BUN RIEU TAN DINH

Numerous cooked trays of steamed egg cake cooling inside the merchandiser refrigerator kept tightly covered. Eggs had just reached reached cooling temperature. [CA] 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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Steamed eggs were relocated into the upright freezer to expedite cooling process.

Only two employee food handler cards were available 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.

Accumulation of grease and/or staining on wall in the preparation where rice plates are prepared. [CA] Walls and/or floors in food preparation area shall be kept clean.

Bean sprouts in inadequate ice bath measured at 66F. Cooked rice maintained inside rice warmer measured between 109F to 122F. Employee stated that rice was prepared in the morning in the rice cooker before it was placed inside the warmer to hot hold. Cut tomatoes maintained out in ambient temperature at the rice plate preparation area measured at 65F. Employee stated that tomatoes were cut in the morning. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added to container of bean sprouts immediately cool. Rice was reheated in the microwave to 165F prior to hot holding. Cut tomatoes were VC&D by employee.

Ice scoop maintained inside ice machine with handle in direct contact with consumable ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

Heavy build up of grease observed on wall behind air fryers. Build up of food debris on floors, especially underneath the preparation table and refrigerator. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Observed facility using three domestic air fryers on top of the two-door reach-in refrigerator. Wall behind the air fryers are line with aluminum oil and heavily stained with grease. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. * Note: Equipment has been not approved for use. Remove air fryers.

Old rodent droppings observed inside the electrical panel box as well as the ledge behind the ice machine. Old rodent droppings observed on floor below the dry storage rack outside of the electrical panel box. Owner stated that facility is serviced monthly. No contamination of food or food contact surfaces was observed. [CA] Clean and sanitize area of old droppings.

Employees observed utilizing three-compartment sink for food preparation. Employees observed utilizing food preparation sink for hand washing. [CA] Utilize sinks for the designated purpose. Food preparation shall only occur on at the food preparation sink. Hands shall be washed only at the hand wash sink.

The following food items observed were maintained out in ambient temperature: - Approximately 8 containers of steamed egg cake maintained at the dining room - 80F. - Container of soup maintained at the two-door reach-in refrigerator where the air fryers are maintained - 113F. - Bowl of green onions with deep fried pork fat in soil - 79F. - Tray of approximately 6-8 individually wrapped turmeric noodles - 80F. - Plate of fried eggs and Chinese sausage - 84F. Owner stated that all items are subjected to time as a public health control (TPHC) and is discarded after four hours. All items per employees were prepared within the last 2-3 hours. Some items are new on the menu and are not included in the approved written procedures. PHF items subjected to TPHC not labeled: - Various types of rice and udon noodles at the cook line. - Pork blood. - Bean sprouts. - Pork rolls with escargot. Employee stated that items were taken out of temperature control at 11:00 AM. When instructed to provide time labels for all items, employee place sticker with a time of 2:00 PM to 5:00 PM. [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] Items that were past the four hours were VC&D into the trash. All other items were properly labeled. * Note: New written procedures were provided to manager.

Facility is utilizing three domestic air fryers with visible signs of build up of grease on walls. Facility is also using domestic crock pot to prepare Vietnamese sweet desserts. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. All utensils and 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). Remove unapproved equipment.

Employees' personal cellphones observed stored in areas of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed employee dropping container of raw pork on floor, pick up pork to discard, and then attempted to continue onto food preparation without changing gloves and washing hands. When instructed to wash hands, employee rinsed hands with only water at the food preparation sink. [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. [COS] Instructed employee to proper wash hands with soap and dry with paper towels at the hand wash sink.

Observed cases of herbs maintained on the floor outside of the restroom corridors. Appears that employees may have been preparing herbs before changing task. Observed numerous bowls of raw meats maintained on the left side drain board and inside the left most sink of the three-compartment sink during active ware washing. Observed multiple cases of food maintained directly on the floor inside the kitchen. [CA]All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas. Food shall be stored at least 6 inches above the floor to prevent contamination. Raw shelled eggs observed maintained above ready-to-eat food items in the three-door upright refrigerator in the dining room. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Dish washer observed utilizing restroom with gloves donned on at the time of entering, exiting and returning to the kitchen. Same dishwasher observed handling clean and sanitized utensils around washing soiled utensils. [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. [COS] Instructed employee to remove gloves and properly wash hands.

Container of bean sprouts maintained in inadequate ice bath. Aluminum tray of cooked roast pork and bag of deep fried tofu maintained out in ambient temperature measured between 65F to 73F. Employee stated that both items was purchased about an hour prior on their way to work from another food facility across the plaza. Item was purchased hot and is allowed to cool prior to placing inside the refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Both items were placed inside refrigerators to immediately cool.

Cases of food and a pot of soup observed maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Old rodent droppings observed inside the exposed electrical panel box. One dead cockroach observed on sticky monitoring trap on the floor behind the two-door merchandiser at the beverage preparation area. Per PIC, facility is serviced monthly. Pest control reports were unavailable for review. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Observed ice scoop buried inside ice machine. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Employee utilizing food preparation sink to for ware washing. [CA] Utilize sinks for their designated purpose. All ware washing shall be conducted only at the ware wash sinks.

Employees' personal cellphones observed stored in areas of food preparation and food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

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.

Hand soap dispenser at the hand wash sink in the kitchen failed to dispense soap due to dried soap encrusted over the nozzle. Hand sink was also partially obstructed with pots placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be easily accessible and readily available at all times.

Numerous domestic equipment in use; air fryer and pressure cooker. [CA] All utensils and 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). Replace with commercial equipment.