VIET VILLAGE

High Priority - Nonfood-grade bags used in direct contact with bok choy in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed containers of raw meats stored over containers of precooked shrimp in reach in freezer near back kitchen exit.

High Priority - Raw animal food stored over or with unwashed produce. Observed container of raw chicken stored over box of unwashed cabbage in walk in cooler. Operator switched raw chicken to bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink at cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area and cook line.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked foods not date marked in walk in freezer.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line.

Basic - Stored food not covered. Observed cut cabbage and raw shrimp in covered in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dented/rusted cans present. See stop sale. Observed three 6lb cans of Bamboo Shoots, Red Kidney beans, and cheddar cheese sauce dented. Cans separated to be returned to distributor.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator called technician. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bean sprouts 78F cold hold less than 4 hours. Operator double panned bean sprouts with ice. Rechecked temperature 36F. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Precooked foods in walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked rice not date marked in walk in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at end of cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food dust. Cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Cook line.

Basic - No copy of latest inspection report available.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons. Operator inverted. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing spring rolls with barehands. Educated employee. Employee put on gloves. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher stored in hand wash sink in dish wash area. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot water temperature less than 160F on plate surface. Operator called technician. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to ice machine and hand wash sink at end of cook line.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at hand wash sink at end of cook line.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.