Tony's Vietnamese Restaurant

The sanitizing solution in the bucket measured 0ppm chlorine. in the kitchen Operator prepared a sanitizing solution that measured at 200ppm., , Please ensure there is always sanitizing solution available for use and measures 200ppm chlorine solution

Foil tapes were used to hold the damaged parts of the pop cooler at the front dinning area., , -Remove tapes, -Repair/replace pop cooler to ensure surfaces are easily cleanable.

The following food were left at ambient temperature on prep table:, 1.Beans sprout at 20*C, 2. Rice noodles at 25*C, 3. Spring rolls at 22*C, Operator discarded them., , -All high-risk foods must be stored and maintained at/below 4*C in the cooler or at/above 60*C, -Only take out small amount per time as needed by consumers.

There was no paper towel at the kitchen handwashing station, adjacent the walk-in cooler. Operator provided one., , Please ensure there is always paper towel at handwashing station

Personal items were stored with clean utensils on prep table beside food prep area at the kitchen. Operator removed personal items., , -Please ensure personal items are stored away from clean dishes to prevent cross contamination.

REPEAT VIOLATION, Debris/Food build-up was noted on the floor of the walk-in freezer., , **Please clean.

The following scoops were stored improperly:, 1. ice scoop was found on a tray near the ice machine at the front area. Operator placed scoop in a clean container., 2. Used scoop for cooked rice was stored on the rice cooker in the kitchen. Operator washed and sanitized scoop., 3. a scoop with handle was stored in dry food bulk bin with the handle in contact with food at the front area. Operator adjusted scoop to handle sticking out., ., -Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice., - Store rice scoop in ice water or in hot holding in the rice with handle sticking out., -Store scoops for dry food with handles sticking out of the food for easy handling without contamination.

Grease build-up was noted on , 1. the ventilation hood above the cook-line., 2. the handles of the prep cooler next to the kitchen ventilation system., , -Please clean the indicated areas, -Greasy hood can pose as a fire hazard.