Bun Cha Ca Da Nang

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

No consumer advisory provided for use of raw egg in egg coffee. [CA] Provide consumer advisory for the use of raw eggs in uncooked foods. Consumer advisory shall state "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness, especially if you have certain medical conditions."

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Thermometers provided, accurate

Inspector’s notes

On the outside of the walk-in cooler, observed inoperable thermometer. [CA] All cold holding units holding potentially hazardous foods shall have a thermometer to ensure ambient temperature is 41F and below.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

1. At the front and kitchen handwashing sink, no soap was available at the time of inspection. [CA] Provide hand soap in dispenser at all handwashing sinks. [COS] Employee provided soap in front handwashing sink dispenser. 2. Observed employee rinsing gloved hands in warewashing sink. [CA] Ensure gloves are removed before washing hands with soap and warm water in the handwashing sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed evidence of fly activity. [CA] Eliminate all fly presence. Keep the front door closed at all times to prevent the entrance of insects and vermin.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. On the kitchen prep table, rice vermicelli noodles measured 76F. Per PIC, noodles had been made and stored in ambient temperature 3.5 hours prior. 2. In the reach in freezer, fish cakes measured 50F. Per PIC, fish cakes had been made and stored in freezer 7 hours prior. All other food items in freezer were frozen. 3. In the bottom portion of the prep fridge, flat yellow noodles measured 60F. Per PIC, noodles had been placed in cooler 5 hours prior. Other food items in cooler measured 41F and below. [CA] Potentially hazardous foods being cold held shall maintain a temperature of 41F and below. [COS] 1. PIC discarded rice vermicelli noodles after 4 hours from the time it was removed from temperature control. See VC&D report. 2. PIC discarded fish cakes. See VC&D report. 3. PIC discarded flat yellow noodles. See VC&D report.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the kitchen handwashing sink, observed a tray of food stored on top. [CA] Handwashing sinks shall be clean, accessible, and unobstructed at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Time as a public health control; procedures & records

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Employee food handler card expired. [CA] Employees that handle, prepare, and serve nonprepackaged food shall have a valid food handler card.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

In the mop sink, observed mop bucket filled with soiled water. [CA] Mop water shall be disposed in the mop sink to prevent the attraction of insects and vermin.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

On the shelf above the warewashing sink, observed wiping cloth stored on dry dishes. On the bottom portion of the prep fridge, observed wiping cloths stored in between door. [CA] Wiping cloths shall be stored in a sanitizing bucket with sanitizer at the appropriate concentration, such as chlorine at 100ppm or quaternary ammonia at 200ppm.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

By the front handwashing sink, observed ice machine with broken lid. No ice was stored inside machine. [CA] Ensure all equipment and utensils are fully operative and in good repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food separated and protected

Inspector’s notes

1. In the walk in cooler, observed raw marinating chicken stored over pineapples and food equipment. [CA] Store raw animal products such as chicken, beef, and eggs, below ready to eat foods to prevent cross-contamination. 2. Adjacent to the mop sink, observed box of onions being stored. [CA] All food shall be separated and protected from possible contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

In the kitchen, observed one inoperable ceiling light panel. [CA] Adequate lighting shall be provided in all areas to facilitate cleaning and inspection.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed grime underneath cooking equipment throughout facility. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

MISSING LOCKERS. [CA] PROVIDE LOCKERS AND FASTEN THEM TO THE WALL. FOUND THE MOP IN THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

FOUND THE HAND WASH SINK WITHIN CLOSE PROXIMITY WITH THE SERVICE REFRIGERATOR. [CA] PROVIDE A MINIMUM 6" HIGH METAL SPLASH GUARD SPANNING THE FULL LENGTH OF THE SINK.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.