BASILIC VIETNAMESE GRILL

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw beef then changed gloves and began cutting potatoes without first washing hands. Review proper hand washing and employee washed hands. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1. At least 3 live roaches on top of reach in freezer across from walk in cooler - under to go containers. 2. 1 live roach on empty 5 gallon bucket container next to dry storage shelving in kitchen. Operator immediately began exterminating Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched visibly soiled lower flio top cover then began to prepare raw beef. Reviewed proper hand washing and employee washed hands and put on new gloves. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - flip top - tofu (54-55F); cooked potato wedges (55-56F). Per operator items held in unit overnight. No items prepped or portioned today. Observed lower left door not closing properly. 2. Small glass expo reach in - cream (46F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - flip top - tofu (54-55F); cooked potato wedges (55-56F). Per operator items held in unit overnight. No items prepped or portioned today. Observed lower left door not closing properly. 2. Small glass expo reach in - cream (46F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Warning

Intermediate - No soap provided at handwash sink. Cookline hand sink. Warning

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets - all cold holding units. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline flio top - lower left door does not close properly. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over expo microwave. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Floor soiled/has accumulation of debris. 1. Walk in cooler - under shelving. 2. Under all dry storage shelving. 3. Under and around Cookline grills. 4. Under Cookline cold holding units. 5. Unser all expo shelving. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine 50ppm. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor missing. - At wait station next to fire extinguisher. Warning - From follow-up inspection 2025-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Reach in cooler gaskets at all cooler units in kitchen. Warning - From follow-up inspection 2025-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Storage area chest freezer. Repeat Violation Warning - From follow-up inspection 2025-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Light not functioning. -Wait station no light -Bathroom hallway 1 bulb out -Mop sink area 1 bulb out Warning - From follow-up inspection 2025-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -1 fixture Ware washing station -1 fixture at Wait station Warning - From follow-up inspection 2025-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -1 shield missing at Cookline next to front counter. Warning - From follow-up inspection 2025-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. -Cook line hood. Warning - From follow-up inspection 2025-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -Walk in cooler; cooked pork, pork egg rolls, raw chicken Warning - From follow-up inspection 2025-01-30: Observed same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Cooked noodles 80F at 11:55am (Cooling for 20 minutes) to 80F at 12:20pm Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Prep employee put gloves on without washing hands to portion ready to eat bean sprouts for customers order. Warning

High Priority - Metal stem-type thermometer soiled. Warning

High Priority - Raw animal food stored over or with unwashed produce. -Walk in cooler; raw shell eggs over unwashed cabbage. Warning

High Priority - Roach activity present as evidenced by live roaches found. -Approximately - 2 live roaches on floor in kitchen. - 1 live roach on flip top unit at cook line in kitchen - 1 live on prep table in kitchen. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Operator portioned raw shrimp in container with gloves and proceeded to grab bowl of ready to eat cabbage with the same gloves, without washing hands and changing gloves first. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table: bean sprouts (72F - Cold Holding); cut lettuce (72F - Cold Holding); cut cabbage (56F - Cold Holding) chicken broth (60F - Cold Holding); Cook line condiment cart: garlic in oil (80F - Cold Holding) Observed under no temperature control held less than 4hrs, foots not prepared or portioned today. Operator moved to walk in cooler, reviewed time as a public health control Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Wait station; cooked noodles 110F hot holding under no temperature control. Food not prepared or portioned today held less than 4hrs operator reheated to 165F. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -Cookline; used as storage for food container. Operator removed. Corrected On-Site Warning

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Basic - Approximately 10 wet wiping cloth not stored in sanitizing solution between uses. Operator stored in solution. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. -Storage area; 1 2quart bowl in bulk MSG Repeat Violation Warning

Basic - Cove molding at floor missing. - At wait station next to fire extinguisher. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Dead roaches on premises. Approximately; - 5 dead roaches on floor next to water heater in kitchen. - 2 dead roaches on floor in corner next to fire extinguisher at wait station In kitchen. -10 dead roaches at front counter bar area in kitchen. Warning

Basic - Equipment in poor repair. -Reach in cooler gaskets at all cooler units in kitchen. Warning

Basic - Floor soiled/has accumulation of grease in; -Cook line; behind fryers, grill and flip top unit. -Walk in cooler under storage shelves. Warning

Basic - Food stored on floor at dry storage by walk in cooler. -Bulk rice -Bulk flour Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Storage area chest freezer. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Water 77F at rice cooker station. Operator stored dry. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. Corrected On-Site Warning

