NHA TRANG RESTAURANT

Pot of raw chicken in water measured at 93F. Employee stated that the chicken was being defrosted in hot water prior to being cooked. [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. [COS] Chicken was brought to the cook line to be immediately cooked.

Heavy accumulation of food debris and standing observed on floors throughout the kitchen. especially underneath equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris. Observed walls throughout the kitchen heavily deteriorated with numerous gaps and holes. Observed stainless steel panel holding the hand soap and paper towel dispenser above the hand sink detached from the wall. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Repair holes in structure and maintain in good repair to prevent pest harborage. Numerous broken floor and coved base tiles was observed throughout the kitchen. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 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.

Shellstock tags maintained in bundle hanging on the top shelf of the food preparation refrigerator commingled with other shellstock tags. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

Observed heavy accumulation of grime built up on refrigerator door handles throughout the kitchen and small storage/food prep room next to the cashier station. Observed heavy accumulation of grime built up on the outside of food storage containers throughout the facility. - Black tote with yellow lid storing fried onions/shallots. - Black tote with yellow lid storing pickled vegetables. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Employees' personal belongings observed stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Observed two dead mouse on sticky trap placed on the second to bottom shelf at the corner of the walk-in refrigerator. Observed another clear monitoring trap placed on the second to top shelf on the opposite corner of the walk-in refrigerator. Owner stated that the facility was previously being serviced weekly, however, recently had switched to a bi-weekly schedule since no activity has been observed. Last serviced was conducted on 7/19/2025. Pest control report was provided, however only stated that the facility was serviced for cockroaches. No other activity was observed throughout the facility. No contamination of food or food contact surfaces was observed. [CA]: 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. [COS] Trap with dead mice was discarded. Observed heavy presence of live flies and fruit flies throughout the kitchen. [CA] Use any and all approved methods to abate live flies. Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Employees' personal food items maintained in areas of opened food, food preparation, and food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

PHF items subjected to time as a public health control (TPHC) were not documented. Formatting of the TPHC records are based on multiple stations. At time of inspection, employees were unsure which food items are subjected to TPHC and belonged to which station. When inquiring about time logs, employee began filing out times for food items. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. ** Note: If repeat violation is observed and/or employees fail to provide adequate knowledge of TPHC requirements, usage of TPHC shall be revoked; all food items will be subjected to temperature control only. [COS] TPHC log was completed. ** Discussed with owner and manager to provide more specific TPHC logs. New TPHC procedure form was provided to operator.

Gas powered rice cookers are maintained outside of the ventilation hood at the cook line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Observed heavy build up of grease and soot on ventilation hood and hood filters above the grill. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Observed numerous knives and cleavers stored in unsanitary manner: - Between the preparation table and refrigerator refrigerator at the cook line. - Wedged in-between the wooden backing behind the two-compartment food preparation refrigerator outside of the walk-in freezer. [CA] Properly store utensils and equipment in a clean and sanitary manner. Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. Observed bowls used as scoops. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Observed numerous PHF items maintained out in ambient temperature: - Aluminum tray of baked comminuted meat measuring at 54F. Employee stated that the item was taken out of the refrigerator and has been kept out for approximately 2 hours. - Pot of braised pork belly maintained on the side of the grill away from the flame measuring at 98F. Manager stated that the pork was reheated in the morning at 10:00 AM and is maintained here. Item is then reheated upon orders. Employee stated that item has been here for approximately 2 hours. - Numerous smaller pots of soup maintained at the cook line measuring between 100F to 120F. Employee stated that pots of soup were left overs from previous orders. Observed mussels maintained above the load limit of the food preparation refrigerator. Mussels measured at 53F at the top and 40F at the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were immediately relocated into refrigeration units to cool. Instructed employee to split the top portion of the mussels to immediately cool.

All employees' three-year food handler cards expired in January of 2025. [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.

Observed numerous equipment maintained outside in the back hallway of the plaza in unsanitary condition. Food was also observed in their shipping containers maintained outside directly on the floor. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Food shall be stored at least 6 inches above the floor to prevent contamination.

Large pot of cooked catfish in soup maintained at the cook line measuring at 107F. Pot was maintained on the cook line over the cook line pilot light and around other large pots of soup that were actively cooking. Employee stated that the soup was prepared an hour prior and is cooling. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Properly store cooling foods in such a way to allow proper air flow. [COS] Instructed employee to immediate separate into smaller portions to expedite cooling process. * Note: Two-three to-go containers of bittermelon soup maintained inside the merchandiser refrigerator measured at 93F. Employee stated that the soup was prepared less than two hours prior and that it is maintained for a customer to pick-up later while they shopped around the plaza. Ensure time and temperature requirements for cooling are still applied.