THIEN HUONG SANDWICHES & BAKERY

FOUND MOLD BY THE HAND WASH SINK FAUCETS. [CA] CLEAN THIS AREA MORE OFTEN.

FOUND SHRIMP BEING RINSED AT THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK TO RINSE ANY FOOD. FOUND A CONTAINER WITH KNIVES WITH FOOD DEBRIS. THE BOTTOM OF THE CONTAINER HAS EXTENSIVE FOOD DEBRIS. [CA] CLEAN AND SANITIZER THE KNIVES.

FOUND A FEW FRUIT FLIES IN THE KITCHEN. [CA] ELIMINATE ALL FLY PRESENCE. FOUND A SNAIL ON THE FLOOR IN THE KITCHEN. [CA] REMOVE THE SNAIL.

FOUND THE FLOORS AND WALLS THROUGHOUT THE KITCHEN AND FOOD STORAGE AREAS WITH FOOD DEBRIS AND GREASE. [CA] CLEAN THE FLOORS MORE OFTEN. FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND A PAIR OF SHOES STORED ON A SHELF CONTAINING DRY FOOD ITEMS. FOUND A PAIR OF PURSES STORED ON THE FOOD PREPARATION TABLE AND ON THE DRY STORAGE RACK IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS FOUND EXTENSIVE CLUTTER AT THE FRONT OF THE SECOND KITCHEN. [CA] CLEAR THE CLUTTER AND KEEP THE FLOOR CLEAR FOR CLEANING.

FOUND A SPRAY BOTTLE IN THE KITCHEN WITHOUT LABEL. [CA] PROVIDE LABEL.

ONE LIGHT AT THE FIRST HOOD IS IN DISREPAIR. [CA] REPLACE THE LIGHT. THE 2 GAS BURNERS AT THE SECOND HOOD EXTEND BEYOND THE HOOD CANOPY. [CA] ENSURE THE COOKING EQUIPMENT IS 5 INCHES MINIMUM INSIDE THE HOOD CANOPY.

FOUND EQUIPMENT THROUGHOUT THE KITCHEN WITH FOOD DEBRIS AND GREASE. [CA] CLEAN THE EQUIPMENT MORE OFTEN.

FOUND A WIPING CLOTHS ON THE FOOD PREP COUNTER. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

FOUND BOXES WITH FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

FOUND WATER ACCUMULATION ON THE FLOOR IN THE KITCHEN. [CA] ENSURE TO REMOVE THE WATER. FOUND SEVERAL BROKEN TILES ON THE FLOOR IN THE KITCHEN. [CA] REPLACE THE TILES. FOUND A HOLE ON THE WALL BY THE WALK IN FREEZER. [CA] REPAIR WALL. FOUND A GAP ON THE METAL PART OF THE WALL AT THE SECOND HOOD. [CA] REPAIR WALL.

FOUND A SHRIMP PEELER MACHINE WITHOUT ANY ANSI OR OTHER CERTIFICATION.[CA] NEW AND/OR REPLACEMENT FOOD EQUIPMENT SHALL BE CERTIFIED OR CLASSIFIED FOR SANITATION BY AN AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) ACCREDITED CERTIFICATION PROGRAM (E.G. NSF, UL EPH, UL SANITATION, CSA SANITATION, OR ETL SANITATION). PROVIDE SPEC SHEETS TO VERIFY IT IS CERTIFIED. IF IT IS NOT, REMOVE IT FROM THE PREMISES. FOUND SEVERAL EQUIPMENT: REFRIGERATORS, BREAD PROOFER AND ICE MACHINE NOT BEING USED IN THE PREMISES. [CA] ANY UNUSED EQUIPMENT MUST BE REMOVED FROM THE PREMISES. BROKEN EQUIPMENT MUST BE REPAIRED OR REMOVED FROM THE PREMISES.

Observed facility dumpster full of trash and open. Observed cardboard boxes piled on floor. [CA] Refuse containers shall be covered at all times when not in use. Outside refuse enclosure shall be kept clean and free of debris. Refuse, recyclables, or returnables shall be kept in nonabsorbent, durable, cleanable, leak proof, and rodent proof containers.

Observed employee drinking in food prep area from mug; employee was not handling food. [CA] Eating and drinking shall be done in non food prep areas to prevent cross contamination.

Grease and food residue observed throughout facility floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean.

Chlorine test strips are not provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed kitchen equipment (pots, racks, HOBART equipments ect.) stored outside of 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.

Several food containers are left uncovered inside the walk-in refrigerators. [CA] Store all food containers with lid/covers to protect from contamination.

Food containers observed stored on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Food residue/ stains observed throughout facility on: -exterior of equipment - exterior of doors and light switches - exterior of refrigeration units - racks inside walk-in coolers - fan covers inside the walk-in coolers [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 2. Grease accumulation observed on hood filters. [CA] Clean hood filers.

1. Observed 2 separate employees wash dish ware in 2 separate 3 comp sinks without sanitizing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Specialist demonstrate how to properly ware wash and directed staff to fill up basins. 2. Observed meat slicer with dry encrusted food residue; meat slicer not in use. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Hand sink in the bread prep area is lacking soap and paper towels. Hand sink in the back where disposables are stored is missing paper towels. 1 sink is fully stocked. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Soap and paper towels were provided.

Wiping cloths observed throughout facility with no sanitizer set up. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed few flies in facility. [CA] Remove flies using an approved pest control method to prevent contamination of food.

1. Observed black plastic crates being used to store raw food of animal origin. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Upright 2 door freezer and commercial ice machine are not in use. [CA] Repair equipment or remove from facility.