VIETASIA

Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (bean sprouts 52F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may choose to use time control which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC will discard the bean sprouts at the end of lunch service, which is within the 4 hour mark.

Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (bean sprouts 57F, cooked rice noodles 103F, cooked beef 53F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of time PHFs are out of temperature holding when preparing. [COS/SA] PIC put the PHFs back into the refrigerator and will discard the remainder of the PHFs once lunch service is done.

Lack of paper towels at bar handwash station and kitchen handwash station. [CA] Ensure handwash stations are stocked with soap and paper towels inside dispensers at all times. [CA] PIC refilled paper towels during time of inspection.

Observed brown, mold-like substance on inside panels of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis.

Observed soiled wiping cloths on food prep surface. [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 ice machine in bar area to be broken. [CA] Repair, replace or remove ice machine.

FSC not available for review during time of inspection .[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed potentially hazardous food that measured in the temperature danger zone (garlic in oil 70F, bean sprouts 48F). [CA] Ensure PHFs are properly cold held at 41F or below or hot hold at 135F or above. Facility may choose to implement TPHC on these items which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC time marked the food during time of inspection.

Observed employee to touch during cooking. [CA] Ensure employees properly wash hands when there is a chance of contamination. [COS] Employee was instructed to wash hands after employee touched face.

Observed accumulation of black mold like substance on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine and maintain in good condition.

Observed heavy build up of grease and dust on hood filters. [CA] Clean and sanitize hood filters on a regular basis.

Menus did not have a consumer advisory. [CA] Ensure menus have a consumer advisory if selling raw PHFs such as raw beef.

Observed open bulk food in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed potentially hazardous foods that measured in the temperature danger zone. According to PIC, the PHFs were subject to time control but were not time marked (bean sprouts 62F, cooked noodles 86F). [CA] Ensure PHFs that are subject to time control (TPHC) are time marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC time marked the PHFs and will discard at the end of 4 hours.

The only handwash sink was blocked by a large rack and boxes of oil. [CA] Relocate or remove rack and boxes of oil to keep handwash station clear and accessible to staff at all times.

Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (cooked chicken 57F, pork 41F). Also observed chicken in food prep sink being thawed in hot, standing water. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC put the items back into the refrigerator. PIC also stated that he will cook the chicken right away.

Observed soiled wiping rags stored on food prep surfaces. [CA] Keep rags in sanitizer buckets with either 100ppm of chlorine or 200ppm of quat.

Facility does not have Food Safety Certificate or Food Handler Cards available for review (both have expired). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [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.

Observed frozen chicken thawing in food prep sink. [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.