DA THANH RESTAURANT

Heavy grime on the floor at the cookline, under the shelving and refrigeration units. [Corrective Action] Thoroughly clean and maintain clean.

Observed bottles of vinegar and other sauce stored directly on the floor by the prep sink. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelving.

1. Flour accumulation on equipments by the back door. [Corrective Action] Thoroughly clean and maintain clean. 2. Dust accumulation on the exhaust vent in the restroom. [Corrective Action] Thoroughly clean and maintain clean.

Kitchen staff do not have their Food Handler's Card. [Corrective Action] 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.

Employee rinsed bowl that was used for raw pork in 3 compartment sink and placed at rack for drying without sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Directed employee to place bowl to dishwasher for wash rinse and sanitize.

A bucket of meat is thawing under the counter across cookline. [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.

Cardboard was used as liner on the floor at cookline. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Employee washed raw pork in 3 compartment sink which is directly plumbed. 2 compartment sink with indirect connection is available. [CA] Conduct food preparation at 2 compartment sink.

Water temperature measured at 81F (max) in hand wash sink in restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Employee sneezed and covered with hands with glove. Without proper hand wash, planned to go to cookline and cook. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Stopped employee and guided employee to properly washed her hands after sneezing. Employee discarded gloves and wash hands with hand soap and dry with paper towel.

A cup of toothpaste and medications observed on the dry storage area shelving. Eye drop was stored on the shelf on top of food prep area. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.

Missing consumer advisory for raw beef served. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. "Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions."

Missing food label or food label is not in English for prepackaged food in the cashier area. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Several potentially hazardous food items (Cooked shrimp, pig liver) measured between 41F- 47F on ice. A paper on the wall stated to discard every 3 hours. A sticky note observed 2-5. Per PIC, food was taken out at 10am and will discard at 1pm. [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. [COS] PIC time mark products