- Food Storage - Clean and Dry Location (corrected on site)
Observation: Containers of food (soya sauce and bottled drinks) observed stored on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) spring rolls and Pho in the walk in refrigeration unit is not properly dated for disposition. Said food were prepared two days prior.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Operator volunatrily provided datemarking to said food.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Two dead roaches observed under shelves in rear food and dry goods storage area on the premises
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.Operator voluntarily removed them.
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03/30/2016 | Routine | |
A complaint was received stating that the facility was dirty and had roaches. During the inspection the facility was closed for customers. Employees observed cleaning the stoves. The Person In Charge was unaware of the complaint. Observed grease and old food debris behind the stoves.
Two live roaches observed on floor in kitchen. PIC instructed to provide pest control treatment prior to re-opening. Also clean and sanitize the facility, clean the grease and debris. Eliminate the harborage conditions and maintain the facility without pest. Discard food in low boy refrigerators in kitchen. Stored food in air tight closed containers in storage room.
As per the PIC, pest control treatments are done once a month. Follow up inspection will be conducted.
No violation noted during this evaluation. | 01/12/2016 | Complaint | |
Facility in good condition.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp and beef cold holding at improper temperatures in that said food registered at 44-45 degrees F in 3 door low boy refrigerator in kitchen. Said unit was constantly being opened during lunch hour.
Correction: Operator voluntarily relocated said food to a refrigeration unit that was capable of maintaining food storage at 41°F or below.
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12/10/2015 | Routine | |
| No violation noted during this evaluation. | 08/09/2015 | Follow-up | |
Observations:
1. Utensils improperly stored between use in that rice scoop observed placed in standing water at room temperature between use. Utensils must be kept dry, in hot water (above 135 degrees F) or in food with handles not touching the food.
Note:
A/C in kitchen not working. The room temperature registered at 100 degrees F. A/C must be repaired as soon as possible.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken, shrimp, beef and pork in low boy refrigerators registered at 46 degrees F. Said unit were constantly opened during busy lunch hour.
Correction: Relocate said food to unit holding food at 41 degrees F or less.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Beef Pho, cooked pork, cooked chicken, cooked beef cold holding at improper temperatures in that said food were registered at 51 degrees F in walk in refrigerator. Said unit registered operating at 51 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair/ lower the walk in unit temperature to 41 degrees F or less to hold potentially hazardous food.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the meatslicer used to prepare potentially hazardous food items were observed soiled with accumulations of old food residues.
Correction: Clean food-contact surfaces of meatslicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Ice machine observed with pink mildew on the inner panel. Said ice used for customer consumption.
Correction: Ice machine must be cleaned and sanitized. Discard ice in said machine.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Operator voluntarily removed the basket of food from said sink.
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07/29/2015 | Risk Factor | |
All other violations were corrected.
- Critical: Cooling* (repeated violation)
Observation: Beef and chicken pho noted not being adequately cooled to prevent the growth of harmful bacteria in that said food were registered between 50-58 degrees F in walk in refrigerator after cooling for 24 hours in said unit.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator instructed to discard said food.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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03/26/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit in that raw meat (shrimp, chicken, beef) and raw shell eggs placed over tofu, cut onions and peanut sauce in reach in refrigerator in kitchen.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator voluntarily rearranged said food.
- Critical: Cooling* (repeated violation)
Observation: Beef and chicken pho noted not being adequately cooled to prevent the growth of harmful bacteria in that said food were registered between 50-58 degrees F in walk in refrigerator after cooling for 24 hours in said unit.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator instructed to discard said food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous food not registered at adequate temperature in that chicken, shrimp, beef, pork registered at a range of 44-47 degrees F in low boy refrigerator. As per the operator said units were constantly being reopened during busy lunch hour.
Correction: Operator relocated said food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) crispy rolls and Pho prepared more than 24 hours prior in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Hot running water not provided in handwashing facility in kitchen.
Correction: The handsink must provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/19/2015 | Routine | |
All other violations observed corrected and must be maintained corrected.
Provide the pest control report by email.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Open containers of food (salt and sugar) observed in rear food storage area where several dead roaches were observed.
Correction: Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Animals - Prohibiting Animals* (repeated violation)
Observation: One live roach was noted next to two door reach in refrigerator in food prep/storage area in the establishment. One dead roach observed between walk in refrigerator and wall in food prep/storage area.
