QUOC HUONG BANH MI

Observed food employee touch uncovered trash can container with bare hands in ware washing area and proceeded to touch a clean pot without washing hands.CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P.

Observed food employee rinse gloves at the 3 compartment sink. COS:Food employee removed contaminated gloves and washed hands at the hand sink. CA:If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

Observed scoop for rice in a stainless steel cup stored with stagnant water at a temperature of 82F. COS: Water was voluntarily discarded.

Upon arrival, observed a container of raw, shell eggs stored on the counter top of prep cooler and about 20 pre-made plates with bean sprouts on the counter with no time mark indication intended to be held on Time as a Public Health Control. COS: TPHC log was updated and time marked.

Observed food employee drink water from a plastic water bottle in front of the grill while cooking pork. COS: Employee stopped drinking water and person in charge provided a single service beverage up with secure lid and straw to drink water from.

Observed employee enter the through the back entrance and proceeded to the grill area without first washing hands. COS: Employee washed hands.

Observed food utensils and dishes submerged in sanitizing solution at 3 compartments sink at 0ppm chlorine. COS: Chlorine was added to the sanitizing solution and re-tested at 50ppm chlorine.