TAY HO

1) Measured the ambient temperature of the center 2-door preparation unit at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed facility is using a countertop Cadco oven without a ventilation hood or prior approval from this Department. Per PIC, oven is used for toasting bread for banh mi. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to relocate oven under the hood or apply for approval and hood exemption to Plan Check Department.

Observed refrigeration units lack internal thermometers for monitoring temperature. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed active leak in the plumbing underneath the 3-compartment sink. Per employee, a work order has already been placed. [CA] Plumbing fixtures shall be maintained in good repair.

At the handwash sink in the main cook line, observed paper towel dispenser is empty. Nearby napkins are stored in an open, uncovered container. [CA] Handwash stations shall be fully stocked and accessible at all times. Paper towels shall be stored in a safe and sanitary condition inside dispenser. [COS] Employee restocked the paper towel dispenser during inspection.

1) In the center 2-door preparation unit, measured multiple Potentially Hazardous Foods including shrimp, beef, etc. from 50-53F. Per employee, foods in the preparation unit were stocked 3.5 hours prior to temperature measurement. Measured the ambient temperature of the preparation unit at 50F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All Potentially Hazardous Foods were relocated to the walk-in cooler to facilitate rapid cooling. 2) Measured cooked beef flank inside the countertop warmer at 68F. Per employee, cooked beef was transferred from the walk-in cooler less than 2 hours prior to temperature measurement. The countertop warmer was not turned on. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cooked beef was reheated to 165F on the stovetop before being transferred to the countertop warmer. 3) On the preparation counter, measured cooked pork rinds stored at ambient temperature at 68F. Per employee, pork rinds were cooked 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Pork rinds were relocated to the 2-door preparation unit to facilitate rapid cooling. Discussed keeping pork rinds on TPHC for future use. 4) On the preparation counter, measured beansprouts stored at ambient temperature at 71F. Per employee, beansprouts were relocated from the walk-in cooler less than 2 hours prior to temperature measurement. Observed beansprouts are placed into an ice bath that has melted. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] The remainder of beansprouts was discarded.

In the walk-in cooler, measured large, deep tray of cooked pork bone from 88-92F and cooked ginger/vegetable broth from 77-82F. Per employee, pork bone was cooked more than 2 hours prior to temperature measurement and the ginger/vegetable broth was cooked more than 4 hours prior to temperature measurement. Observed both containers of food were fully covered with plastic wrapping with condensation build-up. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Improperly foods were voluntarily condemned and discarded during inspection.

Inner upper board of the ice machine has a black mold like debris. [CA] Clean the internal of the ice machine to maintain.

Lack splash guard for the front hand washing sink. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the hand wash sink is installed next to a place where clean glasses and dishes are drying.

Two burner stoves were outside the canopy-type hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. [SA] Adjust the equipments to provide 6 inches of clearance.

At the front handwash sink: observed lack of a splash guard, and clean wares were stored next to the sink. [CA] Install an approved splash guard at the handwash sink and/or store clean equipment away from the sink to prevent contamination.

In the rear dry storage area, inside dry bulk food bins: observed bowls/cups without handles being used as scoops, and observed handle of scoop was in contact with the food. [CA] Use approve scoops with handles. Ensure scoops are stored so that the handle is not in contact with the food.

Ambient temperature of the walk-in refrigerator measured 46F with a metal probe thermometer after the door was kept closed for 30 minutes. [CA] Repair refrigerator so that it can keep foods at 41F and below.

Menu offers undercooked egg (for rice plate dishes) but no consumer advisory was available. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

Inside the walk-in refrigerator: measured internal temperatures of various PHFs (meats, banh cong, pork, blood...) to be 47F. Some foods had been held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above [COS] Foods that were held for more than 4 hours were discarded. Other foods were moved to a different refrigerator or freezer. See VCD form. _____________ Minor violations: Inside the middle prep unit's prep insert: measured internal temperature of bi (shredded pork skin) to be 48F. Employee stated bi had been held since 11am today (less than 4 hours prior). Inside the rightmost prep unit: measured internal temperatures of shrimp and meat loaf to be 47F. Note: other PHFs in this unit measured 41F and below. [CA] Keep potentially hazardous foods at 41F and below or 135F and above.