Saigon Noodle House

Observed cooked brisket, cooked rice and cooked beef inside the walk in cooler and reach in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Date mark food containers.

Observed cooked rice with vegetables tightly covered in a plastic bag while in the cooling stage. Also observed cooked pork meat tightly covered and stacked inside the walk in cooler while cooling. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the food items.

Observed bean sprouts (50F) above 41F inside the prep top cooler. Possibly, the bean sprouts were prepped this morning and immediately placed inside the prep top cooler. The ambient air temperature inside of the prep cooler at 40F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Please place the bean sprouts inside the walk-in cooler to cool down to 41F or below before placing them inside the prep top cooler. Corrected on Site (COS): Told the food item was inside the prep cooler since 9 am this morning (1 hour and 20 minutes), the food item was moved to the walk-in cooler to cool down to 41F or below.

Observed bean sprouts (46F) being stored inside the prep top cooler. Ambient air temp of the unit was 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Person in charge states the lid of the unit was open due to the lunch rush. I recommend closing the lid of the unit when not in use. COS: PIC closed the lid of the unit and moved the food item to the walk in cooler.

Observed a food grade container of cooked pork (46F) on a cart next to the grill prep area. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. The Person in Charge (PIC) states the food item was removed from the walk in cooler 1 hour ago. COS: The food item was placed inside the walk in cooler to cool down to 41F. I recommend removing a small amount of the food item as needed when cooking.

Observed employee cellphone, chips, and drinks being stored next to items used for customers in the dry storage area in the main kitchen. I recommend Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed employee cellphone on the prep top table of the prep top unit and employee drink in the walk-in cooler next to vegetables used for customers. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Person In Charge moved items to designated employee area.