TRUONG THANH RESTAURANT

Employee observed picking her nose with a gloved finger, then attempted to resume food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Employee properly washed hands.

Potentially hazardous foods, including beef, pork belly, shrimp, vermicelli noodles, pork meatballs, and imitation crab measured between 54F and 55F while maintained in the two-door reach-in cooler adjacent to the front register. Ambient of the unit measured 54F via a probe placed inside. Per the owner, items had been relocated to the unit 2 hours prior. Owner states that potentially hazardous foods are not maintained in the two-door reach-in cooler or the prep cooler overnight; All foods are stored in the upright coolers/freezers/freezer chests at the back of the kitchen overnight. Rice measured 98F while maintained in a turned-off rice warmer. Per the owner, rice had been cooked less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods were relocated to working, upright refrigeration units at the rear of the kitchen facility. Rice warmer turned on; Rice reheated to greater than 165F and maintained hot.

Water measured at 74F maximum in the hand wash sink in the restroom. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [COS] Owner adjusted the diverter valve underneath the sink. Water remeasured at 103F.

1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while not in active use to wash dishes/utensils. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Accumulation of old food and debris on meat slicer. Meat slicer not actively in-use. Accumulation of black, mold-like substances in the crevices/scratches of the cutting board maintained on top of the prep cooler across from the cook-line. [CA] Food contact surfaces shall be maintained clean.

Ambient of the two-door reach-in cooler adjacent to the front register measured 54F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed grease accumulation on the refrigeration units and the tables next to the dishwasher. [Corrective Action] Thoroughly clean and maintain clean.

1. Observed Vermin: Documented in the following areas: In the kitchen area, on the floor in between the handwash sink and the upright beverage cooler, numerous live cockroaches of all life stages were observed. On the shelf above the handwash sink, under a piece of cardboard, several nymphs were observed. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Nhan, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

1. Ambient temperature of the prep refrigeration unit in the front kitchen area measured 52F. Ambient temperature of the under-counter refrigeration unit to the right of the cook-line measured 56F. [CA] Equipment must be capable of maintaining potentially hazardous food at or below 41F. 2. Cloths are being used to cover various foods inside various refrigeration units. [CA] Facility shall not use cloths to cover food during storage. 3. Stained cardboard is being used to store used equipment. [CA] Discontinue the use of cardboard to prevent the potential attraction and harborage of vermin.

Large, accumulated amounts of food/grease observed on the floors and walls in the back kitchen area. [CA] Clean regularly to prevent the attraction of vermin.

Udon noodles are on TPHC (as set up during the last inspection), but lacked time markings. PIC states that udon noodles are taken out of the refrigerator while frozen, cooked, and then the 4 hour timer starts. Facility may occasionally opt to place the udon noodles back into refrigeration for quality while the 4 hour timer is running. PIC understands that he must discard udon noodles after the 4 hours has elapsed. Per the PIC, vermicelli noodles are also on TPHC. PIC was instructed to label cooked vermicelli noodles, and labeled them for discard at 2:30 PM. Noodles had been cooked at 9:30 AM, thus indicating that noodles should be discarded at 1:30 PM. PIC also opted to place chicken broth on TPHC. TPHC form filled out during prior inspection could not be provided. [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. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] PIC labeled udon noodles, vermicelli noodles, and chicken broth with time markings. Items shall be discarded after 4 hours of elapsed time. TPHC form filled out with the PIC.

Handwash station at the 3 compartment dishwashing sink lacked soap in its wall mounted dispenser. *Note: Facility has set up a handwash station at their 3 compartment dishwashing sink owing to the other handwash station being too far away from the back kitchen area. [CA] Handwashing cleanser shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use sanitary towels. [COS] Soap dispenser refilled.

Multiple refrigeration units are missing thermometers and/or have non-functional thermometers on the interior of the unit. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Employee observed drinking from open cup in the kitchen area. [CA] Employees shall drink from cups with tight fitting lids and straws to preclude possible contamination of surrounding food/food contact surfaces.

Frozen beef stored above cooked wontons on the upright freezer at the back kitchen area. [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.

Bowl of frozen raw chicken and frozen raw beef stored directly on the floor in the kitchen area. [CA] Food shall be stored a minimum of 6 inches off the floor to preclude contamination.

Various potentially hazardous foods measured in the range of 39F-56F in the upper inserts and in the lower, 3-door part of the prep refrigeration unit at the front of the kitchen. Per the PIC, some of the food items had been placed into the unit the same morning (9:30 AM, less than 1 hour prior). PIC stated that the rest of the items (egg cakes, chicken broth, tofu, various raw and cooked meats, etc.) had been placed into the unit last night. [CA] Potentially hazardous food (PHF) intended for cold holding shall be held at or below 41F to prevent the growth of bacteria. [COS] All PHF that had been inside the unit since the previous night was VC&D. See VC&D report. All PHF that had been placed into the unit less than 1 hour prior was relocated to a working, 2-door upright cooler in the back kitchen area.

Frozen raw chicken and frozen raw beef observed to be thawing in a bowl on the floor in the kitchen 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.

Two dead cockroaches (one adult, one nymph) and an ootheca observed on top of the light panel in the ceiling in the front kitchen area. One dead nymph cockroach observed in the placard sleeve at the front of the facility dining room window. Note: Facility provided recent pest control report stating that no activity was observed, and preventative treatment was performed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize affected areas.

Deli slicer was dirty while not in use. [CA] Food contact surfaces/equipment shall be cleaned and sanitized after use.

1. Rice scoops, tongs, scissors, and other food contact utensils observed to be stored in water that measured 78F. PIC states that he changes out/washes the utensils once every 4 hours. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature while not in water if washed within 4 hours of initial use. 2. Scoop handles observed to be stored in direct contact with bulk foods inside bulk containers. Ice scoop handle in direct contact with ice in the ice machine. [CA] Keep scoop handles out of food to prevent contamination.

Front door maintained open. [CA] Keep doors closed to prevent the intrusion of pests/vermin.