Cuty Vietnamese Kitchen

February 04, 2026, - The walk-in cooler measured at 7.0 degrees C. The staff indicated that the temperature may be due to frequent opening of the doors, and that repairs were carried out., , **Monitor the cooler temperature to ensure it can maintain adequate temperatures. Adjust temperature setting / repair if required., , , January 30, 2026, - The walk-in cooler was not maintaining adequate temperatures at the time of the inspection. Measured at 11 degrees C., , **Have the cooler repaired to ensure it can maintain adequate temperatures of 4degrees C or below.

The mechanical dishwasher was not adequately sanitizing dishes during the inspection. The final rinse temperature measured at 68 degrees C at dish level., , **Have the dishwasher repaired to ensure it can achieve a minimum sanitizing temperature of 71 degrees C or above at dish level., , **Please revert to manual dish washing procedures.

The hand sink was obstructed by utensils and a condiment cart during the inspection., , **Ensure the hand sink is keep free and accessible for use at all times.

Plastic bowls were used as scoops and stored in the bulk food bins., , Obtain scoops with proper handles.

There were no test strips available to monitoring sanitizer concentrations., , , **Please obtain chlorine test strips.

Pest monitoring is not being carried out. There were no documents or records available for review., , **Ensure pest monitoring is carried out at least once a month and adequate records of pest monitoring activities are maintained on file at the facility and available for review when required.

The ventilation canopy is due for maintenance. , , , *Please have the canopy serviced.

The following items require cleaning:, , , 1. The bulk food storage containers., , Please have these items cleaned and sanitized.

The following areas require cleaning:, , 1. The floors below the cookline., 2. The floors the prep coolers., 3. The ceiling tiles and air vents in the kitchen., 4. The body and filters of ventilation canopy., 5. The floors below the dish washer and dish sinks., 6. The shelves throughout the kitchen.

Several soiled cleaning cloths were observed on the counter tops and food contact surfaces., , **Ensure soiled cleaning clothes are stored in sanitizer at all times.

The walk-in cooler was not maintaining adequate temperatures at the time of the inspection. Measured at 11 degrees C., , **Have the cooler repaired to ensure it can maintain adequate temperatures of 4degrees C or below.

The mechanical dishwasher was not adequately sanitizing dishes during the inspection. The final rinse temperature measured at 68 degrees C at dish level., , **Have the dishwasher repaired to ensure it can achieve a minimum sanitizing temperature of 71 degrees C or above at dish level., , **Please revert to manual dish washing procedures.

The hand sink was obstructed by utensils and a condiment cart during the inspection., , **Ensure the hand sink is keep free and accessible for use at all times.

Plastic bowls were used as scoops and stored in the bulk food bins., , Obtain scoops with proper handles.

There were no test strips available to monitoring sanitizer concentrations., , , **Please obtain chlorine test strips.

Pest monitoring is not being carried out. There were no documents or records available for review., , **Ensure pest monitoring is carried out at least once a month and adequate records of pest monitoring activities are maintained on file at the facility and available for review when required.

The ventilation canopy is due for maintenance. , , , *Please have the canopy serviced.

The walls of the corridor leading to the back storage area was observed to be in disrepair., , **Please have the walls repaired.

The following items require cleaning:, , 1. The meat slicer., 2. The bulk food storage containers., , Please have these items cleaned and sanitized.

The following areas require cleaning:, , 1. The floors below the cookline., 2. The floors the prep coolers., 3. The ceiling tiles and air vents in the kitchen., 4. The body and filters of ventilation canopy., 5. The floors below the dish washer and dish sinks., 6. The shelves throughout the kitchen.

Plastic bowls were used as scoops and stored in the bulk food bins., , Obtain scoops with proper handles.

There was no surface sanitizer available at the time of inspection., , Ensure that sanitizer is always available when food prep is occuring., , Staff prepared a bleach sanitizing solution.

A splash guard was missing between the kitchen hand sink and food preparation table., , Install a splash guard., , December 30, 2024, Splash guard has yet to be installed. Discussed requirement with operator.

The hand sink in the cookline was blocked by a black trolley., , Relocate the trolley. Ensure that the hand sink is easily accessable at all times.

1. A phone was stored on the prep cooler counter., , Ensure personal belongings are stored away from food handling surfaces to prevent contamination., , 2. Knives and a rice scoop were stored in room temperature water., , Ensure that used cooking utensils are stored in a manner that prevents contamination. Store the utensils in an ice bath or sanitizing solution in between uses.

Plastic bowls were used as scoops and stored in the bulk food bins., , Obtain scoops with proper handles.

The was food debris and spillage accumulated on the bottom shelf of the refrigerator., , Throughly clean and sanitize the refridgerator.

There was food debris and dirt accumulated on the floors near the bulk storage and dry storage areas., , Thoroughly clean these areas.