VIT DONG QUE

Observed cook line employee chewing food while conducting food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Observed container of sliced bittermelon maintained at the three-compartment sink. [CA] Utilize sinks for their designated purposes. Food preparation shall be conducted at the food preparation sink.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [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.

Ambient temperature of the preparation refrigerator measured between 51F to 53F via probe thermometer placed inside. Cook line employee stated that elevated temperature might be due to constant opening and closing of the preparation refrigerator. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. ** Repeat violation

Observed cook line employee using personal cellphone and continuing onto food preparation without changing gloves and washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.

Observed steady leak on the waste drain pipes below the far left basin of the three-compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.

One dead German cockroach observed on the top of the vertical beam of the metal storage rack next to the two-door upright refrigerator. One dead American cockroach observed on monitoring trap on the floor at the corner of the beverage preparation/cash register area. Owner stated that facility is serviced monthly. No other activity was observed. [CA] Clean and sanitize area of dead cockroaches.

Steaming tray with approximately 5-10 small plates of steamed flour cake measured at 78F. Owner stated that items were steamed approximately 2 hours prior and is usually discarded after two hours, or taken home to be eaten. Plastic container with approximately 20-30 small plates of steamed flour cake measured at 78F. Owner stated that items were steamed in the morning at approximately 8:00 AM. Owner stated that items will be consumed by employees. Large container of cooked duck bones maintained out in ambient temperature measured at 75F. Owner stated that the duck is usually maintained out till the end of the day, in which the bones are refrigerated to be used to make stock the following day. Container of cooked marinated duck maintained inside the food preparation refrigerator measured at 48F. Owner stated that the duck was prepared yesterday and has been inside the refrigerator since the night before. Numerous PHF items (cooked duck, coagulated pork blood, cooked chicken/duck gizzards, and soups) maintained inside the preparation refrigerator measured between 48F to 65F. Owner stated that some items were prepared in the morning and/or were recently prepared. Ambient temperature of the preparation refrigerator measured between 51F to 53F via probe thermometer placed inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Steamed rice cakes were separated for personal use. Container of cooked marinated duck was VC&D due to time and temperature abuse. All other food items were relocated into the two-door upright refrigerator to immediately cool.