HOANG LONG RESTAURANT

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee water bottle stored amongst clean utensils within a container in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Water bottle removed and utensils placed in ware-washing area to be washed, rinsed, and sanitized.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed missing light shields in main kitchen and ware washing area. C/A: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles Facility has 72 hours from time of inspection to submit to EHS evidence of light shield installation.

Food stored covered — Inspector Note: Observed several plates of cut limes and sprouts stored uncovered in the 2-door reach in cooler of main kitchen. Observed peeled onions stored uncovered in walk in cooler near storage. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: Clear wrap coverings added.

Proper cold holding temperatures — Inspector Note: Observed rice and cooked noodles in bottom of prep top cooler #2 of main kitchen temp above 41F. Observed noodles in 2-door reach in cooler of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Rice and cooked noodles discarded by PIC. Noodles in 2-door cooler placed in freezer for rapid cooling.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee clean wok with soap and water and placed on the stove to use, without sanitizing wok first. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning COS: Food employee placed wok in dish machine to be sanitized.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods (see asterisk* items) holding above 41F in the prep top cooler and on the counter top in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items discarded.