VIET KITCHEN

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter, employee removed wet towel. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 2 Squirt bottles with liquid food at front counter.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed metal bowls in three compartment sink but not sanitize after. Discussed with manager during time of inspection. Employee rewashed all bowls and sanitized inside Dish machine during time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw frozen pork and raw frozen chicken stored over Ready to eat frozen soup in Reach in freezer, located inside employee office.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over frozen soup in Reach in freezer, located inside side employee office. Manager relocated raw frozen chicken to an approved location during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for cut lettuce, cooked pork, bean sprouts. Manager added time during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen area soiled. Interior of ice machine soiled with dirt and calcium build-up.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for oil and garlic in kitchen area. Manager added oil and garlic mixture to plan during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen area with cut marks.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair broken gasket in Reach in freezer, adjacent to Walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on kitchen prep table next to Dish machine. Employee relocated drink to an approved location during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal Ice cream inside Reach in freezer not segregated from food to public, adjacent to Dish machine.

Basic - Food stored on floor. Jug of oil stored on floor in back kitchen area adjacent to Walk in cooler. Bags of sugar, rice, canned longan, and canned jackfruit stored on floor in employee office. Manager relocated canned foods to an approved location during time of inspection. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple Reach in cooler and Reach in freezer in kitchen area are soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 personal drinks inside Reach in freezer adjacent to Dish machine. Employee removed drink during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container of mint leaves in the handwashing sink near the dish machine. Manager removed. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used in a container of seasoning in the dry storage area. Manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks on the back prep table in the kitchen. Employee removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed two bags of rice being stored on the floor in the dry storage room. Discussed proper storage with manager. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons used to scoop rice in water temping at 73F. Manager removed. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease build up on the outside walls of of the walk in cooler .

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the back prep table. Manager removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw meats stored in shopping bags in office Reach in freezer. Operator began removing foods in shopping bags during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 45F at 11:31am used at 11:00am. Operator placed half and half in freezer during time of inspection, retempted at 40F at 12:15pm. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer in bucket over 200+ppm inside kitchen area. Operator readjusted to 100ppm during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher inside Employee handwash sink next to drinks service station. Operator removed pitcher during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board with deep cuts next to deli slicer. Operator disposed of cutting board during time of inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over peppers inside kitchen Reach in freezer. Personal drinks stored over boxes of gloves inside kitchen. Personal drinks stored over small Reach in cooler on service line. Operator relocated all personal drinks during time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. No segregation of personal foods in Reach in freezer in kitchen area. No segregation of personal foods in Walk in cooler. Personal food stored over sauce bucket. Operator relocated all personal foods during time of inspection. Corrected On-Site

Basic - Food stored on floor. Boxes of canned jackfruit, fish sauce, and hoisin sauce stored on floor in office. Operator relocated all boxes on floor to an approved location during time of inspection. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Made on-site foods for customer grab-and-go in dining room Reach in cooler not labeled, flan, teas, and Vietnamese desserts.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bags over cooked rice in bowl Employee removed bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cook noodles. Walk in cooler. Employee removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: beef 44 f 2nd 43 f management placed ice on cook beef broth Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked noodles and cook pork with plastic wrap during cooling process

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef not dated in reach in cooler.

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. Tested 2 times at 0 ppm discussed with operator to use three compartment sink wash rinse and sanitize method Observed chlorine for three compartment sink food contact surfaces sanitizer. tested again at 50 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler Cook egg roll 56 f Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Raw seed sprouts not time marked operator determined time and placed time mark. Corrected On-Site Repeat Violation

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 for operator by email.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for operator by email. Corrective Action Taken

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested 4 times at 96f-112f Inspector advised operator to use three compartment sink to wash rinse and sanitize dishes. Observed chlorine for three compartment sink food contact surfaces sanitizer.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Time/temperature control for safety food thawed in an improper manner.raw beef sitting in buckets thawing not under water or in walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm operator remade to 100 ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At 93 f operator removed water. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw seed sprouts: 68 f operator placed in reach in cooler. 2nd temp 72 f Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time operator marked time of lettuce and basil.

Intermediate - No soap provided at handwash sink. Operator restocked. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out time as public health and put items that were just washed and prepped lettuce and basil and operator placed on time at 10 am

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. Repeat Violation

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in prep kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Reach in freezer gaskets soiled. Warning - From follow-up inspection 2022-04-05: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored behind poked pork in reach-in cooler at the cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: Cold holding: cooked beef 62 °F, bean sprout 45 °F. Operator placed items on ice. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored with clean food containers on storage shelf by walk-in cooler. Operator removed drink. Corrected On-Site