NAM THANH BANH CANH 3 MIEN

Observed a microwave and a 2 door upright cooler stored at the backyard area. [Corrective Action] Remove unused equipments from the premise.

Observed litter and trash on the floor at the shared dumpster enclosure. [Corrective Action] Work with neighboring facilities and landlord to maintain dumpster area clean.

Employee's Food Handler's Card were not available for review. [Corrective Action] Ensure employee's Food Handler's Card are readily available for review.

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

Observed many bowls and plates chipped. [Corrective Action] Discard chipped bowls and plates.

1. Heavy grime observed on the fan guard in the 3 sliding door cooler and the 2 door upright cooler. [Corrective Action] Maintain clean. 2. Heavy oil accumulation on the mesh at the entry way into the kitchen. [Corrective Action] Maintain clean.

Facility lack chlorine test strips. [Corrective Action] Provide chlorine test strips.

Observed numerous prepackaged raw comminuted fish paste 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.

Observed utensils used to prepare pork knuckles maintained directly on the floor. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

Observed bean sprouts maintained out in ambient temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added to bean sprouts to immediately cool.

Heavy smoke observed in the kitchen during cooking with ventilation hoods on. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. Investigate cause and repair in an approved manner.

Observed slab of prepackaged raw pork thawing inside the janitorial sink. [CA] All food shall be separated and protected from possible contamination. Food preparation shall be conducted within an approved area. Discontinue conducting food preparation at the janitorial sink.

Observed large pot of hot soup cooling placed directly into the freezer to cool. Observed cooked pork hock cooling placed directly into the top insert of the food preparation refrigerator. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Discontinue using preparation refrigerator to cool foods to prevent elevated food temperatures of the surrounding food or ambient temperature of the refrigerator.

Observed water coming out of the hand wash sink faucet erratic and not in a steady stream for easy hand washing. [CA] Repair plumbing fixture and maintain in clean and good repair.

Accumulation of grease observed below the preparation table adjacent to the cook line where the toaster oven and microwave is stored. Accumulation of grime observed on the underside of sinks. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Numerous clean pots maintained outside in the back of the facility. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Maintain all equipment inside the facility. Employee observed washing dishes at the food preparation sink. [CA] Utilize sinks for their designated purpose. All ware washing shall be conducted at the three-compartment sink.

1. Observed Vermin: - Live German cockroaches observed at the food preparation refrigerator: - Adults carrying eggs at the top left door hinge. - Juvenile inside the right door gasket. - One dead cockroach observed on the sticky monitoring trap below the hand wash sink. - One dead cockroach observed stuck on the side of a serving bowl at the preparation table next to the food preparation refrigerator. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [Supervisor’s Name]. 4. Notification: The person in charge during inspection, [Name], has been informed that the facility must close immediately. [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. 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.\ Numerous live flies observed in the kitchen area. [CA] Use any and all approved methods to abate live flies. Maintain rear door of facility closed.

Rear door of the facility maintained opened. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Employees' food handler cards are unavailable for review [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.

Numerous pots of soup placed on the floor of the facility cooling by the back door of the facility. Bowl of cooked pork knuckles maintained inside the janitorial sink. [CA] All food shall be separated and protected from possible contamination. Food shall be stored at least 6 inches above the floor to prevent contamination. Food preparation shall only occur in approved areas. Discontinue storing foods inside the janitorial sink.

Heavy accumulation of grime observed on wall below the three-compartment sink. Observed black mold-like growth on walls above the food preparation and three-compartment sink area. Heavy accumulation of grime observed on floor below three-compartment sink and around the undercounter dish washer. Observed walls in the kitchen heavily stained brown/black. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Heavy accumulation of grease, grime, and/or food debris observed in the following areas: - Sides of the stove. - On the toaster oven and microwave underneath the preparation table. - On the undersides of preparation tables. - Inside and outside preparation refrigerators and reach-in refrigerators. - On the outside of the under counter dish machine. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Numerous large pots of stored outside in the back area. [CA] Equipment shall be stored within an approved facility to prevent contamination. Properly store utensils and equipment in a clean and sanitary manner.

Observed two plastic containers of fried fish cake kept covered maintained inside the three-door merchandiser refrigerator measured at 59F. PIC confirmed with manager over the phone that items were cooked approximately an hour and thirty minutes prior. Red plastic container of cooked coagulated blood cubes kept out in ambient temperature measured at 83F. Manager over the phone stated that items were cooked about an hour prior. Multiple medium to large pots of soup maintained out in ambient temperature cooling, measured between 100F to 110F. Employees stated that soups were prepared approximately an hour and thirty minutes prior. Upon this Division entering the kitchen, employees observed scrambling and placed pots inside upright freezers and merchandiser refrigerator. [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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. * Discontinue cooling large amounts of items inside the merchandiser refrigerator.

Hand wash sink between the drain board of the food preparation sink and drain board of the three-compartment sink, lacked splash guard. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard.

Kitchen facility observed uncomfortably warm and dark. Numerous floor fans were placed on preparation tables/propped up to facilitate air movement to outside the back area. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Numerous large flies observed inside the kitchen. [CA] Use any and all approved methods to abate live flies.

Cutting board on the preparation table in the back of the facility where the meat slicer is located observed heavily soiled and scored. [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.

Five-year Food Safety Certified (FSC) manager certificate is expired. [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. Employees' three-year food handler cards unavailable for review. [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. * FSC and food handler cards shall be readily available for review at all times.

Observed build up of food debris in the crevices of the meat slicer. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. Clean, sanitize, and maintain meat slicer.

Numerous pots of soup observed maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility lacks thermometer to measure food. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Observed rear door of the facility maintained opened during time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Back door to food prep area shall be self-closing. Observed mops stored inside mop bucket still containing dirty water. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Heavy build up of grime, grease, and/or food debris observed on floors, especially underneath the three-compartment sink by the undercounter dish washer, underneath cook line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Bulk storage bins for ingredients lacked labels and observed heavily soiled. [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. Clean and maintain bulk ingredient containers.