NUOC MIA NINH KIEU

Observed unused juice in the back of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Mop placed inside mop bucket. Facility does not have any mop racks or devices available to store mop. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Numerous cans of domestic insecticide spray maintained on the bottom shelving along the wall of the facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Heavy accumulation of sugarcane pulp observed on floors: - Below the juicer. - At the corner, underneath the preparation table next to the juicer. - In front and underneath the food preparation sink. Observed sticky floors throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed broken coved base tiles by the back door of the facility with numerous gaps and holes in the dry wall. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Repair holes in structure and maintain in good repair to prevent pest harborage.

Heavy accumulation of grime and fruit pulp observed on the bottom of the center island preparation area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Five-year Food Safety Certificate (FSC)/food manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged foods shall have a valid Food Safety Certificate available for review at all times. Employee's three-year food handler cards unavailable for review. [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. *** Repeat violation. - Repeat violation upon next routine inspection will result in further enforcement action.

Accumulation of cockroach feces observed in crevices throughout the facility: - Crevices on the underside of the island preparation area. - Underneath front service counter. - Walls around the ware washing, janitorial, and water heater area. Owner stated that facility is serviced monthly with mall provided pest control service. No live or dead activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings. Heavy presence of fruit flies observed throughout the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed food preparation sink used as hand wash sink. Paper towel and hand soap dispenser also installed on walls adjacent to sink. Observed hand wash sink in the middle island preparation area being used a dump and/or rinse sink. Observed buckets of frozen sugarcane being thawed with running water inside the three-compartment sink. [CA] Utilize sinks for their designated purposes. All food preparation (thawing of sugarcane) shall be conducted at the food preparation sink (one compartment sink at the corner of the facility). All utensils shall be washed and sanitized at the three-compartment sink. Hands shall be washed at the hand wash sink (across from the ice machine).

Bags of sugarcane observed maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed missing/broken coved base tiles by the back door of the facility. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

One dead cockroach observed in-between crevice of the waste drain pipe of the hand wash sink and the bottom platform of the center island preparation area. * Empty and closed off space between the bottom platform and the floor itself. Numerous crevices observed for electrical conduits and sewage piping. One dead cockroach observed on floor behind the chest freezer. No other activity was observed. [CA] Clean and sanitize area of dead cockroaches. This Division recommends: - Frequent cleanings of the facility: - Ceiling and behind menu above the juicer. - Corners and crevices on the underside of the island preparation area. - Inside juice. - Increasing service of pest control service, especially during warmer months and after initial infestation. - Facility may decrease service once infestation has been completely abated.

Netted bags of sugarcane maintained directly on the floor by the back door. In addition to the netting, the sugarcane is also wrapped in plastic. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

3+ live cockroaches observed on the underside of the island preparation counter, directly under the hand wash sink. Dead cockroaches observed in the following areas: - On the bottom of the island preparation counter. - 2+ nymphs on floor at the corner of the island preparation counter. - On floor behind the chest freezer. Owner stated that facility was serviced yesterday. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized;

One can of domestic insecticide spray maintained on the bottom cabinets of the counter next to equipment and cups. One can of domestic insecticide spray maintained on floor under the three-compartment next to cutting boards. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Observed employee cleaning debris off of the floor and then rinsing gloved hands at the food preparation sink. Observed second employee washing hands at the food preparation sink with gloves still donned on. [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.

Hot water not provided at the three-compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.