CAFE THUY NGA

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloth stored on countertop of the main kitchen with no sanitizer bucket available. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Discussed with PIC that wiping cloths must be stored in a sanitizer bucket with the appropriate sanitizer concentration between uses.

In-use utensils: properly stored — Inspector Note: Observed ice scoop stored in ice bin with the handle laying across the ice. In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; PIC positioned the ice scoop so that the handle was elevated above the ice inside the ice bin.

Nonfood-contact surfaces clean — Inspector Note: Observed the reach-in cooler in the main kitchen to be visibly unclean, with old spills and dried organic debris present. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC that the coolers shall be cleaned thoroughly and more often.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed perfume stored directly underneath sugar dispenser of the main kitchen. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC removed the perfume. Discussed with PIC the need to designate a location for storing employee personal belongings to prevent potential contamination.

Insects, rodents, and animals not present — Inspector Note: Observed fly paper with dead flies hanging near clean dishes of 3 compartment sink. Insect Control Devices (C) (k) Insect Control Devices, Design and Installation. 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Discussed with PIC the need to relocate the fly paper to an area where it will not potentially contaminate food or clean utensils.

Insects, rodents, and animals not present — Inspector Note: Observed fruit flies (at least 5) throughout main kitchen. Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with PIC to eliminate harborage conditions and contact pest control in order to eliminate pests in the main kitchen.

Management knowledge, responsibilities, reporting — Inspector Note: PIC could not provide signed employee health policies at the time of inspection. Person-in-Charge Duties (Pf) 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; Pf Discussed with the PIC that signed employee health policies must be provided, and each employee must have a signed acknowledgment on file.

Food stored covered — Inspector Note: Observed uncovered coffee in multiple glasses (more than 5) stored on the countertops, as well as uncovered pasteurized canned milk stored uncovered inside the reach in cooler. Packaged & Unpackaged Food, food stored covered(C) (iv) 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; PIC covered coffee with lids that were on the countertops and the pasteurized canned milks located inside the reach in cooler.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the inside of ice bin lined with pink and black organic substance. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC that the ice in the ice bin must be burned/discarded, and the bin thoroughly cleaned and sanitized before refilling with new ice.