DI VANG RESTAURANT

Observed pink mold-like substance on the white panel inside the ice machine. Observed white build-up on dispenser nozzle of hot water dispenser. [CA] Keep surfaces clean.

Observed the 3-compartment sink's goose neck faucet leaked when turned on. [CA] Repair leak.

Observed employees' personal cups and a tube of lotion were stored among clean customer glasses on a shelf. [CA] Store personal items below and away from customer food/wares to prevent contamination.

Observed the menu offered "sunny-side up eggs" (on banh mi), but no consumer advisory was available. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

Observed accumulation of food debris on multiple surfaces, including: refrigerator door handles, equipment (e.g. scale on dry storage shelf), on sides of juicer). [CA] Keep surfaces clean.

Inside the prep refrigerator's reach-under section: observed bowl of raw meat stored directly over noodles. Inside the upright freezer: observed a full beverage pitcher was stored among/underneath raw meats. [CA] Store raw meats/animal products below and away from ready-to-eat foods to prevent contamination.

A metal probe thermometer was not available upon request. [CA] Keep a metal probe thermometer readily available to measure internal food temperatures.

Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips for measuring sanitizer concentration.

Observed heavy discoloration and dust accumulation on ceilings in kitchen. Observed food debris splatters/accumulation on walls. Observed heavy accumulation of food debris on floors, especially behind the prep unit and refrigerators. [CA] Keep floors, walls, and ceilings clean.

1) Observed aluminum foil was used to line shelves/surfaces. Observed soiled plastic wrap around small scale on dry storage shelf. [CA] Discard foil and plastic wrap and discontinue using it to line surfaces. All surfaces must be smooth, durable, and easily cleanable. 2) Observed round wooden cutting board was damaged, creating a crevice for food to accumulate. [CA] Discard damaged cutting board.

Observed the handsink next to the 3-compartment sink lacked a designated soap dispenser. [CA] Provide a wall-mounted soap dispenser at the handsink. [SA] A bottle of liquid soap was placed next to the sink.

Hand was station by the food preparation sink lacked paper towels. Hand wash sink by the three-compartment sink completely obstructed with metal containers stored inside the wash basin. Hand wash station also lacked paper towels. Hand wash station in the women's restroom lacked hand soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be readily available and easily accessible at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee provided paper towels and refilled hand soap dispenser.

Employees half eaten plate of sticky rice maintained on top of the chest freezer. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employee to store personal food and beverages.

Manager and/or person in charge, not present at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Cooked white rice maintained inside rice cooker measured at 89F. Employee stated that the rice was probably cooked in the morning approximately 2 hours prior when the kitchen staff was present, however, they were unsure. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice was VC&D due to time and temperature abuse.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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.

Observed waitress washing hands at the food preparation sink with gloves still donned on. Employee did not and does not handle food. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.

Three-compartment sink set up observed with 0 PPM sanitizer concentration. Solutions appear new and have been yet been used. At time of inspection, no active ware washing was being conducted. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Observed live fly landing on preparation surface of the food preparation refrigerator. Surface appeared soiled with food residues and food debris. At time of inspection, no active food preparation was being conducted. [CA] Ensure all food contact surfaces are cleaned, sanitized, and free from contamination.

Heavy accumulation of grime and debris observed on floors throughout the facility, especially underneath equipment. Heavy accumulation of food residues observed on walls at food preparation areas. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Observed wooden planks mounted on the FRP to support the wall mounted shelving.

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

Heavy build up of grime observed on refrigerator door handles. Observed heavy accumulation of grease and grime on preparation tables. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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

Observed rice scoop maintained inside rice cooker with handle in direct contact with rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed employee utilizing food preparation sink to wash hands. [CA] Utilize sinks for their designated purpose. Hand washing shall be conducted only at the hand wash sink.