Thanh Hung Vietnamese Restaurant

**CORRECTED**, 1. Observed wet yellow cleaning cloths on counters in the cooking area. The Operator made a bucket of 100ppm bleach sanitizer and put the cloths in the sanitizer during the inspection., , 2. There was no bleach detected in the front of house sanitizer spray bottles. Bleach added during inspection and sanitizer measured 100ppm chlorine.

1. Old food debris noted on the meat slicer., , COMPLETE THE FOLLOWING:, 1. Clean and sanitize the meat slicer more thoroughly.

**CORRECTED**, 1. The front of house sanitizer spray bottles were not labeled. Bottles labeled during the inspection.

1. Sliced cucumbers and carrots stored in containers on top of ice in the cooking area., , 2. No probe thermometer available for checking food temperatures. , , COMPLETE THE FOLLOWING:, 1. Store containers of sliced cucumbers and carrots in a larger container of ice, so the containers are covered with more ice to better maintain temperatures. , 2. Purchase a probe thermometer.

**CORRECTED**, 1. There was no hand soap in the dispenser at the kitchen handwash station. Soap replaced during the inspection., , 2. Pots stored in handwashing sink. Pots removed during the inspection.

1. No hand soap in the kitchen washroom. , , COMPLETE THE FOLLOWING:, 1. Ensure soap is always available at all hand sinks so staff can wash their hands properly.

**CORRECTED**, 1. Observed clear plastic bags on utensil storage rack in the dishwashing area that had debris in them, which indicated that the bags were being re-used. Bags discarded during inspection, as they should be discarded after they are used once. , , 2. Observed condensed milk that was portioned into coffee cups stored on the shelf in the bar. The Operator stated they were prepared earlier in the day. Condensed milk was moved to the fridge, as it must be kept refrigerated after opening.

1. Metal container of sliced green onions was stored on top of raw meat in the prep cooler in the cooking area., , 2. Newspaper used to store bags of green onions and other foods in the walk-in cooler. , , 3. Plastic to go bowls stored in dry ingredient bins under the prep tables in the kitchen. , , 4. Bus bin of ground meat and bowls of spices stored on the floor in the walk-in cooler. , , 5. Aprons stored in kitchen washroom. , , COMPLETE THE FOLLOWING:, 1. Do not store containers directly on top of foods. Use a lid to protect food from contamination., 2. Do not use newspaper to store foods, because it may contain chemicals that are not food safe. Use paper towel., 3. Do not store bowls in dry ingredient bins as they do not have handles. Only use utensils with handles to protect food from contamination. , 4. Ensure food is always stored off the ground to protect it from contamination., 5. Do not store aprons in the washroom.

**OUTSTANDING**, 1. There were no chlorine test strips available., , COMPLETE THE FOLLOWING:, 1. Purchase test strips. , 2. Check the dishwasher and spray bottle concentrations daily. The bleach sanitizer for the cloth buckets needs to be checked every 2 hours to ensure the concentration is maintained at 100ppm chlorine for adequate sanitizing.

1. Cardboard used as a storage surface underneath the microwaves in the cooking area was greasy., , 2. The handle of the prep cooler in the cooking area was covered in tape. , , 3. There was grease and burnt debris on the hood vent filters. , , 4. Grease and food debris observed on floor along the wall under the cooking equipment. , , COMPLETE THE FOLLOWING:, 1. Do not use cardboard as a storage surface, because it is absorbent and not easy to clean. Storage surfaces must be smooth, non-absorbent and easy to clean., 2. Remove the tape from the prep cooler handle, so the handle is easy to clean., 3. Clean the hood vent filters and floor under the cooking equipment thoroughly and more often.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.

The food container for bulk raw rice did not have proper lids; the container was covered with cardboard. The inspector informed the staff that all food items must be properly covered to prevent cross-contamination of the food during storage. Please properly cover all food items.

An improper temperature control of food was noted during the inspection where high-risk food items, including cut vegetables, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.

The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.

The paper towel in a handwashing station by the cookline was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.

There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the operator that test strips must be used every time a bleach-water solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the dishwasher chlorine concentration was also not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use., **OBTAIN CHLORINE TEST STRIPS AND RECORD THE DISHWASHER CHLORINE CONCENTRATION DAILY.

There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.

The Food Handling Permit was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact foodpermits@ahs.ca immediately to obtain one., **DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.

Continue to work on routine cleaning and organizing., **OUTSTANDING (2024-02-03). Some areas of the kitchen were still noted as dirty, including the floor in front of the backdoor. The inspector informed the operator that all areas of the kitchen must be kept clean and sanitary.