Urban Vietnamese

Basic – Accumulation of debris inside warewashing machine

Interior of dishmachine with black buildup.

Basic – Cove molding at floor/wall juncture broken/missing

Cove molding missing under dishmachine.

Basic – Dead roaches on premises

Observed approximately eight dead roaches on floor under cookline. nObserved two dead roaches under dishmachine

Observed one dead roach on reach in cooler wheel across from cookline

Observed one dead roach of water filter by soda dispenser

Observed two dead roaches under prep table by dishmachine. Warning

Basic – Employee preparing food in customer section of dining area

Observed employee prepping spring rolls at employee table in dining room. Not in prep area indicated on plans.

Basic – Food stored on floor

Multiple cases and bags of bulk goods on floor under oven in kitchen. Person in charge began raising during inspection. Corrective Action Taken Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Observed multiple to go items not inverted at make line.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Chlorine dishmachine testing at 0ppm even after priming. Person in charge will utilize chlorine in triple sink to sanitize until unit can be serviced. Repeat Violation Admin Complaint

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed two flying insects in back prep area under dishmachine. Repeat Violation Admin Complaint

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

Observed approximately 10 live roaches on floor on makeline under container of ginger and bag of onions. nObserved two live roaches on the floor under reach in cooler across from cookline

Observed one live roach on wall in back prep area. Person in charge began killing. Corrective Action Taken Warning

High Priority – Roach excrement and/or droppings present

Observed three egg sacs on floor under case of ginger stored on floor. Warning

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

Out on line rehydrated rice noodles, broth at 64-71F. Person in charge states made yesterday. Has been out for less than 4 hours, recommend holding on time

In lowboy across from cookline under rice cookers shrimp, chicken, sprouts at 45-46F. Person in charge states has been in and out of unit. Ambient 42F during inspection

Boba in black reach in cooler by pos system at 70F person in charge states has been out of unit. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Broth on cookline with no heat at 122F. Person in charge will begin cooling. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Observed cleaners stored over cans of hoisin and ware washing area on shelves in back kitchen. Person in charge moved to appropriate location. Corrected On-Site

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

Person in charge unable to provide written plans. Emailed to person in charge. Corrective Action Taken

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Establishment utilizes chlorine for sanitizing, unable to provide test strips.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink in front of back kitchen. Person in charge provided napkins. Corrective Action Taken Repeat Violation