SUNNYVALE SAIGON SEAFOOD HARBOR RESTAURANT

Observed employee drop 2-3 pieces of raw shrimp on the wet floor, then proceeded to pick up the shrimp, rinsed it under under running water and attempted to put into the large mixer for further processing. Inspector instructed employee to throw away the shrimp in the garbage prior to putting it into the mixer. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. Do not use food that has been contaminated by the floor.

Hand sink located next to 2 compartment sink, across from main cook line is leaking when the water is turned on. Repair the hand sink immediately.

A few food handler cards are expired. [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.

One of the light fixtures is out at the hood. [CA] Repair/replace the light fixture. Debris noted in grease filters. [CA] Clean on a regular basis.

Observed raw seafood and meat above ready to eat food (produce) in duck walk in cooler and other walk in cooler. [CA] Store raw meat/seafood, below ready to eat food. Uncovered food containers noted in all refrigerator units. [CA] Keep food covered with lids/plastic wrap except when cooling.

Unlabeled bulk ingredient bins. [CA] Label bins with ingredient name.

Raw shrimp used for shrimp rice noodle roll measured at 55F on prep counter. Flat rice noodle, rice roll, cooked bbq pork belly at bbq station measured between 60F-70F [CA] Maintain potentially hazardous food 41F and below. Place bowl of shrimp in container of ice. [COS]. Rice noodle roll, flat noodle and pork belly were time marked to be discarded within 4 hours. Add these food items on the time log. Whole roasted cooked duck (hanging) at bbq station measured at 77"F. Per manager, duck is discarded or consumed by employees after 4 hours. [CA] Manager time labeled the duck. Pork belly drying for 3 hours above prep sink and measured at 60F. [CA] Relocate in walk in cooler to dry.[COS]

Observed heavy debris inside interior and exterior of refrigeration units. [CA] Clean the units frequently.

Observed hand sink with a red hose on the faucet, wire scrubber in sink and trash can in front of the hand sink located next to the across cook line. [CA] Keep hand sink unobstructed at all times. [COS]

Shellstock tags (oysters, clams) are not maintained in chronological order correlated to the date of date the shellstock are sold or served. [CA] Organize tags, recommend to store in envelopes for each month, separated by type of shellfish.

Soiled wiping cloths noted on counter. [CA] Store in sanitizer bucket between uses.

Observed container of chicken stored on floor and then was placed on food prep table. [CA] Do not place unclean containers on food prep surface. [COS] Instructed employee to clean and sanitize the food prep table.

Observed duck thawing in standing water in food prep sink. Observed raw beef thawing in standing water in other food prep sink. [CA] Thaw food using approved methods: 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] Faucet water at 70F was turned on

Lack of stem probe thermometers to verify internal food temperature. Lack of thermometer for dim sum refrigerator across steam cook line

Uncovered personal drinks on prep counters. [CA] Store personal drinks in a designated area with a cover.

Floors in kitchen, walk in cooler where ducks are stored has a heavy debris buildup, underneath shelving and in the corners. Wall at janitorial sink noted with heavy black mold like debris. [CA] Clean the floors in walk in and throughout kitchen. Several floor tiles missing or are cracked. [CA] Replace the damaged/missing tiles.

Observed containers of food (raw beef, chicken) stored directly on kitchen floor and in walk in freezer. [CA] Store food on shelving, racks, at least 6 inches off of the floor.

Observed a container of oyster shells soaking in water. Per manager, shells are washed in dish area to be re-used. [CA] Shells are not approved to be used as food equipment. Discontinue reusing the shells.