SAIGON BREADFAST

Hand soap dispenser at the rear hand sink not operable. Available hand wash sink at closed proximity. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.[COS] PIC provided soap dispenser.

Beef being cooled in deep containers measured at 100F. PIC stated they prepared it 30min ago. [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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Raw shell eggs stored directly above vegetables.[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Measured milk held for less than 4 hours inside the undercounter refrigerator at 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

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

Raw chicken stored above ready to eat food items. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Cooked meats being cooled in deep containers. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.