VIETNAMESE EXPRESS CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Make table 1 - cooked noodles (48F - Cold Holding) held overnight more than 4 hours and not removed from cooler - see stop sale.

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. Make table 1 - cooked noodles (48F - Cold Holding) held overnight more than 4 hours and not removed from cooler - see stop sale.

Basic - Stored food not covered. Make table 1 - Cooked tofu - operator covered. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary <200ppm)corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops removed from water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee moved open beverage to bottom shelf away from food. Corrected On-Site

Basic - Stored food not covered. White door reach in freezer - mixed vegetables not covered - operator covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from prep surface. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator switched to chlorine sanitation until unit is repaired. Corrected On-Site