Viet's Cuisine

Observed employee drinks stored in a glass cup with no lid or straw and a single-use cup with lid and straw but stored with food and food contact surfaces. COS. Removed. Code: Employee drinks shall be stored in single-use containers with a lid and a straw and stored in a manner that prevents contamination of food and food contact surfaces.

Observed plates of sprouts stored on top of each other with no protection. COS. Plates moved. Code: Food shall be stored in a manner that prevents contamination.

Observed handles with scoops stored in the food product. COS. Moved. Code: In-use utensils shall be stored in a manner to prevent contamination between uses.

Observed cardboard being used as a shelf liner in front service area. COS. Removed. Code: Nonfood contact surfaces that are exposed to splash, spillage or other food soiling shall be constructed of corrosion-resistant, nonabsorbent, and smooth material.

Observed food container lid that was cracked. COS. Removed. Code: Multiuse food contact surfaces shall be free of breaks, cracks, chips, and similar imperfections.

Observed food stored in unapproved bags in the walk-in freezer. COS. Removed. Code: Food contact surfaces of equipment shall be made of materials that do not impact colors, odors, or tastes of food.

Observed raw chicken, raw shrimp, and raw squid stored directly next to each other in drawer of reach in cooler; observed box of broccoli stored directly on top of box of raw beef in walk-in cooler; observed raw chicken stored over raw beef and raw pork in walk in freezer. COS. Items moved. CA: Food shall be stored in a manner that prevents cross contamination.

Observed prepared TCS items and opened manufactured TCS items that were not date marked. COS. Dates added; if dates are unknown the items were discarded. CA: Prepared TCS food and opened manufactured TCS food shall be date marked with the date of preparation, the date of discard, or both, however, the method of date marking shall remain consistent.

Observed frozen lemongrass stored on the drain board of the 3-compartment sink where it is exposed to splash; observed container of pork stored directly on top of pork. COS. All items moved. CA: Food shall be stored in a location where it is not exposed to splash, dust, or other contamination, such as from the exterior of food containers.

Observed employee pour water into a bowl and store wet wiping cloths in it; observed wet wiping cloths stored on counters. CA: Cloths used for the cleaning of food prep surfaces must be held in a sanitizing solution of proper concentration in between uses.

Observed accumulation of debris and grease on the wall behind the dry storage; observed observed that the floor of the walk-in cooler was in a state of disrepair. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Observed employee belongings stored with and above food and food contact surfaces. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Observed that the facility posted the most recent inspection report by the entrance to the kitchen. CA: The most recent inspection report shall be posted within 15 feet of the primary door, 5-7 feet from the ground, readable from a distance of 1 foot away, and in a conspicuous place.

Observed employee wiping clean plates with dry wiping cloth. CA: Equipment and utensils shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed that the facility is reusing single-use containers/reusing boxes/bottles that food was purchased in. CA: Single-use items, including food packaging, shall not be reused.

Observed cardboard is being used as a shelf liner in the walk in cooler and raw wood is present as storage surfaces for food items in the walk in cooler and under equipment; observed rope used as handles on containers in walk in cooler. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed residential refrigerators being used in the facility. CA: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs.

Observed accumulation of debris and dust on the dry storage shelves. CA: Nonfood contact surfaces shall be clean and cleaning frequency shall be enough to prevent accumulation of debris.

Observed food employee enter the kitchen from outside and begin working with food without washing their hands; observed employees with gloves who changed tasks and then began working with food again without washing their hands and donning new gloves. COS. Employees were made to wash their hands and discard contaminated food. CA: Food workers shall wash their hands prior to working with food, after entering the kitchen, when changing tasks, and when contamination occurs.

Observed that the facility is barehanding sprouts that will not be cooked and placing the sprouts into dishes for service. COS. Sprouts discarded. CA: Food that will not be further cooked shall not be handled with bare hands.

Observed raw shrimp stored in the same container as vegetables in the prep top; observed raw pork stored stored with and above lettuce, limes, tofu, and onions; observed raw sausage stored above milk and sauces; observed raw shrimp that received frozen that is no longer in the original manufacturers packaging and raw bacon that was received not frozen that was stored with and above a large quantity of ready-to-eat items in the deep freezer; observed raw pork stored above lettuce, carrots, and other vegetables in the walk-in cooler; observed raw beef and raw pork stored with raw chicken in the walk-in cooler; in the walk-in freezer, observed that nearly all of the food in the freezer was stored in a manner that was causing cross contamination with items received not frozen and items that were received frozen but are no longer stored in the manufacturers original packaging stored with and above ready-to-eat items such as vegetables, cooked dumplings, and pasta, and observed that the same raw products were stored intermingled causing contmaination between the different cook temperatures. COS. Contaminated items discarded and items without obvious contamination were moved. CA: Food shall be stored in a manner that prevents cross contamination.

