Rong Bien Restaurant

Official wording

Food separated and protected

Inspector’s notes

At time of inspection observed a power drill and container of nuts and bolts maintained on the preparation refrigerator next to open food. It appeared as employee was currently maintaining equipment. [CA] All food shall be separated and protected from possible contamination. Cover food and ensure food contact surfaces are properly cleaned and sanitized.

In plain English

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

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed bowls used as scoops for bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 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.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed accumulation of grease and food debris in-between cooking equipment. Observed grime built up on refrigerator door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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

Proper hot and cold holding temperatures

Inspector’s notes

Colander of vermicelli and bags of rice maintained out in ambient temperature. Upon this Division entering into kitchen, employee had placed both colanders into the upright refrigerator. Both items measured between 75F to 77F. PIC stated that items have been kept out for approximately two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were returned into the refrigerator to immediately cool. * Note: Facility may consider usage of time as a public health control (TPHC). When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

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

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

Food separated and protected

Inspector’s notes

Observed containers of food stored stacked on top of each other: - Inside the walk-in refrigerator, containers of raw ground pork, and raw fish, stacked on top of tub of cooked pork bones. The bottom of the container of raw ground pork observed in direct contact with cooked pork bones. - Tubs of bagged food items stored directly on top of each other inside the three-door upright freezer. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. All food shall be separated and protected from possible contamination - provide tight fitting lids and/or utilize plastic wrap to protect food.

In plain English

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

Official wording

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

Inspector’s notes

Back door of the facility maintained propped opened. [CA] Keep back door closed at all times to prevent the entrance and harborage of 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

No rodents, insects, birds, or animals

Inspector’s notes

5+ old rodent droppings observed on floor inside the dry storage room. Per PIC, facility is serviced about every two weeks. Pest control reports were provided for review. No contamination/adulteration of food or food contact surfaces observed. [CA] Clean and sanitize area of old droppings.

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

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed accumulation of dust and oil on wall between the wok line and walk-in refrigerator. [CA] Walls and/or floors in food preparation area shall be kept clean.

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 eating, tasting, drinking, tobacco use

Inspector’s notes

Observed employees eating inside kitchen: - Open food placed on preparation table where the meat grinder is placed at the back storage area. - Open food and open beverage placed on preparation table directly in front of the walk-in refrigerator. - Open food placed inside preparation refrigerator above restaurant food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food.

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, linens: Proper storage and use

Inspector’s notes

Observed cutting board stored wedged behind the faucet of the hand wash sink in the front service/beverage preparation area. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. A handwashing facility shall not be used for purposes other than handwashing.

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

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

Inspector’s notes

Observed numerous green cutting boards inside the kitchen heavily stained and scored. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

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.