TUU QUAN RESTAURANT

1. Rodent droppings observed on the floor at the cookline, water heater and storage rack. [Corrective Action] Thoroughly clean and sanitize areas of old rodent droppings. [Suitable Alternative] Employee clean it. 2. Dead cockroaches observed on monitoring traps at the 2 door upright freezer and 3 door upright cooler. [Corrective Action] Replace the monitoring traps. Clean and sanitize areas of dead cockroaches. [Suitable Alternative] Employee cleaned it.

Lack of self-closing device on one of the restroom doors. [Corrective Action] Install self-closing device on the restroom door.

Grime and mold like substance observed inside the ice machine. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.

Employee drinks were stored directly into consumable ice in the ice machine. [Corrective Action] Do not store anything except the ice scoop in the ice machine.

Unused large aquarium in the kitchen. Per employee, the aquarium was used for lobster long time ago and have not been used for 5 yeasrs. [Corrective Action] Remove unused equipment from the premise.

The 2 compartment prep sink is indirectly plumbed to the floor drain. [Corrective Action] The 2 compartment prep sink shall be plumbed to the floor sink. [Suitable Alternative] The setup is temporary. Re-inspection next Thursday.

Water leak observed from the drain pipe at the 2 compartment prep sink. [Corrective Action] Repair to stop the leak.

Lack of manager Food Safety Certificate and employee Food Handler's Card. [Corrective Action] 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. [Corrective Action] 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 multiple holes in the wall behind the 2 compartment prep sink. [Corrective Action] Repair the wall. There shall be holes in the wall.

Handwash sink next to the cookline observed completely blocked. Another near by handwash sink accessible in the kitchen. [Corrective Action] Ensure handwash sink is accessible at all times.

Minor leak observed at the waste drain pipe below the left side basin of the two-compartment food preparation sink. Waste water is collected using a large bus tub. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Heavy build up of grease observed on floors behind the cook line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris.

Large gap observed below the metal screen door at the side of the kitchen. Door was maintained opened at time of inspection. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Dead mouse observed inside sticky trap between wall and alter behind the bar/DJ area. Rodent dropping observed in the following areas: - On floor behind sound system equipment. - On floor behind chest freezers at the DJ area. - On floor underneath the water heater in the kitchen. [CA] Clean and sanitize area of of old droppings. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. [COS] Kitchen employee discarded trap.

Containers and boxes of raw shelled eggs maintained above ready-to-eat food items inside the three-door upright refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

No manager or person in charge 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 microfiber cloth used to cover food. [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 bowls used as scoops maintained inside bulk ingredient containers. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

The only hand wash station was partially obstructed with garbage can placed in front. Employee is required to lean and reach over in order to conduct hand washing. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Bulk ingredient bins lacked labels identifying item. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] 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. ** Repeat violation. Further enforcement action may be taken on facility for failure to comply.

Bowl of frozen chicken wings observed thawing in ambient temperature. [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.

Ambient temperature of the three-door upright refrigerator fluctuates between 41F to 43F. PHF items maintained inside the refrigerator measured at 41F and below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. This Division suggests lowering thermostat of refrigerator. Numerous domestic cooking equipment observed in use - rice cooker, air fryer, microwave. [CA] Make plans to replace with commercial equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).