THANH HUONG #3 SANDWICHES TO GO

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

The handwash stations in the kitchen were blocked by utensils and equipment. [CA] Handwash stations must be kept clear for employee handwashing when needed. The manager removed the utensils and the equipment (COS).

Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct thorough cleaning on the surfaces and handles of the equipment.

Some individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Some clean working utensils including a slicer were stored on unclean container/surface. [CA] Store all clean utensils in clean containers in between use. Many used and old equpment/utensils were stored on the floor below the storage shelves. [CA] For easy cleaning of the floor area, please store all equipment and utensils at least six inches off the floor on approved shelf/dunnage rack.

Food preparation was being conducted on unclean directly connected three compartment warewash sink. ['CA] Food preparation may only be conducted on the approved clean preparation sink which has a drain that drains into a floor sink. Stop using the three compartment warewash sink to conduct any food preparation.

Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.

Some clean working utensils including a slicer were stored on unclean container/surface. [CA] Store all clean utensils in clean containers in between use. Many used and old equpment/utensils were stored on the floor below the storage shelves. [CA] For easy cleaning of the floor area, please store all equipment and utensils at least six inches off the floor on approved shelf/dunnage rack.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Some individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.

There was no functional thermometer on the hot-holding case and one of the undercounter preparation fridges. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.

Spiders, bugs, and spider webs were observed on the wall and ceiling located above the preparation table back in the kitchen area and on the employees restroom. [CA] Conduct a thorough cleaning on ceilings and eliminate insects from the facility by a legal method.

Some clean working utensils including a slicer were stored in unclean container/surface. [CA] Store all clean utensils in clean containers in between use. Many used and old equpment/utensils were stored on the floor below the storage shelves. [CA] For easy cleaning of the floor area, please store all equipment and utensils at least six inches off the floor on approved shelf/dunnage rack.

Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Couple of dry rodent droppings were observed below the three compartment warewash sink. [CA] Eliminate rodents and insects from the facility by a legal method. Spiders, bugs, and spider webs were observed on the ceiling above the preparation table back in the kitchen area. [CA] Conduct a thorough cleaning on ceilings and eliminate insects from the facility by a legal method.

The handwash sink located area was partially blocked by bunch of trays. [CA] Make the handwash sink easily accessible for employees to wash hand whenever it is necessary.

A bucket of soap and cleaning spongy was stored next to the pile of pork meat on the preparation sink. [CA] To prevent possible contamination, do not store chemicals near or above open food products. The preparation sink must also be dedicated for food preparation purpose only.

Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

There are some holes on the wall below and above the three compartment sink. There also is a gap on ceiling above the walk-in cooler. [CA] Seal all gaps on the wall and replace the missing ceiling panel above the walk-in cooler. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area. Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.