BUI VIEN RESTAURANT

Cooked sticky rice cooling kept covered. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Lid was propped to expedite cooling process.

Observed employee unintentionally contaminate knife cutting surface while wiping off residual food debris on knife with gloved hands previously used to dispose of cherry pit from mouth. When instructed to wash knife, employee attempted to wash knife at the hand wash sink. [CA] Maintain food contact surfaces cleaned and sanitized. All utensils shall be washed at the ware washing sink. [COS] Employee placed soiled knife at the three-compartment sink to be washed and sanitized. A new knife was provided for use.

Observed employee consuming cherries, spit the pit onto gloved hands to dispose of, and then continued onto food preparation without removing gloves and washing hands. When instructed to wash hands, employee wash hands without hand soap. When instructed employee to wash hands again with hand soap, employee failed to dry hands with paper towels. Observed another employee washing hands with gloves still donned on. Observed another employee washing hands with no soap at the food preparation sink by the cook line. [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. [COS] Instructed employees to properly wash hands.

Two metal containers of cooked sticky rice cooling kept covered. Items measured above 135F and had not yet reach cooling temperatures. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Rice paper was unintentionally contaminated by employee handling item with gloves used to eat. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Rice paper was discarded before employee continued further onto food preparation.

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

Shelled oysters maintained inside the walk-in refrigerator lacked shellstock tags. Kitchen employee stated that the tags are discarded along with the box the oysters arrive in. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [SA] Invoice was provided for the oysters.

Observed employee consuming cherries while conducting food preparation. Employees' half eaten food items were stored in areas of food preparation and/or food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated area for employees to store personal food and beverages, separated and protected from restaurant food and food contact surfaces.

Observed numerous food items maintained out in ambient temperature: - Colander of cooked rice maintained below the food preparation table measured at 65F. Employee stated that rice was prepared in the morning and was cooled inside the walk-in refrigerator. Item was removed from the refrigerator to prepare an order of crispy rice. - Plastic bus tub of the following meats - pork hock, beef balls, sliced pork, bean sprouts maintained in an inadequate ice bath with ice only touching the bottom. Items measured between 48F to 60F. Employee stated that items were taken out from the refrigerator approximately 30 minutes prior for the lunch rush. - Various metal containers of soup maintained at the cook line measured between 110F to 120F. Employee stated that soups were prepared in the morning and is reheated upon orders. Soups are usually consumed within 1-2 hours. At the time, soup has been held as is for approximately 2 hours (10:00 AM). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooked rice was returned into preparation refrigerator to immediately cool. Additional ice was added to container of various proteins to immediately cool. Soups were placed on time as a public health control (TPHC) and is be discarded if not consumed after 4 hours (Discard at 2:00 PM).