HALONG BAY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored of ready to eat noodles in walk in cooler. Operator moved beef. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Employee used cigarettes stored on top of ice machine in kitchen. Operator disposed of cigarettes. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with debris. Shelves of walk in cooler soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to store abrasive sponge. Operator removed sponge. Corrected On-Site Repeat Violation

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance. Operator cleaned ice machine during visit. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used to scoop sugar and flour in kitchen. Operator removed bowls. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor of cook line and behind deep friers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and. Ents soiled with grease and debris.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved in kitchen. Repeat Violation

Basic - Dead roaches on premises. 2 dead roaches on top of dish machine. 1 dead roach in employee restroom. Operator removed roaches and cleaned and sanitized area. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over sugar and flour.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep tables on cook line and prep station. Operator moved knives. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves soiled with debris. Operator cleaned microwaves during visit. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exteriors of deep friers soiled with debris.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen and cook line. Warning - From follow-up inspection 2026-03-17: Grooved cutting board on cook line. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with debris, Warning - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitted to surface of reach in coolers. Warning - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler requires flashlight to identify items. Warning - From follow-up inspection 2026-03-17: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher place soiled equipment into dish machine, then touch clean equipment without handwashing. Discussed with employee who translated to dishwasher.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoops in water that is 125F. Discussed with manager who removed from water. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezers filled with raw and ready to eat foods that are not commercially packaged and are touching or not properly stored. They are all wrapped. Discussed with manager the need to properly store food items in the freezer if foods are not commercially packaged. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw beef above ready to head vegetables in the walk in cooler. Operator relocated foods. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine. Operator refilled to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Soiled stove top.

Intermediate - Handwash sink used for purposes other than handwashing. Food particles and aluminum scrub in hand wash sink. Discussed with manager who removed both. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and chicken prepared yesterday morning with no date mark. Operator began to add date marks to food. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken. Operator relocated. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach in the floor in the employee restroom 2 dead roaches under microwave and toaster on cookline. Operator discarded and sanitized. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Soiled floor behind equipment on cookline and walk in cooler under racks.

Basic - Food stored on floor. Soy sauce in kitchen. Container of food in walk in freezer on the floor. 2 containers of vegetables on the floor in the walk in cooler. Operator relocated. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup on sides of kitchen equipment and fryers.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Operator has the back door open and has a screened door, but the screen door has a large gap at the bottom and gaps around the door. I asked the manager if they can close the door, and they said no because the pressure will make the front door hard to open.

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef cooked in establishment and frozen no date marked. Repeat Violation Warning - From follow-up inspection 2024-05-09: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and food containers holding food removed from its original not labeled with common name. Discussed the importance of of labeling all foods once removed from its original container. Repeat Violation Warning - From follow-up inspection 2024-05-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, spring rolls cooked shrimp. Cooked chicken. Frozen cooked chicken not dated with the date the chicken was cooked and placed in the freezer.Operator was able to determine the prep dater and dated accordingly Corrected On-Site Warning - From follow-up inspection 2023-12-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Walk in cooler- 4 buckets of food stored on the floor Walk in freezer- multiple cases of food stored on the floor Kitchen- 3 containers of fryer oil stored on the floor. Repeat Violation Warning - From follow-up inspection 2023-12-06: Time Extended

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.

High Priority - Employee washed hands with no soap. Employee washed hands with no soap.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fresh eggs stored over sauces. Operator rearranged the reach in cooler to gain compliance Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 52F held over the wells of the prep table. Operator placed sprouts in reach in cooler to cool. The sprouts were placed in the cooler to cool. They were taken from the walk in cooler 2 hours ago. 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. Discussed and provided handout pertaining to vomit and diarrheal events

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, ledge of cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse coffee sock. Discussed the importance of using the hand wash sink for hand washing only. Repeat Violation

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. Discussed and provided employee agreement

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD 40 stored over prep table. Operator remove dWD 40 Corrected On-Site

Basic - Bathroom facility not clean. Restroom used for employees is heavily soiled Repeat Violation

Basic - Cardboard used to line food-contact shelves. Card board lining the top of a chest freezer used for food prep. Discussed the need to use a not porous surface approved for food contact for prep surface. Corrected On-Site

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Squeeze bottles and lids heavily soiled. Discussed the need to wash rinse and sanitize bottles before refilling.

Basic - Food stored on floor. Raw carrots and pails of sauce stored on the floor of walk in cooler Fryer oil stored on the floor of dry storage. Bottom shelf of walk in freezer sitting directly on the ground. Needs to be 6" off the floor. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned the interior of the microwave during inspection Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on the cook line not labeled with common name. Discussed the importance of labeling all food once removed from its original container with its common name.

High Priority - Observed: Container of medicine improperly stored. Prescription medication store on upper shelf of make table. Operator moved medication out of prep area Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed produce on cooks line and in reach in cooler. Operator moved eggs for proper storage Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Bean sprouts not stored directly in prep unit. Stored in bowl above other foods in unit 47F cold hold 12:00pm, second temperature 43F 12:30pm Corrected On-Site Repeat Violation Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Cutting boards Food chopper Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Ice and a scrubber observed in hand wash sink to the right of kitchen entrance. Operator removed items from hand wash sink. Priority: Intermediate

Basic - Observed: Bathroom facility not clean. Employee restroom located in side the kitchen is heavily soiled. Discussed the need to keep the employee restroom clean. Priority: Basic

Basic - Observed: Employee eating in a food preparation or other restricted area. Employee drinking from a to go container with now lid in prep area and then stored the drink on prep table. Discussed the need to keep drinks off prep tables and not to drink in restricted area Priority: Basic

Basic - Observed: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Priority: Basic

Basic - Observed: Food stored on floor. Walk in cooler buckets of sauce stored on the floor, dry storage has fryer oil stored on the floor server station boxes of food stored under the counter on the floor. Discussed with operator the need to store foods a minimum of 6” off the floor Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water. Discussed proper storage of utensils with operator. Operator removed the utensils from standing water Corrected On-Site Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Whole chicken 38F thawing, cut pork 39F thawing in standing water. Discussed proper thawing techniques with operator. Operator placed food in refrigerator. Corrective Action Taken Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 71F held on counter less than 4 hours, operator placed bean sprouts on ice, rice noodles 75F held on counter less than 4 hours. Operator placed rice noodle in the refrigerator. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.prep table o cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Accumulation of food and stainless scrubbers in hand wash sink to the right of kitchen entrance. Discussed the importance of using hand wash sinks for hand washing only Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line not labeled. Discussed the importance of labeling foods one they are removed from their original container

High Priority - Container of medicine improperly stored. Observed vitamins D packets stored above microwave on cookline Corrected-observed employee remove Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ready to eat shrimp in walk-in cooler Corrected- observed employee place shrimp on top shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (64°F - Cold Holding), employee placed in reachin cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink next to walk-in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold build up inside ice machine near back door

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reachin cooler Corrected- observed employee remove Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed beef stored on floor in walk-in freezer Observed oil stored on floor in dry storage Corrected-observed employee place 6inches off ground Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles Corrected-observed employee remove Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle stored in bulk flour in dry storage Observed employee remove Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature Corrected -observed employee place in walk-in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in kitchen and walk-in freezer soiled with mold

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour and salt not labeled on storage shelf near dish area Corrected-observed employee label Corrected On-Site