Ghien Hu Tieu Nam Vang

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

FOUND BEAN SPROUTS, NOODLES AND PHO SOUP AT 68F IN THE REACH IN REFRIGERATOR. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS: THE FOOD WAS RELOCATED TO A WORKING REFRIGERATOR. NOTE: THE FOOD WAS JUST DELIVERED AND PREPARED LESS THAN AN HOUR AGO.

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

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

Inspector’s notes

FOUND THE MOP INSIDE 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 ventilation/lighting; designated areas, use

Inspector’s notes

FOUND THE HOOD BAFFLES WITH EXCESSIVE GREASE. [CA] CLEAN THE BAFFLES MORE OFTEN.

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

Demonstration of knowledge; food safety certification

Inspector’s notes

MISSING ONE FOOD HANDLER CARD FOR A FOOD EMPLOYEE. [CA] PROVIDE A 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

Food separated and protected

Inspector’s notes

FOUND A TRASH BAG BEING USED TO HOLD THE EDIBLE DRY RICE NOODLES. [CA] USE FOOD GRADE BAGS OR FOOD GRADE WASHABLE CONTAINERS TO STORE THE RICE NOODLES.

In plain English

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

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

FOUND WASTE WATER IN THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.

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

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

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

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Employee's opened beverage observed stored on food preparation table in kitchen. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

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

Inspector’s notes

Numerous domestic equipment in use - air fryer, microwave, food processor. [CA] When units fail, make plans to replace with commercial equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

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

Proper cooling methods

Inspector’s notes

Numerous bags of cooked pork cooling inside a bowl inside the two-door upright refrigerator in the kitchen kept tightly tied up. Employee stated that pork was prepared about an hour prior. Pork measured at 93F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. - Cool foods using approved containers which facilitate heat transfer, such as metal. - When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. - Properly store cooling foods in such a way to allow proper air flow. [COS] Bags of pork were untied to allow for proper air flow to expedite cooling process.

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

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Facility has replaced flooring with tiles which do not have continuous coved base. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Make plans to replace flooring and/or provide suitable alternative.

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

Proper hot and cold holding temperatures

Inspector’s notes

Pot of soup with pork bones maintained on the cookline measured at 126F. Employee stated that soup was prepared less than 2 hours prior. Container of bean sprouts and herbs with minimal ice measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pot of soup was reheated to 165F prior to hot holding. Instructed owner to add more ice to bean sprouts to immediately cool.

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

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

To-go containers used as scoops inside bulk ingredient barrels. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed soup spoon maintained inside fried onions at the steam table with handle in direct contact with food ingredient. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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.