DONG QUE RESTAURANT

Lack of manager's Food Safety Certificate. [Corrective Action] Provide the manager's Food Safety Certificate.

Shellstock tags are not maintained for 90 days. Tags for current batch of shellstock available. [Corrective Action] Maintain shellstock tags for 90 days.

Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Maintain exhaust vents clean.

1. Exposed spackle on the wall next to the handwash sink at the service area. [Corrective Action] Repaint wall and maintain in good condition. 2. Wall observed water damaged on the left side of the wall in the stir fry room. [Corrective Action] Maintain wall in good condition. 3. Paint peeling off the wall at magnetic knife holder. [Corrective Action] Maintain wall in good condition. 4. Entry way into the back storage area observed unfinished and observed chicken wire exposed from the stucco. [Corrective Action] Ensure to complete the entry way project. 5. Base board in many areas of the kitchen observed deteriorated and use of unapproved material for base board. [Corrective Action] Use approved materials for the floorings and walls. Maintain walls and floors in good condition.

Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. Observed the chlorine bottle to be empty. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm. [Suitable Alternative] Use the 3 compartment sink to sanitize utensils at 100 ppm until dishwasher has been repaired.

Rubber seal on the door of the single door upright cooler in the kitchen observed damaged. [Corrective Action] Repair or replace the rubber seal.

Observed gaps larger 1/4 inches under the back doors. [Corrective Action] Minimize gaps under the back doors.

Dead cockroaches observed on monitoring traps next to the water heater. [Corrective Action] Replace the monitoring traps. Clean and sanitize areas of dead cockroaches.

REPEAT VIOLATION Food safety manager certificate expired and no food handler cards available on site. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Excessive grease built up on the hood filter at wok area hood. [CA] Clean and maintain hood. Observed the use of a solid fuel charcoal grill at the secondary cook line. [CA] Solid fuel grills shall be under dedicated ventilation hoods.

Observed containers of soup and container of oyster stored on floor in walk-in fridges. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employee bag stored on rack on top of drying noodles in food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Black and heavy scratched and scored cutting board on prep tables. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

MAJOR Chlorine measured at 0ppm at final sanitizing stage in dishmachine. Employee actively washing dishmachine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] PIC set up 2 compartments with sanitizer measured 100ppm in the 2 compartments. PIC reset the line and changed dishmachine solution. Dishmachine dispensed 50ppm of chlorine at the end of inspection. MINOR Mold like substance built up on ice panel in ice machine. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.

Peeling paint on the wall at cookline wok station where knife magnet observed. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Several area with broken floor cove base. [CA] Repair or replace cove base. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

REPEAT VIOLATION Found the following items added to facility: 2 door cold top/reach in (@ cooks line); walk-in-cooler (L); walk-in-freezer (L), ice machine (L); 3 door sliding unit (L), 1-compartment sink (L); mop sink (RR), hand sink (2RR), cove base flooring, ceiling panel, water heater (RR), dry storage room. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. The installation of new equipment must go through the plan check department for review and approval, submit plans and specification sheets. Per PIC, he has paid for an architect to draw the plan and submit to the department. Submit plan to this office within 3 business days or the added equipments may be impounded by this office.

Employee at cookline wash containers with dish soap and without hand washing and changing gloves, put container back to open top fridge. Observed dish soap on gloves. Employee attempted to touch cut tomato. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector stopped action and direct employee to change gloves and wash hands.

Shellstock tags for shellstock are not maintained for 90 days.. Tags are available for current batch in fridge. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.