Vietnam 81, 4411/4413 George Washington Hwy, Portsmouth, VA 23702 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Vietnam 81
Address: 4411/4413 George Washington Hwy, Portsmouth, VA 23702
Type: Full Service Restaurant
Total inspections: 10
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
No Violations.
No violation noted during this evaluation.		03/07/2016Routine
No Violations. Spoke on new temperature monitoring/logging regulations.
No violation noted during this evaluation.		11/19/2015Routine
No violations. Spoke on keeping food handlers cards on file.
No violation noted during this evaluation.		07/21/2015Routine
Vietnam 81 kitchen is organized and well kept. I spoke on renewing the ServSafe Certification. No violations. Permit Issued.
No violation noted during this evaluation.		03/13/2015Routine
No violations. Good practices of food safety observed. Reviewed cooling techniques and sanitizer mixtures.
No violation noted during this evaluation.		12/01/2014Routine
No violations were observed during this inspection. New code requirements and cooling techniques were also discussed. Thank You.
No violation noted during this evaluation.		07/09/2014Risk Factor
During the inspection, the new food regulations were discussed as well as cooling methods. Employee health, hand washing, and time as a public health control was also discussed for broth. Thank You.
  • Cooling Methods (corrected on site) (repeated violation)
    Observation: The methods used for cooling were not adequate. Large containers of broth were allowed to cool at room temperature. Corrected during the inspection.
    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.
  • Food Contact Surfaces; Cleanability* (corrected on site) (repeated violation)
    Observation: The food contact surface of the cutting board and mallet are not smooth, contains cracks, chips, or pits and can not be easily cleaned. These items were discarded on site.
    Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
    Observation: The handwashing facility located at the kitchen was 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. boxes and containers preventing its use.
01/10/2014Routine
During the inspection, employee health, no bare hand contact with ready to eat foods, and hand washing were discussed. The facility is clean and well organized. More light has been installed in the back storage area. Processes were observed during this inspection. Good job. Thank You.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The egg rolls and tofu are not date marked.
    Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
08/09/2013Risk Factor
Good date marking observed. The facility is clean. Observed glove uses and the facility has a CFM. Thank You.
  • Cooling Methods (corrected on site) (repeated violation)
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • Cooling Methods (corrected on site) (repeated violation)
    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; Hot Holding* (corrected on site)
    Observation: Beef broth hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Food Contact Surfaces; Cleanability* (repeated violation)
    Observation: Food items stored in Togo bags.
    Correction: Replace with storage bags or containers that provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
    Observation: The handwashing facility is 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. Remove the crates preventing its use.
  • Lighting, Intensity (corrected on site)
    Observation: There is not adequate light in the back storage area to slice meat.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Slicer relocated during the inspection.
04/02/2013Routine
During the inspection, there were no violations observed. The facility is neat and clean. Staff are well trained. During the inspection the following was discussed: Employee Health, Proper Hand Washing, and No Bare Hand Contact with RTE Foods. Thank You
No violation noted during this evaluation.		12/21/2012Risk Factor

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