NAM PHUONG VIETNAMESE RESTAURANT

6-1B: .04(6)(f)Rice cooked last night hot-holding at 89oF. Rice discarded Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)

6-2: .04(6)(g)Numerous cooked Time/temperature foods located in walk-in coolers, reach-ins, freezers held for more than 24hrs not date-marked(soups, cooked beef, pork, sauces, cooked shrimp, etc..) 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)

12A: .04(4)(q)Cooked tofu cooling on cardboard in walk-in coolers. Food discarded. 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)2nd consecutive repeat*

16B: .06(2)(a)Hot water knob missing from kitchen handsink. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

15C: .05(7)(a)2,3Cooler 1 shelving has mold-like accumulations. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

4-2B: .05(7)(a)1Observed ice machine with black accumulation on interior surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was cleaned.

6-1A: .04(6)(f)Observed several meats in prep cooler cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

6-1C: .04(6)(d)Observed 2 bags of bok choy and 2 bins of raw fish cooling at a rate insufficient to reach 41F in the allowed time. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Foods were covered with ice and moved to walk-in freezer.

6-1C: .04(6)(d)Observed cooked porridge in walk-in cooler that did not cool to 41F from previous night. 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: Porridge was discarded.

12A: .04(4)(q)Observed several boxes of food stored in the floor in the walk-in freezer and dry storage area. This is the second consecutive violation of .04(4)(q). A third consecutive repeat will result in a permit suspension. 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)

13A: .02(1)(d)Observed inspection report from 10/4/23 posted. The most recent inspection report from 4/9/24 was not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was posted.

17D: .07(4)(b)Observed employee's personal items such as food, water bottles, personal care items, and phone chargers located in prep coolers, above prep surfaces, or above food. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items were relocated.

2-2B: .03(5)(j)1&2Employee drinking from cup without secure lid in straw in the kitchen. Employee drink stored over prep areas in unapproved cups. Drinks relocated/discarded. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)

2-2D: .06(2)(o)Facility installed glass washer in handsink at bar sink. Equipment removed A handwashing facility may not be used for purposes other than handwashing. (Pf)

11C: .04(6)(c)Thawing raw pork on sink filled with water. Water drained, food relocated to walk-in cooler. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)

12A: .04(4)(q) Several boxes of food and food containers stored on the floor in walk-in freezer. Food relocated above 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)