MISS SAIGON CATERING

12A: .04(4)(q)Observed sugar cane bundles stored on cooking sheets less than 6 inches above the floor. Observed flour and vegetables stored in buckets sitting directly on the floor. Observed rice starch stored in containers that were not raised at least 6 inches off the floor. 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: Foods were raised up so that there are at stored 6 inches or more above the floor.

14B: .05(10)(a)Observed several metal food storage containers that had been washed and stacked prior to fully airdrying. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Dishes were placed in the warewashing sink to be re-washed, rinsed and sanitized. Stacking for air drying was demonstrated to the person-in-charge.

17D: .07(2)(i)Observed two glass lightbulbs above the stove that were missing protective shields. Observed tubular, glass lightbulbs above the warewashing sink in the kitchen and in dry storage above metal food containers and open food that were missing protective covers. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)

6-1A: .04(6)(f)Observed cooked ham, baby jackfruit mixture, and banh tet thit with temperatures above 41F ( see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

6-1C: .04(6)(d)Coconut milk pudding did not cool down in the time allowed ( see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Food items were discarded.

17C: .07(5)(a),(b)1,2,3Floors and walls of the facility have a heavy accumulation of build up. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(4)(b)Observed a purse hanging above a handwashing sink. Employee hygienic items stored above food containers. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C)

18: .07(5)(k)Observed two live cockroaches crawling in top of non working cooler. Facility has many items making it hard to reach into places and creating harborage conditions. 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)

6-2: .04(6)(g)Observed various food items (com ruou, black eye pea sticky rice, coco jelly, yellow bean pudding) that were made more than 24 hours ago, without a date of when the food was prepared. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food items were discarded.

11A: .04(6)(e)Observed coconut milk paste cooling in plastic tubber ware inside the top prep cooler, placed inside a container with the lid closed. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Cooling methods were discussed.

12C: .04(4)(m)Observed a damp microfiber wiping cloth hanging from the hand rail of the stove with other soiled cloths. Wiping cloths that are air-dried shall be dried so that they do not drip on food or utensils and so that the cloths are not contaminated while air-drying. (C) Corrective Actions: Wiping cloths were placed in dirty laundry hamper.

14C: .05(6)(r)Observed many containers from previous food items being reused to contain other food items, such as chia seeds in a single use lemonade container. Single-service and single-use articles may not be reused. (C)

15C: .05(7)(a)2,3Various containers and equipment exterior have accumulated debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

16B: .06(2)(r)Observed water leaking near the water heater and walk in cooler. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

16B: .06(2)(b)An utility sink was installed next to the ice machine and a handwashing sink. The plumbing is connected to the handwashing sink and is running to a wall. A plumbing system shall be designed, constructed, and installed according to law. (P)

17B: .06(5)(d),(e)Grocery bags were being used as trash receptables and were observed hanging on prep coolers. Receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent. (C)

6-2: .04(6)(h)Observed sweet bean and rice dessert being held longer than its discard date. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Food items were discarded.