 11/04/2014 | Follow-up | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor (carrots and onions);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces (corrected on site)
Observation: Observed a cutting board badly discolored. The food contact surface is no longer easily cleaned and sanitized due to condition. (Operator discarded the cutting board.)
Correction: If cutting board cannot be cleaned (washed, rinsed, sanitized, air-dried) to remove the darkened areas then it must be resurfaced or discarded to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Toxics - Poisonous or Toxic Material Containers*
Observation: A container previously used to store poisonous or toxic materials is being used to store soup.
Correction: Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food.
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10/28/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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06/06/2014 | Routine | |
| No violation noted during this evaluation. | 05/15/2014 | Follow-up | |
- Critical: Pests-Controlling Pests*
Observation: Observed a live roach.
Correction: Have pest control treat for roaches. (Operator has an appointment scheduled for Monday, May 12, 2014.) The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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05/08/2014 | Follow-up | |
Corrected since last inspection:
- Screen door has been repaired.
- Back door has been repaired.
- Back wall is smooth, durable, & cleanable.
Permit issued.
- Critical: Demonstration of Knowledge*
Observation: The chef/person-in-charge (PIC) has not demonstrated food safety knowledge during inspection.
Correction: (Please read Servsafe book or something equivalent in Vietnamese.)
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Observed cross contamination with gloves - moving from raw food to ready to eat foods whithout changing gloves.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Thawing (corrected on site)
Observation: Observed meats thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed bean sprouts and broth holding at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/01/2014 | Pre-Opening | |
Spoke with Henry Mai, current owner. Facility is in the process of changing ownership. Ownership is changing to the current chef.
- Screen door & area has gaps that can allow bugs to get in. (Requested this area to be closed off.)
- Back door needs another weather strip at the bottom.
- Smooth, durable, cleanable surface is needed at the back wall.
No violation noted during this evaluation. | 04/29/2014 | Pre-Opening | |
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