KHANH'S RESTAURANT

*REPEAT VIOLATION* Old/dry rodent droppings observed in dry storage area. None observed on food/food storage/food contact surface. No evidence of active rodent droppings observed after thorough search. PIC stated pest control service is scheduled for tomorrow. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of vermin in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

*MAJOR* In the 1 door reach in at cook line, cooked white rice stored in deep plastic container covered with plastic measured at 60F. PIC stated it was cooked and cooled yesterday. *MINOR* In the walk in cooler, pho broth in ~10 inch metal pots secured with top lids measured at 94F. PIC stated it was removed from the stove and placed in the unit approximately less than 30 minutes prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Rice voluntarily discarded via trash. [SA]: Lids removed to allow pho broth to cool down.

*REPEAT VIOLATION* In the dry storage area, one dried/old rodent dropping observed in an empty box and one on top of an equipment box. No contamination observed. Pest control report from 03/19/2026 from Crane Pest Control stated no activities found. PIC stated pest control services occur biweekly. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of vermin in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

At the cookline, utensils observed stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

*REPEAT VIOLATION* At the service station, hand sink's soap dispenser was stuck and unable to dispense soap. At the cook line station, hand sink's single use towel dispenser was not able to dispense single use towels. [CA]: All hand sink stations shall be equipped with hand soap and single use towels in properly working dispensers. [SA]: Pump soap and loose single use towels temporarily provided at hand sinks.

At the far right prep line cooler's top wells at cook line, raw bean sprouts and cut tomatoes measured at 52F and 55F respectively. Ambient temperature of top wells measured at at 61F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Cut tomatoes and raw bean sprouts relocated to bottom reach in of unit.m

Holes/gaps observed on ceilings at back prep area where prep sinks are at, at dry storage area, and on FRP wall next to mop sink.[CA]: Maintain floors, walls, and ceilings in good condition. Seal/repair holes/gaps.

Quat ammonium testing method not provided. [CA]: Testing method for measuring Quat Ammonium sanitizer (ex test strips) shall be provided.

No hot water provided at prep sinks. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Accumulation of pink grime observed on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. Accumulation of dried residue observed on and around the blade of table can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.

*REPEAT VIOLATION* Containers of food stored directly on the floor in the walk in freezer and walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) Open bags of food stored in the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Prep line cooler's top well at the right side most of cook line and prep line cooler at server station unable to cold hold Potentially Hazardous Food at 41F or below. [CA]: All cooling units shall be capable of cold holding Potentially Hazardous Food at 41F or below at all times. Discontinue use of units until it is properly working. Repair/assess/adjust units as needed.

Baffle filters at hood not installed. [CA]: Properly install baffle filters at hood.

*REPEAT VIOLATIONS* 1. Expired food safety manager certificate. Per PIC, valid certificate was left at home. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training cards/certificates not provided. Per PIC, they were left at home. [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. Continued non-compliance may lead to enforcement actions including office hearing and charged follow up inspections. Provide copies of food safety manager certificate and food handler training to Specialist via email at Princess.Lagana@deh.sccgov.org

1. At the front hand sink, roll of single use towels not stored in a permanently installed dispenser. PIC stated dispenser is in disrepair. [CA]: Single use towels shall be properly stored in a permanently installed dispenser. 2. At the back hand sink closest to the dish machine, the dispenser was stocked up with single use towels but was not properly dispensing single use towels. Another available nearby hand sink with soap and single use towels in dispenser observed. [CA]: Single use towel dispensers shall be properly working at all times. Assess/repair dispenser as needed.

Multiple old/dry rodent droppings observed in the following areas: -near the water heater -on floors of dry storage area No contamination observed at the time of inspection. Per PIC, pest control service occurs monthly. Most recent pest control report provided from 10/2024. Pest control service treats for cockroaches and rodents. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps to prevent entry and harborage of vermin. Maintain pest control report on site and available upon request.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

*REPEAT VIOLATION* Containers of food stored directly on the floor in the walk in freezer and walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

Accumulation of grease and grime on floor underneath equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

No probe thermometer available for use. [CA]: Provide a probe thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.