Phi Nhung Vietnamese Restaurant

Observed a staff member using the same gloves for vegetables after handling raw meats., , Ensure to use dedicated utensils or change gloves or wash hands after handling raw meats.

1) The high-risk foods such as raw beef, cooked chicken and chopped vegetables stored in the preparation cooler on the main line were measured between 5-8.7 Degrees Celsius. , , - All high-risk foods under refrigeration must be maintained at a temperature of 4C or less. , - Service and do not use the cooler if it cannot consistently maintain a temperature of 4C or less., , 2) The probe thermometer on-site is not being used regularly as evident by the accumulated hardened grease on it., , - Clean, sanitize and use regularly during cooking, cooling, hot holding, cold storage and reheating.

The handwashing sink located in the corner of the main cooking area is not easily accessible due to its location and surrounding items. There was no evidence that the sink had been used that day or for an extended period of time, as observed at approximately 3:00 PM., , , Ensure the handwashing sink is easily accessible by removing the surrounding tables or relocating the sink to an area closer to the main line and away from the corner to facilitate proper handwashing.

Cleaning required in the following areas: , , - under cooking equipment, - dust accumulation on walls and ceiling, - interior of the dishwasher , , , - Clean and always maintain in a clean and sanitary manner.

Chlorine test strips available but not being used regularly, as indicated by the high concentration of the sanitizer solution., , Use chlorine test strips to verify the concentration of sanitizer solutions and the concentration of chlorine in the dishwasher daily.