- K38: Adequate ventilation/lighting; designated areas, use
Observed gaps between the hood filters over the cooking equipment.
[CA] Ensure there are no gap in between hood filters.
- K34: Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available upon request.
[CA] Obtain sanitizer test strips. *REPEAT VIOLATION*
- K41: Plumbing approved, installed, in good repair; proper backflow devices
The plumbing in the restroom was in disrepair (see violation K06 above).
[CA] Repair plumbing within 24 hours. Failure to comply will result in facility closure.
- K23: No rodents, insects, birds, or animals
Observed approximately 15-20 small flies in the facility, especially in the rear dry storage room.
[CA] Keep facility clear of flies.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris/grease on floors and walls, especially under equipment/against the walls, and immediately left of the cooking ventilation hood.
[CA] Keep floors and walls clean.
- K33: Nonfood contact surfaces clean
Observed heavy accumulation of food debris on surfaces, particularly door handles and shelving.
[CA] Keep surfaces clean.
- K07: Proper hot and cold holding temperaturesCritical
In the front service area: measured internal temperature of multiple vegetarian hot dishes (vegetables, imitation proteins, eggrolls) to be 80 - 120F. PIC stated they had all been made less than 2-3 hours prior.
[CA] Keep potentially hazardous foods at 135F and above or 41F and below.
[SA] Foods were time-labeled to be sold or discarded within 4 hours of the start time.
- K09: Proper cooling methods
Observed bottles of soymilk were cooling in closed one-gallon or half-gallon plastic jugs.
[CA] 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
*REPEAT VIOLATION*
- K08: Time as a public health control; procedures & recordsCritical
Per PIC and operators, multiple foods in the front service area (fried tofu, boiled peanuts, cooked corn, cooked vegetables, packaged sweets) are on Time as a Public Health Control (TPHC). However, most item were missing time labels.
[CA] When using TPHC, foods must be IMMEDIATELY time labeled when removed from temperature control.
[COS] Time labels were placed next to foods.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Observed the front doors were propped open.
[CA} Keep doors closed to prevent vermin entry.
2) Observed employee jackets stored on top of flour bags in the rear storage area.
[CA] Store personal items away from food.
- K06: Adequate handwash facilities supplied, accessibleCritical
1) Observed the only restroom's handsink pipe was disconnected, and water was draining into a plastic bucket under the sink. PIC stated that the pipe was removed because the plumbing within the walls was clogged.
[CA] Maintain a functioning restroom handsink at all times.
[SA] FACILITY HAS 24 HOURS TO REPAIR THE RESTROOM HANDSINK. FAILURE TO REPAIR THE SINK IN 24 HOURS WILL RESULT IN FACILITY CLOSURE. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TOMORROW, 3/11/26.
PIC received temporary permission from adjacent facility (Andy Ly with L & M BAKERY) for their employees to use their restroom. Hung Vuong Tofu cannot operate while L & M Bakery is not operating. Andy Ly came to this facility and verified with specialist that they will allow Hung Vuong Tofu employees to use their restroom for the next 24 hours.
2) At the handsink next to the walk-in refrigerator: observed a bowl and spoon stored inside the sink.
[CA] Do not store items inside the handsink. Handsinks must be used only for handwashing. *REPEAT VIOLATION*
- K05: Hands clean, properly washed; gloves used properly
PIC touched tofu block without first washing hands. When asked to wash his hands, he did not use soap.
[CA] Wash hands before handling food. Wash hands with soap and warm water.
[COS] Employee washed hands. The tofu block was discarded. See VCD form.
- K32: Food properly labeled and honestly presented
Observed most prepackaged foods in the sales area lacked proper labeling.
[CA] Food prepackaged in a food facility shall bear a label that includes:
1. The common name of the food.
2. If made from two or more ingredients, a list of ingredients in order of weight.
3. Quantity of the contents.
4. Name and place of business of the manufacturer, packer, or distributor.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured ambient temperature of the walk-in refrigerator to be 44F after the door was kept closed for 30 minutes.
[CA] Adjust/repair refrigerator so that it can keep foods at 41F and below.
Note: Per PIC, no PHF foods had been held inside the walk-in refrigerator for more than 2-3 hours; all items were actively cooling (tofu, soup).
[COS] PIC immediately adjusted the refrigerator and the ambient temperature was re-measured to be 41F.
2) Observed cardboard/aluminum foil was used to line floors/walls.
[CA] Discard cardboard/foil. All surfaces must be smooth, durable, and easily cleanable.