THIEN THANH FOOD SERVICE

1) Measured ambient temperature of walk-in refrigerator to be 45F after a metal probe thermometer was left inside with the door closed for over 30 minutes. [CA] Repair/adjust walk-in refrigerator so that it can keep foods at 41F and below. [COS] Employee adjusted temperature setting for walk-in. Ambient temperature was re-measured to be 41F after approximately 10 minutes. Continue to closely monitor food temperatures. Note: PIC stated no foods had been stored inside the walk-in for 4 hours. 2) Observed metal bowl was used as scoop in bulk food bin. In another container, observed scoop handle was submerged in food. [CA] Use approved scoops with handles. Store scoops so that the handles are not in contact with food.

Observed the paper towel dispenser in the restroom was empty. [CA] Keep the paper towel dispenser stocked at all times. [SA] A paper towel roll was placed on top of the toilet; PIC stated they did not have the key to open the paper towel dispenser.

Observed employee's purse and Advil container on shelf among food and over clean food collanders/containers. [CA] Store personal belongings below and away from food/clean food containers.

Throughout the kitchen and inside the walk-in refrigerator: observed foods cooling while covered, and/or in thick layers approximately 5-6inches tall. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

Inside the walk-in refrigerator: measured internal temperature of raw fish to be 48F. PIC stated she had thawed and prepped the fish at 10am (approximately 1 hour prior). Ambient temperature of walk-in refrigerator measured 45F (see K35 below). [CA] Keep potentially hazardous foods at 41F and below or 135F and above.

Observed the restroom door was propped open and lacked a self-closing device. [CA] Install a self-closing device on the restroom door. *REPEAT VIOLATION*

Observed multiple soiled wiping cloths stored directly on the prep counter. [CA] Store wiping cloths in sanitizer solution when not in use.

Observed employee skipped sanitization step when washing dishes (employee washed dishes with soap and water, then placed them on the prep counter for use). Employees could not immediately locate bottle of sanitizer (PIC later found bottle of bleach on a shelf near the entrance of the facility). [CA] Dishes must be washed, rinsed, SANITIZED, then allowed to air-dry. Sanitizer must measure 100ppm chlorine or 200ppm quaternary ammonia, or per manufacturer directions. Dishes must be fully submerged in sanitizer for at least 30 seconds (if using chlorine). [COS] Employees set up sanitizer solution of 100ppm in the left compartment of the 3-compartment sink and sanitized dishes.

1) Observed employee picked up large cardboard box of cabbage from the floor while handling the box from the bottom, then proceeded to prepare foods. Specialist intervened and asked employee to wash her hands. Employee discarded her glove and tried to put on new gloves without washing her hands. Specialist intervened again and instructed employee to wash hands at the handsink. 2) Observed another employee wiped her nose with a napkin, then proceeded to try to handle clean dishes on a shelf. Specialist intervened and asked employee to wash her hands. Employee stated she had washed her hands in the restroom beforehand, and went to get new gloves. Specialist intervened again and instructed employee to wash her hands before getting new gloves. [CA] Employees must wash hands in a kitchen handsink after contaminating hands and beginning food prep. Employees must use handsink in the kitchen. [COS] Both employees were observed to wash their hands in the kitchen with soap and water.

A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer to measure internal food temperatures (especially to monitor cooling).

1) Observed unapproved flooring material in entryway and kitchen; material appeared to have a slight "woven" texture. Observed accumulation of dark grime/dirt on flooring. [CA] Install approved flooring material. Recommend consulting Plan Check and bringing in a material sample to the office for approval. 2) Observed food debris/grease on walls in kitchen. [CA] Keep walls clean.

Observed soiled cardboard used to line flooring in front of cooking equipment. [CA] Discard cardboard; surfaces must be smooth, durable, and easily cleanable.

Observed the restroom door lacked a self-closing device, and was propped open. [CA] Install a self-closing device on the restroom door and keep door closed.

Observed employee drinking from an uncovered mug in the main food prep area. [CA] No employee shall eat or drink in any area where contamination of non-prepackaged food, clean equipment, or clean utensils may result.

A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.

Inside the left upright refrigerator: observed raw meats stored on shelves above vegetables. [CA] Store raw meats away from and below ready-to-eat foods to reduce risk of cross-contamination.

Observed lack of soap dispenser at the 2-compartment sink (designated handwash sink); a paper towel dispenser was observed. A wall-mounted soap dispenser was located at the janitorial sink next to the 2-compartment sink. [CA] Provide soap at the 2-compartment sink (designated handwash sink).

1) Employee (who stated she washes dishes) did not know how to sanitize dishes. [CA] Educate employees on proper warewashing and sanitization. After washing and rinsing, dishes must be sanitized in 100ppm solution of chlorine (bleach) for 30 seconds, then air-dried. 2) Observed 2 employee food handler cards were expired. [CA] Obtain valid food handler cards.

Observed employee personal drinks on the top shelf inside the upright refrigerator. [CA] Store personal drinks/food items away from other foods.

Sanitizer test strips were not available. [CA] Obtain sanitizer test strips.