Halong Bay Vietnamese Cuisine

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near bag in box sodas

Basic – Dead roaches on premises. 2 dead roaches on floor in private party area of dining room

Basic – Employee with no hair restraint while engaging in food preparation. Some of the cooks preparing food

Basic – Food stored on floor. Cases of fryer oil on floor in kitchen and dry storage

Basic – In-use tongs stored on equipment door handle between uses. Tongs hung in areas where contamination from employee clothing is possible

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles laying in flour. Operator removed Corrected On-Site

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Un covered drink cups in reach in coolers on cooks line

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked noodles in walk in cooler. Operator moved Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half duck cooked an hour before inspection 60 f. Operator placed in walk in cooler Corrective Action Taken

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

All recently frozen items in freezer mpneed date marking