BUN BO HUE AN NAM

Kitchen employee running dishes observed returning from break, consuming from beverage bottle, and then began donning on gloves without washing hands. Employee portions food using utensils, no direct contamination of food observed. [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.

Ambient temperature of the island preparation refrigerator measured around 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Heavy accumulation of debris observed on floors: - Underneath the cook line. - Underneath the ware washing area. - Underneath the storage racks along the wall to the dry storage area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

5+ large empty pots maintained outside in the facility. Manager stated that the pots were clean, however, pots will be cleaned and sanitized prior to usage. [CA] Equipment shall be stored within an approved facility to prevent contamination. All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Numerous containers of cooked meats cooling inside the walk-in refrigerator kept covered with plastic bag. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Items subjected to time as a public health control (TPHC) were not labeled. Various fancy pork rolls - at the cash register and rolling cart in the kitchen measured at 70F. Numerous colanders of cooked vermicelli - cook line, storage racks in the kitchen measured between 68F to 75F. Manager stated that items were prepared at various times since opening and that the manager present that usually takes care of the times was not working today. [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] Time labels were provided.

Employees' personal phones and belongings observed stored in areas of food preparation, food storage, and/or food contact surfaces. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.

Two pots of soup maintained out in ambient temperature measured at 93F and 112F. Manager stated that the pots of soup were removed from temperature control approximately 2 hours prior temporarily so that the cook line can be used to prepare other items. Bean sprouts in water maintained on the rack measured at 61F. Metal container with bags of cooked pork, meat balls, tendon etc, maintained in inadequate ice bath measured between 52F to 55F. Ice was maintained on the bottom of the container and was not in contact with the container above. Manager stated that all items are usually gone after the lunch rush. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pots of soup were reheated to be hot held. Ice was added to the container of bean sprouts. PHF items on the metal container were relocated into refrigeration units to immediately cool.

All employees' food handler cards 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.

5+ plastic bins of sliced raw meat thawing in ambient temperature in the back storage area. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

The only hand wash sink in the kitchen was partially obstructed with a hotel pan lid placed on top of the wash basin and a garbage can placed in front. Hand wash station at the beverage preparation area partially obstructed with buckets placed inside the basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.