Basic - Light not functioning. -Wait station no light -Bathroom hallway 1 bulb out -Mop sink area 1 bulb out Warning

Basic - Light shield damaged/in disrepair. -1 fixture Ware washing station -1 fixture at Wait station Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -1 shield missing at Cookline next to front counter. Warning

Basic - Nonfood-contact surface soiled with grease. -Cook line hood. Warning

Basic - Stored food not covered. -Walk in cooler; cooked pork, pork egg rolls, raw chicken Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Prep area; -cooked shrimp thawing in container of standing water. -raw beef in bucket thawing in standing water. Reviewed proper thawing. Operator placed back in walk-in cooler. Warning

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cookline, as per plans on OnBase. Warning - From follow-up inspection 2024-07-18: Observed same. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer - large chest freezer. Warning - From follow-up inspection 2024-07-18: Observed same. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - tofu (49F); chicken stew (49-50F); beef stew (50-51F); cooked beef (50F); cut watermelon (49F); ingredients for pork egg roll (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler - ambient temperature 49F - 11.25 dozen raw shell eggs - per operator in unit overnight. See stop sale. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen area and began to cook an order without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat vegetables. Operator stored all items properly. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler - ambient temperature 49F - 11.25 dozen raw shell eggs - per operator in unit overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - tofu (49F); chicken stew (49-50F); beef stew (50-51F); cooked beef (50F); cut watermelon (49F); ingredients for pork egg roll (48-50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from cookline, as per plans on OnBase. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - beef stew, chicken stew, cooked beef, cut watermelon. Per operator all items prepared 2 days ago. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl in MSG. Operator removed. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer - large chest freezer. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken stored over ready to eat beef broth. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on dry storage shelf next to walk in cooler, adjacent to kitchen prep area. Shelf contains packages of rice paper, peanuts and decorations. Operator exterminated roaches and cleaned/sanitized the area. Corrective Action Taken Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings - front counter bar area - one on wine shelf, the rest on shelving with electric equipment. Approximately 4 on dry storage shelf next to walk in cooler, adjacent to kitchen prep area. Shelf contains packages of rice paper, peanuts and decorations. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - flip top - cut cabbage (51-55F). Per operator item held in unit overnight. Not prepped or portioned today. Cookline - flip top - raw mussels (57F); cooked rice (60-65F); cooked white carrot (55F); raw pork (46-48F); raw beef (46-48F). Per operator items held in unit overnight. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - flip top - cut cabbage (51-55F). Per operator item held in unit overnight. Not prepped or portioned today. Cookline - flip top - raw mussels (57F); cooked rice (60-65F); cooked white carrot (55F); raw pork (46-48F); raw beef (46-48F). Per operator items held in unit overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed the reportable illnesses and provided operator with copy of big 6 handout. Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Under cookline cooking equipment. Under all dry storage shelving. Around water heater. Slicer by back kitchen door. Warning

Basic - Standing water in bottom of reach-in-cooler. Cookline flip top. Repeat Violation Warning

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator made new solution. Chlorine 100ppm. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler; raw beef stored over ready to eat noodles. Operator moved raw beef below noodles. At walk-in cooler; raw shell eggs stored over ready to eat noodles. Operator moved raw shell eggs to bottom shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line lift top cooler; cooked chicken egg roll (50°F - Cold Holding); cooked pork (50°F - Cold Holding); cooked salmon (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in lift top cooler 2 hours, moved items to walk-in cooler. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container with no lid stored on lift top cooler. Operator removed. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cell phone and keys stored on shelf above lift top cooler with clean plates. Operator removed. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer; in-use rice spoons stored in standing water 86°F. Operating removed. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. A triple sink; raw shrimp thawing in standing water. Operator placed under cold running water. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At wait station flip-top steak (92°F - Cooling); noodles (92°F - Cooling). Items have been cooling for 3 hours. See stop sale.

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings at water heater in dry storage area in kitchen Approximately 30 rodent droppings at bar in dining room

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At wait station flip-top steak (92°F - Cooling); noodles (92°F - Cooling). See stop sale.

Intermediate - Equipment drain line draining into handwash sink. At cookline. Drain line removed Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Food stored on floor. At walk-in cooler, carrots stored on floor, operator moved to shelving Corrected On-Site

Basic - Light shield damaged/in disrepair. Over cookline

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dish area and soup station

Basic - Stored food not covered. At chest freezer next to water heater, bag of chicken open uncovered. Chicken removed and wrapped Corrected On-Site