Observed produce stored in direct contact with soiled/dirty linen and observed many food items that were stored inside of trashbags not intended as a food contact surfaces. COS. Items discarded. CA: Food shall only come into contact with food contact surfaces that are properly cleaned and sanitized, single-use items, and properly laundered linens.

Observed cold TCS food stored above 41 F (sprouts, lettuce, pork, tomatoes, chicken, beef, shrimp, meatballs, tofu, milk, noodles/pasta, cut melons). COS. All items were discarded. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed that the facility is attempting to cool pasta, however, the pasta has only dropped from 108 F @ 12:30 PM to 82 F internal temperature @ 2:27 PM. COS. The pasta was wrapped and placed on a middle shelf of equipment; the item was unwrapped, broken down into smaller containers, and placed into the walk-in to facilitate cooling. CA: Cooling shall be done by going from 135 F to 70 F within 2 hours and from 70 F to 41 F within another 4 hours.

Observed that there were many foodborne illnes risk factor and public health intervention violations including not washing hands, cross contamination of raw and ready-to-eat foods, bare hand contacting food that will not be cooked, date marking, and chemical storage/usage.Recommended action: Address all violations and maintain active managerial control over the facility to ensure these violations are prevented. CA: It is the responsibility of the person-in-charge to ensure that violations are prevented, identified, and addressed as necessary and that active managerial control is maintained over the facility.

Observed residential pesticides in the kitchen. COS. Discarded. CA: All chemicals shall be used according to their conditions of use, including only using residential pesticides in residential settings.

Observed chemicals stored with and above food and food contact surfaces; cleaners/soap stored with pasta noodles. COS. Removed. CA: Chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.

There are employee medications stored above food preparation and storage surfaces in the kitchen area and on shelving above the deep freezer in the back. COS. Medications removed. CA: Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Observed employee drinks not in a reusable thermos that had a straw but no secure lid that was stored with and above a large quantity of food intended for consumers; observed employees eating food that they then stored with and above large quantities of food intended for consumers. COS. All items removed. CA: Employee drinks shall be stored in single-use containers with a lid and a straw and employee food and drinks shall be consumed and stored in a manner that prevents contamination of food and food contact surfaces.

Observed food stored uncovered; food stored uncovered on counters throughout the restaurant and food stored uncovered in all of the freezer units. CA: Food shall be stored covered.

Observed prepared TCS items and opened manufactured TCS items that were not date marked. COS. Dates added; if dates are unknown the items were discarded. CA: Prepared TCS food and opened manufactured TCS food shall be date marked with the date of preparation, the date of discard, or both, however, the method of date marking shall remain consistent.

There are numerous containers of food items not labeled in the kitchen area including squirt bottles and pans of sauce on the line, and containers of dry powders/spices. COS. Labels added. CA: All containers of non-easily identifiable foods shall be labeled with the common name of the product.

Observed that the facility is attempting to cool several items that they cooked this morning (chicken, beef, tofu, pork) by placing them into dense containers and then into the prep top cooler and leaving them. COS. Items broken down and moved to another unit to facilitate cooling. CA: Cooling methods shall be appropriate to ensure that items are cooled quickly enough to meet all time and temperature benchmarks and requirements.

Observed that the facility was thawing cooked shrimp by leaving it on the counter. COS. Staff immediately moved the product upon inspector arrival. CA: Thawing shall be done using approved means such as under cold running water, cooking from frozen, microwaving and immediately cooking, or by placing in a refrigeration unit.

Observed food (tofu and noodles) that were stored on the drain board of the 3-compartment sink where they were exposed to splash from the dishmachine; observed food stored on the floor in the walk-in cooler. COS. PIC and staff educated on food storage and all items moved; observed containers of chicken stored inside a container of mixed vegetables and containers of pork stored in containers or meatballs and ginger, the exterior of the first food containers is directly inside/touching the second food. CA: Food shall be stored at least 6 inches off of the floor and in a location where it is not exposed to splash, dust, or other contamination, such as from contamination from the exterior of food containers.

There are numerous wet wiping cloths present on food prep surfaces and not placed back into a sanitizing solution in between uses. CA: cloths used for the cleaning of food prep surfaces must be held in a sanitizing solution of proper concentration in between uses.

