MOMMY'S BANH MIL

The handwash sink near the three compartment sink lacks a supply of cold water. Per PIC, they tapped into the cold water line for the ice machine. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

The customer restroom toilet leaks when flushed. [CA] Toilet facilities shall be maintained clean and in good repair.

Repeat Violation: Facility lacks a Food Safety Certificate upon request. [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.

Pork in the walk in cooler was measured between 100-120F. Per PIC, they were placed into the walk in cooler to cool around 2 hours prior. PIC provided CCTV footage of pork being moved to the walk in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pork was reheated to 165F in the oven and the cooling process was restarted. Discussed with PIC about reaching 70F within the first two hours of cooling and 41F after 6 cumulative hours. Discussed with PIC about filling out a cooling log for their cooling process

Facility lacks testing materials for their choice of sanitizer, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In the kitchen area, near the rice cooker, the rice serving utensil was found stored in water measuring at 82°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.

In the kitchen area, on a mobile cart, pate, rice noodles, and fried chicken are held with no temperature control. Fried chicken measured at 90°F, pate measured at 60°F, and rice noodles measured at 87°F. Per PIC, items were cooked around 12 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were time marked for disposable after 4 hours of removal from temperature control. Note: Facility closes at 4 pm. Discussed potential use of TPHC for food items.

In the back of house area, at the dishwashing area, several dead cockroaches were observed on a glue trap under the ice machine. No other evidence of cockroaches were observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide pest control as required.

Several wet cloth towels were found stored on the prep counter of the kitchen area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility lacks a Food Safety Certificate upon request. [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.