Basilic Vietnamese Grill

Basic – Floor soiled/has accumulation of debris

Under cookline cooking equipment. nUnder all dry storage shelving. nAround water heater. nSlicer by back kitchen door. Warning

Basic – Standing water in bottom of reach-in-cooler

Cookline flip top. Repeat Violation Warning

Basic – Wet wiping cloths stored in detergent and sanitizer mixed together

Operator made new solution. Chlorine 100ppm. Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Walk in cooler – raw chicken stored over ready to eat beef broth. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Roach activity present as evidenced by live roaches found

2 live roaches on dry storage shelf next to walk in cooler, adjacent to kitchen prep area. Shelf contains packages of rice paper, peanuts and decorations. Operator exterminated roaches and cleaned/sanitized the area. Corrective Action Taken Warning

High Priority – Rodent activity present as evidenced by rodent droppings found

Approximately 6 rodent droppings – front counter bar area – one on wine shelf, the rest on shelving with electric equipment. nApproximately 4 on dry storage shelf next to walk in cooler, adjacent to kitchen prep area. Shelf contains packages of rice paper, peanuts and decorations. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Expo – flip top – cut cabbage (51-55F). Per operator item held in unit overnight. Not prepped or portioned today. nCookline – flip top – raw mussels (57F); cooked rice (60-65F); cooked white carrot (55F); raw pork (46-48F); raw beef (46-48F). Per operator items held in unit overnight. Not prepped or portioned today. nSee stop sale. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Expo – flip top – cut cabbage (51-55F). Per operator item held in unit overnight. Not prepped or portioned today. nCookline – flip top – raw mussels (57F); cooked rice (60-65F); cooked white carrot (55F); raw pork (46-48F); raw beef (46-48F). Per operator items held in unit overnight. Not prepped or portioned today. nSee stop sale. Repeat Violation Admin Complaint

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Reviewed the reportable illnesses and provided operator with copy of big 6 handout. Corrected On-Site Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided handout to operator. Corrected On-Site Warning