Big Mama Vietnam Kitchen

Observed chlorine test strip testing at 0pp when applied to dish after dishwasher cycle. Rule: (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) Corrective Action: Dishes were washed-rinsed and sanitized after new container of chlorine sanitizer was connected to machine. Observed sanitizer strip at appropriate concentration.

Observed TCS foods cold held above 41 degrees (see food log), on prep-top unit. Rule (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrective Action: PIC placed items in an ice bath.

Observed black substance on chute of ice machine. Rule

1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective action: Clean/sanitize ice producing machine.

Observed blue stickers on plastic containers on drying rack. Rule

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Corrective action: PIC removed stickers and containers. Containers shall be washed, rinsed and sanitized prior to use.

Observed facility using previously used Garlic containers to hold spices including cinnamon and star anise.

1. Single-service and single-use articles may not be reused. Corrective Action: PIC removed spices from Garlic container and placed them in appropriate covered plastic containers. Containers were also labeled. Garlic container on drying rack was also disposed of.