COM TAM DAT THANH

Plate of raw pork trimmings maintained above ready-to-eat food items below 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.

Observed employee at the cook line with painted nails and jewelry on fingers. [CA] All food employees with artificial nails, nail polish, or rings other than a plain ring, shall use gloves.

Observed section of the wall missing and numerous missing ceiling panels by the janitorial sink and water heater area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Tub full of bagged frozen meat thawing in ambient temperature outside of the walk-in freezer. [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.

Warm water not provided at the only hand wash sink in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Dead cockroaches observed on floor in the hallway leading in to the restrooms and janitorial mop sink. Owner stated that the facility is serviced every two weeks, with the last treatment, last Tuesdays. No other live or dead activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.

The only hand wash station in the kitchen lacked warm water. Employee stated that the faucet was inoperable. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

Chlorine sanitizer concentration at the mechanical dish machine measured at 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. [SA] Alternatively, facility may utilize three-compartment sink to conduct manual warewashing temporarily until concentration of the dish machine is increased.

Parcooked grilled meats and raw meats at the grill subjected to time as a public health control (TPHC) were not labeled or documented for when item was removed from temperature control. Employee stated that items were brought out at approximately 10:30 AM, an elapsed time of approximately 3 hours. [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. [COS] Employee documented time.

Observed numerous bowls of frozen red rice thawing out in ambient temperature at the storage rack outside of the walk-in freezer. [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. * Note: Observed frozen raw shrimp thawing at the food preparation sink under running cold water - in compliance.

Heavy build up of oil and grease observed on cooking equipment. Observed heavy accumulation of food residues on preparation table across from the food preparation sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plastic container of grilled fermented pork cooling inside the food preparation refrigerator kept covered. PHF item measured at 100F, employee stated that item was cooked approximately 45 minutes prior. Numerous trays of steamed egg cake cooling inside the three-door upright refrigerator kept stacked on top of each other. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below an additional within 4 hours. - Cool foods using approved containers which facilitate heat transfer, such as metal. - When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. - Properly store cooling foods in such a way to allow proper air flow.