BE BANH MI

Observed multiple time/temperature control for safety (TCS) foods cold holding at temperature above 41F - see foods marked with asterisk in temperature log. Upon checking, the ambient temperature of the cooler was 43F.

Observed an employee move multiple baguette pans from the floor to the bread proofer and to the shelf where clean baguette pans are stored.

Observed a container of floor cleaner stored on a shelf amongst containers of soy sauce and honey.

Observed multiple ready-to-eat, TCS foods (5 containers of cooked, sliced pork ; 2 containers of pate ; 3 bins of house-made cooked pork sausage) held under refrigeration for more than 24 hours with no date marks.

Observed a spray container of blue liquid (later identified as soap) unlabeled.

Observed cooked chicken cooling using ineffective methods. Observed chicken on counter upon arrival at 86F. Employee stated it had just finished cooking and placed in cooler. Observed chicken at 79F after about an hour in the cooler. Container of chicken was tightly sealed and over 4 inches tall.

Observed the interior of the prep top cooler leaking water.CA 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed heavily soiled floors below the ovens, ranges, by the hand sink, and behind equipment.

Observed employee wash knife and white container without sanitizing solution. Observed employee wash blue cutting board with no sanitizing solution. CA:(n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a.

Observed the interior of the ice machine with black/brown residue.CA: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed leaking hand sink in the corner of the main kitchen.

Upon arrival, asked front food service employees for the person in charge. Employee stated they are not the person in charge.

Observed expired quat sanitizer test strips. CA:Advised PIC to obtain quat sanitizer strips by the end of day 4/16/25.

Observed the interior of the prep top cooler leaking water.CA 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed a chest freezer and hand sink behind the plaza.CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed heavily soiled floors below the ovens, ranges, by the hand sink, and behind equipment.CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Discussed to deep clean kitchen.