3 MIEN VIETNAMESE KITCHEN

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. Observed raw steak (53F - Cold Holding). Per operator, item was not prepared or portioned today. Operator unable to determine when item fell out of temperature. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (53F - Cold Holding). Per operator, item was not prepared or portioned today. Operator unable to determine when item fell out of temperature. See stop sale. Observed cut tomatoes (49F - Cold Holding). Per operator, item was not prepared or portioned today. Item was out of temperature for approximately 2 hours. Item was placed in low boy cooler to rapid cool. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink next to 3 compartment sink.

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 Observed : -cooked beef prepared 5/10/24 not date marked. - observed cooked noodles prepared 5/13/24 not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser in dish washing area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water stored on prep table in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed egg roll filling defrosting at room temperature. Operator placed item in walk-in cooler to defrost.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at flip top cooler in kitchen. Operator placed wiping cloth in sanitizing solution. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken pho soup (48F - Cooling since the night prior to inspection but did not make it to 41F within 6 hours. See stop sale. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher chlorine reading 0ppm. Operator instructed not to use dishwasher. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked shell eggs the proceeded to hold clean tong without washing hands. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above raw beef and pork in reach-in cooler. Operator removed and stored appropriately. Corrected On-Site Warning

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 41 degrees Fahrenheit within 6 hours. Observed chicken pho soup (48F - Cooling since the night prior to inspection but did not make it to 41F within 6 hours. See stop sale. Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed test strip used to check quaternary sanitizer. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by plastic tub. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed at hand wash sink in dishwashing area. Operator placed paper towel at hand wash station. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. - Observed at hand wash sink in dishwashing area. Operator placed soap at station. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed brisket cooked more than 24 hours not date marked. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to dispense sugar and rice. Warning

Basic - Dead roaches on premises. Observed: Approximately 20 dead roaches in dish washing area. Approximately 10 dead roaches throughout kitchen Approximately 4 dead roaches in storage area 3 dead roaches in hand wash sink Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table across from cook line. Employee 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. Observed unidentified employee food stored in low boy cooler next to restaurant ingredients. Operator removed and stored appropriately. Corrected On-Site Warning

Basic - Stored food not covered. Observed spring rolls and rangoon stored uncovered in reach in freezer. Operator covered. Corrected On-Site Warning