BANH CUON TAN DINH

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. on counter: cooked noodles (71F - Cooling) at 1:10; cooling since 10:30 At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fully cooked stewed meat and pork broth. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove: stew beef (83F - Hot Holding) Observed on stove with no heat. Out of temperature for approximately 30 minutes. Operator returned product to cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. krab soup (123F - Cooling) at 1:05; cooling since 12:50 - 109F at 1:38 Observed on counter in individual containers with tight fitting lids. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to remove lids and place in reach in freezer to quick chill.

Basic - Ice buildup in reach-in chest freezers.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Various house made products with cooked vegetables and legumes missing production date. Per operator, made 2-3 days ago. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing seafood and cooked beef tendon at ambient temperature.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade cardboard used under/in direct contact with washed/cut jackfruit. Operator removed cardboard. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler(s); cooked rice/tofu/kimchi/cooked pork no date mark. Advised Operator of proper date marking. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At customer self-service reach in cooler; multiple items prepared/packaged onsite, no label. Advised Operator to properly label items.

High Priority - Nonfood-grade bags used in direct contact with food. Non-food grade "thank you" bag used to store/in direct contact with egg roll wraps. Advised Operator to remove from bag.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned raw chicken stored over portioned raw beef. Advised Operator to move chicken below beef.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked rice, cooked peas, kimchi, no date mark. Operator stated prepared two days prior. Advised Operator to date mark items.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Nhu Duong 7/3/18 (Expired 7/3/23). Warning - From follow-up inspection 2023-10-06: Time Extended - From follow-up inspection 2023-10-06: Time Extended

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. In use beverage cup without cover on table at front counter. Explained.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sweet rice in glass door cooler in dining room for self serve. Manager put preprinted labels on . Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored on top of cream containers in walk in cooler. Explained and operator moved eggs to bottom shelf. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged ceiling tile over ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top Reach in cooler gas kits and wire racks are soiled.explained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (37F - Cold Holding) Observed sprouts in flip top cooler at front counter sitting on top of inserts. Operator moved sprouts to cooler below for proper cold holding. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed two thank you to bags with bread inside. Stored inside reach in freezer on front counter area. Operator decided to discarded product Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw salmon stored above a container with cooked pork inside small reach in cooler by reach in freezer. Operator stored properly Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed several containers with sweet rice, sweet noodles inside reach in cooler on dining room area for self service with no label.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan