BANH MI DANG

Observed no CFSM C/A: Get certified CFSM.

Observed one employee eating a sandwich while walking through the kitchen. C/A: Employees should only eat in designated areas.

Observed employee cell phone on cutting board. C/A: Phones should be kept in area designated for employee items.

Observed TCS food inside PTC and WIC with no prep and discard dates. C/A: TCS food must have prep and discard dates.

Observed container of food stored on floor of WIF. C/A: Containers with food need to be kept at least six inches off the floor.

Observed multiple pieces of equipment with build up. C/A: Observed equipment is being cleaned regularly.

Observed employee prep plate for service by grabbing food with no gloves CA: ensure RTE food is ALWAYS handled with gloved COS: PIC discarded plate

Observed multiple wet rags being left out on prep areas CA: ensure wet rags are always left in solution buckets

Observed cook line, hood with significant crust buildup CA: ensure equipment is cleaned properly

Observed foods that need better separation to help prevent contamination; discussed with PIC and items rearranged.

Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.

Single-use gloves not changed as needed after changing tasks or when damaged or soiled, discussed with PIC

Observed cook line equipment encrusted with grease and food debris; need to clean equipment

observed hoods, vents and returns that need cleaning

Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.

Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.

Single-use gloves not changed as needed after changing tasks or when damaged or soiled..

cleaning on cooking equipment

observed hoods, vents and returns that need cleaning

Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Handwash sink not accessible for employee use at all times.

observed several items in establishment not covered

Observed old food stuck to clean dishware/utensils.

Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Single-use gloves not changed as needed after changing tasks or when damaged or soiled..

observed handsink being blocked. Discussed with PIC.

Observed several items in the cooling process. There were no approved methods being used. Discussed each situation with PIC and came up with solutions.

observed hoods, vents and returns that need cleaning

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Handwashing cleanser lacking at handwashing lavatory.

The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment.

The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment.

The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment.

The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment.