RED CHILI THAI & VIETNAMESE CUISINE

Potentially hazardous foods measured at improper cold holding temperatures inside the food prep unit insert. Over stacked pork, bean sprouts, and cooked eggplants measured at 45 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Live and dead cockroaches observed on multiple glue traps located in dry storage and behind the dishwasher. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas. [COS] Employee discarded traps with live cockroaches Facility received pest control service on 3/27/26. Service report reviewed showing that treatment and monitoring was conducted but did not mention vermin activity or findings. A follow-up inspection will be conducted. If any additional signs of live activity or evidence of an infestation are observed then facility may be subject to enforcement action.

Employees were observed washing equipment and utensils at the three compartment sink and at the food prep sink without completing the sanitizing step. [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). [COS] Employee returned the washed items to the three compartment sink to be sanitized using the dishwasher.

Employee observed cleaning dishwasher and did not wash their hands prior to returning to the food prep area. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to handling food or food contact surfaces. [COS] Employee was stopped before contaminating food or food contact surfaces and asked to wash their hands.

Food handler cards for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.

Along the prep line, cook line, and inside the walk-in cooler - employees' personal items and food are stored above food prep surfaces and food storage. [CA] Employees' personal items shall be stored separate or below food prep surfaces and food to prevent cross-contamination.

Multiple light fixtures above the kitchen and in the dry storage room are missing the light cover. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Lack of soap in dispenser for handwash sink located in the back of the kitchen. [CA] All handwash sinks shall be able to provide warm water,

Multiple light fixtures above the kitchen and in the dry storage room are missing the light cover. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Three live cockroaches observed on a glue trap located behind the dishwasher. 25 dead cockroaches observed on glue traps located both behind the dishwasher and by the water heater. Two additional dead cockroaches observed by the cook line. Did not observed or find any other signs of live or dead cockroaches elsewhere in the facility. Reviewed most recent pest control service report from Orkin dated 11/20/24 that notes there was dead cockroaches with no mention of live cockroaches activity. [CA] The premises of each food facility shall be kept free of vermin and vermin debris. Facility shall clean and sanitize all affected areas. [COS] Operator removed all dead cockroaches and will sanitize affected areas. A follow-up inspection will be conducted by 12/16/24, and if any evidence of a live infestation is observed then facility may be subject to further enforcement action.

Boxes of food observed stored on the floor inside of the walk-in cooler. [CA] Store food a minimum of 6 inches off the floor to protect food from contamination and to allow adequate space for ease of frequent cleaning.

Employee observed frequently touching face but did not wash their hands; employee observed cleaning at the three compartment sink and did not wash hands before proceeding to the cook line. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels when required and prior to handling food. [COS] Employees were stopped and asked to properly wash their hands.

Food Handler cards for employees 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.

Inside the walk-in cooler, raw shell eggs are stored above ready-to-eat foods (vegetables). [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.

Potentially hazardous foods measured at improper cold holding temperatures. Rice noodles on top of the food prep unit measured at 66F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the food into the walk-in cooler. Minor violation Potentially hazardous foods measured at improper cold holding temperatures. Overfilled in the food prep unit inserts: cooked chicken (47F) and cooked beef (44F). Inside the upright reach-in cooler by the cook line: Cooked chicken (48F) and cut tomatoes (46F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Employee observed cleaning equipment and utensils at the three compartment sink and at the prep sink then putting the items away without completing the sanitizing step. [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). [COS] Employee prepared the three compartment sink with chlorine sanitizer measured at 100 ppm and sanitized cleaned equipment and utensils. Minor violation: Black mold-like substance observed on the inside panel of the ice machine. [CA] Clean and sanitize the inside panels of the ice machine.