Soba Vietnamese Restaurant

Inspector notes: Certified Food Safety Manager (CFSM) for this facility is not from an accredited organization Observation: Establishment did not have a Certified Food Safety Manager on staff. CA: Food service establishments are required to have a CFSM employed. CA: Facility must obtain a Certified Food Safety Manager within 30 days.

Inspector notes: Potentially hazardous (time/temperature control for safety) food thawed improperly. Observation: Raw shrimp was observed thawing in standing water in the meat sink. Corrective Action: TCS food shall be thawed: Under refrigeration that maintains the food at 41°F (5°C) or less; or Completely submerged under running water: - At a water temperature of 70°F (21°C) or below, and - With sufficient water velocity to agitate and float off loose particles in an overflow. COS: Water was drained and shrimp was placed under running water to thaw properly.

Inspector notes: No separation provided between meat sink and vegetable preparation sink. Observation: Meat sink and vegetable prep sink were not adequately separated to prevent potential cross-contamination. CA: Food-contact and nonfood-contact equipment shall be properly designed, constructed, and installed to prevent cross-contamination. CA: Facility must provide proper separation or physical barrier between meat sink and vegetable preparation sink.

Inspector notes: Food employee observed wearing jewelry while preparing food. Observation: Employee was observed wearing a bracelet while preparing food. CA: Except for a plain ring such as a wedding band, food employees may not wear jewelry, including medical information jewelry, on their hands and arms while preparing food. COS: Employee removed the bracelet immediately.

Inspector notes: Clean equipment and utensils not stored to prevent contamination. Observation: Utensils stored on shelving inside the kitchen were not inverted or covered. CA: Cleaned and sanitized equipment and utensils must be stored inverted or covered to protect from contamination.

Inspector notes: Equipment not maintained in good repair. Observation: Prep top #1 in the main kitchen and cooler in the bar were observed with pooling water at the bottom. CA: Equipment must be maintained in good repair, clean, and free of standing water to prevent contamination. Facility must repair or service equipment to eliminate pooling water and maintain proper function.

Inspector notes: Equipment showing signs of corrosion. Observation: Multiple shelves in the establishment were observed with rust. Equipment must be durable, corrosion-resistant, and maintained in good repair. Discussed with Person in Charge (PIC) to resurface or remove rust from shelves as soon as possible.

Inspector notes: Gaps/openings observed in facility's structure Observation: Gapping entries were observed around the bottom and top of walls in the storage area. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; CA: Facility must seal or repair gaps to prevent pest entry.