Observed that the facility posted the most recent inspection report by the entrance to the kitchen. CA: The most recent inspection report shall be posted within 15 feet of the primary door, 5-7 feet from the ground, readable from a distance of 1 foot away, and in a conspicuous place.

Observed containers stacked while wet. CA: Containers shall be thoroughly air dried prior to stacking.

Observed plates stored upright without overhead protection on the clean dish racks. CA: Plateware shall be stored covered or inverted to protect from overhead contamination.

Observed that the facilty is reusing single-use containers/reusing boxes/bottles that food was purchased in, however, the packaging is flimsy and not easily cleanable. CA: Single-use items, including food packaging, shall not be reused.

Observed cardboard is being used as a shelf liner in the kitchen and raw wood is present as storage surfaces for food items in the walk in cooler and under equipment. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

The residential refrigerator in kitchen does not maintain proper ambient temperature of at least 41 degrees F. Recommended action: Have unit repaired; if the unit is going to be replaced, it shall be replaced with a commercial refrigeration unit. CA: Equipment shall be maintained in a state of good repair. Coolers must maintain a temperature of at least 41 degrees F to ensure food items within the unit are held at proper temperature. This unit may not be used until proper temperature is maintained.

Observed accumulation of debris, grease, and food on equipment, counters, and shelves throughout the facility; observed accumulation of mold on the outside of food containers in the walk-in cooler. CA: Nonfood contact surfaces shall be clean and cleaning frequency shall be enough to prevent accumulation of debris.

Observed heavy accumulation of debris and grease, particularly under shelves and equipment throughout the facility and in the walk-in's; Observed very, very heavy build up of mold on the back wall of the walk-in cooler; observed that the floor of the walk-in cooler was in a state of disrepair. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Observed maintenance tools that were stored with and above food and food contact surfaces both in the main kitchen over prep surfaces and food and in the back stored with equipment. COS. Removed. CA: Maintenance tools shall be stored in a manner that prevents contamination of food and food contact surfaecs.

Employee belongings are improperly stored to prevent contamination: employee phones are present on prep surfaces in kitchen and on the food contact portion of the meat slicer in back, employee personal belongings stored in a bag that was stored on a shelf with food and above the deep freezer. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Observed food employee come inside, put on gloves, then start prepping food without washing their hands; observed food employee wearing gloves, touch their face, then continue prepare food. CA: Food employees shall wash their hands before donning gloves to work with food.

Observed butter stored with raw pork in reach in cooler; observed raw pork and raw shrimp stored with ready to eat foods in the reach in freezer. CA: Food shall be properly stored according to internal cooking temperatures.

Observed cold TCS food (sprouts and cooked onions in oil) that were stored above 41 F. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed a lack of active managerial control which can be seen in there being several foodborne illness and public health intervention violations. CA: Facility shall ensure that active managerial control is maintained over the facility and that violations are prevented, identified, and addressed as necessary.

Observed employee drinks, not in a single-use container, without a straw and stored clean equipment. COS. Removed. CA: Employee drinks shall be stored in a single-use container with a lid and a straw and shall handled to prevent contamination.

Observed hand sink did not have cold water, making the water reach a temperature too hot to wash hands. COS. As hands were contaminated, inspectors informed employees to stop their prep and to not take orders. PIC went to store to get replacement part and fixed while on site. CA: Hand washing sinks shall be maintained so that employees can use it at anytime.

Observed food stored uncovered throughout facility in reach in coolers and freezers. CA: Food shall be stored covered.

Observed raw meat and lettuce were stored in the meat prep sink. CA: Vegetables shall be washed in a designated sink for vegetables and ready-to-eat food.

Observed food containers unlabeled. CA: Working containers storing food shall be labeled with the common name.

Observed that the facility was thawing raw pork in standing water. COS. Food removed from water and water dripped onto food. CA: Thawing shall take place under cold running water, cooking from frozen, microwaving and immediately cooking, or by placing in a refrigeration unit.

Observed employees wearing bracelets while preparing food. CA: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.

Observed cold water at hand sink was not accessible due to broken handle. COS. PIC fixed on site. CA: Plumbing systems and fixtures shall be maintained in good repair.

Observed a previous inspection report with a score of 75 was posted instead of the most recent inspection report with a score of 79. CA: The most recent inspection report shall be posted, 5-7 feet from the ground, and readable from a distance of 1 foot away.

Observed knife stored between wall and prep equipment. COS. Knife removed. CA: In-use utensils shall be stored in a manner to prevent contamination between uses.

