Hung Phat Vietnamese Noodle House

** - no sanitizer solution ready-to use was located onsite. Bucket of liquid presented to PHI was measured and verified 0 ppm of chlorine (their sanitizer of choice). PHI had to request sanitizer solution multiple times during the inspection. Owner did make fresh sanitizer properly and tested it for the PHI to demonstrate that they do know how to make the sanitizer. Reminder: the sanitizer cloth solution must be changed as soon as dirty and often as the sanitizer is no longer effective over time (goes “dead”, active ingredient gets used up).

**- improper glove use was observed – staff were not washing hands properly before donning gloves. Please retrain all staff and ownership: gloves are NOT a replacement for handwashing.

** - PHI onsite repeatedly had to tell both owners when to wash their hands and also observed them rinsing their hands regularly without using soap. PHI onsite would then have to tell them to wash their hands again but with soap.

** - PHI observed far too many high-risk foods stored at room temperature in mid-use for projects – as only one person was observed in the kitchen upon entry, later 2 people. The amount of food left out would give work to at least 5 people. High risk foods must be stored in the cooler, in the freezer or in active hot holding until such time the staff is ready to process it. Do not line up tasks involving high risk foods at room temperature in preparation for processing. Please retrain staff and ownership.

** - tofu was thawing on the dirty floor under the hot water tank. All foods must be stored in a sanitary manner off of the dirty floor and never under plumbing or the hot water tank., ** - Raw chicken and chicken blood contamination was observed during the inspection – under shelves, dishpit, multiple tables, counters, cutting boards, freezer/handles, sinks, cleaning cloths, etc., ** - food and food equipment were stored on the dirty floor and not in a sanitary manner when not in use., ** - Raw chicken and chicken blood contamination was observed during the inspection – under shelves, dishpit, multiple tables, counters, cutting boards, freezer/handles, sinks, cleaning cloths, etc. /or vegetables in the cold holding units.

** - 2 pots of cooked high-risk broth were stored at room temperature on a cold stove.

** - a shrimp baked item was cooling improperly at room temperature (one tray) and was left stored on the counter well past it cooling down to room temperature. Stored in the cooler upon request.

** - multiple buckets and containers of cut vegetables were stored in stagnant water at room temperature throughout the kitchen. , ** - container of bean sprouts were stored in stagnant water at room temperature by the wait station, no means of temperature management were in use (ie. ice cubes). Ice was added upon request. , ** - a bowl of eggs was stored at room temperature – recommended discarding, ** - plate of salad rolls were stored high up on a shelf at room temperature – 20’C internal and external - discarded, ** - high risk foods such as meat were stored above the fill line at room temperature on top of the counter cooler.

** - a bowl tofu was observed thawing at room temperature in the side storage room. Internal temperature was 2’C – was later stored in the cooler, ** - 2 containers of shrimp were improperly thawing at room temperature and on the dirty floor – one was located in the kitchen next to the raw chicken, the other bucket was in the dry storage room also on the floor. External temperatures were 2’C to -2’C. Placed in cooler. , ** - 5 boxes of chicken was improperly thawing at room temperature: both sinks of a 2 compartment sink were full of raw chicken sitting in stagnant water (tap was not on), and 2 large pots of raw chicken and one bucket were stored on the dirty floor containing more of the raw chicken. The temperature was 4’C or less of the chicken but far too much was stored at room temperature for one person to process in a timely manner.

** - PHI observed the staff wiping the dishes dry – please cease and desist and retrain staff. Dishes must air dry. Wiping dry with a cloth will re-contaminate the dishes.

**- The designated handwashing sink was blocked and inaccessible with a pile of trays and personal items, using the sink like a shelf. The compartment sinks and pot sinks were not properly supplied with soap and/or paper towel to conduct handwashing elsewhere. BE ADVISED: the designated handwashing sink is for dirty handwashing as the other sinks are designated for food processing and dishwashing – NOT for dirty handwashing.

** Scoops were stored with the dirty high-touch surface (handle) in contact with the food ingredient and in both ice makers/storage.

** Previously utilized dirty single-use disposable cardboard was observed used as: a homemade lid, shelf liners, and carboard barriers were observed. All surfaces in a kitchen and for food storage must be smooth, cleanable, non-absorbent and durable., ** - containers throughout the kitchen still contained paper labels that may contaminate food and prevent proper cleaning practices

** - the following areas/items were observed with a buildup of grease, grime, food, and dirt and require more thorough and regular cleaning that includes but is not limited to: , - underside of metal shelf cook station, - all tables, all shelves, and all areas that may have been exposed to raw meat contamination., - all rice cookers, - all containers and lids, - all handles and doors to all cold holding units

**- broken lids and containers were observed throughout kitchen. All food equipment must be maintained in good condition.

** - the following areas/items were observed with a buildup of grease, grime, food, and dirt and require more thorough and regular cleaning that includes but is not limited to: , -fan above the walk in cooler, - baby change table in customer washrooms