SONG HUONG RESTAURANT & CAFE

1. Soap dispenser at the kitchen hand sink was empty. [corrective action] Refill the soap dispenser. [correction] Owner provided a portable hand soap dispenser. 2. Paper towel dispenser was not available at the hand sink at the front service area. [corrective action] Install a paper towel dispenser and keep it stocked at all times.

Hot water from the food preparation sink measured 117F. [corrective action] Provide hot water, minimum 120F.

Whole cooked chicken and rice porridge in the walk-in cooler measured 51F. [corrective action] Maintain potentially hazardous foods at 41F or below. [correction] Food moved to merchandiser refrigerator. Note: Per owner, food was cooked earlier today.

This facility has changed ownership. The current owner is operating without a valid health permit. New business name is "N Pha Le". Previous name was Suong Huong Restaurant and owner was SH House. [corrective action] Obtain a health permit from the Department of Environmental Health. Submit facility evaluation form and permit application to dehweb@deh.sccgov.org within 48 hours.

1. Observed Vermin: One live cockroach was observed on the food preparation table in the kitchen. 5+ live cockroaches were observed in the drawers at the front service area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin 4. Notification: The person in charge during inspection, Nhung Nguyen (owner), has been informed that the facility must close immediately. [corrective action] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Clams in the walk-in cooler did not have shellstock tags. Owner stated tags were thrown away. [corrective action] Ensure shellfish is purchased from an approved source. Keep tag with the shellfish until it sells out. Keep shellfish tags on file for at least 90 days. [correction] Clams were voluntarily discarded. See VC&D form.

Heavy build up of grease and food debris observed on floor of the cook line, and underneath preparation tables. Heavy accumulation of grease and dust on walls throughout the kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris.

Ambient temperature of the walk-in refrigerator measured at 57F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner. Temporarily discontinue use of the walk-in refrigerator until unit is repaired. [SA] Utilize food preparation refrigerator and/or merchandiser refrigerator to temporarily cold hold PHF items. Numerous containers that were previously used to store food observed being reused to store food. [CA] Food containers intended for single use shall not be reused.

Observed bottle of domestic insecticide spray maintained underneath the food preparation sink. Observed numerous rodenticide baits maintained on the floor behind the ice machine by the back door of the facility. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

PHF items maintained inside the walk-in refrigerator measured as follows: - Pot of porridge - 56F. - Cook quarter chicken - 55F. - Small pot of rice - 54F. - Portioned vermicelli - 53F. Employee stated that all items were prepared the night before. Ambient temperature of the walk-in refrigerator measured at 57F via probe thermometer. Thermometer maintained inside the walk-in refrigerator display a temperature of 55F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHF items were VC&D due to improper cold holding.

Heavy build up of grime observed on equipment door handles and on surfaces of condiments and sauce bottles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

At time of inspection, hand wash station was obstructed with a plastic container inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed. Men's restroom lacked hand soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Back door of the facility maintained opened during the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed mop stored inside mop bucket and draped over the mop sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mop rack or other devices shall be made available to hang and store cleaning tools.

Manager or PIC not available at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Observed container of raw chicken thawing inside the mop sink. [CA] Discontinue practice. Food preparation shall only occur in approved areas. [COS] Employee removed container of chicken to begin cooking process.

Observed mop sink being utilized for food preparation. [CA] Utilize sinks for their designated purposes. All food preparation shall be conducted at the food preparation sink. Observed microfiber linen used to cover food items. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.

Observed plastic container of raw chicken in standing water thawing inside the mop sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.