Dua Vietnamese

Inspector notes: During routine inspection facility failed to provide employee health policy.CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; these document were previously emailed to PIC

Inspector notes: Observed no soap at any of the handwashing sinks in the main kitchen and prep area. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC added soap to the handwashing sink in the prep area

Inspector notes: Observed establishment does not have a response for vomiting and diarrheal events. PIC was emailed response procedures infographic for cleaning up vomiting and diarrheal events with bleach. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Inspector notes: Observed the establishment has 2 types of menus one on paper with a consumer advisory notice but lacking asterisk near food items that can be served raw or undercooked and another that is hard cover book with photos of the meals missing a consumer advisory in all. CA: Advised PIC to add an asterisk, disclosure and consumer advisory to all the food items on the menu that can be served raw or undercooked. Asterisks next to the menu items with animal-derived foods food items that can be served raw or undercooked(burger, eggs etc.); 2. A disclosure for ALL RAW OR UNDERCOOKED food items that informs consumers of the significantly increased risk of consuming such foods (A description of the animal-derived foods, such as “eggs coked any style,” and “hamburgers (can be cooked to order)); 3. Ast...

Inspector notes: Failure to mark noodles that were resting on the table top in a container with the time indicating the 4hr window allowed. CA: PIC was advised The food is to marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food

Inspector notes: observed failure to label several squeeze bottles in the main kitchen. CA:(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Inspector notes: Observed no previous inspection sheet posted. the inspection that was posted was dated 9/11/24 and graded a 95 and 91 from 2023. what should have been posted was the score with a 84 given on 1/09/25. CA- EHS advised PIC to post this inspection.

Inspector notes: Failure to post a valid food service permit. CA: Legal noticed issued 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Inspector notes: During routine inspection observed knives stored in between wall and prep-top cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored. COS: PIC removed the knives to be cleaned

Inspector notes: observed several containers wet stacked in the dishwashing area. COS: PIC took the containers down for recleaning and PIC was advised to not stack wet containers and to be sure to have them air dried before stacking. Shall be air-dried or used after adequate draining before contact with food; and

Inspector notes: During routine inspection observed heavy grease deposits stored on ventilation system. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.