Correction: Eliminate pest and harborage conditions in the establishment. Remove dead and trapped pests and maintain the establishment in good sanitary condition.
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11/25/2014 | Follow-up | |
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Open containers of food (salt and sugar) observed in rear food storage area where several dead roaches were observed.
Correction: Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pho soup in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Operator provided date marking to said food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels and soap were provided at the only hand washing lavatory in the kitchen.
Correction: Operator voluntarily provided soap and paper towels in said handwashing facility.
- Critical: Animals - Prohibiting Animals* (corrected on site)
Observation: Two live roaches were observed on floor in kitchen in front of stoves. Several dead roaches observed in rear dry food storage area in the establishment.
Correction: As per the operator pest control service was done two weeks ago in the establishment. Pest must be eliminated from the establishment and must be maintained clean and in good sanitary condition.
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11/20/2014 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Food manager not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grilled pork hot holding at improper temperatures in that said food was registered at 89 degrees F in a tray on top of low boy refrigerator.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) spring rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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06/13/2014 | Risk Factor | |
All other violations were corrected. Facility is clean and in excellent condition.
- Critical: Cooling* (repeated violation)
Observation: Spring rolls noted not being adequately cooled to prevent the growth of harmful bacteria. Said food were tested at a range of 42-52 degree F in walk in refrigerator. Said food were cooked and being cooled since last night.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.Said food shall be discarded.
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01/16/2014 | Follow-up | |
Note- One live roach observed under dishwasher near cracked tiles. Proper pest control steps must be taken to reduce and eliminate harborage conditions.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food worker observed drinking tea from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Cooling* (repeated violation)
Observation: Spring rolls and beef soup (Pho) noted not being adequately cooled to prevent the growth of harmful bacteria. Said food were tested at a range of 43 to 66 degree F in walk in refrigerator. Said food were cooked and being cooled since last night.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.Said food shall be discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) beef/chicken pho soup and chicken spring rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/11/2014 | Risk Factor | |
Most of the violations cited in previous inspection has been corrected. Pest control company's inspection and treatment report has been provided. Facility observed in good condition.
- Critical: Cooling* (repeated violation)
Observation: Chicken spring rolls and Pho soup (beef broth) noted not being adequately cooled to prevent the growth of harmful bacteria in that said food tested at 43-44 degrees F in walk in refrigerator and has been in said location for more than 12 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.Operator instructed to discard said food.
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09/30/2013 | Follow-up | |
Reinspection scheduled for 9/26/13.
- Critical: Cooling* (repeated violation)
Observation: Chicken spring rolls noted not being adequately cooled to prevent the growth of harmful bacteria in that said spring rolls tested at 45 degrees F in closed containers in walk in refrigerator. Said food has been in said unit for more than 12 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the only hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests in that two live roaches observed in gaskets of 2 door low boy refrigerator where food were held in kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/18/2013 | Follow-up | |
Some of the items were corrected during the inspections. Reinspection scheduled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in that raw shrimp observed thawing in a tray above ready to eat tofu in 2 door reach in refrigerator in rear food storage room.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that two in use rice scoops observed in warm water tested at 120 degrees F.
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 (corrected on site)
Observation: Wiping cloths improperly stored between use in that wet wiping clothes observed stored on top of food prep area in kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Partially cooked spring rolls with chicken noted not being adequately cooled to prevent the growth of harmful bacteria in that said spring rolls were tested at 45 degrees F in walk in refrigerator and have been in said walk in refrigerator for more than 12 hours.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp, chicken, beef cold holding at improper temperatures in that said TCS/PHF food tested at 45 degrees F in one door low boy refrigerator in kitchen.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat grinder used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat grinder no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests in that five live roaches observed on food prep table in kitchen and food storage area. Harborage condition exists. Dead roaches observed in dry storage area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/10/2013 | Routine | |
Ensure chicken is cooked to 165 F for at least 15 seconds. Review cooling procedures Cooking and cooling are two very important risk factors in the prevention of foodborne illness.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shrimp cold holding at improper temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Food (corrected on site)
Observation: A food temperature measuring device is lacking.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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06/06/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood over food being prepared had accumulations of grime and grease.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or may contaminate food being prepared.
- Refuse - Cleaning Receptacles (corrected on site)
Observation: A strong offending odor is emanating from the Biofuels grease container outside in the back of the restaurant.
Correction: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests. Contact the district manager of Greenlight Biofuels for service,
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01/29/2013 | Routine | |
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