Mai's Vietnamese Rest

*18 Toxic items labeling-non original container

Label all chemical bottles

*42 Dirty nonfood contact surfaces

Clean top of dish machine

*45 Premises shall be maintained in good repair

Fix leak at 3CS and dish machine

*18 Toxic items labeling-non original container

Label all chemical bottles

*19 Water & Plumbing in good repair- per code

Fix leak at 3CS

*42 Dirty nonfood contact surfaces

Clean gasket on RIC

*21 RFSM - Not On Site

*33 Washing procedures selected based on type

Washing dishes at mop sink

*42 Dirty nonfood contact surfaces

heavy build up on floor

*32 Approved Food Contact Equip.

Wash cloth used to dampen spring rolls

*14 When to wash hands

*22 Accredited food handler certificate - 60 days

*45 Premises shall be maintained in good repair

*28 Date marking commercially prepared RTE/ TCS food

*01 Cooling -- within 2 hours, 135-70øF

Several bowls of white noodles improperly cooled

*36 Cloths in-use for wiping food spills used for no other purpose

CANT BE USED UNDER THE CUTTING BOARDS

*43 Light bulbs, light shields provided

ALL BULBS ARE BLOWN OUT UNDER THE HOOD

*45Physical Facilities Floors,Walls,Ceilings

CEILING TILES ARE MISALIGNED POSSIBLE AREA FOR PEST ENTRY

*10 Clean Sight and Touch

CLEAN ICE MACHINE, PINK BIOFILM

*42 Dirty nonfood contact surfaces

CLEAN FAN COVERS IN THE WIC

*47 Handwashing signage

NEEDED AT HANDSINK IN THE KITCH

*39 Utensils, single serve items 6 inches off - floor

pots, pans must be 6 inches off the ground, found on the ground in the kitchen.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

procedure for bodily fluid clean-up (emailed copy)

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

RICE SCOOP

*10 Q.A. PPM - follow manufacturer's direction

0 PPM QUAT WAREWASH- COS

*47 Handwashing signage

provide hand washing signs

*21 RFSM - Not On Site

no RFS on duty during inspection

*02 Cold Hold (41øF/45øF or below)

mixed veggies 46.1, s. carrots 62.8F, brown gravy 62.0F

*32 Approved Food Contact Equip.

Discontinue storing food in grocery store bags

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement, storage & preparation r. eggs

*44 Trash can provided for papertowel waste

provide trash can at hand sink

*35 Hair Restraints effective

provide hair restraints

*39 Utensils, single serve items 6 inches off - floor

food equipment stored on floor

*45 Mats / Duckboards nonabsorbent

remove all absorbent materials (boxes)

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food items

*22 Handlers-Certificate Not On Site

certify all staff

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal employee beverage observed on prep table

*41 Food storage containers, identified with common name of food.

label all food containers with common name

*30 Does Establishment have a current valid permit posted?

post current health permit

*32 Approved Food Contact Equip.

replace residential equipment with commercial

*10 Clean Sight and Touch

*47 Other Violations

Label 3 comp sink

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food items to prevent cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

Clean Fan vent covers in WIC

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*32 Package integrity

discontinue using grocery bags for food storage

*39 Cutting surfaces.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies

*35 Eating food, chewing gum, drinking beverages, or using tobacco

chewing gum while prepping food, provide hair restraints for all employees and beard restraint

*39 Utensils, single serve items 6 inches off - floor

utensils improperly stored

*07 Food safe, good condition, unadulterated, and honestly presented

unsafe cabbage

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Cross contamination by arrangement

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*14 When to wash hands before donning new gloves

donning of gloves without washing hands

*34 Outer openings:closing holes, gaps

close gaps / reseal around doors

*10 Clean Sight and Touch

unsanitary conditions

*21 Demonstrateion of knowledge by PIC

lack of knowledge

*37 Storing the food at least 15 cm (6 inches) above the floor

food improperly stored on floor in WIC

*45 Premises shall be maintained in good repair

repair floors

*31 Handwashing lavatory - used for other purpose

hand sink used for other purposes

*42 Floors/walls/ceiling/nonfood dirty

clean drains and walls

*19 Water & Plumbing in good repair- per code

leak from 3-compartment sink pipes and dishwasher

*22 Handlers-Certificate Not On Site

*47 Conditions of Permit-in use of food equipment

*32 Maintain in Good Repair

gaskets on coolers

*03 Food products not maintained at 135øF or above

egg rolls 118.1°F

*45 Ceiling easily cleanable and light in color

ceiling tiles in kitchen

*02 Cold Hold (41øF/45øF or below)

chicken 45.2°F, cooked shrimp 49.0°F, raw beef 46.0°F, shrimp 44.4°F

*42 Dirty nonfood contact surfaces

exterior of dishwasher, floors under equipment, grease build up on left side of vent hood, floors in walk-in cooler, floors in dry storage area, shelving in reach-in coolers,

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*39 No equipment & utensil under contamination sources

knifes stored between openings in equipment

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

Ice machine also used to store bowl of lemons - do not store lemons in ice machine.

*10 Chlorine sanitizer concentration, minimum temp.

0ppm

*14 When to wash hands as often as necessary during prep

*18 Toxic items labeling-non original container

*31 Handwashing lavatory - used for other purpose

Sink used to wash pots

*32 Maintain in Good Repair

Replace cooler gaskets.

*42 Dirty nonfood contact surfaces

Clean walk-in cooler fans, dry storage floors.

*43 Ventilation hood-prevent grease dripping

*47 Handwashing signage