BANH MI CAFE

6-1A: .04(6)(f)Observed cooked shrimp, cooked pork, and cooked beef that were being held higher than 41° F in the open top coolers. Observed bean sprouts that were being held higher than 41° F in the upright refrigerator.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the beef and bean sprouts. The cooked pork, and cooked shrimp were allowed to cool as they had been put in the open top cooler less than two hours prior.//

12A: .04(4)(q)Observed two cases of hot sauce stored on the floor in the kitchen.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge removed the hot sauce from the floor and placed the bottles on the shelves.//

12C: .04(4)(m)Observed several wet wiping cloths stored on the prep counters in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge removed the wet wiping cloths and placed them in a sanitizer bucket.//

17C: .07(2)(e)Observed cardboard being used as a floor mat in the kitchen.// Mats and duckboards shall be designed to be removable and easily cleanable. (C) Corrective Actions: Person in charge removed the cardboard floor mat and discarded it.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw eggs stored over cooked beef, raw tendon stored over cut cabbage, raw pork stored over cooked beef in prep cooler. Observed unwashed vegetables stored over cooked beef in the reach in cooler across from the three compartment sink. Observed raw pork stored over raw washed onions and lettuce in prep cooler in the front of the facility. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The raw eggs were moved below the cooked beef. The cut cabbage was relocated to another area of the prep unit. The unwashed vegetables were relocated to another cooler that also had unwashed vegetables. The raw pork was removed from the prep unit.//

6-1A: .04(6)(f)Observed cut lettuce, cut tomato, bean sprouts, cooked sausage, raw tendon, and raw beef in the prep cooler (across from the stove) which had been stored for more than 4 hrs that had a temperature above 41° F. The prep unit had a temperature of 39° F. Observed raw pork ( 6 packages), cooked beef, and cooked pork in the prep cooler in the front of the facility to be above 41° F./ Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The cut tomato, bean sprouts, cooked sausage, raw tendon, raw beef, raw pork (6 packages), cooked beef and cooked pork were all discarded by person in charge.

10D: .04(4)(d)Observed Chili lemon paste, sugar, soy sauce ( in small containers), mushrooms, fried onions and several sauce bottles that did not have common name labels.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

11D: .05(2)(k)The person in charge did not have a thermometer on site.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

14C: .05(10)(e)1&3Observed 5 cases of single use paper towels stored on the floor.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

16B: .06(2)(r)Observed two handwashing sinks that did not turn off completely after use. There is a constant drip of water at both sinks.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17A: .07(5)(i)Observed both doors on the men's and women's restrooms do not self close.// Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

18: .07(2)(m)Observed the back door of the kitchen does not self close with a tight seal.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

18: .07(5)(k)Observed live small bugs crawlings on the floor of the kitchen and on the surface of the storage shelves.// The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)