Cyclo Vietnamese Cuisine

Inspector notes: Observed raw animal proteins improperly stored above RTE foods including raw beef and fish stored above RTE pho broth, raw Chinese sausage stored above lemongrass, raw shelled and pooled eggs stored above RTE peas, and cooked meats. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed 2 large stock pots of cooling pho broth in the bottom of the reach in cooler with a large fat cap on top of the broth. Observed more than 16" of cooling broth at 46-47*F when measured with a probe thermometer. Per PIC, the pho was cooked yesterday and placed in the cooler overnight. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: No date marks observed on TCS foods prepared more than 24 hours prior including spare ribs, soup, cooked meatballs, bbq pork, brisket, beef tendon, and sausage. Per PIC, all foods were prepared 4/1/2026 except the spare ribs which were prepared 3/31. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed sealed and stacked bags of cooling meatballs and cooked sliced beef in the reach in cooler with internal temperatures ranging from 52-99*F when measured with a probe thermometer. Observed the cooked meats stacked approximately 12 inches high. Per PIC, the foods had been cooked less than 1 hours before being bagged and placed in the cooler. All TCS foods cooling were moved to the freezer in a single layer to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means