Viet Cuisine

No food contact surface sanitizer was prepared the time of inspection., * Bleach was prepared and was tested at 100 ppm., , -Ensure that the food contact sanitizer is prepared before any food preparation is performed and bleach is maintained at 100 ppm.

Chili oil paste container was stored uncovered inside the prep line cooler. , The container was covered., , -Ensure that the food/food container are covered to prevent contamination.

Bean sprouts were measured at 11.9 degrees C., * Bean sprouts were placed inside the cooler., , -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.

Manual dishwashing for big utensils was not being done correctly., The operator was explained the proper method for dishwashing. , , Manual dishwashing should be followed as:, Step 1 - Wash with detergent and water, Step 2 -Rise with water, Step 3: Completely submerge/apply in 100 ppm bleach sanitizer for at least 2 min.

There was no hand soap in the soap dispenser at the back hand washing sink., Soap was refilled., , -Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.

The front 2 compartment sink was used for dishwashing., The operator was asked to designate one sink for hand washing., , -Ensure that the hand wash sink is designated and used for only hand washing.

Lubricant bottle, screws were stored with the juice boxes and food containers., The lubricant bottle and screws were removed from the shelves., -Ensure that the items are not related to food are stored separately from the food items.

1) Small plastic container was used as a scoop for the rice container., -Ensure that the scoops with handles are used for bulk container for hand protection., , 2) Food containers were observed to be stored on the floor., -Ensure that the food containers are stored at least 6 inches above the floor.