Minh Chau Vietnamese Restaurant

Food permit is not posted in an area that is easily seen by the public. , , Ensure the food permit is posted in a conspicuous place where the public can easily see it.

The walk-in freezer is in disarray. Insufficient space to store food as some were stored directly on the floor. , , All areas must be maintained in an organized manner to facilitate cleaning. , , Please organize, remove any food that is not needed, and ensure food is stored at least 6 inches above the floor.

1. The concentration of the chlorine sanitizer measured 50ppm. , , The concentration of the chlorine solution must be maintained between 100-200ppm to effectively sanitize food contact surfaces. , , The operator remade the chlorine solution and measured 100ppm at the time of the inspection., , 2. The meat slicer was not adequately cleaned and sanitized. The operator mixed soap, bleach, and water together to make a solution to clean the meat slicer. , , Proper cleaning and sanitizing first involve cleaning to remove large food debris then sanitizing with at least 200ppm of chlorine., , Discussed with the operator proper cleaning/sanitizing food equipment in-place and the correct procedure was observed at the time of the inspection.

Broken glass container used to store bubble tea powder. , , Broken food equipment must not be used to store food as they can physically contaminate food. Discard food equipment once damaged/broken to protect food from contamination. , , The operator discarded the powder and the glass container at the time of the inspection.

Garlic oil stored at room temperature overnight had an internal temperature of 23C. , , Garlic oil must not be stored at room temperature as this poses a risk for foodborne illnesses such as , botulism. Either store cold (4C or lower) or hot (above 60C). , , The operator discarded the garlic oil at the time of the inspection.

1. Bowl stacked on top of uncovered meat in the sandwich cooler. , , Refrain from stacking bowls or other dishes on top of uncovered food as the bottom of the bowl can , contaminate the food. Place adequate lids or cover the food first before stacking. , , The operator removed the bowl at the time of the inspection., , 2. Hoisin sauce and coconut cream stored in open cans. The operator stated the food were stored in the cans overnight. , , Food should not be stored in cans once opened as they can corrode over time, and they are not easily , cleanable. Once the can is open, use all the food content inside or discard it. , , The operator discarded the cans at the time of the inspection., , 3. A bag of onions stored directly on the floor by the receiving area., , Food must be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the food on a shelf at the time of the inspection., , 4. Peanuts stored inside a bin lined with newspaper. , , Newspaper should not be used to line food contact surfaces as they are not considered clean and can contaminate food. Refrain from using newspaper. , , The operator removed the peanuts from the newspaper at the time of the inspection., , 5. Bowl without a handle stored inside the rice bulk container., , Replace the bowl with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food., , The operator removed the bowl from the bulk supply at the time of the inspection.

Food permit is not posted in an area that is easily seen by the public. , , Ensure the food permit is posted in a conspicuous place where the public can easily see it.

There were meat pieces left on the meat slicer. The operator stated it was used last night and was not cleaned/sanitized since then. , , The meat slicer must be cleaned and sanitized every 4 hours or immediately after use to mitigate the growth of bacteria. , , The operator cleaned and sanitized the meat slicer at the time of the inspection.

1. Dust/grime/debris accumulating in the following areas: , - ceiling above the grill line and dishwasher area , - the external side of the walk-in cooler and walk-in freezer, , All areas must be maintained in a clean and sanitary manner to prevent contamination of food. , , Ensure ceiling and the door to the walk-in cooler and freezer are regularly cleaned to remove dust/grime/debris and to protect food from contamination., , 2. The walk-in freezer is in disarray. Insufficient space to store food as some were stored directly on the floor. , , All areas must be maintained in an organized manner to facilitate cleaning. , , Please organize, remove any food that is not needed, and ensure food is stored at least 6 inches above the floor.