Viet Spice Deli

A probe thermometer was unavailable when requested., , Please obtain a probe thermometer to verify cooking and hot holding temperatures.

1) Rolls of paper towels were stored outside of the dispenser at both handwash stations on the service line, exposed to cross-contamination, and not adequately protected. Paper towels must be stored in a dispenser that protects them from contamination., , Please fill dispensers with paper towels and ensure they are fully stocked at all times., , 2) The handwash sink located on the service line was observed to be used as prep sink. Dedicated handwash sinks must be kept sanitary and accessible to staff at all times to prevent cross-contamination., , Please ensure the handwash sink is dedicated to hand hygiene and is accessible to staff at all times.

Onions were observed to be stored directly on the floor. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles, give easy access to pests, and make it difficult to clean., , The operator promptly stored the onions on a shelf 6 inches off the floor.

The Food Handling Permit was not displayed for public view., , Please print and post the Food Handling Permit within its expiry date in a conspicuous place for public view.

The caulking above and around the three-compartment sink was observed to be in disrepair with visible mold growth., , Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.

Bowls with no handles were observed to be used as a scoop in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product., , Please do not use bowls and replace it with food grade scoops with handles.

The following hard to reach areas were observed dirty and covered with food debris including, but not limited to:, , - The floors underneath shelving units, - The floors underneath and on the walls behind the dish pit, - The floors underneath all prep tables throughout the facility, , Please pull out all equipment and clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.