BANH MI & BOWL

1) 2 door prep cooler measured to have: -Cold cut at 45F -Mayonnaise at 42F -Spam at 48F -Ambient temperature at 44F -Pate at 45F Per operator fridge was stocked at opening around 11:00AM (at 3 hours prior) [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooler was repaired and ambient temperature measured to be 41F. 2) Noodles on countertop measured to be 48F. Per operator noodles are kept from 11AM-3:00PM and discarded at the same time as boba. [CA] PHFs shall be held at 41°F or below or at 135°F or above. If keep PHFs at room temperature for 4 hours, PHFs must be discarded at the end of 4 hours and SOPs must be kept on site. PHFs shall have time tracking method to ensure PHFs is discarded at the end of 4 hours. [SA] Operator will keep noodles until 3 PM and then discard.

Boba measured to be 69F. Per employee boba was made at 11:00AM at opening and will be discarded in by 3:00PM. Boba observed to not have mark or time per SOPs. [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] Boba was retro actively labeled.

Ventilation hood observed to have gap in filters. [CA] Ensure ventilation hood has tight fitting filters without gaps.

FSC observed to be expired. [CA] Each food facility shall have at least one employee with

Hot holding countertop unit measured to have: -Shrimp at 119F -Chicken a 130F -Pork belly at 121F -Korean beef at 123F -Grilled pork at 123F [CA] Maintain PHFs at 135F and above for hot holding. [COS] Per operator outlet had tripped and unit was off. Per operator unit had been work during lunch service and chicken was just reheated for hot holding. All PHFs in unit were moved to oven to reheat to 165F and outlet was reset and hot holding unit was turned back on.

Sides of ice machine observed to have slime build up. [CA] Clean sides of ice machine and maintain in good condition.

FSC observed to be expired. [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.

Sanitizer compartment of 3-comp sink measured to have 0ppm chlorine or quat ammonia. When asked employee stated they get sanitizer from wall mounted dispenser. Wall mounted dispenser was not connected to any sanitizer supply. No active dishwashing observed at time of inspection. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Employee added chlorine and ensured sanitizer compartment and measured to be 100F.

Employee observed returning from outside and donning gloves to make a sandwich prior to making sandwich. [CA] When returning from break or outside, prior to food prep, employees shall properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee removed gloves and washed hands prior to donning new gloves and proceeding with food prep.

Countertop warmer measured to have: -Chicken at 114F - 143F (chicken was at 143F in the center and 114F around edges) -5 spice pork at 112F -Grilled beef at 107F -Pork belly at 102F -Shrimp at 120F Per employee all items were refreshed within the last 1.5 hours. Chicken and shrimp was reheated on stove about 45 minutes prior. Counter top warmer observed to be off. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee reheated all meats inside unit on stove/griddle to 165F and turned on warming unit. Employee boiled water to add to countertop warmer prior to adding reheated meats to unit.

Food Safety Certificate observed to be expired. [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.