NUOC MIA VIEN DONG 2

MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE A SIGN.

FOUND THE WHITE PLASTIC FLAP WITH EXTENSIVE MOLD LIKE SUBSTANCE IN THE ICE MACHINE. [CA] CLEAN THIS AREA MORE OFTEN.

THE DESSERT REFRIGERATOR IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR/ADJUST SO THAT THE REFRIGERATOR CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.

FOUND THE MILK AND YOUNG COCONUT STORED IN THE DESSERT REFRIGERATOR AT 66F FOR OVER 12 HRS. [CA] STORE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D

FOUND A MOP IN A BUCKET STORED IN FRONT OF THE SECOND HAND WASH SINK IN THE BACK. [CA] ENSURE THAT THE HAND WASH SINK IS ACCESSIBLE AT ALL TIMES.

FOUND FOOD DEBRIS ON THE FLOOR BEHIND THE TABLES IN THE FRONT SERVICE AREA. [CA] CLEAN THE FLOORS MORE OFTEN.

THE THERMOMETER IN THE DESSERT REFRIGERATOR IS NOT WORKING. [CA] PROVIDE A WORKING THERMOMETER.

FOUND SOME GLASSES AND A PURSE STORED ON THE SHELF NEXT TO PLASTIC BEVERAGE CUPS ABOVE THE DESSERT REFRIGERATOR. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE FRONT DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN.

Observed numerous types of prepackaged snacks that were offered for sale: - Crispy rice snacks (5 large, 4 medium) - Peanut candy (3) - Spicy salted peanuts (5) - Chili tamarind cranberries (14) - Peanuts with candied ginger (14) Owner and manager were unsure whether the supplier has a valid health permit, or whether items were prepared from home. [CA] Food must be from an approved source or properly documented. [COS] Items were removed form the facility.

Hand wash sink in the kitchen by the food preparation sink partially obstructed with mop bucket. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

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. ** Repeat violation.

Observed tan and pink growth like matter on the plastic white baffle inside the ice machine. Soil surface was not in contact with consumable ice. [CA] Clean, sanitize, and maintain ice machine.

At time of inspection, observed three waffle makers present at facility with two in active use, and the third plugged in. Facility has been conditionally approved for the use of two waffle makers. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove third waffle maker. ** Repeat violation. Failure to comply will result in facility going through plan check to install necessary ventilation hood system.

Employees' personal beverages observed stored in areas of food preparation - at the food preparation refrigerator. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from facility food and food contact surfaces.

Numerous fruit flies observed throughout the food preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed employees talking on cellphone and then continuing onto food preparation without changing gloves or washing hands. Observed employees reusing single-use gloves. Observed employee returning from restroom and then began donning on gloves without 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. Single-use gloves once contaminated shall be discarded and not be re-used. [COS] Instructed employee to properly wash hands. ** Repeat violation

Employees' personal belongings observed stored in areas of food preparation and food contact surfaces. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Janitorial sink observed completely obstructed and filled with items. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided. Remove obstructions.