Observed cardboard and raw wood being stored on shelves and floors to hold equipment and utensils; observed Styrofoam used on the outside of equipment. CA: Non food contact surfaces shall be smooth, nonabsorbent, and easily cleanable.

Observed 3-compartment sink was not properly sealed and attached to the wall. CA: Fixed equipment, such as sinks, shall be sealed to the adjoining equipment or walls.

Observed accumulation of debris and dust on wired shelving at cook line, on the exterior of equipment, crevices between equipment, storage table for equipment (slicer). CA: Non food contact surfaces shall be clean and cleaning frequency shall be enough to prevent accumulation.

Observed maintenance tools stored on prep top cooler. COS. Removed. CA: Maintenance tools shall be stored so they do not contaminate food, equipment, and utensils.

Observed accumulation of debris and grease on floors and walls; observed that walk-in floor was damaged. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Observed personal belongings (phones and purses) stored on the counters next to utensils and food contact surfaces. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Observed raw chicken stored above raw beef, vegetables, and pasta; observed raw meat and rice stored together. COS. All items properly separated; contaminated items discarded. CA: Food shall be properly stored according to internal cook temperatures.

Observed that the facility was trying to cool bean sprouts that had just been washed, however, they were sitting in a large container without any active cooling methods and facility was allowing them to sit without a plan for temperature control or cooling. COS. Placed into cooler and some placed into an ice bath. CA: Items shall be cooled in a manner that ensures that they reach 41 F in the correct time.

Observed that raw beef and cooked shrimp were stored on the drainboard for the dishwasher where they were exposed to splash from the dishmachine. COS. Moved. CA: Food shall be stored in a manner and location that prevents contamination of food and food contact surfaces.

Observed sprouts and cooked shrimp stored in contact with undrained ice. COS. Removed. CA: Food shall not be stored in direct contact with undrained ice.

Observed employees wearing bracelets while preparing food. COS. Removed. CA: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.

Observed that both raw meat and vegetables were stored in each of the prep sinks. RCA: Choose which sink will be for produce and which for raw meats. CA: Produce sinks shall only be used for washing produce and thawing ready-to-eat food.

Observed that the rear door had a gap under the door. RCA: Install new weather stripping. CA: Outer openings shall be self-closing and tight-fitting to prevent pest entry.

Observed accumulation of debris and grease on floors and walls; observed that walk-in floor was damaged. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Observed cold TCS food (beef, chicken, tofu, eggs, dairy, leafy greens, sprouts) that were stored above 41 F. COS. Discarded. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed employee drinks, not in a single-use container, without a straw and stored with and above food and food contact surfaces. COS. Removed. CA: Employee drinks shall be stored in a single-use container with a lid and a straw and shall handled to prevent contamination.

Observed that there were no hand drying provisions at hand sink in kitchen. COS. Stocked. CA: Hand drying provisions shall be available at all hand sinks.

Observed odorban and windex stored with and directly above single-use items. COS. Moved. CA: Chemicals and toxic materials shall prevent contamiantion of food, equipment, utensils, and single-service items by properly separating them.

Observed that sprouts were stored on the drainboard for the dishwasher where they were exposed to splash from the dishmachine. COS. Moved. CA: Food shall be stored in a manner and location that prevents contamination of food and food contact surfaces.

Observed employees wearing bracelets while preparing food. COS. Removed. CA: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.

Observd that there were to go containers stored in the mens restroom. COS. Discarded due to concerns with contamination. CA: Single-use items shall be stored protected from contamination.

Observed accumulation of debris and grease under equipment and shelves and around teh coving/edges of the facility. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed personal items stored on the counter next to the utensils and food. COS. Items were removed. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

All toxic chemicals must be stored below/away from food contact items. Bottles of Windex stored on top of box of single use cups. Moved Windex.

All physical facilities must be kept clean and free from build up. 1. Additional cleaning is needed of hood vents and filters to remove grease build up. 2. Additional cleaning needed of wall behind and next to ice maker to remove dust build up. 3. Additional cleaning is needed of area over chest freezer and dry goods in rear of prep area to remove dust and webs.

Observed hand dryer was unplugged. COS. dryer was plumed in and working.CA: hand drying provisions shall be available at all hand sinks.

Observed containers which were stacked and wet. CA: Containers shall be thoroughly dried prior to stacking.

Observed single use containers which were stored upright. COS. Item inverted. CA: single use utensils shall be stored to protect the use end.

Observed personal item was stored on the counter next to the utensils. COS. Item was removed. CA: employee personal items shall be stored in designated areas.